Santa Fe Shrimp Caesar Salad
with Crunchy Pepitas & Cabbage
Cooking time
10 minutes
Servings
2/4
Calories
470 /serving
We love finding exciting ways to optimize Caesar salad. This one is boosted with seared shrimp (check that smoky spicing!) and crunchy pepitas. One thing we haven’t changed is our classic dressing. Because some things—especially creamy, garlicky, salty things—are sacred.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 150g Shredded cabbage
- 1 Lime
- 280g Cherry tomatoes
- 1 Head of curly leaf lettuce
- 25g Roasted pepitas (pumpkin seeds)
- 60ml Caesar vinaigrette
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs, Milk, Mustard, Shrimp
You will need:
Grill pan (or large pan, non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
28 g
Saturated Fat
4 g
Sodium
1120 mg
Total Carb
25 g
Sugars
10 g
Protein
32 g
Fibre
7 g
Preparation
Mise en place
Roughly chop the lettuce. Halve the tomatoes. Quarter the lime. In a large bowl, combine the vinaigrette, juice of up to ½ the lime wedges and S&P.
Cook the shrimp
Pat the shrimp dry and remove the shells from the tails; season with the spices and S&P. In a grill pan (or large pan, non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
To the bowl of dressing, add the lettuce, cabbage and tomatoes.
Plate your dish
Divide the salad between your plates. Top with the shrimp and pepitas. Garnish with the remaining lime wedges. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
