Skinny Caesar Shrimp Wedge Salad is a fresh and healthy take on traditional Caesar salad. In this skinny version, creamy, low-cal dressing and flavorful shrimp are loaded on crunchy lettuce wedges, a perfect meal for lunch or a light dinner. Make this Skinny Caesar Shrimp Wedge Salad part of your healthy eating routine.
Classic Caesar salad has added calories and fat from the mayo-laden dressing and high-fat croutons. With this Skinny Caesar Shrimp Wedge Salad, you can have all the flavor of the original without the guilt. We’ve swapped out mayo for Greek yogurt, and added seasoned shrimp for flavor and protein. Quick and easy-to-make, with light, refreshing and delicious flavors – let’s get this Skinny Caesar Shrimp Wedge Salad on the table now. Light and lovely, it takes less that 20 minutes to make this salad…which can also double as dinner, since the shrimp adds satiating protein to the meal.
Start by cooking the shrimp in hot olive oil a skillet with garlic powder, salt and pepper. Heating the pan with olive oil in it first will allow the shrimp to quickly sear, leaving the pieces tender as butter. While the shrimp cooks, you’ll whisk up a simple skinny salad dressing–made creamy with plain Greek yogurt, then drizzle it over wedges of Iceberg lettuce. You’ll feel like you’re enjoying a restaurant meal, in less time than it takes to hop in the car and drive to a restaurant.
QUICK DINNER, EVEN QUICKER PREP
The GoodCook line of Cookware helps you prepare healthy meals like this Skinny Caesar Shrimp Wedge Salad. Start with the GoodCook Citrus Squeezer and the GoodCook Touch Garlic Press to get the dressing prepped. A PROFreshionals Lettuce Knife is for perfect slicing iceberg lettuce wedges, and the GoodCook Classic Deep Sauté Pan cooks up perfectly seasoned shrimp. Making a delicious and filling salad could not be easier.
SHARE YOUR SALAD
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Skinny Caesar Shrimp Wedge Salad
A healthy twist on classic Caesar salad, this Skinny version uses Greek yogurt and shrimp, so you can enjoy this tasty salad without the guilt!
- 2 tbsp olive oil
- 1/2 teaspoon garlic powder
- 1 lb shrimp, peeled and chopped
- 1/2 lb raw diced shrimp, tails removed
- 1 small clove garlic, finely chopped
- 1/4 cup parmesan cheese
- 1/4 cup fresh lemon juice
- 1/2 tsp dijon mustard
- 1/3 cup plain Greek yogurt
- 2 Tbsp olive oil
- 1 head Iceberg lettuce, cut into 4 wedges
- salt and pepper, to taste
- 1/2 teaspoon fresh chopped dill
In a large skillet, heat olive oil over high heat. Add garlic powder and shrimp. salt and pepper generously. Saute just until shrimp is pink and cooked through. Remove and cool slightly.
In a large bowl, whisk together parmesan, lemon juice, mustard, yogurt and olive oil. Add shrimp to mixture.
Spoon shrimp over lettuce wedges. Garnish with fresh ground pepper and dill.