Kale Caesar with Grilled Shrimp

This Caesar swaps romaine for massaged blue kale and adds charred shrimp, with a dressing built from anchovy, garlic, egg yolk, lemon, and Worcestershire, finished with butter-toasted panko and parmesan.

Why You'll Love Kale Caesar with Grilled Shrimp

The dressing comes together in a food processor with anchovy, garlic, egg yolk, and Worcestershire, then avocado and olive oil are drizzled in slowly to emulsify. Massaging the kale tenderizes it before it takes on the dressing, and butter-toasted panko adds the crunch croutons would.

Tips and Tricks

• Massage the kale: Don't skip this step-it breaks down the toughness and makes the kale more tender and flavorful.
• Emulsify slowly: Drizzle the oil in gradually while blending the dressing to get a smooth, creamy texture.
• Toast the panko breadcrumbs: Butter-toasted panko adds crunch and richness that rivals croutons.

Variations

This salad is super flexible-try one of these riffs for a fresh twist:

• Swap the protein: Use grilled chicken, seared tofu, or soft-boiled eggs instead of shrimp.
• Add avocado: Sliced avocado brings extra creaminess and richness to balance the tangy dressing.
• Mix up the greens: Try a combo of kale and romaine or little gem lettuce for more texture variety.

Substitutions

Need to make a swap? These ingredient alternatives work just as well:

• Anchovy filets: Use anchovy paste or a dash of fish sauce for similar umami depth.
• Avocado oil: Olive oil or grapeseed oil can be used in place of avocado oil in the dressing.
• Parmesan: Swap with pecorino romano or nutritional yeast for a dairy-free option.

Best Served With

• Grilled sourdough or focaccia on the side
• Chilled white wine like Sauvignon Blanc or Pinot Grigio
• Charred lemon halves for extra citrusy brightness
• Pickled red onions or shallots for a sharp, acidic contrast

How to Store Leftovers

• Store components separately for best texture. The dressing will keep in the fridge for up to 5 days. Leftover shrimp can be stored in an airtight container and eaten cold or reheated gently.
• Toss kale with dressing just before serving to avoid soggy greens.

Common Questions

Kale Caesar with Grilled Shrimp

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A bold twist on the classic Caesar. This salad balances charred shrimp, tender massaged kale, and an anchovy-packed dressing that's creamy, tangy, and full of umami. Finished with toasted panko and fresh parmesan, this comes together fast for lunch or dinner.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Salad

Cuisine: American

Calories: 2248

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the salad:

• 1 bunch blue kale ribs removed, torn into bite-sized pieces
• 6-8 shrimp peeled and deveined
• 2 tablespoon panko breadcrumbs
• 1 teaspoon butter
• ¼ cup parmesan cheese
• kosher salt to taste
• black pepper to taste

For the dressing:

• 1 egg yolk
• 1 clove garlic
• 3-5 oil-packed anchovy filets
• 2 tablespoon lemon juice
• ⅕ tablespoon dijon mustard
• 1 tablespoon Worcestershire sauce
• ½ cup avocado oil
• ½ cup olive oil
• optional: 1-2 tablespoon water for thinning
• kosher salt and black pepper to taste

Equipment

• Large Mixing Bowl
• Tongs or spatula
• Small skillet (for toasting panko)
• Chef's knife and cutting board
• Medium sauté pan
• Food processor or blender

Method

 

1. Add torn kale to a large mixing bowl, drizzle with olive oil, and massage gently for 30 seconds to tenderize. Set aside.
2. In a food processor, combine garlic, anchovy filets (plus oil), egg yolk, lemon juice, dijon mustard, and Worcestershire. Process for 30 seconds until smooth.
3. With the machine running, slowly drizzle in the avocado and olive oils to emulsify.
4. If needed, add 1-2 tablespoon water to loosen the dressing. Season to taste with salt, black pepper, and more lemon juice if desired.
5. Toast panko in a small skillet over medium heat with butter until golden brown. Remove from heat.
6. Pat shrimp dry and season with salt and black pepper.
7. Heat a medium pan over medium-high heat with a drizzle of oil. Cook shrimp for 2 minutes per side until just cooked through.
8. When ready to serve, mix parmesan into the kale. Drizzle dressing over the salad, add grilled shrimp, and top with toasted panko breadcrumbs. Finish with flaky salt.

Nutrition

Calories: 2248kcalCarbohydrates: 26gProtein: 27gFat: 230gSaturated Fat: 34gPolyunsaturated Fat: 28gMonounsaturated Fat: 160gTrans Fat: 0.01gCholesterol: 308mgSodium: 920mgPotassium: 427mgFiber: 1gSugar: 6gVitamin A: 472IUVitamin C: 15mgCalcium: 433mgIron: 4mg

Notes

Storage: This salad is best tossed and eaten right away, since dressed kale and hot shrimp don't hold. That said, massaged kale is sturdier than delicate greens and won't wilt as fast; you can prep the kale, dressing, and shrimp separately up to a day ahead and combine just before serving. The dressing contains raw egg yolk, so keep it refrigerated and use within 2-3 days.

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