A spicy twist on a classic recipe, this shrimp Caesar salad with spinach is made gluten free and given a boost of nutrients with wholesome ingredients. Make it in minutes for a light lunch or easy dinner!
For this shrimp Caesar salad, we boosted the nutritional value by making just a few simple swaps, creating a slightly more allergy friendly recipe.
INGREDIENTS
Used homemade gluten free croutons.
Incorporated spinach in addition to romaine for added vitamins, carotenoids, iron, and more!
Provided an egg-free option using mayo or plain hummus instead.
Replaced the anchovies with spicy cooked shrimp for a lean, crowd-pleasing protein source.
Included a variety of chopped veggies to add even more taste, texture, and nutrients.
Boosted the flavor and antioxidant profile even more with spices like chili powder, onion powder, and more!
How to Cook the Shrimp
In order to save time and be able to multitask in the kitchen, we chose to skip the skillet and bake the shrimp instead. Not only are they quick to make, but they’re also loaded with flavor and perfect for meal prep. We love to whip up a big batch to have on hand for salads, tacos, and more throughout the week!
1. Toss the shrimp in olive oil and spices, and arrange them on a baking sheet.
2.Then, bake them for 8-10 minutes at 450° Fahrenheit, flipping halfway through cooking. You’ll know they’re done when the tails are golden brown, and the shrimp are opaque.
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