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Grilled Shrimp Caesar Salad with Charred Corn and Avocado Recipe

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3.9 from 24 reviews

This Caesar Salad with Grilled Shrimp is a vibrant and refreshing twist on the classic, combining smoky grilled shrimp and corn with creamy avocado and a zesty cilantro Parmesan dressing. Perfect for a summer meal, it features fresh Romaine hearts, ripe tomatoes, crunchy pepitas, and a homemade Caesar dressing that blends lime juice, garlic, and Worcestershire sauce for a bright, flavorful finish.

Ingredients

Shrimp and Marinade

  • 1 1/2 pounds large shrimp, peeled and tails removed (wild-caught, if possible)
  • 1/2 teaspoon sea salt
  • 1 large juicy lime, juiced
  • 1/4 teaspoon garlic powder
  • 3 Tablespoons avocado oil, divided

Veggies and Toppings

  • 2-3 cobs of fresh corn
  • 2 large heads of Romaine lettuce
  • 2 avocados, peeled, pitted, and sliced
  • 8 ounces cherry or grape tomatoes, halved
  • 1/3 cup pepitas

Santa Fe Caesar Dressing

  • 2 egg yolks
  • 1 juicy lime, juiced
  • 1 garlic clove
  • 2 teaspoons Worcestershire sauce or coconut aminos (or 1 teaspoon anchovy paste as alternative)
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup fresh cilantro (about a handful)
  • 1/2 cup grated fresh Parmesan cheese, plus more for garnish
  • 1/2 teaspoon sea salt

Instructions

  1. Prepare the Dressing: In a food processor, combine the egg yolks, lime juice, garlic clove, and Worcestershire sauce (or chosen alternative). Process until smooth and gradually add the olive oil while the machine runs. Stop the processor and add cilantro, Parmesan, and sea salt, then pulse until combined. Adjust seasoning with additional salt or lime juice as needed. Chill the dressing until ready to serve, ideally for up to 2 days for enhanced flavor.
  2. Marinate the Shrimp: Sprinkle shrimp with sea salt, then add lime juice, garlic powder, and 1 tablespoon avocado oil. Mix well and allow to marinate for 15 minutes up to 3 hours. Thread shrimp onto skewers just before grilling.
  3. Prepare the Veggies: Drizzle 1 tablespoon of avocado oil over the corn cobs and use your hands to coat evenly. Cut the Romaine heads in half lengthwise, keeping the root end intact, and drizzle 1 tablespoon avocado oil on the cut sides.
  4. Preheat Grill: Heat your grill to medium-high.
  5. Grill Shrimp and Corn: Place shrimp and corn on the grill. Turn occasionally until shrimp turn pink (avoid overcooking to prevent rubbery texture) and corn has golden brown spots.
  6. Grill Romaine: Add Romaine to the grill cut-side down next to corn for 1-2 minutes per side until the edges are slightly charred.
  7. Prepare Corn and Lettuce: Remove lettuce and corn when finished. Cut the corn kernels off the cobs.
  8. Assemble Salad: Use half a head of grilled Romaine as a base. Top with shrimp, grilled corn, avocado slices, halved tomatoes, pepitas, and a generous drizzle of Santa Fe Caesar dressing.
  9. Serve: Alternatively, arrange all components on a large platter for guests to assemble their own salads.

Notes

  • If you don’t have a food processor, use a blender for the dressing, or whisk the ingredients vigorously by hand while slowly drizzling in olive oil.
  • Marinating shrimp for longer than 3 hours can cause texture changes.
  • Keep the root ends of Romaine intact to help hold the halves together while grilling.
  • Adjust the amount of lime juice and seasoning in the dressing to match your taste preferences.
  • If grilling isn’t an option, shrimp and corn can be cooked on a stovetop grill pan.
  • Use wild-caught shrimp when possible for better flavor and sustainability.

Find it online: https://justsosavory.com/grilled-shrimp-caesar-salad-with-charred-corn-and-avocado-recipe/