Keto Lemon Garlic Shrimp Caesar Salad
How to Make It
Step 1
Preheat the oven to 400F/200C and line a baking sheet with parchment paper. Mince 2 garlic cloves and add them to a bowl. Add 1 Tbsp of lemon juice, 2 tbsp of olive oil, ½ tsp black pepper, and ½ tsp salt. Mix and set aside.
Step 2
Add the sliced almonds to the prepared baking sheet and drizzle with 1 tbsp of garlic lemon mixture prepared earlier. Toss and transfer to the oven.
Step 3
Bake for 5-7 minutes until golden and crispy, then set aside. Add the shrimp to the bowl with the remaining lemon garlic mixture, mix to combine, and let marinade for 5 minutes. Place a nonstick pan over medium-high heat.
Step 4
Fry the shrimp for 1-2 minutes on each side. Don’t overcook the shrimp, or they will get rubbery. Set aside.
Step 5
To make the Caesar dressing, combine the yogurt, mayonnaise, 1 garlic clove, 1 Tbsp lemon juice, grated parmesan, anchovy fillet, mustard, ½ tsp salt, and ½ tsp black pepper in a food processor. Blend until well combined. Taste and adjust seasoning to your liking, then set aside.
Step 6
To assemble, tear the lettuce into bite-sized pieces and add it to a serving plate. Add ½ the dressing and toss to coat. Slice the avocado and add it to the lettuce.
Step 7
Top with shrimp, shaved parmesan, and crispy almond slices. Drizzle the remaining dressing on top. Serve immediately!
Ingredients
- Garlic – 3 clove
- Lemon juice – 2 tbsp
- Extra virgin olive oil – 2 tbsp
- Black pepper – 1 tsp
- Salt – 1 tsp
- Almonds, raw – 0.25 cup, sliced
- Shrimp – 400 g
- Olive Oil Mayonnaise Dressing – 2 tbsp
- 5% Authentic Greek Strained Yogurt – 2 tbsp
- Parmesan cheese, fresh (hard) – 1.5 tbsp, grated
- Anchovy Canned – 1 anchovies
- Mustard – 1 tsp
- Lettuce, romaine or cos – 4 cup
- Avocado – 0.5 each
- Parmesan cheese, fresh (hard) – 1.5 tbsp, grated