Kale Caesar With Parmesan Crusted Shrimp, Avocado, And Pickled Shallots Recipe

Name: Kale Caesar With Parmesan Crusted Shrimp, Avocado, And Pickled Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Red Wine Vinegar; 1 teaspoon Sugar; 1 whole Shallot, Thinly Sliced; 1 clove Minced Garlic; 1 teaspoon Anchovy Paste; 1 teaspoon Worcestershire Sauce; 4 Tablespoons Grated Parmesan, Divided, Plus More For Topping If Desired; 1/2 whole Lemon, Juiced; 3 Tablespoons Olive Oil, Plus More For Cooking The Shrimp; 4 cups Baby Kale Leaves; 1/2 pounds Peeled, Deveined Shrimp; 1 teaspoon Garlic Powder; 1/2 teaspoons Hot Paprika; 1/2 teaspoons Smoked Paprika; 1 whole Avocado, Sliced; Salt As Needed

Servings: persons

2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar
1 whole Shallot, Thinly Sliced
1 clove Minced Garlic
1 teaspoon Anchovy Paste
1 teaspoon Worcestershire Sauce
4 Tablespoons Grated Parmesan, Divided, Plus More For Topping If Desired
1/2 whole Lemon, Juiced
3 Tablespoons Olive Oil, Plus More For Cooking The Shrimp
4 cups Baby Kale Leaves
1/2 pounds Peeled, Deveined Shrimp
1 teaspoon Garlic Powder
1/2 teaspoons Hot Paprika
1/2 teaspoons Smoked Paprika
1 whole Avocado, Sliced
Salt As Needed

1
Combine red wine vinegar and sugar in a small dish. Stir, and microwave for 30 seconds. Add shallot to the warm vinegar mixture. Stir to combine and set aside while you make the rest of the salad.
2
In a large salad bowl, whisk together garlic, anchovy paste, Worcestershire sauce, lemon juice, and 3 tablespoons Parmesan. Keep whisking and slowly pour in the olive oil to make a dressing. Taste, and add more Parmesan or a pinch of salt if you'd like.
3
Preheat a large skillet to medium-high heat with a drizzle of olive oil. In a bowl, combine shrimp with smoked and hot paprikas, garlic powder, and remaining Parmesan. When oil in the skillet is very hot, add shrimp in one layer. Cook for 2 minutes until Parmesan becomes crispy, then flip shrimp and cook for 2-3 minutes more until Parmesan is crispy on both sides and shrimp is cooked through.
4
Add kale to the dressing already prepared. Toss with tongs, then top salad with pickled shallots (drain them first), avocado slices, shrimp, and extra Parmesan, if you'd like. Sprinkle avocado with a tiny bit of salt, and eat!

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Tablespoons Red Wine Vinegar, 1 teaspoon Sugar, 1 whole Shallot, Thinly Sliced, 1 clove Minced Garlic, and more.

Yes, Kale Caesar With Parmesan Crusted Shrimp, Avocado, And Pickled Shallots falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale Caesar With Parmesan Crusted Shrimp, Avocado, And Pickled Shallots

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