Shrimp Caesar with Pickled Watermelon & Cornbread Croutons Recipe

Name: Shrimp Caesar with Pickled Watermelon & Cornbread Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pickled Watermelon; 2 cups Kraft Raspberry Vinaigrette; 64 each watermelon, cut into 1-inch cubes; Grilled Shrimp; 1 cup Dijon mustard; 1 cup extra virgin olive oil; 64 each uncooked large shrimp (21 to 25 ct.), peeled wiith tails left on, deveined; Cornbread Croutons; 64 each cornbread, cut into 1-inch cubes; Salad; 1 qt. romaine lettuce, shredded; 1 qt. fresh corn kernels, grilled; 64 each cherry tomatoes, halved; 1 cup feta cheese, crumbled; 1 cup Kraft Shredded Asiago; 2-2/3 Tbsp. fresh mint, chopped; 2-2/3 Tbsp. scallions, chopped; 2 cups Kraft Calorie-Wise Creamy Caesar Dressing

Servings: persons

Pickled Watermelon
2 cups Kraft Raspberry Vinaigrette
64 each watermelon, cut into 1-inch cubes
Grilled Shrimp
1 cup Dijon mustard
1 cup extra virgin olive oil
64 each uncooked large shrimp (21 to 25 ct.), peeled wiith tails left on, deveined
Cornbread Croutons
64 each cornbread, cut into 1-inch cubes
Salad
1 qt. romaine lettuce, shredded
1 qt. fresh corn kernels, grilled
64 each cherry tomatoes, halved
1 cup feta cheese, crumbled
1 cup Kraft Shredded Asiago
2-2/3 Tbsp. fresh mint, chopped
2-2/3 Tbsp. scallions, chopped
2 cups Kraft Calorie-Wise Creamy Caesar Dressing

1
Pickled Watermelon: Pour vinaigrette over watermelon in resealable plastic bag; seal bag.
2
Refrigerate at least 3 hours to marinate.
3
Meanwhile, marinate shrimp.
4
(See next step.)
5
Grilled Shrimp: Whisk mustard and oil until blended; pour over shrimp in resealable plastic bag.
6
Seal bag.
7
Refrigerate at least 3 hours to marinate.
8
Grill shrimp on high heat 3 to 5 min.
9
or until shrimp turn pink, turning once.
10
Cornbread Croutons: Spread cornbread onto bottom of parchment-lined sheet pan.
11
Bake in 400 degrees F (200 degrees C) standard oven 10 to 15 min.
12
or until lightly browned, turning once.
13
Cool completely.
14
Salad: Drain watermelon; discard marinade.
15
For each serving: Combine 1 cup (250 mL) lettuce, 1/4 cup (50 mL) corn, 8 tomato halves, 1 Tbsp.
16
(15 mL) each feta and Asiago cheese, and 1/2 tsp.
17
(2 mL) each mint and scallions; place in salad bowl.
18
Top with 4 Pickled Watermelon cubes, 4 Grilled Shrimp and 4 Cornbread Croutons.. Drizzle with 2 Tbsp.
19
(30 mL) Dressing.

4367

kcal

Calories

131

Fat

381

Carbs

461

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 18 ingredients. The key ingredients include: Pickled Watermelon, 2 cups Kraft Raspberry Vinaigrette, 64 each watermelon, cut into 1-inch cubes, Grilled Shrimp, and more.

Yes, Shrimp Caesar with Pickled Watermelon & Cornbread Croutons falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shrimp Caesar with Pickled Watermelon & Cornbread Croutons

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