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 | ingredients |
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4 corn tortillas (5-inch)
2 teaspoons canola oil
1 1/2 teaspoons chili powder
Coarse salt and ground pepper
3/4 pound medium shrimp, peeled and deveined
1/3 cup reduced-fat mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese, plus more for garnish 4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces
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| Caesar Salad with Spicy Shrimp |
| | Serves 4 | Prep Time: 30 minutes | Total Time: 30 minutes |
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- Preheat oven to 375°. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.
- Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
- In a small bowl, whisk together mayonnaise, lime juice, parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.
- To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.
Per serving: 282 calories; 12.6 grams fat; 23.6 grams protein; 18.6 grams carbohydrates; 4.3 grams fiber
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