Shrimp Caesar Salad
PREP 15 MIN•COOK 10 MIN
DF
GF
NS
NF
Number of servings
2
300g shelled raw shrimp
salt & pepper, to taste
2 thin slices(1 1/2 oz ea) sourdough bread (or gluten free) cubed
2 large eggs
1 head of baby romaine lettuce roughly chopped
1 tsp olive oil
1 tsp apple cider vinegar
60g cherry tomatoes halved
1⁄2 avocado (medium, 8.5 oz) diced
2 tsp chives cut into 1 inch lengths, to serve
Preheat oven to 355°F/fan-forced 325°F and line a baking sheet with baking paper.
Place shrimp in a small bowl, season with salt and pepper and mix to coat. Place bread and shrimp on prepared baking sheet and bake for 7-10 minutes until bread is golden and shrimp are cooked. Remove from oven.
Meanwhile, place eggs in a saucepan of cold water and bring to a rolling boil. Continue to simmer for 5 minutes. Remove with a slotted spoon and place in a sink of cold water to cool. Peel and cut in half.
Toss lettuce with oil and vinegar, then divide lettuce, tomatoes and avocado between plates and top with bread, shrimp and boiled eggs. Season with salt and pepper. Sprinkle over chives (if using) and serve.
Energy (kJ)
1707 kJ / 408 cals
Protein
42.5 g
Fat
14.9 g
Sat. Fat
3.1 g
Carbs
22.8 g
Sugar
2.5 g
Fiber
6.6 g
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