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20 minutes
One pot

Caesar Salad with Shrimp

Shaved Brussels Sprouts & Roasted Garlic Croutons

Cooking time

20 minutes




470 /serving

This is where the mighty Caesar salad takes on tiny (but also mighty) shrimp, and everyone wins. Fans of the classic will appreciate some little alterations in this version: lettuce leaves nestle up with thinly sliced Brussels sprouts to replace the traditional romaine, and those greens are dressed up with golden roasted garlic croutons, the juicy shrimp and the most creamy Caesar vinaigrette the family can imagine. We’ve pulled out all the stops to make this a family-friendly salad with finesse.

We will send you:

  • 450g Shrimp
  • 1 Shallot (or onion)
  • 1 Lemon
  • 1 Head of lettuce
  • 150g Shaved Brussels sprouts
  • 2 Roasted garlic cloves
  • 90g Radishes
  • 75ml Caesar vinaigrette
  • 25g Shaved Parmesan (contains rennet)
  • 3 Focaccia garlic buns

Contains: Eggs, Milk, Mustard, Shrimp, Wheat, Barley, Rye

You will need:

Large pan (non-stick if possible)
Olive oil
Salt & pepper
Total Fat
22 g
Saturated Fat
4 g
1110 mg
Total Carbs
42 g
4 g
25 g
4 g
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Mise en place
Zest and cut the lemon into 6 wedges. Halve the radishes lengthwise; thinly slice crosswise. Peel, halve and thinly slice the shallot. Cut the buns into bite-size pieces. In a small bowl, using a fork, mash the roasted garlic with 1 tbsp olive oil.
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Caramelize the shallot
In a large pan (non-stick if possible), heat a drizzle of olive oil on medium-high. Add the shallot and sauté, stirring frequently, 2 to 3 minutes, until beginning to brown; season with S&P. Transfer to a bowl and reserve the pan.
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Make the croutons
In the same pan, heat a drizzle of olive oil on medium-high. Add the bread pieces to the pan in a single, even layer; season with S&P. Toast, 5 to 7 minutes, stirring often, until golden brown (add more oil to the pan if necessary). Add ½ the roasted garlic mixture and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a plate. Reserve the pan.
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Cook the shrimp
In the same pan, heat a drizzle of olive oil on medium-high. Pat the shrimp dry with paper towel; season with S&P. Add the shrimp* to the pan in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Add the remaining roasted garlic mixture, the juice of 2 lemon wedges and as much lemon zest as you’d like; toss to combine. Transfer to a plate and set aside in a warm spot.
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Assemble the salad & serve
Roughly chop the lettuce, discarding the root end. In a large bowl, combine the vinaigrette and 1 tbsp water. Add the lettuce, caramelized shallot, radishes and Brussels sprouts; season with S&P and toss well. Add the croutons; toss to combine. Divide the finished salad between your plates. Top with the shrimp. Garnish with the Parmesan and remaining lemon wedges. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.