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Fresh pre-cut ingredients
Ready in 10 minutes

Shrimp Caesar Salad

with Brussels Sprouts, Celery Root & Fresh Chives

Cooking time

10 minutes




440 /serving

If a regular Caesar salad is 101, then a chicken Caesar is a 201 course and this 10-minute shrimp Caesar is a 300-level offering—a little more esoteric yet still as satisfying. The pink curls get speedily sautéed until opaque, and sprinkled with a celery seed and sumac-based seasoning. Assemble the salad from crisp lettuce and inventive elements like celery root matchsticks and Brussels sprouts. Fresh chives support the creamy vinaigrette, ready to rumble with croutons and grated Grana Padano cheese.

We will send you:

  • 285g Shrimp
  • 200g Brussels sprouts
  • 1 Bunch of chives
  • 1 Head of lettuce
  • 100g Matchstick celery root
  • 45ml Caesar vinaigrette
  • 25g Croutons
  • 25g Grana Padano (contains rennet)
  • 6g Tangy Celery spices (celery seeds, sumac, black pepper, kosher salt)

Contains: Eggs, Milk, Mustard, Shrimp, Wheat

You will need:

Large pan (non-stick if possible)
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
5 g
1510 mg
Total Carb
29 g
7 g
31 g
8 g
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Cook the Brussels sprouts
Halve the Brussels sprouts (or quarter if very large). In a medium bowl, toss with a drizzle of oil, ⅓ of the spices, 1 tbsp water (double for 4 portions) and S&P. Cover and microwave, 3 to 4 min., until tender. Set aside to cool slightly.
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Mise en place
Meanwhile, slice the chives crosswise into ½ inch pieces. Cut the lettuce crosswise into 4 thick slices, discarding the root end.
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Cook the shrimp
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Pat the shrimp* dry with paper towel and remove the shells from the tails if desired; season with ½ the remaining spices and S&P. Cook, 1 to 2 min. per side, until opaque and cooked through. Set aside in a warm spot.
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Make the salad
In a large bowl, combine the lettuce, celery root, Brussels sprouts, ½ the chives, ½ the vinaigrette, ½ tbsp water (double for 4 portions) and S&P.
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Finish & serve
To the pan of shrimp, add the remaining vinaigrette; stir well. Divide the salad between your bowls. Top with the shrimp. Garnish with the croutons, cheese, freshly cracked black pepper and the remaining spices and chives. Bon appétit!

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