Ingredients
Scale
- For the Dressing:
- ¼ cup Stonyfield Greek yogurt
- ¼ cup shaved Parmesan cheese, plus more for serving
- 1 large garlic clove
- 1 tablespoon capers, drained
- 1 teaspoon Dijon mustard
- 1 lemon, zested and juiced
- ¼ teaspoon black pepper
- For the Salad and Shrimp:
- 1 head romaine, chopped (about 4 cups)
- 1 pound large shrimp (20 to 24 per pound), peeled, deveined, tails removed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Croutons:
- 4 slices French bread or other crusty bread, cubed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Make the dressing: In a small blender or food processor, blend Greek yogurt, Parmesan, garlic, capers, Dijon mustard, lemon zest, lemon juice, and black pepper until smooth.
- Cook the shrimp: Preheat a skillet over medium-high heat. Toss shrimp with olive oil, salt, and pepper, then cook until opaque, 2–3 minutes per side.
- Make the croutons: Preheat oven to 400°F (200°C). On a baking sheet, toss bread cubes with oil, salt, pepper, and garlic powder. Bake until golden brown, 5–10 minutes.
- Assemble salad: In a large bowl, toss romaine with dressing, shrimp, and croutons. Serve immediately, topped with extra Parmesan if desired.
Notes
- Store lettuce, shrimp, and dressing separately to keep ingredients fresh until serving.
- Adjust lemon juice for more tang in the dressing.
- Croutons can be made ahead and stored in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop & Oven
- Cuisine: American