Loaded Broccoli Shrimp Caesar Salad Recipe
Important Crouton Tip
Add the croutons only after plating the salad. If you’re storing the salad overnight or preparing it for lunch, pack the croutons separately so they stay crisp.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. For the freshest texture, keep the dressing, additional Parmesan, and croutons separate until you’re ready to eat.
Trendy Eats Tip
Make sure the broccoli is completely dry before assembling the salad so the dressing doesn’t become watery.
* Allow the shrimp to cool slightly before adding it to the vegetables.
* You can use grilled, sautéed, or chilled cooked shrimp.
* Add extra Caesar dressing only as needed to avoid making the salad too heavy.
* For meal prep, divide the salad into individual containers and store the croutons separately.
Notes
1
1. Blanch the broccoli
Bring a large pot of lightly salted water to a boil. Add the broccoli florets and cook for approximately 1–2 minutes, just until they become bright green and slightly tender.
Immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Allow it to cool, then drain and pat completely dry.
Tip: Do not overcook the broccoli. It should be tender enough to chew comfortably while still retaining a slight crunch.
2. Season and cook the shrimp
Pat the shrimp dry and season with paprika, lemon herb seasoning, salt, and black pepper.
Heat the olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and sear for approximately 2–3 minutes per side, or until pink, opaque, and fully cooked. Remove from the skillet and allow the shrimp to cool slightly.
3. Assemble the vegetables
Add the blanched broccoli, shredded purple cabbage, red pepper, yellow pepper, red onion, and diced cucumber to a large mixing bowl.
Season with Italian seasoning, Greek garlic and herb seasoning, garlic powder, onion powder, oregano, a small pinch of salt, and black pepper. Drizzle with Italian olive oil and toss until everything is evenly coated.
4. Add the shrimp and dressing
Add the cooked shrimp to the vegetables. Pour in the Caesar dressing, sprinkle with crushed red pepper flakes, and add half of the Parmesan cheese.
Gently toss until the shrimp and vegetables are evenly coated.
5. Serve
Plate the salad and finish each serving with the remaining fresh Parmesan cheese and croutons.
Instructions
1 pound large shrimp peeled and deveined
1 tablespoon olive oil
* 1 teaspoon paprika
1 teaspoon lemon herb seasoning
Salt and black pepper to taste
½ teaspoon Greek seasoning with garlic and herbs
For The Shrimp
4 cups fresh broccoli florets
1 cup shredded purple cabbage
1/2 red bell pepper thinly sliced
1/2 yellow bell pepper thinly sliced
1/4 red onion thinly sliced
1 cup diced cucumber
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
A small pinch of salt
Black pepper to taste
1 tablespoon Italian olive oil
1/2-3/4 cup Caesar dressing or as desired
1/2 cup freshly grated or shaved Parmesan cheese divided
crushed red pepper flakes to taste
Croutons for serving
For The Salad
Loaded Broccoli Shrimp Caesar Salad
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This Loaded Broccoli Shrimp Caesar Salad combines crisp-tender broccoli, colorful vegetables, seasoned shrimp, Parmesan cheese, and creamy Caesar dressing. It’s filling enough for lunch or dinner and perfect for meal prep—just keep the croutons separate until serving.
Prep Time
20 min
Cooking Time
10 min
Chill Time
15 min +
Total Time
45 min
