Kale Caesar Salad with Honey Spiced Shrimp and Chickpea Croutons
Sweet and savory shrimp, crispy chickpeas, and a punchy chili lime yogurt dressing team up to deliver this anything-but-boring take on a kale Caesar salad.
This flavorful Caesar salad earned a shocking stamp of approval from my kale-is-for-rabbits, meat-and-potatoes-forever fiancé. He said he could eat it every day. Maybe it’s the roasted shrimp, coated in a mixture of honey and spices, that won him over. Or the crispy chickpeas that stand in for croutons (and do a bang-up job). Or it could have been the creamy yogurt Caesar dressing, amped up with chili powder and lime juice.
We may never be able to pinpoint exactly what makes this salad sing, but it sure hits all the right notes. The kale is sturdy enough to stand up to the creamy dressing and warm shrimp (which will wilt the kale ever so slightly, eliminating some of that “rabbit food” quality), while the romaine adds the freshness you expect in a Caesar salad. The salad as a whole eats light without sacrificing the bold flavors and varied textures that make a salad interesting to eat.
How do I make it?
Like any great salad, there are a few components to prepare. The good news? The components for this one come together easily and rely on a short ingredient list. If you use the chickpea/shrimp oven time to prep the other components, this salad can be on the table in 30 minutes.
First, make the chili lime Caesar dressing.
Then, add some chickpeas to a sheet pan. Give them some love in the form of olive oil, salt, and pepper. I didn’t measure this. Toss the chickpeas to ensure they’re evenly coated, adding a bit more olive oil as needed. Pop them in a preheated 400 degree oven and set a timer for 15 minutes.
While the chickpeas get a head start in the oven, make the spice mix for the shrimp. Add chili powder, garlic powder, cumin, salt, pepper, olive oil, and honey to a bowl large enough to hold the shrimp. Stir to combine into a paste. Add the shrimp, toss to evenly coat them in the spice paste, and then pour them onto a sheet pan and arrange in one layer.
When the timer sounds, give the chickpeas a quick shake. Add the shrimp to the oven. In another 8 to 10 minutes, you should have crispy chickpeas and perfectly roasted shrimp. That gives you just enough time to chop up some kale and romaine, or whatever combination of greens you like best. I prefer Lacinato kale (also known as dinosaur kale) because it doesn’t give you that “scratchy” kale feeling. It’s also a beautiful deep green color.
Time to assemble and eat your fancy Caesar salad!
Toss the greens with some of the chili lime Caesar dressing. Add the warm shrimp and chickpeas on top, along with some diced avocado if you’re into that. How much do you just love a salad with warm and cold elements? This one’s a winner in our book. I hope you love it, too!
If you use this recipe to inspire your cooking, send me a note, leave a comment, or tag me on Instagram @cookwithq. I love seeing what you’re creating and connecting with you through food.
Kale Caesar Salad with Honey Spiced Shrimp and Chickpea Croutons
Ingredients
For the shrimp
- 1 pound raw shrimp peeled, deveined, and thawed (if frozen)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon honey
- 1.5 tablespoons olive oil
- ¼ teaspoon salt
- a few grinds of black pepper
For the chickpeas
- 15 oz chickpeas one can (or use cooked dried chickpeas)
- 1-2 tablespoons olive oil enough to coat chickpeas
- salt and pepper to taste
To assemble the salad
- 6 cups chopped salad greens I used equal parts kale and Romaine
- 1 avocado, diced or sliced
- Chili lime Caesar dressing to taste
Instructions
- Make the chili lime Caesar dressing (linked in this post)
- Preheat oven to 400° F.
- Toss chickpeas in 1 or 2 tablespoons of olive oil and salt/pepper to taste. Toss to coat. Place them in the preheated oven and set a timer for 15 minutes.
- In the meantime, prepare the spice mix for the shrimp. Combine the ingredients listed in the “for the shrimp” portion of the recipe: chili powder, garlic powder, cumin, salt, pepper, olive oil, and honey. Add the raw shrimp to the spice mix and toss to coat. Pour onto a sheet pan and arrange in a single layer.
- When the 15 timer sounds, give the chickpeas a shake to ensure even cooking. Add the shrimp to the oven. In 8-10 minutes, the chickpeas should be crisp and browned and the shrimp should be cooked through. You’ll know the shrimp are done when they curl into a “c” shape.
- Assemble your salads. I like to toss just the greens with dressing first. Top with warm shrimp and chickpeas, diced avocado, and an extra drizzle of dressing. Eat up!