Recipe by Nick DiGiovanni – Shrimp Caesar Salad in a Parmesan Cheese Bowl

Crisp romaine tossed in creamy Caesar dressing, served inside a golden, crunchy Parmesan cheese bowl and topped with buttery lemon sautéed shrimp. It’s bold, savory, and restaurant-level impressive while still being incredibly easy to pull together.

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Prep Time 15

Cook Time 10

Total Time 25

Servings

Ingredients

For the salad:

1 Fresh Express® Twisted Caesar Avocado Caesar Chopped Kit
1 tsp fresh lemon juice
1 tbsp extra grated Parmesan
½ tsp Dijon mustard

For the cheese bowl:

1½ cups finely shredded Parmesan cheese
½ cup finely shredded Asiago cheese

For the shrimp:

1 lb shrimp, peeled and deveined
Salt, to taste
Black pepper, to taste
½ tsp paprika
1 small clove garlic, grated
1 tbsp olive oil
1 tbsp butter
Lemon wedges for finishing

Instructions

Make the Cheese Bowl

Heat a nonstick skillet over medium heat.
Sprinkle 1 to 1½ cups shredded Parmesan into a 6–7 inch even circle.
Let it melt and bubble without touching it until it turns deep golden brown (about 2–4 minutes).
Turn off heat and let it sit 15–25 seconds.
Carefully lift it with a spatula and drape it over an upside-down bowl.
Let it cool 3–5 minutes until fully hardened, then remove and set aside.

Cook the Shrimp

Pat shrimp completely dry.
Season with salt, pepper, paprika, and garlic powder.
Heat a pan over medium-high heat and add olive oil.
Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through.
Turn off heat, add butter, and squeeze fresh lemon over the shrimp. Toss to coat.

Prepare the Salad

In a large bowl, combine and stir lemon juice, extra Parmesan, and Dijon into the kit dressing
Add in lettuce, croutons, and cheese from the salad kit
Toss the salad with dressing just before serving.