bbq shrimp caesar pasta salad
Everything you could possibly love in one big bowl.
Ingredients
- 1 lb jumbo shrimp (13-15ct/lb)
- 1 tbsp dark brown sugar
- 1 tbsp smoked paprika
- 1 tsp chipotle chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp black pepper
- 1/3 cup bbq sauce, your favorite (optional)
- 1 lb short-cut pasta
- 4 cups romaine lettuce, chopped
- 1 cup cheddar cheese, cubed
- 1 1/2 cup cherry tomatoes, halved
- 1-2 avocados, chopped
caesar dressing
- 3/4 cup vegan or regular mayonnaise
- 1/4 cup plain wole milk Greek yogurt
- 1/3 cup fresh parmesan cheese, grated
- 3 cloves garlic, peeled
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 2 tsp anchovy paste
Instructions
- Preheat oven to 450 degrees. Lightly grease a large baking sheet.
- Make sure your shrimps are thawed, peeled, and deveined. I prefer tail off for this recipe. Pat the shrimp very dry with paper towels and add to a bowl. Toss with the brown sugar, smoked paprika, chipotle chili powder, garlic powder, onion powder, pepper, and a big pinch of salt, until evenly coated.
- Spread the shrimp onto the baking sheet. Bake 8-10 minutes, turning once halfway through baking time. If desired, broil on high for the final 1-2 minutes. Remove from the oven. If desired, brush with bbq sauce.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and rinse under cool water to stop the cooking process. Set aside.
- In a food processor, combine the mayonnaise, yogurt, parmesan, garlic, lemon juice, dijon mustard, anchovy paste, and a pinch of salt and pepper. Blitz until very smooth and creamy. Taste and adjust seasonings as needed.
- Dump the pasta into a large mixing bowl. Add the chopped romaine, tomatoes, cheddar cheese, and avocado. Toss with 1/3-1/2 cup of the Caesar dressing.
- Divide salads amongst bowls or plates. Top with the shrimp. Serve alongside additional Caesar dressing, as desired.
Notes
*To store: Store the shrimp separate from the pasta salad. Both will keep up to 5 days in the fridge.
*Caesar dressing: I often like to swap out parmesan for feta! Feel free to give it a go yourself.
*BBQ sauce: The seasoning blend on the shrimp is meant to emulate a bbq flavor profile. I love doubling up and brushing the cooked shrimps with extra bbq sauce, but this step is optional.