This char grilled lemon Keto Garlic Shrimp Caesar salad with creamy Caesar dressing is so good you will feel as if you’re in a fancy restaurant, it’s THAT good!
Make this Keto Garlic Shrimp Caesar Salad any night of the week or when entertaining. It’s hearty as a full meal too or bring along to a party as a side! I would suggest assembling right before serving.
Keto Garlic Shrimp Ceasar Salad
char cooked lemon garlic shrimp caesar salad with creamy caesar dressing, avocado slices, soft boiled eggs, cripsy bacon pieces, and crunchy parmesan crisps.
- 4 tbsp shredded parmesan cheese
- 2 lbs large raw shrimp peeled and devained
- 1 lemon, juiced
- 2 tbsp minced garlic
- salt and pepper to taste
- 1/2 cup chopped bacon
- 2 eggs, soft boiled
- 1 avocado sliced
- 6 cups chopped romain lettuce
- 1/2 cup parmesan cheese (seperate)
- *favorite store bought ceasar dressing
Preheat the oven to 400 degrees. Pour a heaping tablespoons of shredded parmesan cheese onto a silicone or parched lined baking sheet. Silicone works best. Place 1/2 apart. Bake 3-5 min or until golden and crips. let cool.
Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10 minutes or so while preparing your other ingredients.
Chop Romain lettuce, slice avocado, and half the soft boiled eggs.
Heat a non stick skillet over medium hight heat; fry the bacon until golden and crispy. Transfer to a plate; set aside.
Drain some of the bacon fat from the pan, leaving about 1 teaspoon in the pan for the shrimp. Fry the shrimp for 2-3 minutes each side (be careful not to over cook or they will get rubbery!) Set aside.
Assemble Salad: Combine the lettuce, shaved parmesan cheese, and dressing. Toss well and add fresh ground pepper to taste. Arrange the bacon pieces, avocado slices, eggs, and parmesan crisps on top. Serve in a bowl or on a large platter.