Healthy Caesar Salad with Shrimp

~With homemade coconut yogurt dressing~

Why You’ll Love This

• High in protein – shrimp keeps you full and satisfied
• Creamy & indulgent – coconut yoghurt dressing is light yet flavorful
• Low-calorie – fresh greens, light dressing, and minimal oil
• Quick & easy – perfect for weekday lunches or dinners
• Versatile – can swap shrimp for tofu for a fully plant-based version

Ingredients & Benefits

• Romaine lettuce – low-calorie, vitamin-rich, and crunchy
• Shrimp – lean protein, low in fat, high in iodine
• Cherry tomatoes – antioxidants and vitamin C, a wonderful source of lycopene
• Cucumber – hydration and fiber
• Whole-grain croutons – fiber and extra crunch
• Parmesan cheese – calcium and flavor
• Coconut yoghurt – creamy base, dairy-free, adds probiotics
• Garlic – boosts flavor and immune support
• Anchovies – add umami flavor and omega-3 fatty acids, traditional falvor
• Dijon mustard – tangy, low-calorie flavor
• Lemon juice – brightens flavor, vitamin C
• Olive oil – heart-healthy fats
• Black pepper & salt – seasoning

The Recipe

Servings: 2 | Total time: 20 minutes | Difficulty: Easy

For the salad:

• 4 cups romaine lettuce / chopped
• 200 g shrimp / peeled and deveined
• 1 cup cherry tomatoes / halved
• ½ cucumber / sliced
• ½ cup whole-grain croutons
• 2 tbsp Parmesan cheese (or nutritional yeast)
  

For the dressing:

• ½ cup coconut yoghurt
• 1 small garlic clove / minced
• 1 tsp mustard
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and black pepper / to taste
• 1-2 anchovy fillets (optional)

Instructions

1. Sauté shrimp in a non-stick pan with a little olive oil, garlic, and pepper until pink and cooked through (2–3 minutes per side).
2. In a small bowl, whisk together coconut yoghurt, garlic, Dijon mustard, lemon juice, olive oil, salt, and black pepper. Adjust seasoning to taste.
3. Chop romaine lettuce and place in a large bowl. Add cherry tomatoes, cucumber, and whole-grain croutons.
4. Top the salad with cooked shrimp and drizzle with the coconut yoghurt dressing. Sprinkle with parmesan if using. Toss lightly to coat.
5. Enjoy as a light lunch or dinner.

Tip: Shrimp cooks very quickly, usually 2–3 minutes per side depending on size. To avoid overcooking, watch for these signs: the shrimp will turn pink and opaque, and the flesh will curl into a loose “C” shape (not tightly curled into an “O”). Remove them from heat immediately once they reach this point. Overcooked shrimp become rubbery and dry, so timing is key!

Info: Nutritional yeast is a deactivated yeast with a naturally cheesy, nutty flavor, often used in vegan cooking as a dairy-free alternative to Parmesan. It’s rich in B-vitamins, protein, and minerals like zinc and selenium, making it a great way to boost nutrition. Low in fat and gluten-free, it adds flavor and depth to salads, pasta, soups, sauces, and even popcorn-giving a savory, “cheesy” taste without any dairy.

Swaps & Variations

• Shrimp – grilled tofu, tempeh, or chickpeas for a fully plant-based meal
• Croutons – roasted chickpeas or seeds for crunch
• Parmesan – nutritional yeast for vegan flavor
• Coconut yogurt – regular yogurt or skyr (high in protein)

Nutrition 

Approx. per serving: Calories: 310 kcal | Protein: 28 g | Carbohydrates: 15 g | Fiber: 4 g | Fat: 14 g

Dietary Info

Gluten-free (if GF croutons used) | Low-calorie | High-protein | Lacto-free