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  • Alissa Jackson

Cilantro Caesar Salad with Chile-Lime Shrimp

We eat so much heavy soul food this time of year that sometimes I crave something light and fresh, although it must be filling for my family. My son needs more food these days than most humans should be allowed to eat. This salad fulfills both of these needs! The TJs Cilantro Dressing is light and bright and provides the perfect base for your chile-lime shrimp. Then you add an added crunch and some heat (if you choose) with your pecans! It is a quick and easy meal that your family will love!

First, prepare your shrimp marinade. Use a Microplane and zest the peel of one lime into a bowl. Then juice that lime into the same bowl. Add one tablespoon of avocado oil and one tablespoon of TJs Chile Lime seasoning. Toss in your thawed TJs Raw Wild Argentinian Red Shrimp into the bowl. Toss the shrimp to coat. Turn your oven to broil and let the shrimp marinate while the oven gets hot. You don't want to let the shrimp sit too long as the lime juice will cook the shrimp.

Once the oven is ready, place the shrimp on a baking sheet omitting as much of the marinade as possible. Broil the shrimp for about 3-4 minutes per side. While the shrimp is cooking, toss your romaine lettuce with your TJs cilantro dressing. Then plate your greens. Sprinkle your pecans of choice over your greens. Mike and I prefer the TJs Sweet and Spicy Pecan, although my kids love the TJs Candied Pecans. (Can you blame them?) Then, once the shrimp are fully cooked, top your individual salads with your warm shrimp and serve immediately!! Enjoy!!

Cilantro Caesar Salad with Chile-Lime Shrimp

2 Bags of TJs Organic Chopped Romaine Lettuce

1 Bag of TJs Wild Raw Argentinian Red Shrimp

1 T Avocado Oil

1 T TJs Chile Lime Seasoning Blend

1 lime grated and juice

TJs Cilantro Dressing

1 bag of Sweet and Spicy Pecans or Candied Pecans

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