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Mason Jar Sriracha Shrimp Caesar Salad Recipe

This mason jar sriracha shrimp Caesar salad recipe is a spicy take on the classic Caesar salad. Recipe courtesy Gina of Running to the Kitchen.

Servings: 1

Active time: 15 minutes

Total time:

Dressing Ingredients

Ingredients

  • 1 anchovy filet
  • 1 small clove garlic
  • pinch kosher salt
  • 1 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 Tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1 1/2 tsp extra virgin olive oil
  • 1 Tbsp finely grated Parmesan cheese
  • freshly ground black pepper
  • 1 Tbsp sriracha

Preparation

  1. Chop the anchovy, garlic, and salt together until minced. Use the side of the knife blade to mash the mixture into a paste-like consistency.
  2. Place in a small bowl and whisk in the egg yolk, lemon juice, and mustard. Slowly drizzle the olive oil while continuing to whisk. Add Parmesan and season with the black pepper to taste. Lastly, stir in sriracha until fully incorporated. Set aside.

Mason Jar Sriracha Shrimp Caesar Salad

  • 9 large shrimp, deveined and tails removed
  • 1 Tbsp sriracha
  • 1/4 c grated Parmesan cheese
  • 1/2 c croutons
  • romaine lettuce
  1. Combine the shrimp and sriracha in a small bowl and toss to coat.
  2. Heat a skillet over medium-high heat. Once hot, add the shrimp to the pan and cook for 1-2 minutes per side until pink.
  3. Pour the dressing into the bottom of mason jar. Add the croutons, grated Parmesan, and shrimp. Top off with as much romaine lettuce as will fit in the remaining space. Seal the lid and the salad is ready.

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Nutrition Facts

Serving Size (1 salad)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 160
Calories from Fat 120
Total Fat 13g (20% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 190mg (63% DV)
Sodium 390mg (16% DV)
Total
Carbohydrate
3g (1% DV)
Dietary Fiber 0g (0% DV)
Sugars 1g
Protein 6g
Vitamin A 6%
Vitamin C 15%
Calcium 10%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.