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Cucumber Noodle Caesar Salad with Shrimp + 4 Year Blogiversary

Prep Time20 mins
Cook Time6 mins
Total Time26 mins


  • For the shrimp and salad:
  • 6 cups chopped romaine lettuce
  • 1 English seedless cucumber Blade A, noodles trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 pound medium shrimp deveined, shells on
  • ½ teaspoon garlic powder
  • salt and pepper
  • 1 avocado peeled, pitted, sliced thinly
  • For the Caesar dressing*:
  • 1/2 cup plain nonfat Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Worcestershire sauce
  • 1 clove garlic pressed
  • 1 teaspoon Dijon mustard
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon sea salt
  • pinch of black pepper
  • optional: 2 anchovy fillets mashed (or 2 teaspoons anchovy paste)
  • *or use your favorite bottled Caesar dressing.


  • Place all of the ingredients (including the anchovy, if using) for the dressing into the bottom of a large bowl and whisk together. Taste and adjust, if necessary. Add in the romaine lettuce and cucumber noodles and toss to combine.
  • In a medium bowl, toss together the oil with the shrimp. Season with garlic powder, salt and pepper and stir to combine.
  • Place a large skillet over medium-high heat. Once pan is hot, add in the shrimp and cook for 2-3 minutes, flip, and cook another 2 minutes or until c-shaped and opaque. Remove from heat.
  • Divide the salads onto plates and top each with shrimp and avocado slices. Serve immediately.


Per serving (1 out of 4) - Calories: 278, Fat: 18g, Saturated Fat: 3g, Carbs: 8g, Fiber: 3g, Sugars: 3g, Protein: 35g, Sodium: 774mg