Sheet Pan Grilled Romaine Shrimp Caesar Salad

I bet you never thought you would hear the word "Sheet pan" and Caesar salad in the same title!  This quick and easy Sheet Pan Grilled Romaine Shrimp Caesar Salad recipe is one that I have been tossing around in my head for a while but was scared to take the plunge.

Why was I scared?

Aren't I fearless, embracing the "crashes and burns" of life with open arms?

Well...yes and no.

I don't quite know why but the idea of grilled romaine is both appealing and appalling at the same time.  In my mind, all lettuce should be cold and crunchy.  Warm and limp are not what I would want to be eating when ordering a salad.

However, recently I have seen numerous recipes as well as restaurants posting salad recipes containing the word "grilled" before the word romaine.

Now if you have been reading my posts,  you know I have a slight fear of fire.  With that being said, I knew that if I were to embark on this recipe challenge, I did not want to use the outdoor grill.

Keeping that in mind, the only other way to "grill" the lettuce was by using the oven.  Since it is the summer and everyone is having heatwaves across the country, I decided that making a "one and done" sheet pan recipe would be perfect - turn the oven on once for a short amount of time and hopefully create a delicious dinner in under 10 minutes.

The results?

Delicious, easy, healthy and with minimal dishes to clean!  That my friends is what I call success!

How to make Sheet Pan Grilled Romaine Shrimp Caesar Salad

Step 1: Prepare the pan

• One trick that I have learned from experimenting with sheet pan dinners is that heating the pan in the oven prior to placing the ingredients on the pan is a must.
• It creates crispiness that can not be achieved if the pan has not been heated.
• So, spray your sheet pan well with Whole30 approved cooking spray or spread a little olive oil over the entire pan.
• Spread the chopped bacon (if using) all over the pan.
• Place the pan in the oven and turn the oven to 400 degrees F.
• While the oven is heating, prepare the shrimp, salad dressing and romaine lettuce.

Step 2: Prepare the salad ingredients

• In a small bowl, toss the raw deveined shrimp with the Italian seasoning.
• Set the shrimp to the side.
• Take your romaine lettuce and slice it in half.
• Spray the lettuce with the avocado oil or gently drizzle light olive oil over the lettuce.
• Sprinkle a little salt and pepper over the lettuce halves and set aside.
• When the oven has heated, carefully remove the heated baking tray and push the bacon to one side of the pan.
• Arrange the shrimp and lettuce (cut side up) beside the bacon on the tray in a single layer.

• Return the tray and bake for 5-8 minutes or until romaine just begins to brown.

Step 3:  Prepare the Caesar salad dressing

• In a small bowl, combine all the Caesar salad dressing ingredients.
• Stir to combine and set aside.
• If the dressing seems too thick, stir in a little almond milk to thin it to the desired consistency.

Step 4: Plate the dish

• Take each plate and place ½ of a romaine section on it.
• Top with shrimp and drizzle a little Caesar salad dressing over the lettuce and shrimp.
• Add the bacon crumbles and enjoy!

Substitutions and Additions for this Sheet Pan Grilled Romaine Shrimp Caesar Salad

• Feel free to use turkey bacon or omit the bacon altogether.  Turkey bacon may cook quicker than regular bacon due to the decreased amount of fat so you may want to place it on the pan at the same time as the romaine lettuce and shrimp.
• Feel free to omit the shrimp for a vegan option
• Add grated Parmesan cheese or blue cheese (the dish will no longer be Whole30 approved but will still be delicious)
• To save time, you can use store-bought Caesar salad dressing or any other salad dressing of choice
• Feel free to substitute the coconut aminos with Worcestershire or soy sauce

If you like the simplicity of this Sheet Pan Grilled Romaine Shrimp Caesar Salad  dish, you may also like:

• Bacon Wrapped Brussels Sprouts and Onion Skewers (Whole30, Low Carb)
• Tomato Zucchini Pesto Tart (Whole30, Low Carb)
• Taco Tortilla Bake (Keto, Gluten Free, Whole30)
• Mini Taco Appetizers (Low Carb, Keto)
• Quick and Easy Cabbage Rolls (Whole30, Low Carb, Gluten Free)
• Egg Roll In-A-Bowl (Whole30, Keto)

Sheet Pan Grilled Romaine Shrimp Caesar Salad (Whole30, Keto, Dairy-Free)

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This sheet pan grilled romaine lettuce, shrimp and bacon come together in minutes for the perfect Whole30 Caesar salad. Easy and simple Whole30 Caesar dressing is made while the romaine is baking. 

• Total Time: 16 minutes
• Yield: 2 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 romain heart, sliced lengthwise down the middle
• 2 strips bacon, diced
• 6 oz peeled, deveined raw shrimp
• 1 tbsp Italian seasoning
• ⅛ tsp salt (if the Italian seasoning does not contain any salt)

For the Caesar dressing:

• ¼ cup Avocado Oil Mayonnaise
• ½-1 teaspoon anchovy paste
• 2 cloves garlic, minced
• ½ tbsp apple cider vinegar
• 1 tsp coconut aminos
• 1 tsp dijon mustard
• 1 tsp lemon juice (add more depending on tastes)
• ¼-½ teaspoon salt
• ¼ tsp black pepper

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Instructions

1.  Spray a 9 x 11 baking tray with cooking spray.  Spread chopped bacon over pan.  Place in the oven on the middle rack and turn oven on to 400 degrees F.  
2. While the pan is heating and the bacon is cooking, take the 2 romaine halves and spray with cooking spray or drizzle with olive oil making sure to coat all sides.  Sprinkle romaine halves with a little salt and pepper.  In a separate bowl, mix raw shrimp with Italian seasonin, salt and pepper.  Toss to coat.
3. When oven is fully heated, pull bacon and sheet from the oven.  Push the bacon to one side and place the shrimp and lettuce, cut side up, on the pan.  Return the pan to the oven and bake for 5-8 minutes.
4. While the sheet pan is in the oven, prepare the dressing by combining all the ingredient in a small bowl.  Mix everything really well and place it in the fridge until ready for use.
5. When shrimp and lettuce has cooked, remove the pan from the oven.  Place half a romaine each plate, top with shrimp, drizzle with dressing and sprinkle bacon over lettuce.

Notes

• See post for substitutions
• This salad is best eaten with a sharp knife.

• Author: Cat
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Category: Main Meals, Salad
• Cuisine: Whole30, Keto, Gluten Free, Dairy Free

Nutrition

• Serving Size: 1 serving
• Calories: 323
• Sugar: 1.5 g
• Fat: 26.7 g
• Carbohydrates: 6.4 g
• Fiber: 3.6 g
• Protein: 16.5 g