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low fodmap Caesar salad with shrimp pork rind croutons and dressing on a blue and white plate

Low FODMAP Shrimp Caesar Salad with Pork Rind Croutons (Keto, Grain-Free)


  • Author: Gail
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

This Low FODMAP Shrimp Caesar Salad with Pork Rind Croutons has all of the incredible flavors and crispy deliciousness of a classic Caesar salad without the FODMAPs or carbs! Low FODMAP, Keto, low carb, grain-free, and gluten-free.


Ingredients

Units Scale

Low FODMAP Caesar Salad Dressing

Low FODMAP Pork Rind Croutons

  • 2 cups unflavored pork rinds, chopped into 1/2-inch pieces*
  • 1 tablespoon garlic-infused olive oil
  • 1 tablespoon ghee or butter
  • 1/4 teaspoon salt (optional)**

Low FODMAP Grilled Shrimp

  • 1 pound large or jumbo shrimp, peeled and deveined with tails removed
  • 1-2 tablespoons garlic-infused olive oil
  • Salt and freshly ground black pepper, to taste

Low FODMAP Caesar Salad

  • 3 hearts of romaine, chopped (about 6 cups)
  • 1/4 cup fresh parmesan, finely grated

Instructions

  1. Prepare dressing. If making homemade dressing, prepare a full batch of my Low FODMAP Caesar Dressing recipe, either in the bottom of a large salad bowl (where you’ll be mixing the rest of the salad) or a separate small mixing bowl.*** Cover and refrigerate until ready to use.
  2. Prepare croutons. Chop pork rinds into 1/2-inch pieces (they won't be perfectly shaped, and that's okay). Place a large skillet on medium heat on the stovetop. Add garlic-infused olive oil and ghee or butter and swirl the skillet to mix and coat. Once the butter is melted, whisk in salt (if using it). Once the skillet is hot, add pork rinds and sauté, stirring frequently, until the oil in the skillet is mostly absorbed, about 2-3 minutes. Remove skillet from heat and place somewhere for croutons to cool while you prepare the remaining ingredients.
  3. Prepare shrimp. Preheat outdoor grill (I use a natural gas grill) or grill pan to medium heat. While the grill is warming up, thread shrimp onto skewers, baste with garlic oil, and sprinkle with salt and freshly cracked black pepper to taste. Grill for 5-6 minutes, flipping halfway through, until shrimp are bright pink on both sides. Remove promptly from grill.
  4. Assemble salad. Return to the large salad bowl containing the Caesar dressing (if you haven’t chosen to keep it separate). Add chopped romaine, parmesan, and pork rind croutons and toss with salad tongs to combine. Divide between 4 salad plates. Top with shrimp and garnish with more parmesan cheese and freshly ground black pepper if desired.

Notes

  • See post above for detailed FODMAP information on each ingredient.
  • *Although believed to be low FODMAP, pork rinds are high in fat, which can be an additional trigger for some people with IBS. Also, check the label of the pork rinds you end up using for any added high FODMAP ingredients, such as garlic powder. 
  • **As the salt content of pork rinds can vary by brand, if your pork rinds taste particularly salty, you may want to reduce or omit this additional salt.
  • ***If you’re anticipating leftovers or are not eating the salad right away, I suggest keeping each component separate so the salad doesn’t become soggy; otherwise, you can make everything (including the Low FODMAP Caesar Dressing) in the same bowl.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salads & Bowls
  • Method: Grill / Barbecue
  • Cuisine: American

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