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Air-Fried Buffalo Shrimp Caesar Salad

Prep Time25 minutes
Cook Time6 minutes
Total Time31 minutes
Course: Main Course, Salad
Cuisine: American
Keywords: air fryer, buffalo shrimp, caesar salad, salad
Servings: 4

Equipment

  • Air Fryer

Ingredients

Buffalo Shrimp

  • 1 lb large shrimp (deveined, easy peel)
  • 1/4 cup Frank's Red Hot Buffalo Sauce
  • 2 eggs (beaten)
  • 1/4 cup water
  • 1 cup flour
  • salt and pepper
  • coconut oil spray (can sub for canola or vegetable oil)

Caesar Dressings

  • 2 garlic cloves, minced
  • 1 tsp anchovy paste
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 cup mayonnaise (I used an olive oil mayo)
  • 1/2 cup Parmigiano-Reggiano, grated
  • salt and pepper

Salad

  • 8 cups romaine lettuce, chopped
  • 2 cups croutons
  • Parmigiano-Reggiano, grated (optional for topping)

Instructions

For Caesar Dressing

  • In a medium mixing bowl, add garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Whisk together. Add mayonnaise, Parmigiano-Reggiano and whisk until well combined. Taste and add salt & freshly cracked pepper to your liking. Set aside. Dressing can be made ahead and stored in the fridge for a week.

For the Salad

  • Rinse and dry romaine lettuce. Chop into bite size pieces producing 8 cups. You can also opt to use precut, bagged romaine lettuce to save time. Place in a large bowl, cover and set in fridge until ready to assemble salads.

For Buffalo Shrimp

  • Peel shrimp and leave on tails. Rinse, pat dry and set aside.
  • Place parchment liner in air fryer basket (if applicable).
  • In a small bowl whisk together eggs and water. Place flour in a separate bowl and season with salt & pepper.
  • Dip shrimp in egg and gently shake off excess egg. Proceed to coat shrimp in flour.
  • Place flour covered shrimp in a single layer in air fryer basket. Spray the shrimp with coconut oil. Flip and coat the other side. You may need to cook the shrimp in batches. If so, only coat shrimp needed for each batch.
  • Set air fryer to 350 degrees and 4 minutes. Flip shrimp and cook an additional 2 minutes. Set cooked shrimp on a paper towel lined baking sheet until all shrimp are cooked. Air fryer times may vary. Consult your manual for recommended cooking times.
  • While shrimp is cooking, heat Frank's Red Hot Buffalo Sauce in a small sauce pan on medium heat. Once sauce starts to bubble turn heat to low to keep warm.
  • Place cooked shrimp in a large bowl and drizzle buffalo sauce on top. Toss to cover shrimp. Use as little or as much sauce as you like.

Salad Assembly

  • Toss chopped romaine lettuce with casear dressing. Start with a little and gradually add more based on your preference.
  • Toss in croutons. Divide salad among 4 plates (approximately 2 cups per person).
  • Grate additional Parmigiano-Reggiano on top of salad.
  • Divide buffalo shrimp between the 4 salads and serve.

Notes

  • Shrimp can be fried traditionally, if you do not own an air fryer. Fry in vegetable oil at 375 degrees for approximately 4 minutes or until golden brown.
  • You may have extra dressing which you can store in a small mason jar in the fridge. Use within a week.