The Multifunctional Health Food: Yogurt

Shrimp Caesar Salad Wrap


  • 1 ¼ lb peeled and deveined shrimp
  • 1 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tbsp minced garlic
  • 1 tbsp chili powder to taste
  • 2 tbsp lime juice
  • 1 head Boston lettuce
  • Salt and pepper
  • Add ins: avocado slices, grated carrots, chopped tomatoes, yellow pepper strips and sliced cucumbers

Yogurt Dressing

  • 1/4 cup yogurt (preferably with active cultures)
  • 1 tsp garlic, minced
  • 1 ½ tsp anchovy paste
  • 1 tsp Dijon mustard
  • 2 tbsp lemon juice
  • 1 tbsp olive oil


1. Preheat a non-stick fry pan over medium-high.

2. Toss shrimp with olive oil, Worcestershire sauce, garlic, chili powder, and salt and pepper. Cook in pan for 2 to 3 minutes per side.

3. Transfer the shrimp to a plate and drizzle with lime juice.

4. For the dressing, in a small bowl, whisk together the yogurt, garlic, anchovy paste, mustard and lemon juice. Whisk in olive oil until combined. Taste and season with salt and pepper.

5. Divide the head of Boston lettuce leaves onto the plates and let each person load up their lettuce wraps with shrimp (with a little cooking sauce) and “add-ins.” Drizzle with a spoonful of dressing; wrap and roll.

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