Caprese Caesar Tomato Salad with Grilled Shrimp Skewers
Salads, Main Course
Caprese Caesar Tomato Salad with Grilled Shrimp Skewers
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Caprese Caesar Tomato Salad with Grilled Shrimp Skewers Recipe
Updated July 2025
Chef’s Tips:
* Use double skewers for the shrimp, that way they stay flat while grilling.
* Swap out the Farm Boy™ Cajun Seasoning for other seasoning mixes like Piri Piri, Harissa, or Korean.
* If you’d rather go for a more traditional dressing, use our Farm Boy™ Balsamic Vinaigrette.
* For a heartier salad, add some chopped romaine or kale.
Ingredients
- Shrimp Skewers
- 1 bag Farm Boy™ Raw Easy Peel Shrimp, 31/40 thawed and peeled
- 1 Tbsp Farm Boy™ Cajun Seasoning
- 1 Tbsp extra virgin olive oil
- juice of 1 lemon
- 8 wooden skewers
- Caprese Caesar Salad
- 2-3 heirloom tomatoes sliced
- 1 cup grape or cherry tomatoes halved
- 1 container Farm Boy™ Mini Bocconcini drained
- Farm Boy™ Fleur de Sel and freshly cracked black pepper to taste
- ½ cup basil leaves
- 2-3 Tbsp toasted Farm Boy™ Pine Nuts
- shaved Parmesan cheese for garnish
- Farm Boy™ Creamy Caesar Dressing to taste
Directions
- For the skewers: In a medium bowl, combine Farm Boy™ Raw Shrimp, Farm Boy™ Cajun Seasoning, olive oil, and lemon juice. Toss to make sure shrimp are coated. Thread shrimp onto skewers.
- Preheat grill pan or grill over medium-high heat. Cook shrimp over greased pan or grates for 1-2 minutes per side, or until internal temperature of shrimp reaches 158°F. Remove from grill and let rest for 5 minutes.
- For the Caprese Caesar salad: Arrange sliced tomatoes on a large platter. Add cherry tomatoes and Farm Boy™ Mini Bocconcini. Season with Farm Boy™ Fleur de Sel and freshly cracked black pepper.
- Garnish with basil leaves, toasted Farm Boy™ Pine Nuts, and shaved Parmesan cheese. Drizzle with Farm Boy™ Creamy Caesar Dressing. Top with shrimp skewers and serve immediately.