Ingredients
2 romaine hearts, coarsely chopped1 cup cherry tomatoes, halved1/4 cup shredded Parmesan cheese1/2 cup all-purpose flour3/4 teaspoon salt1/2 teaspoon pepper1 pound uncooked shrimp (26-30 per pound), peeled and deveinedCooking spray1/2 cup creamy Caesar salad dressing
Preparation
Preheat air fryer to 375°. In a large bowl, combine romaine, tomatoes and cheese; refrigerate until serving. In a shallow bowl, mix flour, salt and pepper. Add shrimp, a few pieces at a time, and toss to coat; shake off excess.
In batches, place shrimp in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 2-3 minutes. Turn; spritz with cooking spray. Cook until lightly browned and shrimp turn pink, 2-3 minutes longer. Remove and keep warm.
Drizzle dressing over romaine mixture and toss to coat. Top with shrimp. If desired, sprinkle with additional cheese and pepper; serve immediately.
