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A wooden bowl filled with a Caesar salad topped with grilled shrimp, shredded cheese, and croutons. A fork and spoon rest on the side. Lemon wedges are in a dish nearby on a tiled surface.
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Shrimp Caesar Salad

Succulent shrimp and crispy garlic breadcrumbs over romaine with homemade Caesar dressing come together for an irresistible meal in 20 minutes.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad
Cuisine: American, Italian
Keyword: easy, healthy, side salad
Servings: 4 people
Author: Marissa Stevens

Ingredients

For the 'croutons':

For the shrimp

  • 1 tablespoon olive oil
  • 1 pound medium shrimp peeled and deveined
  • salt and freshly ground black pepper to taste

To make the dressing:

  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic minced, or more
  • 1 teaspoon worcestershire sauce or more
  • 1 teaspoon anchovy paste optional but recommended, plus more to taste
  • 1/4 teaspoon fine sea salt plus more to taste
  • freshly ground black pepper to taste

For the salad:

  • 1 large romaine hearts washed, dried and torn into small, bite size pieces
  • 1 ounce grated Parmesan cheese ~1/3 cup, plus more for garnish
  • lemon wedges for serving, optional

Instructions

To Make the 'Croutons'

  • Heat 1 tablespoon olive oil until shimmering in a large nonstick skillet over medium heat. Add garlic; cook and stir just until fragrant, about 30 seconds. Add panko breadcrumbs in an even layer; cook and stir until garlic and breadcrumbs are golden brown, 2 to 3 minutes. Season with salt and transfer to a small bowl to cool.

For the Shrimp

  • Place same nonstick skillet (wiped clean if desired) over medium heat and add 1 tablespoon of olive oil; heat until shimmering. Add shrimp; cook and stir 3 minutes or until just cooked through (do not overcook). Remove from heat and season lightly with salt and pepper. Transfer to clean plate and set aside to cool.

To Make the Dressing

  • In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, garlic, Worcestershire sauce, anchovy paste, salt and pepper until smooth. Adjust seasoning to taste. Cover and refrigerate until ready to assemble salad.

To Assemble the Salad

  • Place torn romaine and cooled shrimp in a large serving bowl. Add Parmesan cheese and all but 1 tablespoon of toasted breadcrumbs; pour 1/2 of dressing over and toss to coat evenly. Add more dressing to taste and toss to coat. Transfer to serving bowl or platter and sprinkle with remaining breadcrumbs and more cheese (optional). Serve immediately, with lemon wedges if desired.

Notes

  • This recipe makes ~1/2 cup of dressing. You may not need all of it, so add to taste.

Nutrition

Calories: 406kcal | Carbohydrates: 6g | Protein: 27g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 701mg | Potassium: 427mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2543IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 1mg

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