Caesar Salad With Shrimp – Fresh, Zesty, and Satisfying

A good Caesar salad is all about balance: crisp lettuce, tangy dressing, crunchy croutons, and a little richness. Add juicy, garlicky shrimp and it turns into a full, satisfying meal. This version is simple enough for a weeknight but polished enough for company.

The flavors are bold and bright, and the textures hit all the right notes. If you love classic Caesar salad, this shrimp twist will become a go-to.

What Makes This Recipe So Good

• Big flavor, minimal fuss: You get restaurant-level taste with straightforward steps and ingredients you probably already have.
• Balanced textures: Crisp romaine, crunchy croutons, tender shrimp, and creamy dressing make every bite interesting.
• Homemade Caesar dressing: It’s brighter and more satisfying than bottled versions, and you can adjust it to your taste.
• Protein-packed: Shrimp adds lean protein, turning a side salad into a filling meal.
• Flexible: Use store-bought croutons or make your own, grill or sauté the shrimp, and tweak the dressing to suit your preferences.

Ingredients

• For the shrimp:
  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
• For the croutons (or use store-bought):
  • 3 cups day-old bread, cubed (sourdough or French bread)
  • 2 tablespoons olive oil
  • 1 clove garlic, grated or minced
  • 1/4 teaspoon salt
• For the Caesar dressing:
  • 1 large egg yolk (or 2 tablespoons mayonnaise for a no-raw-egg option)
  • 1–2 anchovy fillets or 1 teaspoon anchovy paste (optional but recommended)
  • 1 garlic clove, finely grated
  • 1 teaspoon Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup finely grated Parmesan cheese
  • Salt and black pepper to taste
• For the salad:
  • 2 large heads romaine lettuce, washed, dried, and chopped
  • 1/3 cup shaved or grated Parmesan cheese
  • Lemon wedges, for serving

Step-by-Step Instructions

1. Make the croutons: Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic, and salt.

   Spread on a sheet pan and bake 8–12 minutes, stirring once, until golden and crisp. Let cool.
2. Prep the shrimp: Pat shrimp dry. Toss with olive oil, lemon zest, garlic, smoked paprika, salt, and pepper.

   Let sit 10 minutes while you make the dressing.

3. Make the dressing: In a bowl, whisk egg yolk (or mayo), anchovy, garlic, Dijon, lemon juice, and Worcestershire until smooth. Slowly drizzle in olive oil while whisking to emulsify. Stir in Parmesan.

   Taste and season with salt and pepper. If too thick, whisk in a splash of water.

4. Cook the shrimp: Heat a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque.

   Do not overcook. Transfer to a plate.

5. Assemble the salad: In a large bowl, combine romaine and half the dressing. Toss gently to coat.

   Add croutons and most of the Parmesan, and toss again.

6. Finish and serve: Top with warm shrimp, the remaining Parmesan, and more dressing if needed. Serve with lemon wedges for a fresh squeeze over the top.

How to Store

• Dressing: Store in an airtight container in the fridge for up to 4 days. Whisk before using.
• Shrimp: Keep cooked shrimp in a covered container in the fridge for up to 2 days.

  Reheat gently in a skillet or enjoy cold.

• Croutons: Store at room temperature in an airtight container for up to 5 days. Recrisp in the oven if needed.
• Assembled salad: Best eaten immediately. Dressed greens wilt quickly, so store components separately and toss just before serving.

Benefits of This Recipe

• Quick and weeknight-friendly: From start to finish, you can have dinner on the table in about 30 minutes.
• Nutrient-conscious: Shrimp is high in protein and low in fat.

  Romaine adds hydration, fiber, and crunch without heaviness.

• Customizable richness: You can adjust oil, cheese, and croutons to match your preferences without losing flavor.
• Great for entertaining: The look and taste feel special, yet it’s simple to scale for a crowd.

Pitfalls to Watch Out For

• Overcooking shrimp: They turn rubbery fast. Pull them off the heat as soon as they curl and turn opaque.
• Watery lettuce: Wet greens dilute the dressing. Dry romaine thoroughly for the best texture and flavor.
• Underseasoning: Taste the dressing and adjust salt, pepper, and lemon to make it pop.
• Too much dressing: Caesar should coat, not drench.

  Start with less and add more as needed.

• Stale Parmesan: Freshly grated cheese makes a big difference. Avoid pre-grated if you can.

Recipe Variations

• Grilled shrimp Caesar: Thread shrimp onto skewers and grill 1–2 minutes per side for a smoky char.
• Kale Caesar: Swap half or all the romaine for chopped Tuscan kale. Massage with a little olive oil to soften.
• Greek yogurt dressing: Replace egg yolk and some olive oil with plain Greek yogurt for a lighter, tangy dressing.
• Gluten-free: Use gluten-free bread for croutons or roasted chickpeas for crunch.
• No-anchovy version: Skip anchovies and add a little extra Worcestershire and Parmesan for depth.
• Spicy shrimp: Add a pinch of cayenne or red pepper flakes to the shrimp marinade.
• Extra greens: Toss in arugula for peppery flavor or thinly shaved Brussels sprouts for crunch.

FAQ

Can I use pre-cooked shrimp?

Yes.

Pat dry, season lightly, and warm gently in a skillet with a bit of olive oil and garlic for 1–2 minutes. Avoid overcooking since they’re already done.

Is it safe to use raw egg in the dressing?

Many traditional Caesar dressings use a raw egg yolk. If you’re concerned, use a pasteurized yolk or replace it with mayonnaise or Greek yogurt for safety and convenience.

Do I have to use anchovies?

No, but they add classic umami depth.

If you skip them, bump up the Worcestershire and Parmesan, and consider a splash of fish sauce for a similar savory note.

What’s the best lettuce for Caesar salad?

Romaine is the classic choice because it stays crisp. Use the inner hearts for the best crunch and texture.

Can I make the dressing ahead?

Absolutely. Store it in the fridge for up to 4 days.

It may thicken; whisk in a teaspoon of water or lemon juice to loosen.

How do I keep croutons crisp?

Let them cool fully before storing in an airtight container. Add them to the salad right before serving so they don’t soften.

What size shrimp should I buy?

Large or extra-large shrimp work best. They cook quickly but still feel substantial in each bite.

How can I make this dairy-free?

Use a dairy-free Parmesan alternative or skip the cheese and add a teaspoon of nutritional yeast for a savory note.

Final Thoughts

Caesar Salad with Shrimp delivers a fresh, satisfying meal with very little effort.

The homemade dressing, crisp lettuce, and juicy shrimp feel special without being fussy. Keep the components on hand, and you can pull this together any night of the week. With a few simple tweaks, it fits nearly any taste or diet.

Once you try it, you’ll want it in your regular rotation.