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–+ servings
a large white bowl filled with caesar salad topped with shrimp
5 from 5 votes

Shrimp Caesar Salad

It's so easy to make this delicious Shrimp Caeasar Salad at home, from scratch. Enjoy this as a main dish or a shareable side.
Author Diana
Servings 3 servings
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Equipment

Ingredients

For the Shrimp and Salad

  • 1 pound (after peeling) (450 g) raw shrimp peeled and deveined, any size
  • 2 teaspoons (10 ml) olive oil
  • 2 teaspoons old bay seasoning see note 3
  • salt and pepper to taste
  • 2 romaine lettuce hearts or one large head of romaine lettuce, washed
  • ⅓ cup (28 g) parmesan cheese finely shredded or grated
  • 3 cups croutons see note 4

For the Caesar Dressing

  • ¾ cup (188 g) mayonnaise
  • 4 anchovy fillets minced then mashed
  • 2 cloves garlic minced
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon dijon mustard
  • ¼ teaspoon ground black pepper
  • ¼ cup (21 g) parmesan cheese grated

Instructions

  • Make the croutons by following this recipe, or seeing note 4 below.
  • In a skillet over medium high heat, heat the oil. Add the shrimp and season with old bay seasoning, salt, and pepper. Cook for 2 minutes per side or until cooked through and opaque (no longer gray). Remove from the skillet and allow to cool completely.
  • Make the dressing by combining the dressing ingredients (mayonnaise, anchovy, garlic, lemon juice, mustard, pepper, and parmesan cheese) in a bowl using a whisk.
  • Chop the lettuce, or tear it apart into bite sized pieces.
  • In a large bowl, combine the lettuce with the dressing, parmesan, and croutons. Toss until well combined. Serve immediately in a large salad bow, topped with shrimp.

Notes

  1. To Store: I don't recommend making this salad ahead of time. If needed the ingredients for the salad can be prepped and kept in the fridge until ready to assemble. 
  2. To lighten up the dressing, replace half of the mayo with Greek yogurt. 
  3. Rather than old bay seasoning, you can use your favorite Cajun seasoning, or simply cook the shrimp with a knob of butter, a squeeze of lemon juice, and salt and pepper. 
  4.  Making fresh croutons is easy, and the key to the most amazing Ceasar salads. You can follow my Homemade Croutons Recipe for all the details, but it's simple: Place 3 cups of cubed bread, a generous drizzle of olive oil, and salt and pepper on a baking pan and toss to combine. Bake at 350°F (175°C) for 10-15 minutes turning once halfway through or until they’re crispy and golden brown.
  5. Wash the lettuce, as Romaine can hold on to a lot of dirt. I use this salad spinner from OXO to wash and dry all of my lettuce for salads.
  6. Ceasar salad is best when eaten directly after making it. The lettuce will get soggy if left to sit too long after dressing it. 

Nutrition

Calories: 632kcal | Carbohydrates: 28g | Protein: 13g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 907mg | Potassium: 300mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6790IU | Vitamin C: 6mg | Calcium: 309mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/shrimp-caesar-salad/