Classic Shrimp Caesar Salad with Seafood Twist

A fresh and creamy Shrimp Caesar Salad that balances tender seafood, crisp greens, and zesty dressing. Perfect for a quick dinner.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4
Calories: 360 kcal per serving

This Shrimp Caesar Salad brings a classic twist to a seafood favorite. Juicy shrimp pair well with crunchy lettuce and homemade dressing.

It’s light enough for a weeknight dinner and fancy enough for guests. Even beginners can make it step by step and get great results.

— Simple ingredients you likely have at home
— Homemade Caesar dressing with real anchovies
— Quick cook time, ready in 25 minutes
— Protein-rich thanks to shrimp
— Perfect balance of crunch, creaminess, and tang

Are you in the mood for something rich and comforting or bright and tangy? If you want indulgence, our creamy shrimp pasta is a restaurant-quality dish that hits the spot every time. However, if you prefer a lighter, citrus-forward meal, you can’t beat the simple elegance of our lemon garlic shrimp. Both recipes showcase how versatile shrimp can truly be.

Ingredients

For the salad:
— 1 lb (450 g) large shrimp, peeled and deveined
— 1 tbsp (15 ml) olive oil
— 1/2 tsp (2 g) salt
— 1/4 tsp (1 g) black pepper
— 1 head romaine lettuce (about 8 cups / 200 g), washed and chopped
— 1/2 cup (50 g) Parmesan cheese, shaved or grated
— 4 slices bread, cubed for croutons

For the dressing:
— 1 large egg yolk (or 2 tbsp / 30 g mayonnaise)
— 1 tsp (5 g) Dijon mustard
— 1 garlic clove, minced
— 2 anchovy fillets, chopped
— 2 tbsp (30 ml) lemon juice
— 1/2 cup (120 ml) olive oil
— 1/4 tsp (1 g) salt
— 1/4 tsp (1 g) black pepper

How to make it

1. Make croutons. Preheat oven to 350°F (175°C). Toss bread cubes with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet. Bake 8–10 minutes until golden. Set aside.

2. Cook shrimp. Heat a skillet on medium-high. Add 1 tsp olive oil. Season shrimp with salt and pepper. Cook 2–3 minutes per side until pink. Remove and keep warm.

3. Prepare dressing. In a bowl, whisk egg yolk, mustard, garlic, anchovies, and lemon juice until smooth. Slowly pour in olive oil while whisking to form an emulsion. Season with salt and pepper.

4. Assemble salad. In a large bowl, combine lettuce, croutons, and half the Parmesan. Drizzle dressing and toss gently.

5.  Serve. Divide salad onto plates. Top with cooked shrimp and remaining Parmesan. Add a squeeze of lemon if you like.

Tips and Common Mistakes

— Don’t overcook shrimp: they turn rubbery. Remove as soon as they curl.
— Whisk oil slowly into dressing to avoid separation.
— Use day-old bread for croutons; it crisps better.
— Dry lettuce well; wet leaves dilute the dressing.

Substitutions

— Swap egg yolk with 2 tbsp mayonnaise for a safer raw-egg option.
— Use kale or mixed greens instead of romaine.
— Grill shrimp for a smokier flavor.

Storage Instructions

— Store leftover shrimp and lettuce separately in airtight containers in the fridge up to 2 days.
— Keep dressing in a small jar for up to 5 days. Shake before use.
— Assemble just before serving to keep croutons crisp.

FAQ

Q: Can I use frozen shrimp?
A: Yes. Thaw fully, pat dry, then cook as directed.

Q: Is raw egg safe in the dressing?
A: Use pasteurized eggs or swap for mayonnaise if you prefer.

Q: How do I make it dairy-free?
A: Omit Parmesan and use dairy-free mayo in dressing.

Q: Can I make this ahead?
A: You can prep shrimp and dressing a day before, but toss salad right before serving.

Q: What else goes well with this salad?
A: A crusty baguette or grilled asparagus match nicely.