Shrimp Caesar Salad Recipe

Cooking 30 minute meals like this easy shrimp Caesar salad that is loaded with ingredients I like is now a regular part of my week. Fresh shrimp, garlicky croutons made from scratch, crisp lettuce, cheese, and creamy Caesar dressing all come together to create a wholesome dish I could eat any day of the week. It really is that good!

Shrimp is such a great source of protein and one of the most versatile ingredients I cook with. That is why I love it and keep creating new recipes, like my four cheese shrimp mac and cheese that I just shared and is already getting such kind feedback, so thank you for that! Today, I want to show you how to make this shrimp Caesar salad, which is very easy to put together and is perfect for a light lunch.

To be honest this shrimp Caesar salad is something I like to serve during summer occasions such as pool parties or backyard BBQs. That said, it is probably clear how much I enjoy seafood, since I never wait for summer to make it. Ha! I simply season and cook the shrimp, bake the garlic croutons until golden, and toss everything together with crisp romaine and freshly grated Parmesan. It is flavorful enough that kids who usually shy away from fish or vegetables still enjoy it, which makes it a solid option for family meals.

Why you will love this recipe 

• Quick weeknight salad: I make this shrimp Caesar salad all the time. From seasoning the shrimp to tossing the salad, everything is done in about 30 minutes. Yes, you read it right!
• Simple shrimp cooking: I season the shrimp with paprika, garlic powder, salt, and pepper, then cook them quickly in a hot skillet.
• Homemade crunch: I take a few extra minutes to make garlic croutons from scratch using olive oil and fresh garlic. Paired with romaine lettuce, freshly grated Parmesan cheese, and creamy Caesar dressing, the texture makes the salad satisfying for lunch or dinner.
• Family friendly meal: I serve this salad right away while everything stays crisp and fresh. It works well for family meals, summer gatherings, and even kids who are picky eaters.

What you will need

• Shrimp and seasonings: I use cleaned and deveined shrimp seasoned with salt, pepper, paprika, and garlic powder.
• Bread: I use a French baguette to make homemade garlic croutons with olive oil and minced garlic.
• Lettuce: I use one large romaine lettuce because it stays crisp and holds the dressing well.
• Cheese: Freshly grated or shaved Parmesan cheese is key for both the dressing and the salad.
• Caesar dressing: I make it with garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, sour cream, salt, and black pepper.

How to make

Cook the shrimp: I place a skillet over high heat. In a bowl, I mix the shrimp with salt, pepper, garlic powder, and paprika. I add oil to the skillet and cook the shrimp for 2 minutes per side until browned. I remove them from the pan and set aside.

Make the garlic croutons: I preheat the oven to 350 degrees F. I place the bread slices in a large bowl. In a small bowl, I combine olive oil and minced garlic, then drizzle it over the bread. I toss until coated, arrange the slices on a baking sheet, and bake for 10 to 12 minutes until lightly golden and crisp.

Prepare the Caesar dressing: I combine all the dressing ingredients in a medium bowl and stir until smooth. I set it aside while I prepare the salad.

Assemble the salad: I rinse and dry the romaine lettuce, chop it, and place it in a large serving bowl. I sprinkle it with Parmesan cheese, add the cooled croutons and shrimp, and drizzle about half of the dressing on top. I toss gently and add more dressing only if needed. I serve immediately.

Expert tip

Dry the lettuce well

Even though this recipe is seriously super easy, I still want to share one key tip. The most important step for a good Caesar salad is making sure the romaine lettuce is completely dry. Why? Well, mainly because when the lettuce is dry, the dressing coats it well instead of sliding off, and the salad stays crisp from the first bite to the last. I mean, that is what we all want, right!

More tips to consider:

• I cook the shrimp over high heat so they brown quickly without drying out.
• I let the croutons cool slightly before adding them so they stay crisp.
• I toss the salad slowly to prevent the lettuce and shrimp from becoming soft or mushy.
• If I am serving guests, I use peeled bite-sized shrimp or cut larger shrimp into smaller pieces to make the salad easier to eat.
• I add the dressing gradually instead of all at once so I can control how much is used.

Recipe variations and add-ins:

• Wrap style: I chop the salad smaller and spoon it into 4 large tortillas. This makes lunch easy to pack and serve.
• Spicy shrimp: I season the shrimp with an extra 1/4 teaspoon red pepper flakes before cooking. This adds heat while keeping the salad balanced.
• Avocado addition: I add 1 ripe avocado sliced right before serving. It mixes nicely with the lettuce and Parmesan cheese.
• Herb finish: I finish the salad with 1 tablespoon chopped fresh parsley or basil. It adds freshness and makes the plate look super yummy.
• Lemony: I squeeze fresh lemon juice over about 1 pound cooked shrimp right before adding them to the salad. I love the brightness and works well with the creamy Caesar dressing.

Serving suggestions:

When I serve this shrimp Caesar salad for family dinners or backyard BBQ parties, I usually think about what else will keep everyone happy and fed. For birthday dinners or holiday weekends, I add my easy cucumber salad since it is fresh, simple, and easy to make ahead while I focus on the main dishes.

If we are celebrating something or have friends over, I like adding bacon wrapped shrimp with brown sugar since it works well with the salad. On warmer evenings, I bring in my strawberry orzo spring salad for balance, and if the kids are running around the yard, shrimp salad sliders make dinner easier for everyone to enjoy.

How to store leftovers:

• Refrigerate: I store leftover salad components separately in airtight containers for up to 2 days.
• Dressing storage: I keep the Caesar dressing refrigerated in a sealed container for up to 4 days.
• Reassembling: I assemble only what I plan to eat so the lettuce and croutons stay crisp and fresh just how I like them.

Frequently asked questions

More recipes with shrimp:

Sweet and Sour Shrimp Recipe

Shrimp Salad Recipe

Shrimp Fried Rice Recipe

Grilled Shrimp Tacos

Shrimp Caesar Salad

Cooking 30 minute meals like this easy shrimp Caesar salad that is loaded with ingredients I like is now a regular part of my week. Fresh shrimp, garlicky croutons made from scratch, crisp lettuce, cheese, and creamy Caesar dressing all come together to create a wholesome dish I could eat any day of the week. It really is that good!

5 from 13 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Shrimp Caesar Salad

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories: 815kcal

Author: Catalina Castravet

Ingredients

Garlic Croutons:

• 1/2 French Baguette cut in half sliced into 1/4″ thick slices
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic minced

Caesar Dressing:

• 3 cloves garlic minced
• 1 1/2 teaspoon anchovy paste
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the Caesar Salad:

• 1 pound shrimp cleaned and deveined
• Salt and Pepper to taste
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 large romaine lettuce
• 1/2 cup parmesan cheese shredded or shaved

US Customary – Metric

Instructions

Cook Shrimp:

• Place a skillet over high heat.
• In a bowl mix shrimp with salt, pepper, garlic powder, and paprika.
• Add oil to the skillet and cook shrimp on each side for 2 minutes until browned.
• Remove from pan and set aside.

How to Make Croutons:

• Preheat oven to 350 degrees F.
• Place the bread slices in a large bowl.
• In a small bowl, combine olive oil with minced garlic and drizzle the mixture over the croutons.
• Toss until evenly coated.
• Arrange the bread in a single layer onto a baking sheet and bake until lightly golden and crisp, about 10-12 minutes.

Caesar Salad Dressing:

• Combine all the dressing ingredients in a medium bowl, stir well, and set aside.
• Assemble the Salad:
• Rinse and dry the romaine lettuce, chop it and layer it in a large serving bowl, sprinkle with shredded parmesan cheese, add the cooled croutons and shrimp and drizzle 1/2 of the dressing on top.
• Toss gently and if needed add more dressing until the ingredients are evenly coated.
• Serve immediately.

Video

Notes

Dry the lettuce well

Even though this recipe is seriously super easy, I still want to share one key tip. The most important step for a good Caesar salad is making sure the romaine lettuce is completely dry. Why? Well, mainly because when the lettuce is dry, the dressing coats it well instead of sliding off, and the salad stays crisp from the first bite to the last. I mean, that is what we all want, right!

More tips to consider:

• I cook the shrimp over high heat so they brown quickly without drying out.
• I let the croutons cool slightly before adding them so they stay crisp.
• I toss the salad slowly to prevent the lettuce and shrimp from becoming soft or mushy.
• If I am serving guests, I use peeled bite-sized shrimp or cut larger shrimp into smaller pieces to make the salad easier to eat.
• I add the dressing gradually instead of all at once so I can control how much is used.

Nutrition

Calories: 815kcal | Carbohydrates: 20g | Protein: 37g | Fat: 65g | Saturated Fat: 14g | Cholesterol: 333mg | Sodium: 2124mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1135IU | Vitamin C: 8mg | Calcium: 519mg | Iron: 4mg