Shrimp Caesar Salad

Introduction

This Shrimp Caesar Salad elevates the classic with the addition of succulent, pan-seared shrimp. You get the perfect combination of crispy homemade croutons, crisp romaine, savory Parmesan, and a bright, lemony dressing all in one bowl. It’s a restaurant-quality meal you can easily make at home for a quick yet impressive lunch or dinner.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

• 2 cups cubed French bread ((1-inch))
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter (melted)
• ½ teaspoon garlic powder
• 2 tablespoons shredded Parmesan
• 1 pound extra large raw shrimp ((26-30 count), peeled and deveined (if frozen, defrost completely according to package directions))
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon fine ground sea salt
• freshly ground black pepper (to taste)
• ½ lemon (juiced)
• 5 to 6 cups romaine lettuce (well chopped (from 1 head or 2 romaine hearts))
• ⅓ cup shaved or grated Parmesan
• ½ to ⅔ cup Homemade Caesar Salad Dressing ((or your favorite store-bought brand))
• 1 lemon (cut into wedges (for serving))

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, toss the cubed French bread with 2 tablespoons extra virgin olive oil, melted butter, garlic powder, and 2 tablespoons shredded Parmesan until evenly coated. Spread in a single layer on a baking sheet and bake for 10-12 minutes, tossing halfway, until golden brown and crisp. Set aside to cool.
3. While the croutons bake, pat the shrimp very dry with paper towels. In a bowl, toss them with 1 tablespoon extra virgin olive oil, fine ground sea salt, and black pepper.
4. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until opaque and cooked through. Remove from heat and immediately squeeze the juice from half a lemon over the shrimp. Toss to combine.
5. In a large serving bowl, combine the chopped romaine lettuce, shaved or grated Parmesan, and homemade Caesar dressing. Toss until the lettuce is evenly coated.
6. Top the dressed salad with the warm shrimp and homemade croutons. Serve immediately with lemon wedges on the side.

Variations

1. Grilled Shrimp: For a smokier flavor, thread the seasoned shrimp onto skewers and grill over medium-high heat for 2-3 minutes per side.
2. Deconstructed Style: Serve all components—lettuce, dressing, croutons, shrimp, and Parmesan—separately in bowls for a fun, build-your-own salad bar.
3. Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to the shrimp when seasoning them before cooking.
4. Herbed Croutons: Add dried oregano, basil, or Italian seasoning to the bread cubes along with the garlic powder before baking.

Tips for Success

1. Dry Shrimp Thoroughly: Patting the shrimp completely dry before seasoning ensures they sear beautifully instead of steaming in the pan.
2. Don’t Overcook the Croutons: Keep a close eye on the croutons in the last few minutes of baking; they can go from golden to burnt quickly.
3. Dress Just Before Serving: To keep the romaine crisp and the croutons crunchy, toss the salad with the dressing immediately before you are ready to eat.
4. Warm Shrimp is Best: Adding the shrimp while still warm slightly wilts the lettuce in a pleasant way and melds the flavors perfectly.

Storage & Reheating

Store any undressed salad components separately in airtight containers in the refrigerator for up to 2 days. The croutons will lose their crispness but can be refreshed in a toaster oven at 350°F for a few minutes. The shrimp is best reheated gently in a skillet over low heat.

FAQ

Can I use frozen shrimp?

Yes, you can use frozen shrimp. Ensure they are completely thawed according to package directions, then pat them very dry before cooking.

What if I don’t have French bread?

Any sturdy, day-old artisan bread like ciabatta or sourdough will work well for the croutons.

Can I make this ahead of time?

You can prep the components ahead: make the dressing, wash and chop the lettuce, make the croutons, and clean the shrimp. Store everything separately and assemble just before serving.

Is there a shortcut for the croutons?

You can use store-bought croutons in a pinch, but the homemade version adds significant flavor and texture.

My dressing is too thick. What can I do?

Caesar dressing can thicken when chilled. Simply whisk in a teaspoon of water or extra lemon juice at a time until it reaches your desired consistency.

How do I know when the shrimp are done cooking?

The shrimp are done when they turn from gray and translucent to opaque and pink-white, and they form a loose “C” shape. An overcooked shrimp will form a tight “O”.