Introduction
This Shrimp Caesar Salad takes a classic to new heights by adding perfectly seared, garlicky shrimp. You get the satisfying crunch of homemade Parmesan croutons, crisp romaine, and creamy dressing all in one bowl. It’s a complete and impressive meal that’s surprisingly quick to pull together for a weeknight dinner or a special lunch.
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
- Preheat your oven to 375°F (190°C).
- Make the croutons: In a medium bowl, toss the cubed French bread with 2 tablespoons olive oil, melted butter, garlic powder, and 2 tablespoons shredded Parmesan until evenly coated. Spread on a baking sheet in a single layer. Bake for 10-12 minutes, tossing halfway, until golden and crisp. Let cool.
- While croutons bake, prepare the shrimp. Pat the shrimp completely dry with paper towels. In a bowl, toss the shrimp with 1 tablespoon olive oil, salt, pepper, and the juice from the ½ lemon.
- Assemble the salad: In a large serving bowl, combine the chopped romaine, shaved Parmesan, and cooled croutons. Add ½ cup of the Caesar dressing and toss gently to coat. Add more dressing as desired.
- Top the dressed salad with the warm cooked shrimp. Serve immediately with lemon wedges on the side.
Variations
- Grilled Shrimp: For a smoky flavor, thread the shrimp onto skewers and grill over medium-high heat for 2-3 minutes per side.
- Deconstructed Platter: Serve all components—lettuce, croutons, shrimp, and dressing—separately on a large board for a DIY salad bar.
- Protein Swap: Replace the shrimp with grilled chicken breast or sliced steak for a different twist on the classic.
- Extra Veggies: Add sliced avocado, sun-dried tomatoes, or roasted asparagus spears to the salad greens for more color and texture.
Tips for Success
- Dry Shrimp: The key to getting a good sear is to pat the shrimp completely dry before seasoning; otherwise, they will steam.
- Don’t Overcook Shrimp: Shrimp cook very quickly. Remove them from the heat as soon as they turn pink and opaque to keep them tender and juicy.
- Crisp Lettuce: Wash and dry your romaine thoroughly, then store it in the fridge until the last minute to keep it extra crisp.
- Warm Croutons: Toss the salad while the croutons are still slightly warm (but not hot) to help the dressing cling to them.
Storage & Reheating
Store leftover components separately for best results. Keep undressed salad and croutons in airtight containers at room temperature. Store shrimp and dressing in separate containers in the fridge for up to 2 days. The shrimp can be reheated gently in a skillet over low heat. Assemble just before serving.
FAQ
Can I use pre-cooked shrimp?
Yes, but the flavor is better with raw shrimp. If using pre-cooked, simply warm them briefly in the skillet with a little oil and lemon juice, just until heated through, to avoid rubberiness.
What’s the best way to defrost frozen shrimp?
Place them in a colander in a bowl of cold water in the fridge for a few hours, or under cold running water for about 15 minutes. Pat very dry before using.
Can I make the croutons ahead of time?
Absolutely. Bake them, let them cool completely, and store in an airtight container at room temperature for up to 2 days. They may soften slightly but will still be delicious.
My salad gets soggy. How can I prevent this?
Dress the salad right before serving. If preparing parts in advance, keep the lettuce, croutons, shrimp, and dressing separate until you’re ready to eat.
Can I use bottled Caesar dressing?
Of course. Use your favorite store-bought brand. You’ll need about ½ to ⅔ cup, or to taste.
What can I use instead of French bread for croutons?
A rustic Italian loaf, sourdough, or even a baguette will work well as a substitute. Just aim for similar 1-inch cubes.
