Introduction
You get a perfect harmony of flavors and textures in this Shrimp Caesar Salad. The juicy, seasoned shrimp and the crisp, garlicky croutons made from scratch elevate the classic salad into a complete and satisfying meal. It’s a restaurant-quality dish you can easily prepare at home in about 30 minutes.
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
- Make the Croutons: Preheat your oven to 375°F (190°C). 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, until golden brown and crisp. Set aside to cool.
- Cook the Shrimp: While the croutons bake, pat the shrimp dry with a paper towel. In a bowl, toss the shrimp with 1 tablespoon extra virgin olive oil, salt, black pepper, and the juice from half a lemon.
- Sauté Shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, until pink, opaque, and cooked through. Remove from the skillet and let them cool slightly.
- Assemble the Salad: In a large serving bowl, combine the chopped romaine lettuce, most of the warm croutons, and the shaved or grated Parmesan. Drizzle with ½ to ⅔ cup of Caesar dressing and toss gently to coat everything evenly.
- Serve: Top the dressed salad with the cooked shrimp and the remaining croutons. Serve immediately with lemon wedges on the side.
Variations
- Grill for Smoky Flavor: Grill the shrimp and the French bread cubes (threaded on skewers) for a delicious smoky char instead of sautéing and baking.
- Deconstructed Style: Serve all components—lettuce, croutons, shrimp, and dressing—separately in bowls for a fun, DIY salad bar experience at the table.
- Make it a Wrap: Pile the finished salad into a large flour tortilla or lavash bread for a handheld lunch option.
- Add an Extra Crunch: Lightly toast some additional shaved Parmesan in the oven until crispy to sprinkle over the top as a garnish.
Tips for Success
- Dry your shrimp thoroughly before seasoning to ensure they get a nice sear in the pan instead of steaming.
- Don’t overdress the salad. Start with ½ cup of dressing, toss, and add more only if needed to prevent soggy lettuce.
- For the crispiest croutons, make sure the bread cubes are in a single, uncrowded layer on the baking sheet.
- Allow the cooked shrimp to cool for a minute or two before adding them to the salad to keep the lettuce crisp.
Storage & Reheating
Store leftover components separately. Keep undressed lettuce, croutons, and shrimp in airtight containers in the refrigerator for up to 2 days. The croutons will lose their crispness; you can re-crisp them in a 350°F oven for a few minutes. The shrimp can be eaten cold or gently reheated in a skillet. Assemble just before serving.
FAQ
Can I use pre-cooked shrimp?
Yes, you can. Simply thaw them if frozen, and add them to the salad at the end. There’s no need to cook them, just ensure they are well-chilled.
How do I make this salad ahead of time?
Prepare all the components (cook shrimp, make croutons, wash/chop lettuce, make dressing) and store them separately in the fridge. Assemble and dress the salad just before serving.
My homemade croutons got soggy. What happened?
Sogginess is usually caused by adding the croutons to the salad while they are still warm, trapping steam. Always let your croutons cool completely to room temperature on the baking sheet before adding them to the salad.
Can I use a different lettuce?
Romaine is classic for Caesar salad because it’s sturdy and crisp. You could use chopped kale or a sturdy green like escarole, but the texture will be different from the traditional version.
What if I don’t have fresh lemons?
For the shrimp marinade, you can substitute 1-2 tablespoons of bottled lemon juice. For serving, the wedges are mainly for presentation and extra acidity, so they can be omitted if necessary.
Is there a substitute for the butter in the croutons?
You can simply use an extra tablespoon of olive oil instead of the melted butter for dairy-free croutons. The flavor will be slightly different but still delicious.
