Introduction
You can have a restaurant-quality dinner on the table in 30 minutes with this Shrimp Caesar Salad. It combines homemade garlic-Parmesan croutons with succulent, lemon-kissed shrimp, all tossed in rich Caesar dressing for a perfect balance of crisp, savory, and fresh flavors. It’s a complete, impressive meal that feels indulgent yet comes together with surprising ease.
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).
- In a medium bowl, toss the cubed French bread with the 2 tablespoons olive oil, melted butter, garlic powder, and the 2 tablespoons of shredded Parmesan until evenly coated. Spread the bread cubes in a single layer on a baking sheet.
- Bake for 10-12 minutes, tossing halfway through, until the croutons are golden brown and crisp. Remove from the oven and let cool.
- While the croutons bake, pat the shrimp completely dry with paper towels. Place them in a bowl and toss with 1 tablespoon of olive oil, salt, pepper, and the juice from the ½ lemon.
- Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 1-2 minutes per side, or until the shrimp are pink, opaque, and cooked through. Remove from the heat.
- In a large serving bowl, combine the chopped romaine lettuce and the shaved or grated Parmesan. Add the desired amount of Caesar dressing and toss gently to coat everything evenly.
- Top the dressed salad with the warm cooked shrimp and the baked croutons. Serve immediately with lemon wedges on the side.
Variations
- Grilled Shrimp: For a smokier flavor, thread the seasoned shrimp onto skewers and grill over medium-high heat for 1-2 minutes per side.
- Deconstructed Platter: Serve all components separately on a large platter for a DIY salad bar-style meal, allowing everyone to build their own plate.
- Extra Herbaceous: Toss the finished salad with a generous handful of freshly chopped herbs like parsley or chives for a bright, fresh twist.
- Warm Salad: For a cozier dish, add the warm shrimp and hot croutons directly to the undressed romaine and toss with the dressing just before serving.
Tips for Success
- Dry the Shrimp: Thoroughly patting the shrimp dry before seasoning ensures they get a nice sear in the pan instead of steaming.
- Don’t Overdress: Start with ½ cup of dressing, toss, and add more only if needed. You can always add more, but you can’t take it away.
- Crisp Lettuce: Wash and thoroughly dry your romaine lettuce before chopping to keep the salad crisp and prevent the dressing from becoming watery.
- Watch the Croutons: Ovens vary, so keep a close eye on the croutons during the last few minutes of baking to prevent them from burning.
Storage & Reheating
Store all components separately in airtight containers in the refrigerator. The cooked shrimp will keep for up to 2 days, and the croutons can be stored at room temperature for 1-2 days. To reheat, warm the shrimp gently in a skillet over low heat. Assemble the salad fresh for the best texture. Leftover assembled salad will become soggy.
FAQ
Can I make the croutons ahead of time?
Yes, you can bake the croutons up to a day in advance. Let them cool completely and store in an airtight container at room temperature.
What’s the best way to defrost frozen shrimp?
The safest method is to place the frozen shrimp in a sealed bag and submerge it in cold water for 30-60 minutes, changing the water every 15 minutes, until fully defrosted.
Can I use cooked shrimp instead of raw?
Yes, but the flavor won’t be as robust. If using pre-cooked shrimp, simply warm them briefly in a pan with a little olive oil and the lemon juice until just heated through to avoid overcooking.
My dressing is too thick. What can I do?
You can thin out a homemade or store-bought Caesar dressing with a teaspoon of water, lemon juice, or even the leftover shrimp cooking juices until it reaches your desired consistency.
Is there a substitute for French bread in the croutons?
You can use any sturdy, day-old bread you have on hand, such as ciabatta, sourdough, or a baguette.
Can I prepare the shrimp in the oven instead of on the stove?
Absolutely. Toss the seasoned shrimp on a baking sheet and roast in a 400°F (200°C) oven for 6-8 minutes, or until pink and opaque. You can roast them alongside the croutons if your oven has two racks.
