Shrimp Caesar Salad

Introduction

This classic Shrimp Caesar Salad gets an elevated twist with succulent, pan-seared shrimp and irresistible Parmesan garlic croutons made from scratch. You’ll love how the bright lemon juice on the shrimp complements the rich, creamy dressing for a perfectly balanced and satisfying meal. It’s a restaurant-worthy dish that comes together quickly in your own kitchen.

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 400°F (200°C).
2. Make the Croutons: In a medium bowl, toss the cubed French bread with 2 tablespoons olive oil, the 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 and crisp. Let cool.
3. Cook the Shrimp: While croutons bake, pat the shrimp dry with paper towels. Toss them in a bowl with 1 tablespoon olive oil, sea salt, pepper, and the juice from the ½ lemon.
4. Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes per side until pink, opaque, and curled.
5. Assemble the Salad: In a large serving bowl, combine the chopped romaine and shaved or grated Parmesan. Add the cooled croutons.
6. Pour ½ cup of Caesar dressing over the salad and toss gently to coat, adding the remaining dressing if desired.
7. Top the salad with the warm shrimp and serve immediately with lemon wedges on the side.

Variations

1. Grilled Shrimp: Thread the seasoned shrimp onto skewers and grill over medium-high heat for 2-3 minutes per side instead of pan-searing.
2. Individual Servings: Assemble the salad in four separate large bowls or plates for a beautiful presentation.
3. Lighter Option: Serve the salad deconstructed, with the romaine, croutons, shrimp, and dressing arranged separately, allowing everyone to dress their own portion.
4. Protein Swap: Swap the shrimp for grilled chicken breast or pan-seared salmon for a different protein.

Tips for Success

1. Ensure shrimp are completely dry before seasoning and cooking to get a good sear instead of steaming.
2. Don’t dress the salad until you’re ready to serve, especially if adding the croutons, to prevent wilting and sogginess.
3. Taste your Caesar dressing first. If using a store-bought brand, you may need less than the recommended amount, as some can be quite potent.
4. For extra flavor, use the leftover lemon halves after juicing to rub over the shrimp before cooking.

Storage & Reheating

Store all components separately. Place leftover romaine and shaved Parmesan in one airtight container. Keep croutons in a paper towel-lined bag or container at room temperature. Store cooked shrimp in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet over low heat. Assemble fresh portions as needed.

FAQ

Can I use pre-cooked shrimp?

Yes, you can. Skip the cooking step and simply toss the thawed, pre-cooked shrimp in the lemon juice, olive oil, salt, and pepper, then add them to the salad. Be careful not to overheat them, or they’ll become tough.

My croutons are soft. What happened?

Soft croutons are often a result of crowding on the baking sheet. Ensure they are in a single layer with space between cubes so they can crisp up. Letting them cool completely on the sheet also helps.

What’s the best way to defrost frozen shrimp?

The safest method is to place them in a sealed plastic bag and submerge in cold water for 30-60 minutes, changing the water every 15 minutes. You can also thaw them overnight in the refrigerator.

Can I make this salad ahead of time?

You can prep components ahead. Make the dressing, chop the lettuce, and prepare the croutons up to a day in advance (store croutons at room temp). Cook the shrimp just before serving for best texture.

Is there a substitute for French bread for croutons?

The recipe calls for French bread, but technically, any day-old sturdy bread like sourdough or ciabatta will work for making croutons using the same method.

What if I don’t have a homemade Caesar dressing recipe?

Use your favorite store-bought brand. Start with ½ cup, toss the salad, and add more to taste. A high-quality refrigerated brand often tastes closest to homemade.