Crisp romaine with grilled shrimp and a tangy Caesar dressing
Grilled Shrimp Caesar Salad
Prep Time
15 min
Cook Time
6 min
Total Time
21 min
Servings
2
2 large salads
Difficulty
Easy
Cost
Moderate
$$
Grilled Shrimp Caesar Salad
Crisp romaine with grilled shrimp and a tangy Caesar dressing
★4.5(23)
A hearty Caesar salad topped with juicy grilled shrimp, crunchy croutons, shaved Parmesan, and a homemade creamy Caesar dressing.
15m
Prep Time
6m
Cook Time
21m
Total Time
2
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A grilled shrimp Caesar salad transforms a classic side salad into a complete, satisfying meal. Juicy, lightly charred shrimp sit atop crisp romaine lettuce, crunchy homemade croutons, and showered with shaved Parmesan, all dressed in a rich, tangy homemade Caesar dressing that puts any bottled version to shame.
The homemade dressing is the real star here — a creamy, garlicky, lemony emulsion with the savory punch of anchovies and Parmesan that coats every leaf. Combined with perfectly grilled shrimp that add protein and smoky flavor, this salad is substantial enough for dinner and elegant enough for company. It is the kind of meal that makes you actually crave a salad.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 hearts of romaine lettuce, torn
- 1/3 cup freshly grated Parmesan cheese, plus shavings
- 2 anchovy fillets, minced (or 1 teaspoon anchovy paste)
- 1 large egg yolk
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/3 cup extra virgin olive oil
- 1 cup croutons
Instructions
- 1
Make the dressing: whisk egg yolk, minced anchovies, garlic, and lemon juice in a bowl. Slowly drizzle in olive oil while whisking constantly until emulsified. Stir in grated Parmesan, salt, and pepper.
- 2
Thread shrimp onto skewers, brush with olive oil, and season with salt and pepper.
- 3
Grill shrimp over medium-high heat for 2-3 minutes per side until pink and lightly charred.
- 4
Place torn romaine in a large bowl. Add most of the dressing and toss until every leaf is coated.
- 5
Divide the dressed romaine between plates. Top with grilled shrimp, croutons, and Parmesan shavings.
- 6
Drizzle with remaining dressing and a squeeze of fresh lemon. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
ShrimpGrilled chicken breast
Classic Caesar protein that pairs equally well with the dressing
AnchoviesWorcestershire sauce
Provides similar umami depth without visible anchovy
CroutonsSeasoned pita chips
Adds a different crunch with Mediterranean flair
Tips & Storage
Pro Tips
Use a microplane to grate the Parmesan for the dressing — it dissolves smoothly into the emulsion.
If you are concerned about raw egg yolk, use 2 tablespoons of mayonnaise as the base instead.
For the crispiest croutons, toss cubed bread with olive oil and garlic and bake at 400°F for 8 minutes.
Grilled romaine halves are a fun alternative — cut hearts in half, brush with oil, and grill 1-2 minutes cut-side down.
Storage
Store dressing and components separately. Dressing keeps 3 days refrigerated. Dress the salad only when ready to serve.
Reheating
Shrimp can be enjoyed cold on the salad. If you prefer warm shrimp, reheat briefly in a skillet.
Nutrition Facts
Per serving (1 large salad) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates12g
Fat28g
Fiber3g
Sugar1g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I have to use anchovies?
- Anchovies provide the deep, savory backbone of Caesar dressing. You will not taste "fish" — they create umami depth. If you truly cannot use them, substitute with a teaspoon of Worcestershire sauce.
- Is it safe to use raw egg yolk?
- Fresh, pasteurized eggs are safe for raw use. If you prefer not to use raw egg, mayonnaise is an excellent substitute that provides the same emulsion.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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