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Side view of shot of a bowl served with shrimp Caesar salad with a platter of salad in the background
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Shrimp Caesar Salad

This Caesar Salad is prepared with crispy romaine lettuce, a homemade Caesar dressing, croutons, shave parmesan cheese, and topped with juicy garlic paprika seasoned shrimp.
Course Salad
Cuisine Mexican American
Keyword Caesar salad, Easy and quick, Homemade dressing, Shrimp
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4

Ingredients

For the skillet seared shrimp:

  • 1 lb or 450 g large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper
  • A squeeze of fresh lemon optional

For the Caesar Dressing:

  • ½ cup mayonnaise
  • ¼ cup buttermilk
  • 1 small garlic clove finely grated
  • 1 teaspoon Dijon mustard
  • 2 anchovy fillets finely minced (or 1 teaspoon anchovy paste)
  • 2 tablespoons fresh lemon juice
  • ¼ cup finely grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

For the Salad:

  • 4 cups chopped romaine lettuce about 1 medium head
  • 1 cup croutons store-bought or homemade
  • ½ cup shaved Parmesan cheese
  • Freshly cracked black pepper to finish

Instructions

To cook the shrimp:

  • Pat shrimp dry with paper towels. Place in a medium bowl, add olive oil, smoked paprika, garlic powder, salt, and pepper, and toss well.
    Seasoned shrimp in a white bowl
  • Heat a large skillet over medium-high heat. Cook the shrimp in a single layer for about 2 minutes per side, until pink. Finish with a squeeze of fresh lemon juice, if desired, and set aside.
    Shrimp cooking in a skillet

To make the dressing:

  • Add the mayonnaise, buttermilk, garlic, Dijon mustard, anchovies, lemon juice, and Parmesan to a bowl or jar.
    Ingredients for Caesar dressing in a glass bowl
  • Whisk (or shake) until smooth and creamy. Season with salt and pepper to taste. The dressing should be pourable but still rich. Adjust with an additional splash of buttermilk until you reach your desired consistency.
    You can also make the dressing in a blender or mini-food processor for an extra smooth consistency.
    Ingredients for Caesar dressing being whisked in a glass bowl

To assemble the salad:

  • Place romaine in a large bowl and toss with just enough dressing to lightly coat the leaves. You can also serve the dressing on the side and let each person add their own preferred amount.
    Chopped lettuce on a platter
  • Add croutons and toss gently. Transfer to a serving platter or shallow bowl.
    Chopped romaine lettuce and croutons on a salad platter
  • Top with the cooked shrimp, shaved Parmesan, and freshly cracked black pepper.
    Overhead view of a platter with chopped romaine lettuce, croutons, cooked shrimp, parmesan and Caesar dressing

Notes

  • Store-bought croutons can be used for this salad. To make your own, cut day-old bread into bite-sized pieces, toss with a little olive oil and a pinch of salt, and bake at 375°F (190°C) for 10-15 minutes, stirring once, until golden and crisp.
  • Shrimp cook fast, so remove them from the skillet as soon as they turn opaque and lightly golden. Overcooking will make them rubbery. 
  • The dressing is meant to lightly coat the romaine. You may not need all of it, depending on how generously you like your salads dressed.
  • The dressing can be made up to 2 days in advance and stored in the refrigerator. Stir or shake well before using. The shrimp are best cooked just before serving.
  • Anchovy fillets work best here, as anchovy paste can be too salty. If using paste, start with a smaller amount and increase as needed.
  • This salad is best served fresh. If made ahead, keep the dressing in the refrigerator for up to 2 days and the cooked shrimp for up to 1 day. Toss with romaine just before serving, or let each person add their desired amount of dressing.