Description

This Shrimp Caesar Salad is a flavorful and satisfying twist on the classic Caesar, featuring succulent paprika-spiced shrimp, crisp romaine hearts, crunchy homemade or store-bought croutons, and a creamy, tangy Caesar dressing. It’s quick to prepare, making it perfect for a healthy weekday meal or a special occasion lunch.

Ingredients

Units Scale

For the Salad

1 pound medium shrimp, deveined (tail on or peeled)
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika (or substitute standard paprika)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
2 tablespoons olive oil
8 cups chopped romaine hearts (about 2 to 3)
1 recipe Homemade Croutons (or purchased)
1/2 cup Parmesan cheese shavings

For the Caesar Dressing (makes 1 cup)

1 medium garlic clove, minced or grated
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice (1/2 lemon)
3/4 cup high quality mayonnaise (or 1/4 cup mayonnaise, 1/2 cup Greek yogurt, and 1 tablespoon olive oil)
1/2 tablespoon Dijon mustard
1/2 teaspoon anchovy paste or Worcestershire sauce (or omit)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Caesar dressing: In a bowl, whisk together the minced garlic, grated Parmesan cheese, lemon juice, mayonnaise (or mayonnaise, Greek yogurt, and olive oil mix), Dijon mustard, anchovy paste or Worcestershire sauce, kosher salt, and black pepper. Continue whisking until the dressing is creamy and smooth. Store any leftovers in a covered jar in the refrigerator for up to a week.
Season and cook the shrimp: Pat the shrimp dry with paper towels. In a medium bowl, combine the shrimp with kosher salt, smoked paprika, garlic powder, onion powder, and cumin. Mix until the shrimp are evenly coated. Heat olive oil in a large skillet over medium-high heat, then add the shrimp. Cook for 1 to 2 minutes per side, turning with tongs, until the shrimp are just opaque and cooked through.
Assemble the salad: Place the chopped romaine hearts in a large salad bowl. Add the croutons, Parmesan cheese shavings, and desired amount of Caesar dressing. Toss well to coat all the greens evenly.
Serve: Divide the salad among plates or bowls and top each serving with warm, cooked shrimp. Serve immediately for the best texture and flavor.

Notes

Leftover shrimp can be stored refrigerated for 1 to 2 days, but is best enjoyed freshly made.
To make ahead, prepare all salad components separately and store them refrigerated (croutons at room temperature). Assemble the salad just before serving for optimal freshness.
The Caesar dressing can be prepared in advance and kept refrigerated for up to a week.
For a lighter dressing, you can substitute part of the mayonnaise with Greek yogurt as indicated.
Anchovy paste or Worcestershire sauce can be omitted for a milder flavor, if desired.

Nutrition

Serving Size: 1/4 of salad
Calories: 410
Sugar: 3g
Sodium: 1110mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 27g
Cholesterol: 215mg