Shrimp Caesar Salad Recipe with Homemade Dressing

Shrimp Caesar Salad with homemade dressing is a crowd-pleasing main-dish salad with crisp romaine leaves, juicy roasted shrimp, homemade croutons, and parmesan cheese. 

Like my Wild Rice Chicken Salad, Shrimp Caesar salad is quick and easy to prepare, low-calorie, and a real family favorite. The homemade dressing is key to this delightful dish.

This is one of our favorite dinners, and I know it will quickly become one of yours too! It’s a favorite of mine because I love shrimp, and I can have it on the table in less than 15 minutes. And it’s a favorite of my husband’s because it’s delicious!  It’s the perfect light meal!

Nutrition and Calories:

Did I mention this dish is healthy, coming in at only 311 calories? Plus, it contains a whopping 168% of the daily Vitamin A requirement.

Here’s what’s in the dressing:

You will need a pasteurized egg product such as Egg Beaters, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, lemon juice, olive oil, Parmesan cheese, kosher salt, and ground black pepper.

Here’s what’s in the salad:

You will need the following ingredients: shrimp, olive oil, kosher salt, lemon pepper, and Romaine lettuce. Additionally, you will need croutons and grated Parmesan cheese. 

Here’s how to make this recipe:

When you are ready to make this dish, begin by gathering your ingredients and then roast the shrimp.

Preheat the oven to 400 degrees F. Place the shrimp in a bowl. Add the olive oil and lemon juice and mix well. Add the salt and pepper and spread them out in a single layer on a baking sheet.

Roast for 8 minutes. Set aside to cool.

To make the dressing, add the egg yolk, garlic, anchovy paste, mustard, Worcestershire sauce, and lemon juice to a blender jar. Process and add the olive oil slowly with the motor still running. Add the Parmesan cheese and salt and pepper, process, and set aside.

Place the Romaine lettuce in a large bowl and add the dressing. Toss until the leaves are coated.

Top with the roasted shrimp and garnish with croutons and parmesan cheese. Serve immediately. Enjoy!

Sharon’s Expert Tips:

To make this salad ahead, prepare the roasted shrimp and dressing up to 24 hours ahead. Cover each tightly and refrigerate until you are ready to assemble the salad.

If you just can’t bring yourself to add anchovy paste to the dressing, add an extra dash of Worcestershire sauce.

You can substitute grilled chicken, salmon, or slices of steak for the shrimp. You can also shake things up a bit and add roasted vegetables such as sweet potato or butternut squash.  Of course, it’s delicious all by itself. 

I use extra-large shrimp in this recipe, which means I had 21-25 shrimp per pound. This size takes eight minutes to cook perfectly at 400 degrees. If your shrimp are larger or smaller, they will take a minute or so more, or less to cook. 

You can use homemade or purchased croutons in this recipe. I prefer homemade but have also used purchased.

If you would like to make homemade croutons, take several slices of stale sourdough bread or rolls and cut them into cubes. Add to a bowl along with ¼ cup of olive oil, ¼ cup of grated parmesan cheese, ½ teaspoon kosher salt, and ¼ teaspoon lemon pepper. Toss and spread the cubes out on a baking sheet. Toast in a 375-degree oven for about 10 minutes. 

If you decide to make homemade croutons, make twice as much as you think you will need because it’s impossible not to snack on them.  

For crisp lettuce, be sure to rinse it and store it in the refrigerator wrapped in a damp paper towel in a plastic storage bag until you are ready to use it. I usually chop my lettuce up and rinse it in a salad spinner and then store it in the salad spinner in the refrigerator. Either way works.

Frequently asked questions (FAQs)

Does the dressing contain raw eggs?

Yes, this classic dressing does contain raw egg.  The eggs act as an emulsifier in the dressing. If the thought of eating a raw egg makes you nervous, simply purchase pasteurized eggs or use a pasteurized egg product such as Egg Beaters.  

Does the dressing contain anchovies?

Yes, there are anchovies in this recipe. I use anchovy paste in a tube, which you can purchase at your grocery store. Most people have pretty strong opinions about anchovies, but when used properly, the slightly salty umami flavor works in the background of a dish to enhance the flavor.  

By the way, I’ll bet you didn’t know that the main ingredient in Worcestershire sauce is anchovies! If you just can’t bring yourself to add anchovy paste, just add a dash of Worcestershire sauce.

I’ll also bet you didn’t know that Italian-American restaurateur Caesar Cardini first made this dish in 1924 in Tijuana, Mexico. Yes, Mexico!

Can I substitute another protein for the shrimp? 

Again, the answer is yes, of course! This Shrimp Caesar Salad is topped with juicy roasted shrimp, but you can add whatever protein you like.

Other common toppings include grilled chicken, salmon, and steak. You can also shake things up a bit and add roasted vegetables such as sweet potato or butternut squash. Of course, it’s also delicious all by itself.

More main-dish salad recipes:

• Beef Taco Salad with Avocado Lime Dressing
• Wild Rice Chicken Salad with Pecans
• Fish Taco Bowl with Green Apple Guacamole
  
• Easy Shrimp Salad with Pasta
• Shrimp Cobb Salad with Blue Cheese Dressing
• Apple Pecan Salad with Dressing

If you are looking for more salad recipes or menu ideas, check out all of my salad recipes here. 

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

Thanks so much for visiting Grits and Pinecones!

*This post was originally published on October 19, 2016. Updated and republished on October 7, 2019, with new pictures, expanded directions, the addition of helpful tips, and a slightly revised recipe.