A white bowl full of Shrimp Caesar Salad with homemade croutons and dressing.
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5 from 3 votes

Easy Shrimp Caesar Salad with Homemade Caesar Salad Dressing

Shrimp Caesar Salad with Homemade Caesar Dressing is a crowd-pleasing main-dish salad with crisp romaine leaves, juicy roasted shrimp, crunchy croutons and parmesan cheese. Shrimp Caesar salad is quick and easy to prepare, low-calorie, healthy and a family favorite. The homemade caesar salad dressing is key to this delightful shrimp dish.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Cuisine: American
Keyword: healthy main dish salad recipes, how to make Caesar salad, how to make Caesar salad dressing
Servings: 4 servings
Calories: 311kcal
Author: Sharon Rigsby

Ingredients

Roasted Shrimp

  • 1 lb raw shrimp peeled, deveined and tails removed, extra-large, 21/25 per lb.
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice fresh
  • 1/2 tsp kosher salt
  • 1/2 tsp lemon pepper

Caesar Salad Dressing

  • 1/4 cup pasteurized egg product or one egg yolk
  • 1 clove garlic minced
  • 1-1/2 tsp anchovy paste
  • 1 tsp Dijon mustard
  • 2 Tbsp lemon juice
  • 3 Tbsp olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp Kosher salt
  • 1/4 tsp ground black pepper

Salad

  • 2 heads Romaine lettuce rinsed, drained, torn or chopped

Toppings

  • 2 cups croutons homemade or purchased
  • 1/2 cup Parmesan cheese grated or shaved

Instructions

Roasted Shrimp

  • Preheat the oven to 400 degrees F.
  • Place the shrimp in a bowl. Add the olive oil and lemon juice, mix well. Add the salt and lemon pepper and spread the shrimp out in a single layer on a baking sheet. Roast for 8 minutes. Set aside to cool.

Caesar Salad Dressing

  • Add the egg yolk, garlic, anchovy paste, mustard, parmesan cheese and lemon juice to a blender jar and process. Add the olive oil slowly while the blender is still running. Add the Parmesan cheese, salt, and pepper.

Assembly

  • Place the Romaine lettuce in a large bowl and add the dressing. Toss well until the leaves are coated. Top with the shrimp, garnish with croutons and add additional grated parmesan cheese. Serve immediately. Enjoy!

Notes

Sharon's Expert Tips:

To make this salad ahead, prepare the roasted shrimp and Caesar salad 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, this salad is also delicious all by itself. 
I use extra-large shrimp in this recipe which means I had 21-25 shrimp per pound. Shrimp 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 1/4 cup of olive oil, 1/4 cup of grated parmesan cheese, 1/2 tsp kosher salt, and 1/4 tsp 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. 

Nutrition

Calories: 311kcal | Carbohydrates: 12g | Protein: 34g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 300mg | Sodium: 1244mg | Potassium: 875mg | Fiber: 7g | Sugar: 4g | Vitamin A: 27414IU | Vitamin C: 22mg | Calcium: 485mg | Iron: 6mg