Shrimp Caesar Salad

Caesar salad is at the top of our list of favorite sides, and adding protein-packed marinated shrimp upgrades it from side-dish status to a must-make dinner main. Just like our OG recipe, this has crunchy romaine, salty shaved Parm, and homemade sourdough croutons tossed in a creamy, cheesy, umami-packed dressing. Quick to prepare yet full of flavor, this shrimp Caesar salad recipe is your answer to a simple yet satisfying meal. Read on for everything you need to know about the recipe.

How To Make Shrimp Caesar Salad

INGREDIENTS

• Shrimp: Shrimp is a protein powerhouse, turning this salad into a filling dinner. I recommend taking the tails off so this salad is easier to eat.
• Lemon Zest + Juice: You should only need 1 lemon for this recipe, but it’ll be used in 2 ways. The zest goes into the shrimp marinade, and the juice goes into the dressing.
• Horseradish: That tangy, pungent punch of prepared horseradish is the perfect pairing for slightly sweet shrimp.
• Red Pepper Flakes: Adding red pepper flakes to the marinade brings a pop of heat and color to the shrimp.
• Sourdough Bread: Homemade croutons are worth the effort, especially if you’re already making the dressing. Sourdough bread toasts up beautifully and soaks in the dressing while staying crunchy.
• Caesar Dressing: My best-ever Caesar dressing is the only one I'll use with a Caesar salad. With lemon, garlic, Dijon, egg yolks, anchovies, oil, and Parm, it's perfectly flavorful and creamy.
• Parmesan: A classic component in Caesar salad, Parmesan adds a salty, nutty bite.
• Romaine Lettuce: Romaine is the ultimate base, providing big, bold crunch and a little bit of bitterness to create a well-rounded salad.

STEP-BY-STEP INSTRUCTIONS

Place rack in the center of your oven and preheat the oven to 375°. In a large bowl, combine the shrimp, grated garlic, lemon zest, horseradish, red pepper flakes, salt, and oil. Give it a toss with your hands or a spoon to coat. Cover the bowl with plastic wrap and place in the refrigerator to marinate for at least 10 minutes so the shrimp is flavor-packed (but not longer than 30 minutes).

In a separate large bowl, toss the sourdough bread pieces, oil, salt, and pepper together. Spread the bread pieces on a baking sheet and bake until the bread is fragrant and crispy.

Meanwhile, create your dressing. You can also do this ahead of time, and store until you're ready to use. Once you're done, toss your chopped romaine with salt in a large serving bowl.

Heat a large skillet over medium heat. Add shrimp to skillet along with remaining marinade. Cook until the shrimp are pink and cooked through, about 2 minutes per side. Let cool slightly and transfer to the bowl with the lettuce. Add some shaved Parmesan and the croutons, then toss with just 1/3 cup of the dressing. Be sure to serve with any remaining dressing alongside.

The full list of ingredients and instructions can be found in the recipe below.

Caesar Salad Variations

• Chicken Caesar Fries
• Harvest Caesar Salad
• Chicken Caesar Salad

Recipe Tips

• Does Caesar salad have anchovies? The classic Caesar dressing is made from anchovy fillets, garlic, egg, fresh lemon juice, and olive oil. The anchovies give the dressing its distinct, well-known flavor. But if you really aren’t a fan, you can leave them out. (But please at least try it first, I’m begging you!)
• What’s the best kind of bread for croutons? I recommend using a crusty bread like a sourdough because of the crunch and depth of flavor that comes from toasting it in olive oil, but feel free to switch it up. Seeded sourdough is a great option, or even a rye bread could add a fun twist.

Storage

Caesar salad is best eaten right away, but it will keep in the refrigerator (without the dressing) for up to 2 days in an airtight container. Remove the croutons before storing and top with fresh croutons before eating.