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Shrimp Caesar Salad Recipe

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★★★★★

4.6 from 119 reviews

This Shrimp Caesar Salad is a vibrant and fresh twist on the classic Caesar, featuring crispy homemade sourdough croutons, perfectly seasoned and sautéed shrimp, and crisp romaine lettuce tossed with shaved Parmesan and creamy Caesar dressing. It’s a quick and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

For the Croutons

  • 3 cups torn sourdough bread or baguette (1/2 inch pieces)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt

For the Shrimp Marinade and Cooking

  • 1 pound medium shrimp, peeled and deveined
  • 2 garlic cloves, grated
  • 1 lemon, zested
  • 1 tablespoon prepared horseradish
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt

For the Salad Assembly

  • 3 heads romaine lettuce, chopped
  • 1/4 teaspoon kosher salt
  • 1/2 cup shaved Parmesan cheese
  • Caesar dressing, for serving (about 1/3 cup plus extra on the side)

Instructions

  1. Prepare Croutons: Arrange a rack in the center of the oven and preheat to 375°F. In a large bowl, toss the torn bread pieces with freshly ground black pepper, 2 tablespoons of olive oil, and 1/2 teaspoon kosher salt. Spread the bread evenly on a baking sheet and bake for 10 to 12 minutes, or until the croutons are crispy and lightly golden brown. Remove from oven and set aside to cool.
  2. Marinate Shrimp: Wipe out the mixing bowl used for the croutons. In the same bowl, toss the peeled and deveined shrimp with grated garlic, lemon zest, prepared horseradish, crushed red pepper flakes, remaining 2 tablespoons of olive oil, and 1 teaspoon kosher salt. Cover the bowl with plastic wrap and refrigerate for at least 10 minutes and up to 30 minutes to allow flavors to meld.
  3. Prepare the Lettuce: In a large bowl, toss the chopped romaine lettuce with 1/4 teaspoon kosher salt to lightly season and help soften the leaves.
  4. Cook Shrimp: Heat a large skillet over medium heat. Spread the marinated shrimp evenly in the skillet and pour in any remaining marinade. Cook the shrimp for about 2 minutes on each side, turning halfway through, until they are pink and cooked through. Remove from heat and let the shrimp cool slightly.
  5. Assemble Salad: Transfer the cooked shrimp into the bowl with the dressed romaine lettuce. Add the cooled croutons and shaved Parmesan cheese. Pour in 1/3 cup Caesar dressing and toss everything gently but thoroughly to combine. Serve the salad immediately with extra Caesar dressing on the side.

Notes

  • For best results, use day-old sourdough or baguette for crisp croutons.
  • Adjust the amount of red pepper flakes based on your preferred spice level.
  • Make sure not to overcook the shrimp to keep them tender and juicy.
  • The salad can be assembled shortly before serving to maintain crouton crispiness.
  • Use freshly grated Parmesan for the best flavor and texture.

Keywords: Shrimp Caesar Salad, Caesar Salad with Shrimp, Homemade Croutons, Sautéed Shrimp Salad, Easy Caesar Salad

Find it online: https://kitchenbyclara.com/shrimp-caesar-salad-recipe/