This yummy shrimp Caesar salad is full of pan-fried shrimp, romaine, croutons, and a homemade Caesar dressing. I skip the raw egg and use mayo to keep the Caesar dressing simple, but the flavor’s still on point. And y’all already know your girl had to season the shrimp for this shrimp Caesar salad with Creole, because if I can make it Southern, I will!
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How to Make Shrimp Caesar Salad
Step 1: Season the shrimp with Creole seasoning, then cook them in a preheated skillet with oil over medium heat until pink. Remove and set aside.
Step 2: Blend all the Caesar dressing ingredients in a food processor until smooth, toss the romaine with the dressing in a bowl, then top with croutons, cooked shrimp, and a sprinkle of parmesan. Serve and enjoy!
PRO TIP: This salad totally deserves homemade croutons! Cube up some bread, toss with olive oil, salt, and pepper, then bake at 375°F, flipping every 5 minutes till golden. Hit them with fresh grated parm straight out the oven. Thank me later.
Shrimp Caesar Salad Recipe
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Equipment
Ingredients
For the Shrimp
- 1 lb 16/20 or U-15 shrimp peeled and deveined
- 1/2 tbsp creole seasoning I used Tony Chachere
- 2 tbsp grapeseed oil
For the Caesar Dressing
- 3/4 cup mayonnaise
- 3 anchovy fillets or 1 1/2 tsp anchovy paste
- 1 tsp dijon mustard
- 1 tsp worcheshire sauce
- 2 tbsp fresh lemon juice from 1 lemon
- 2 garlic cloves crushed with a garlic press if you have one
- 1/2 cup parmesan freshly grated or broken up in chunks if using food processor
- salt and pepper to taste
For the Salad
- 1 romaine lettuce head sliced vertically in 1 ½ inch slices
- 1/3 cup shaved or grated parmesan cheese
- Homemade Croutons See below in notes for homemade croutons recipe
Instructions
- Heat a medium sized skillet to medium heat and add oil. While the skillet is warming, sprinkle creole seasoning on the shrimp in a bowl and toss to fully coat.
- Cook shrimp in the skillet for 2-3 minutes on each side until pink. Remove from the skillet and set aside.
- In a food processor, add all of the ingredients for the caesar dressing and pulse for 20-30 seconds until smooth and well combined.
- Arrange the salad leaves in a serving bowl and pour the caesar dressing on top. Toss the leaves with the dressing until all leaves are coated.
- In this order: place the croutons on top of the salad, add the shrimp, and sprinkle with the remaining parmesan cheese. Assembling in the order allows for the croutons to absorb the flavor of the caesar dressing and shrimp. Serve and Enjoy.
Notes
- When picking shrimp, size matters. Go for 16/20 or U-15. 16-20 shrimp or fewer per pound, depending on how large you want them.
- Dry your shrimp well before cooking so they get that nice sear instead of steaming in the pan.
- Don’t overcook the shrimp, y’all. They’re done once they curl into a loose “C” and turn pink with opaque flesh. If they curl too tight, they’re overdone.
- Dry that romaine real good. A salad spinner works wonders here. Wet leaves don’t hold dressing well.
- Mind your lettuce-to-dressing ratio, boos. This dressing is amazing, but too much will weigh everything down.
- Add the dressing right before serving. Keeps the texture crisp and the flavor fresh.
- Build it in layers. Lettuce first, then dressing, then croutons and shrimp. This way the croutons soak up flavor without turning to mush.
- Unmixed: Store the shrimp, lettuce, and Caesar salad dressing in separate containers in the fridge. This keeps everything fresh and crisp. When you’re ready to serve, just toss it all together.
- Mixed: If you’ve already tossed your shrimp Caesar salad, cover it tightly and store in the fridge. It’ll stay fresh for about a day, but the lettuce may wilt a bit, so eat it sooner rather than later!
Nutrition
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Serving Ideas
- Soups: Serve it with a warm bowl of Italian wedding soup, white lasagna soup, or tomato basil to make it a full meal.
- Bread: Garlic bread, cheesy garlic breadsticks, or flaky biscuits are perfect for soaking up any leftover dressing.
- Toppings: Make it your own! Add bacon, avocado, grilled chicken, or blackened salmon. Cherry tomatoes and red onion add a nice crunch too.
- Wine: A crisp Sauvignon Blanc or dry Chardonnay pairs great with this creole shrimp Caesar salad. Keep it light and fresh, boos.
Recipe Help
I leave them on for looks, but you can pop them off to make eating easier. Your call!
Go with something sturdy like sourdough, French bread, or a rustic Italian loaf. Day-old bread works best.
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I’ve made this salad several times and really love it! I skip the creole seasoning, prefer just olive oil, salt & pepper so as not to distract from the incredible dressing.
So happy to hear that you like the salad!
Is the nutritional information correct that it is over 2,000 calories per serving?
Nope, great catch! I fixed it. It is calculated automatically and something went wrong! It is not updated – should be around 450-500 calories per serving.
Love this recipe! How long is the extra ceasear dressing good for refrigerated?
Thank you so much, Dani! It should last for 3 to 4 days in the fridge.
This is one delicious shrimp salad! So glad I found it, thank you!