This Shrimp Caesar Salad is light, fresh, and surprisingly satisfying, made with grilled lemon garlic shrimp and a skinny, creamy Caesar dressing that still delivers on flavor. It is the kind of complete meal salad that feels indulgent without weighing you down, making it a family favorite for both lunch and dinner.
This fresh take on a classic caesar salad with shrimp keeps things bright and balanced, with juicy shrimp, crisp romaine, and just enough creamy dressing to bring everything together. If you are looking for a dependable shrimp caesar salad recipe that doubles as a lighter seafood caesar salad, this one fits perfectly into any day of the week.
- What Makes This Recipe So Good
- What Goes Into Shrimp Caesar Salad
- How To Make Shrimp Caesar Salad
- Tips For Making Shrimp Caesar Salad
- Recipe FAQ’s
- Grilled Lemon Garlic Shrimp Caesar Salad Recipe
What Makes This Recipe So Good
This Shrimp Caesar Salad stands out because the shrimp are grilled quickly with lemon and garlic, locking in flavor while keeping them juicy and light. That bit of char adds depth without heaviness, making the shrimp feel bold against the crisp romaine and shaved Parmesan.
What really elevates this caesar salad with shrimp is the lighter Caesar dressing that still tastes rich and satisfying. You get all the creamy, garlicky goodness you expect without it overwhelming the salad or the seafood.
What Goes Into Shrimp Caesar Salad
This Shrimp Caesar Salad keeps things simple and purposeful, using a handful of smart ingredients that deliver big flavor without unnecessary heaviness.
- Large Raw Shrimp: Quickly grilled with lemon and garlic, the shrimp stay juicy and lightly charred, adding protein and a natural sweetness that sets this salad apart from a standard Caesar.
- Romaine Lettuce: Crisp, sturdy romaine holds up beautifully against the creamy dressing and warm shrimp, giving this caesar salad with shrimp the crunch it needs to feel fresh and balanced.
- Plain Non Fat Greek Yogurt: Used as the base of the dressing, Greek yogurt creates a creamy texture with a lighter finish, keeping the shrimp caesar salad recipe rich in flavor without feeling heavy.
- Anchovy Fillet: Just one finely chopped anchovy adds that unmistakable Caesar depth, enhancing the dressing without making it taste fishy and grounding this seafood caesar salad in classic flavor.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Shrimp Caesar Salad
- Toast Croutons: Preheat oven to grill or broil on medium high heat. Spread cubed bread on a baking tray, drizzle or spray with olive oil, and grill on the middle rack until golden and crisp. Set aside, or skip if using store bought croutons.
- Marinate the Shrimp: Place the shrimp in a shallow bowl with lemon juice, minced garlic, salt, and cracked pepper. Toss well to coat, then set aside to marinate for about 10 minutes while you prepare the remaining ingredients.
- Cook the Bacon: Heat a grill pan or skillet over medium heat with a small drizzle of olive oil. Cook the diced bacon until golden and crispy, then transfer to a plate lined with paper towel and keep warm.
- Grill Shrimp: Carefully drain most of the bacon fat from the pan, leaving about 1 teaspoon behind. Add shrimp and cook for 2 to 3 minutes per side, just until opaque and golden. Remove from the pan immediately to avoid overcooking.
- Blend Dressing: Add yogurt, mayo, olive oil, garlic, anchovy, lemon juice, and Parmesan to a food processor. Blend until smooth, then season with salt and pepper and blend again briefly.
- Prepare the Salad Base: Place the washed and dried romaine lettuce into a large salad bowl. Add the warm shrimp, crispy bacon, avocado slices, shaved Parmesan, and toasted croutons.
- Dress the Salad: Pour the Caesar dressing over the salad and gently toss until everything is evenly coated, making sure the dressing reaches all the leaves without weighing them down.
- Finish and Serve: Slice the soft boiled or poached egg and arrange it over the top of the salad. Serve immediately while the shrimp are still warm for the best texture and flavor.
This Shrimp Caesar Salad pairs nicely with something warm and savory to round out the meal. Bacon Cheddar Biscuits add a buttery, comforting bite that works well with the salty Parmesan and crisp romaine.
For a vegetable forward side, Garlic Green Beans with Parmesan keep things fresh while echoing the savory notes of the salad. Instead of lemon bars, finish with Strawberry Rhubarb Crisp , which brings a balanced sweet and tart contrast that feels cozy without being too heavy alongside this shrimp caesar salad recipe.
Tips For Making Shrimp Caesar Salad
- Shrimp cook incredibly fast, so once they turn pink and opaque, get them off the heat right away. I always err on the side of pulling them early, because a minute too long is usually what turns tender shrimp rubbery.
- Make sure your romaine is really dry before assembling the salad. I like to spin it, then give it a quick pat with paper towels so the dressing actually clings instead of sliding off.
- Adding the shrimp while they are still slightly warm makes a big difference in flavor, but keep the greens chilled so the salad stays crisp. That warm-meets-cool contrast is one of my favorite parts of this dish.
- Before tossing everything together, give the dressing a quick taste. A little extra lemon or Parmesan can completely change the balance, and it is much easier to adjust before it hits the salad.
Shrimp are done when they turn pink, opaque, and curl into a loose C shape. If they start curling tightly or feel firm, they are likely overcooked.
You can reduce the mayo and add a bit more Greek yogurt or lemon juice. This keeps the dressing creamy while making this caesar salad with shrimp feel even lighter.
You can, but it will slightly change the flavor. Anchovy adds classic Caesar depth without making the dressing taste fishy, so even anchovy skeptics usually enjoy it in this shrimp caesar salad recipe.
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IngredientsUSMetric1x2x3x
- ▢ 1/4 cup ciabatta or sourdough, cubed, or store bought croutons
- ▢ 1 pound large raw shrimp prawns, peeled and deveined, tails intact
- ▢ 1-2 tablespoons lemon juice juice of 1/2 a large lemon
- ▢ 1 tablespoon garlic minced
- ▢ 1 pinch salt
- ▢ 1 pinch cracked pepper to taste
- ▢ ¼ cup non fat diced bacon
- ▢ 1 egg soft boiled (or poached)
- ▢ 4 cups Romaine lettuce cos lettuce, leaves washed and dried
- ▢ 1/2 avocado sliced
- ▢ 1/4 cup parmesan cheese shaved
Dressing:
- ▢ 1/4 cup plain non fat greek yogurt
- ▢ 1 tablespoon whole egg mayo reduced fat
- ▢ 1/2 tablespoon olive oil
- ▢ 1 clove garlic crushed, or 1 teaspoons minced garlic
- ▢ 1 anchovy fillet finely chopped or minced
- ▢ 1 tablespoon lemon juice
- ▢ 1 1/2 tablespoons parmesan cheese freshly grated
- ▢ 1 pinch salt for seasoning
- ▢ 1 pinch pepper for seasoning
Instructions
- Preheat the oven to grill/broil settings on medium – high heat. Place the cubed bread onto an oven tray; drizzle with olive oil (or spray with cooking oil spray) and bake in the oven (on middle shelf) until crispy. Alternatively, use store bought croutons.
- Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10 minutes or so while preparing your other ingredients.
- Heat a grill pan (or skillet or non stick pan) with a light drizzle of olive oil; fry the bacon until golden and crispy. Transfer to a warm plate; set aside.
- Drain some of the bacon fat from the pan, leaving about 1 teaspoon in the pan for the shrimp. Fry the shrimp for 2-3 minutes each side (be careful not to over cook or they will get rubbery!) Set aside.
To make the Caesar Dressing:
Combine the yogurt, mayo, oil, garlic, anchovies, lemon juice and parmesan in a magic bullet blender, small blender or a small food processor. Blend until well combined; add salt and pepper to your tastes, and blend again until smooth. Taste test.
Combine the lettuce with the shrimp and bacon; avocado slices; shaved parmesan cheese; and croutons. Pour over the dressing; mix well to combine. Slice the egg and arrange on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Grilled Lemon Garlic Shrimp Caesar Salad
Ingredients
- 1/4 cup ciabatta or sourdough, cubed, or store bought croutons
- 1 pound large raw shrimp prawns, peeled and deveined, tails intact
- 1-2 tablespoons lemon juice juice of 1/2 a large lemon
- 1 tablespoon garlic minced
- 1 pinch salt
- 1 pinch cracked pepper to taste
- ¼ cup non fat diced bacon
- 1 egg soft boiled (or poached)
- 4 cups Romaine lettuce cos lettuce, leaves washed and dried
- 1/2 avocado sliced
- 1/4 cup parmesan cheese shaved
Dressing:
- 1/4 cup plain non fat greek yogurt
- 1 tablespoon whole egg mayo reduced fat
- 1/2 tablespoon olive oil
- 1 clove garlic crushed, or 1 teaspoons minced garlic
- 1 anchovy fillet finely chopped or minced
- 1 tablespoon lemon juice
- 1 1/2 tablespoons parmesan cheese freshly grated
- 1 pinch salt for seasoning
- 1 pinch pepper for seasoning
Instructions
- Preheat the oven to grill/broil settings on medium - high heat. Place the cubed bread onto an oven tray; drizzle with olive oil (or spray with cooking oil spray) and bake in the oven (on middle shelf) until crispy. Alternatively, use store bought croutons.
- Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10 minutes or so while preparing your other ingredients.
- Heat a grill pan (or skillet or non stick pan) with a light drizzle of olive oil; fry the bacon until golden and crispy. Transfer to a warm plate; set aside.
- Drain some of the bacon fat from the pan, leaving about 1 teaspoon in the pan for the shrimp. Fry the shrimp for 2-3 minutes each side (be careful not to over cook or they will get rubbery!) Set aside.
To make the Caesar Dressing:
Combine the yogurt, mayo, oil, garlic, anchovies, lemon juice and parmesan in a magic bullet blender, small blender or a small food processor. Blend until well combined; add salt and pepper to your tastes, and blend again until smooth. Taste test.
Combine the lettuce with the shrimp and bacon; avocado slices; shaved parmesan cheese; and croutons. Pour over the dressing; mix well to combine. Slice the egg and arrange on top.
Notes
Nutrition
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