Shrimp Caesar Salad with Homemade Croutons and Creamy Dressing Recipe
Introduction
This Shrimp Caesar Salad is a fresh twist on the classic, combining tender, seasoned shrimp with crunchy homemade croutons and a creamy, flavorful Caesar dressing. Ready in just 30 minutes, it’s a perfect light lunch or dinner for four.
Ingredients
- 1/2 French baguette (cut in half, sliced into 1/4″ thick slices)
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic (minced, divided: 2 cloves for croutons, 3 cloves for dressing)
- 1 1/2 teaspoons anchovy paste
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup freshly grated Parmesan cheese (plus 1/2 cup shredded or shaved for salad)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound shrimp (cleaned and deveined)
- Salt and pepper to taste
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 large romaine lettuce
Instructions
- Step 1: Place a skillet over high heat. In a bowl, toss the shrimp with salt, pepper, garlic powder, and paprika to season them.
- Step 2: Add a bit of olive oil to the hot skillet and cook the shrimp for about 2 minutes on each side, until they are browned and cooked through. Remove from the pan and set aside.
- Step 3: Preheat the oven to 350°F (175°C). Place the sliced baguette pieces in a large bowl.
- Step 4: In a small bowl, mix 3 tablespoons olive oil with 2 cloves minced garlic. Drizzle this over the bread slices and toss until they are evenly coated.
- Step 5: Arrange the bread slices in a single layer on a baking sheet. Bake for 10-12 minutes, or until the croutons are lightly golden and crisp.
- Step 6: To make the dressing, combine the remaining 3 cloves minced garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, sour cream, 1/2 cup grated Parmesan, salt, and pepper in a medium bowl. Stir well and set aside.
- Step 7: Rinse and dry the romaine lettuce thoroughly. Chop it and place in a large serving bowl.
- Step 8: Sprinkle the romaine with 1/2 cup shredded or shaved Parmesan cheese. Add the cooled croutons and cooked shrimp.
- Step 9: Drizzle half of the dressing over the salad. Toss gently to coat all ingredients evenly. Add more dressing if desired.
- Step 10: Serve immediately and enjoy!
Tips & Variations
- For extra crunch, toast the croutons a bit longer but watch carefully to prevent burning.
- You can substitute the shrimp for grilled chicken breast for a different protein option.
- If anchovy paste is unavailable, finely chopped anchovies or a few drops of fish sauce can add a similar depth of flavor.
- Use fresh lemon juice instead of bottled for a brighter, fresher taste in the dressing.
Storage
Store leftover salad components separately in airtight containers. Keep the shrimp and dressing refrigerated for up to 2 days. Croutons should be stored in a sealed bag at room temperature to retain crispness. Assemble the salad just before serving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this salad?
Yes, frozen shrimp can be used. Just thaw them completely, pat dry to remove excess moisture, and proceed with the recipe as instructed.
What can I use instead of anchovy paste?
If you don’t have anchovy paste, finely chopped anchovies or a splash of Worcestershire sauce can provide a similar savory depth to the dressing.
Print
Shrimp Caesar Salad with Homemade Croutons and Creamy Dressing Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A fresh and flavorful Shrimp Caesar Salad combining perfectly cooked seasoned shrimp, homemade garlic croutons, and a creamy Caesar dressing. This quick and easy 30-minute recipe serves 4 and makes a satisfying lunch or light dinner packed with bold flavors and classic textures.
Ingredients
Scale
Shrimp
- 1 pound shrimp, cleaned and deveined
- Salt and pepper, to taste
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 3 tablespoons extra virgin olive oil (for cooking shrimp)
Croutons
- 1/2 French baguette, cut in half and sliced into 1/4” thick slices
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
Caesar Salad Dressing
- 3 cloves garlic, minced
- 1 1/2 teaspoon anchovy paste
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Salad
- 1 large romaine lettuce
- 1/2 cup Parmesan cheese, shredded or shaved
Instructions
- Cook Shrimp: Place a skillet over high heat. In a bowl, mix the shrimp with salt, pepper, garlic powder, and paprika to evenly coat. Add olive oil to the hot skillet and cook the shrimp for 2 minutes on each side until nicely browned and cooked through. Remove shrimp from pan and set aside to cool.
- Make Croutons: Preheat the oven to 350°F (175°C). Place the bread slices in a large bowl. In a small bowl, combine olive oil and minced garlic, then drizzle this mixture over the bread slices. Toss well to coat the bread evenly. Arrange the slices in a single layer on a baking sheet and bake for 10-12 minutes until they become lightly golden and crisp. Remove from oven and cool.
- Prepare Caesar Dressing: In a medium bowl, combine minced garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, sour cream, grated Parmesan cheese, salt, and pepper. Stir all ingredients well until smooth. Set the dressing aside.
- Assemble the Salad: Rinse and thoroughly dry the romaine lettuce, then chop into bite-sized pieces. Layer the lettuce in a large serving bowl and sprinkle with shredded or shaved Parmesan cheese. Add the cooled croutons and cooked shrimp on top. Drizzle half of the dressing over the salad and gently toss to coat all ingredients evenly. Add additional dressing if desired.
- Serve: Serve the salad immediately to enjoy the crisp textures and fresh flavors at their best.
Notes
- Make sure shrimp are fully cleaned and deveined for the best texture and taste.
- For extra flavor, you can marinate the shrimp 10 minutes before cooking with olive oil and spices.
- Use day-old bread for croutons so they crisp up better in the oven.
- The anchovy paste in the dressing adds authentic Caesar salad umami; do not omit if possible.
- Serve immediately after tossing to keep croutons crunchy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Shrimp Caesar Salad, Homemade Caesar Dressing, Garlic Croutons, Quick Salad Recipe, Seafood Salad
