Shrimp Caesar Salad Recipe
This Easy Shrimp Caesar Salad combines crisp romaine, juicy shrimp, and crunchy homemade croutons, all tossed in a tangy, creamy Greek yogurt Caesar dressing. Perfect for a light yet satisfying meal, this dish is fresh, flavorful, and simple to prepare.
Equipment
- Baking sheet
- Knife
- Cutting board
- Small blender or food processor
- Skillet
- Small blender or food processor
Ingredients
Salad and Shrimp
- 1 tbsp olive oil
- ¼ tsp black pepper
- 1 lb large shrimp 20 to 24 per pound, peeled and deveined, tails removed
- ½ tsp salt
- 1 head of romaine chopped, about 4 cups
Dressing
- 1 large garlic clove
- ¼ tsp black pepper
- ¼ cup shaved Parmesan cheese plus more for serving
- 1 lemon zested and juiced
- 1 tsp Dijon mustard
- ¼ cup Stonyfield Greek yogurt
- 1 ts capers drained
Croutons
- ¼ black pepper
- 4 slices French bread or other crusty bread, cubed
- ½ tsp garlic powder
- ½ tsp salt
- 2 tbsp olive oil
Instructions
- Blend Greek yogurt, parmesan, garlic, capers, Dijon mustard, lemon zest, lemon juice, and black pepper in a small blender or food processor to make the dressing.
- Preheat a skillet over medium-high heat.
- Toss shrimp with olive oil, salt, and pepper in a bowl.
- Transfer shrimp to the preheated skillet and cook until opaque, about 2-3 minutes per side.
- Preheat the oven to 400°F for the croutons.
- Cut bread into bite-sized pieces and place them on a baking sheet.
- Toss bread with olive oil, salt, pepper, and garlic powder until evenly coated.
- Bake the bread for 5-10 minutes, or until golden and crispy.
- In a large salad bowl, add chopped romaine lettuce.
- Toss the lettuce with the prepared dressing, cooked shrimp, and croutons.
- Serve immediately and enjoy.
Notes
- Add anchovies or anchovy paste to the dressing for an authentic Caesar flavor.
- Use pre-cooked shrimp for an even quicker version of the recipe.
- Substitute gluten-free bread to make the croutons for a gluten-free salad.