Nothing beats a good shrimp Caesar salad—fresh, crisp, and packed with bold flavors. This version takes the classic up a notch with juicy, seasoned shrimp, crispy bacon, and a creamy homemade dressing with just the right zing.
It’s quick, easy, and feels like something you’d order at a nice spot on the bayou, but you can make it in minutes at home.
Growing up near the Gulf, shrimp was always the easiest catch—whether from a dockside market or fresh off a cast net.
That sweet, briny bite pairs perfectly with crisp romaine, crunchy croutons, and a silky soft-boiled egg. The dressing? Smooth, tangy, and made lighter with Greek yogurt.
For a picture-perfect plate, layer it with care—golden croutons, pink shrimp, and parmesan catching the light. Snap a photo before digging in, and if you do, send it my way!
What Makes This Recipe Special?
- A Quick Fix: After a long day, this salad is my go-to. It’s ready in under 20 minutes, making it perfect for busy schedules.
- Protein Powerhouse: The generous serving of shrimp ensures I meet my protein goals without feeling weighed down.
- Versatile and Adaptable: I’ve tossed in cherry tomatoes or avocado slices based on what’s in my fridge. It’s a flexible recipe that welcomes creativity.
- Guilt-Free Indulgence: Enjoying a salad that’s both delicious and aligned with health goals feels like a win-win.
- Elevates Meal Times: Despite its simplicity, this salad feels gourmet, turning any meal into a special occasion.
Easy Shrimp Caesar Salad Recipe
Equipment
- Large Skillet
- Tongs
- Grater
Ingredients
- ¼ 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 ½ 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
- ½ avocado sliced
- ¼ cup parmesan cheese shaved
Dressing:
- ¼ cup plain non fat greek yogurt
- 1 tablespoon whole egg mayo reduced fat
- ½ tablespoon olive oil
- 1 clove garlic crushed or 1 teaspoons minced garlic
- 1 anchovy fillet finely chopped or minced
- 1 tablespoon lemon juice
- 1 ½ tablespoons parmesan cheese freshly grated
- 1 pinch salt for seasoning
- 1 pinch pepper for seasoning
Instructions
- Preheat the oven to broil on medium-high. Toss cubed bread with olive oil and bake until crispy, or use store-bought croutons.
- In a bowl, marinate shrimp with lemon juice, garlic, salt, and pepper for 10 minutes.
- Heat a pan with a little olive oil and cook bacon until crispy. Set aside.
- Drain excess bacon fat, leaving about 1 teaspoon. Cook shrimp for 2-3 minutes per side until just done. Set aside.
- For the dressing, blend yogurt, mayo, olive oil, garlic, anchovies, lemon juice, and parmesan until smooth. Season to taste.
- In a large bowl, toss lettuce with shrimp, bacon, avocado, shaved parmesan, and croutons.
- Drizzle with dressing and mix well.
- Top with sliced egg and serve immediately.
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