Description
This Shrimp Caesar Salad is a delicious shrimp twist on the classic Caesar salad. It's made with easy homemade dressing and croutons and it's totally failproof! It comes together quickly, and it makes a great lunch or a light dinner for the summer!
Ingredients
Units
Scale
Croutons
- 1 tbsp butter (salted or unsalted)
- 1 tbsp cooking oil
- 2-3 slices of sourdough bread, torn into bite-sized pieces
- 1/4 tsp each garlic powder and onion powder (optional)
Shrimp Caesar Salad
- 1-2 heads of romaine lettuce, chopped (10 cups chopped)
- 1 lb raw shrimp (26-30 count per pound, peeled and deveined)
- 2 tbsp avocado oil (or other cooking oil)
- 1 tbsp cajun seasoning
- 1/4-1/2 cup homemade Caesar Dressing
- 1/4 cup shaved Parmesan cheese
Instructions
Croutons
- Add butter and cooking oil to a hot large skillet over medium-high heat.
- Add the torn-up bread slices and toss to coat well with the oil and butter.
- Season with garlic and onion powder if desired and toss again.
- Cook over medium-low heat, stirring a few times, for 15 minutes or until golden and crispy.
- Set aside until ready to serve.
Shrimp Caesar Salad
- Wash and chop the romaine lettuce and add it to a large mixing bowl. Set aside.
- Add the raw shrimp to a bowl and toss with avocado oil.
- Sprinkle with Cajun seasoning and stir to coat again.
- Heat a large pan over medium-high heat and add the shrimp. Spread them out so that none are overlapping.
- Cook the shrimp for 2-3 minutes on each side. Take them off the heat.
- Add Caesar dressing to the chopped romaine and toss to coat well. Start with ¼ cup and add more if desired.
- Add the dressed romaine lettuce to a serving platter or individual plates and top with the croutons, cooked shrimp, and shaved parmesan. Alternatively, you can also toss everything together in the bowl.
- This salad is best enjoyed immediately.
Notes
Success tips: I recommend using a mix of oil and butter for the croutons to prevent the butter from burning. You can also use just cooking oil.
Storing: The salad is best served right away, but you can store it in an airtight container in the refrigerator for up to 2 days if needed. Ideally, you want to store the croutons separately at room temperature. They will lose their crunch when mixed with the salad.