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This shrimp Caesar salad is fresh, simple, and really satisfying. It’s made with juicy seared shrimp, crisp lettuce, and a creamy Greek yogurt Caesar dressing, then finished with parmesan crisps for a little crunch.
While a classic Caesar salad is always tasty, this version is kicked up a notch! I add some simple, lemony shrimp, which cook up quickly, bringing lean protein and flavor to each bite. Instead of croutons, I sprinkle on homemade Parmesan crisps for a low-carb option that adds salty crunch and cheesy flavor.
Are you Caesar salad-obsessed? Try my Grilled Chicken Kale Caesar or Healthy Chicken Caesar Wraps.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make Shrimp Caesar Salad. The full quantities can be found in the recipe card further down the post.
- Parmesan cheese: Bakes up into flavorful, cheesy crisps and is used for adding flavor to the dressing. Grate it yourself, as pre-grated cheese won’t melt properly. Can be swapped for Grana Padano or Pecorino cheese.
- Jumbo raw shrimp: Lean shrimp packed with protein. Peel and devein them yourself or buy them ready-prepped. If frozen, thaw in a bowl of cold water for 15 minutes, then drain before using.
- Olive oil: Used for coating the shrimp to help them brown. Avocado oil also works well.
- Garlic: Fresh garlic is best here for seasoning the shrimp and dressing, but garlic powder works in a pinch. Pre-chopped garlic can speed up prep.
- Smoked paprika: Adds a smoky sweetness to the shrimp. You can use unsmoked paprika if needed.
- Romaine and butter lettuce: Both have a crisp, hearty texture that holds up well to the creamy dressing. Iceberg, little gem, or Bibb lettuce all work as well.
- Greek yogurt: Use plain, non-fat for a creamy yet light dressing. Swap for full-fat if you want a more luxurious dressing, or unsweetened coconut yogurt for a dairy-free option.
- Dijon mustard: Adds tang and a punchy flavor to the dressing. Wholegrain or yellow mustard can be used if preferred.
- Worcestershire sauce: Brings savory depth to the dressing. Can be substituted with soy sauce or 1-2 tsp finely chopped anchovies.
- Will also need: Lemon juice, Lemon zest, water, Kosher salt, and black pepper
How to Make Shrimp Caesar Salad
Before you start: Preheat the oven to 400°F and line a baking sheet with parchment.
Make the Parmesan Crisps:
Step 1: Spoon tablespoon-sized mounds of Parmesan onto the prepared pan and flatten slightly.
Step 2: Bake for 4 to 6 minutes until golden. Cool completely in the sheet pan – they crisp as they cool.
Cook the Shrimp:
- Pat the shrimp dry with a paper towel (important for browning).
- Toss with olive oil, garlic, lemon zest, paprika, salt & pepper.
- Cook in a single layer, over medium-high heat in a skillet for 1 to 2 minutes per side until opaque and pink. Remove immediately from the pan to avoid overcooking.
Make the Low-Fat Caesar Dressing:
Step 1: Whisk all dressing ingredients until smooth. Thin with cold water until creamy but pourable.
Step 2: Taste and adjust with more salt, pepper, and lemon juice, as needed.
Assemble:
Step 1: Toss the crispy romaine lightly with dressing (don’t overdress). Top with warm shrimp.
Step 2: Finish with Parmesan crisps, extra dressing, and freshly cracked pepper.
Variations & Tips
- Swap the Parmesan crisps for croutons and sprinkle the grated Parmesan over the salad instead.
- Dress and assemble the salad just before eating. If you let it sit, the leaves will wilt.
- You can make the dressing ahead of time (store in the fridge in an airtight container for up to 3 days). The flavor improves after it has sat for 15 minutes, as the ingredients have had time to meld.
- To help the shrimp brown, pat them dry thoroughly before searing and don’t overcrowd the skillet (cook in batches, if needed).
- When cooking the shrimp, they’re done when they curl slightly into a ‘C’ shape.
- Change up the protein with shredded rotisserie chicken or cooked, flaked salmon.
Common Questions
This salad is best eaten when freshly assembled, as the leaves will wilt once dressed, and the Parmesan crisps will soften.
You can make the components ahead of time and store them separately, ready to assemble:
Dressing: Make up to 3 days in advance (stored in the fridge).
Cooked shrimp: Cook, cool, and store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over a medium-low heat until piping hot.
Parmesan crisps: Make, cool, and store in an airtight container at room temperature for 3-5 days.
This dressing doesn’t use anchovies. Instead, it gets the umami flavor from Worcestershire sauce (which contains fish).
Yes! Thaw overnight in the fridge for the best results. If you’re in a time crunch, you can soak frozen shrimp in a bowl of cold water for 15 minutes to thaw, then drain.
Yes! The salad is gluten-free, but make sure you check the label on the Worcestershire sauce as some brands may not be.
More Salad Recipes
- Garden Salad
- Buffalo Chicken Salad
- Mandarin Orange Salad
- Tuna Chickpea Salad
- Southwest Pasta Salad
- Greek Orzo Salad
- Persian Shirazi Salad
- Watermelon Feta Salad
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you
Shrimp Caesar Salad
Ingredients
- ¾ cup finely grated Parmesan cheese
- 1 pound jumbo raw shrimp, peeled & deveined
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- Zest of ½ lemon
- 1 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- 2 small hearts romaine lettuce, leaves separated
- 2 hearts butter lettuce, leaves separated
Low-Fat Creamy Caesar Dressing:
- ¾ cup plain nonfat Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 lemon, juiced
- 1 small garlic clove, finely grated
- 2 tablespoons finely grated Parmesan
- 2-3 tablespoons cold water, optional
- Kosher salt and pepper, to taste
Instructions
Make the Parmesan Crisps:
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Spoon tablespoon-sized mounds of ¾ cup finely grated Parmesan cheese onto the prepared pan and flatten slightly.
- Bake for 4–6 minutes until golden. Cool completely in the sheet pan – they crisp as they cool.
Cook the Shrimp:
- Pat the 1 pound jumbo raw shrimp (peeled, deveined) dry with a paper towel (important for browning).
- Toss with 1 teaspoon olive oil, 2 cloves garlic (minced), Zest of ½ lemon, 1 teaspoon smoked paprika, Kosher salt and black pepper.
- Cook in a single layer, over medium-high heat in a skillet, for 1-2 minutes per side until opaque and pink. Remove immediately from the pan to avoid overcooking.
Make the Low-Fat Caesar Dressing:
- Whisk ¾ cup plain nonfat Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1/2 lemon (juiced), 1 small garlic clove (minced), 2 tablespoons finely grated Parmesan until smooth. Thin with 2-3 tablespoons cold water until creamy but pourable.
- Taste and adjust with more lemon juice, Kosher salt and pepper as needed.
Assemble:
- Toss the 2 small hearts romaine lettuce (leaves separated) and 2 hearts butter lettuce (leaves separated) lightly with dressing (don’t overdress). Top with warm shrimp.
- Finish with Parmesan crisps, extra dressing, and freshly cracked pepper.
Notes
Storage & Make-Ahead:
- Storage: This salad is best eaten when freshly assembled, as the leaves will wilt once dressed and the Parmesan crisps will soften.
- Make ahead: You can make the components ahead of time and store them separately, ready to assemble:
- Dressing: Make up to 3 days in advance (stored in the fridge).
- Cooked shrimp: Cook, cool, and store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over a medium-low heat until piping hot.
- Parmesan crisps: Make, cool, and store in an airtight container at room temperature for 3-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
