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Shrimp Caesar Salad

Shrimp Caesar salad
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This shrimp Caesar salad is our answer to, “What’s for dinner?” The shrimp cook in just 5 minutes and come out seasoned and juicy, making this a quick and easy dinner idea for weeknights or a simple lunch. Try it with our homemade Caesar dressing, or use purchased in a pinch!

Ingredients

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For the salad

  • 1 pound medium shrimp, deveined (tail on or peeled)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika (or substitute standard paprika)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 2 tablespoons olive oil 
  • 8 cups chopped romaine hearts (about 2 to 3)
  • 1 recipe Homemade Croutons (or purchased)
  • ½ cup Parmesan cheese shavings

For the Caesar dressing (makes 1 cup)

  • 1 medium garlic clove, minced or grated
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons lemon juice (1/2 lemon)
  • ¾ cup high quality mayonnaise (or ¼ cup mayonnaise, ½ cup Greek yogurt, and 1 tablespoon olive oil*)
  • ½ tablespoon Dijon mustard
  • ½ teaspoon anchovy paste or Worcestershire sauce (or omit)
  • ¼ teaspoon each kosher salt and fresh ground black pepper

Instructions

  1. Whisk together the Caesar dressing ingredients in a bowl. Store leftovers refrigerated in a covered jar for up to 1 week.
  2. Pat the shrimp dry. In a medium bowl, mix the shrimp with the salt, smoked paprika, garlic powder, onion powder, and cumin. In a large skillet, heat the olive oil on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
  3. Place the romaine in a bowl and toss with the croutons, Parmesan cheese shavings, and dressing. Add the salad to plates and top with the warm shrimp. 

Notes

Leftover shrimp lasts 1 to 2 days refrigerated, but we prefer shrimp best freshly made. For make ahead, make all components in advance and store refrigerated separately (with croutons at room temperature). Assemble right before serving.