Caesar Salad With Shrimp Recipe

Prepare anchovies and garlic

Place anchovy fillets and peeled garlic cloves on a cutting board. Sprinkle with a pinch of salt and finely mince together with the side of a knife until it forms a coarse paste.

Whisk dressing

In a medium bowl, combine the anchovy-garlic paste, mayonnaise, Dijon mustard, Worcestershire sauce, fresh lemon juice, and ground black pepper. Whisk until smooth.

Finish dressing

Slowly drizzle in 2 tablespoons extra-virgin olive oil while whisking to emulsify. Taste and adjust seasoning with up to 1 teaspoon salt and more lemon juice if desired. Refrigerate while preparing the rest of the salad; bring to cool room temperature before tossing.

Season shrimp

Pat shrimp dry with paper towels. In a bowl, toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes (if using).

Cook shrimp

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 1 tablespoon unsalted butter. When butter is melted and foaming, add minced garlic and cook 10–15 seconds until fragrant but not browned. Add shrimp in a single layer and cook 1.5–2 minutes per side (total 3–4 minutes), until pink and opaque. Remove shrimp to a plate and squeeze a little lemon over them. Let rest briefly.

Prepare lettuce

Trim the core off romaine heads, separate leaves, and rinse under cold water. Spin or pat dry thoroughly. Chop or tear into bite-sized pieces and place in a large salad bowl.

Add croutons and cheese

Add 2 cups croutons and 3/4 cup grated parmesan to the bowl with lettuce, reserving a handful of parmesan for finishing.

Dress salad

Add about half of the prepared dressing to the lettuce and toss gently to coat. Add more dressing to taste; Caesar should be evenly coated but not swimming in dressing.

Add shrimp and finish

Arrange the warm cooked shrimp on top of the dressed salad. Sprinkle remaining parmesan over the top. Serve immediately with lemon wedges on the side for squeezing.