Shrimp Caesar Salad Recipe

Prepare lettuce

Trim root end off romaine, discard outer wilted leaves. Wash leaves thoroughly, spin or pat dry, then chop or tear into 1- to 2-inch pieces. Transfer to a large salad bowl and chill briefly while you prepare other components.

Tomatoes and cheese

If using cherry tomatoes, halve them and add to the bowl. Reserve about 2 tablespoons of grated Parmesan for garnish and add the rest to the bowl with the lettuce.

Add croutons

Measure out croutons and set aside to add just before serving so they remain crisp.

Season shrimp

Pat shrimp dry with paper towels. In a medium bowl combine 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp lemon zest, 1 tsp salt, 1 tsp black pepper and 1/4 tsp smoked paprika (if using). Toss shrimp in the mixture until evenly coated.

Cook shrimp

Heat a large skillet over medium-high heat. When hot, add the seasoned shrimp in a single layer. Sear 1–2 minutes per side (for 12 oz shrimp this takes about 3–4 minutes total) until shrimp are opaque and edges are lightly browned. Remove from pan and let rest on a plate. If desired, squeeze one lemon wedge over the shrimp while still hot.

Make dressing

In a small bowl or jar whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp anchovy paste, 1 minced garlic clove, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce and 2 tbsp fresh lemon juice until smooth. Slowly whisk in 2 tbsp olive oil to emulsify. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or anchovy to preference.

Thin if necessary

If the dressing is too thick, thin with 1–2 teaspoons of cold water at a time until it reaches a desired pourable consistency.

Toss salad

Pour about two-thirds of the dressing over the chilled lettuce, tomatoes and Parmesan in the large bowl. Toss gently but thoroughly to coat leaves. Add croutons and toss briefly to distribute.

Assemble plates

Divide the dressed salad among 2–3 plates or serve family-style. Top each portion with an even share of the seared shrimp.

Garnish and serve

Sprinkle reserved Parmesan over the top, add extra lemon wedges on the side and serve immediately so croutons remain crisp. Offer remaining dressing on the side.