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Shrimp Caesar Salad Recipe

Name: Mandina's Restaurants Shrimp Caesar Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 450 g raw large shrimp (16/20), peeled and deveined, tails removed; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp lemon zest; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 0.5 cup mayonnaise; 0.25 cup Greek yogurt (plain, full-fat or light); 3 pieces anchovy fillets, finely chopped (or 1 tsp anchovy paste); 1 clove garlic, minced; 2 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 0.25 cup grated Parmesan cheese; 2 tbsp extra-virgin olive oil; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 2 heads Romaine lettuce hearts, rinsed, dried and torn/chopped into bite-size pieces; 1 cup croutons (store-bought or homemade); 0.5 cup shaved or thinly sliced Parmesan; 2 pieces fresh lemon wedges (for serving); 0.5 cup all-purpose flour; 2 tbsp cornstarch; 0.5 tsp salt; 0.5 cup vegetable oil (for shallow frying)

Inspired by Mandina's Restaurant

Time30m

Serves4

With fried or grilled shrimp

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Ingredients

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Shrimp

15 7/8 oz (450 g) raw large shrimp (16/20), peeled and deveined, tails removed

2 tbsp olive oil

2 cloves Garlic, minced

1 tsp Lemon zest

1 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

Caesar dressing

1/2 cup Mayonnaise

1/4 cup Greek yogurt (plain, full-fat or light)

3 pieces anchovy fillets, finely chopped (or 1 tsp anchovy paste)

1 clove Garlic, minced

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp Original Worcestershire Sauce

1/4 cup Grated Parmesan cheese

2 tbsp extra-virgin olive oil

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Salad

2 heads Romaine lettuce hearts, rinsed, dried and torn/chopped into bite-size pieces

1 cup croutons (store-bought or homemade)

1/2 cup shaved or thinly sliced Parmesan

2 pieces fresh lemon wedges (for serving)

Optional (for frying shrimp)

1/2 cup 00 bread flour

2 tbsp Cornstarch

1/2 tsp Celtic sea salt

1/2 cup vegetable oil (for shallow frying)

Method

Shrimp

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl, combine 2 tbsp olive oil, minced garlic, lemon zest, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add shrimp and toss to coat. Marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Grill option

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates/pan lightly. Thread shrimp onto skewers (optional) and grill 2–3 minutes per side until pink and opaque with light char marks. Remove from heat and keep warm.

Fry option

If frying, combine 1/2 cup flour, 2 tbsp cornstarch and 1/2 tsp salt in a shallow dish. Heat 1/2 cup vegetable oil in a large skillet over medium-high until shimmering (about 350°F / 175°C). Dredge shrimp lightly in flour mixture, shake off excess, then fry in batches 1–1.5 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate and season lightly with salt. Keep warm.

Caesar dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, chopped anchovy fillets (or anchovy paste), 1 minced garlic clove, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce until smooth.

Whisk in 1/4 cup grated Parmesan, then slowly drizzle in 2 tbsp extra-virgin olive oil while whisking to emulsify. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity with more lemon juice or salt as needed. If you prefer a thinner dressing, whisk in up to 2 tbsp water or milk to reach desired consistency.

Salad assembly

In a large salad bowl, add the torn Romaine lettuce (2 heads). Add 1 cup croutons and 1/2 cup shaved Parmesan.

Pour about half to three-quarters of the dressing over the lettuce (start with 3–4 tbsp and add more to taste). Gently toss with tongs until leaves are evenly coated. Taste and add more dressing if needed.

Divide the dressed salad among 4 plates or bowls. Top each portion with equal portions of the cooked shrimp (about 112 g / 4 oz per serving). Garnish with extra shaved Parmesan and a lemon wedge. Serve immediately.