Dinner

Shrimp Caesar Salad with Homemade Croutons and Creamy Dressing Recipe

Name: Shrimp Caesar Salad with Homemade Croutons and Creamy Dressing Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound shrimp (cleaned and deveined); Salt and pepper to taste; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 3 tablespoons extra virgin olive oil; 1/2 French baguette (cut in half and sliced into 1/4″ thick slices); 3 tablespoons extra virgin olive oil; 2 cloves garlic (minced); 3 cloves garlic (minced); 1 1/2 teaspoons anchovy paste; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 cup mayonnaise; 1/4 cup sour cream; 1/2 cup freshly grated Parmesan cheese; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 large romaine lettuce; 1/2 cup Parmesan cheese (shredded or shaved)

ByLila Prescott January 21, 2026January 21, 2026

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Introduction

Savor a fresh twist on a classic with this Shrimp Caesar Salad. Combining tender, seasoned shrimp with crunchy homemade croutons and a creamy Caesar dressing, it’s a delightful meal perfect for any occasion. Ready in just 30 minutes, it makes a refreshing, satisfying dish for four.

A white plate filled with a layered shrimp Caesar salad, starting with a base layer of light green chopped lettuce. On top, there is a generous layer of golden brown croutons scattered evenly across the lettuce. Layered over the croutons are cooked shrimp, orange with a light spice coating, distributed throughout the dish. Creamy white Caesar dressing is drizzled over the top in dollops, creating a smooth texture contrast. Finally, thin, irregular white Parmesan cheese shavings are sprinkled all over, along with small flecks of green parsley for garnish. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 French baguette, cut in half and sliced into 1/4″ thick slices
3 tablespoons extra virgin olive oil

5 cloves garlic, minced (divided: 2 cloves for dressing, 3 cloves for croutons)
1 1/2 teaspoons anchovy paste

2 tablespoons lemon juice
1 teaspoon Dijon mustard

1 tablespoon Worcestershire sauce
1 cup mayonnaise
1/4 cup sour cream

1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 pound shrimp, cleaned and deveined
Salt and pepper, to taste
1 teaspoon paprika

1/2 teaspoon garlic powder
1 large romaine lettuce
1/2 cup Parmesan cheese, shredded or shaved

Instructions

Step 1: Place a skillet over high heat. In a bowl, mix the shrimp with salt, pepper, garlic powder, and paprika.
Step 2: Add olive oil to the skillet and cook the shrimp for 2 minutes on each side until browned. Remove from the pan and set aside.
Step 3: Preheat the oven to 350°F (175°C). Place the bread slices in a large bowl.

Step 4: In a small bowl, combine 3 tablespoons olive oil with 3 cloves minced garlic. Drizzle the mixture over the bread slices and toss until evenly coated.
Step 5: Arrange the bread slices in a single layer on a baking sheet. Bake for 10-12 minutes until lightly golden and crisp.
Step 6: For the dressing, combine 2 cloves minced garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, sour cream, grated Parmesan, salt, and pepper in a medium bowl. Stir well and set aside.

Step 7: Rinse and dry the romaine lettuce, chop it, and place it in a large serving bowl.
Step 8: Sprinkle the shredded Parmesan cheese over the lettuce, add the cooled croutons and cooked shrimp.
Step 9: Drizzle half of the dressing over the salad and toss gently. Add more dressing as needed until everything is evenly coated.

Step 10: Serve immediately for the best flavor and texture.

Tips & Variations

Use day-old bread for croutons to ensure they get extra crispy in the oven.
Swap shrimp for grilled chicken if preferred.

Add a squeeze of extra lemon juice before serving for a bright, fresh note.
For a lighter dressing, substitute Greek yogurt for sour cream and mayonnaise.

Storage

Store leftover shrimp Caesar salad components separately in airtight containers. Keep cooked shrimp and dressing refrigerated for up to 2 days. Store croutons at room temperature in a sealed container for up to 3 days to maintain crispness. Toss the salad just before serving to keep it fresh.

How to Serve

The dish shows a white plate filled with layers starting with fresh, chopped green lettuce at the bottom. On top of the lettuce, there are golden-brown toasted croutons scattered evenly. Covering the croutons, bright orange cooked shrimp are spread over the plate, each shrimp slightly curled with a seasoned look. Drizzled across the shrimp and croutons is a creamy white dressing, creating small dollops with a smooth texture. Thin, pale yellowish-white shaved cheese pieces are sprinkled generously across the entire dish. Small bits of fresh green herbs are lightly scattered, adding a touch of color contrast. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw completely, pat dry, and follow the same seasoning and cooking instructions.

How can I make this salad vegetarian?

Omit the shrimp and anchovy paste, and replace shrimp with grilled vegetables or crispy chickpeas. Use a vegetarian-friendly Caesar dressing or make your own without anchovies.