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a plate with homemade caesar salad topped with grilled shrimp and shaved parmesan cheese
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5 from 3 votes

Grilled Shrimp Caesar Salad

Homemade caesar salad with grilled shrimp, crispy garlic croutons and lots of shaved parmesan cheese and freshly cracked black pepper!
Prep Time20 mins
Cook Time20 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 616kcal



  • 2 cups torn pieces of Italian or country bread
  • ¼ c olive oil
  • 2 cloves grated garlic
  • salt

Caesar Dressing

  • 4 anchovies
  • 2 cloves garlic grated
  • 2 egg yolks
  • 2 tbsp dijon mustard
  • 1 tbsp worcestershire sauce
  • 2 tbsp lemon juice
  • ½ c neutral oil grapeseed, canola, safflower or avocado
  • ½ c grated parmesan cheese
  • freshly cracked black pepper

Grilled Shrimp

  • 1 lb large deveined shrimp peeled or not- up to you!
  • 3 tbsp old bay seasoning
  • 2 tbsp neutral oil


  • 3 large heads romaine lettuce or 4-5 heads gem lettuce
  • grated parmesan cheese
  • black pepper



  • Preheat your oven to 350 degrees F. Toss the torn bread with the grated garlic, olive oil and a pinch of salt, distribute in a an even layer on a baking tray. Transfer to the oven to bake until lightly golden brown, about 10 minutes.


  • In a large wooden bowl* whisk together the anchovy and grated garlic until a paste forms. Use the whisk to break up the anchovies. Next, add in the egg yolks, dijon mustard, Worcestershire and lemon juice then whisk to combine. *note: If you don’t have a wooden salad bowl like this you can make the dressing in any large bowl just finely mince the anchovy and garlic before you get started. 
  • Next, begin slowly streaming in the neutral oil while whisking continuously until the mixture is thick, creamy, and pale yellow. Last, whisk in the parmesan cheese and a few generous turns of freshly cracked black pepper.


  • Preheat a grill to medium-high heat. Toss the shrimp with the neutral oil and old bay seasoning. Grill the shrimp for 2-3 minutes per side.


  • Prep your romaine lettuce. Trim off the root end. Discard any outer leaves that are wilted or blemished. Cut or tear the romaine into bite-sized pieces then transfer to a colander and wash, then spin dry in a salad spinner.
  • Add the lettuce into the bowl with the dressing along with the croutons and toss until evenly coated. You really want to make sure the leaves are thoroughly coated in dressing. Divide the salad between plates, top with extra grated parmesan cheese, black pepper and 3-4 shrimp per salad.


Ingredient Notes & Substitutions:
  • Anchovy: 2tbsp minced capers or 2 tbsp soy sauce
  • Egg Yolk: 2tbsp vegan mayo
  • Oil: neutral oil like canola, grape seed, safflower or avocado
  • Worcestershire: 1tbsp soy sauce
  • Old Bay: any seafood seasoning blend will work or you can mix up a combination of paprika, garlic powder and salt and pepper
How to make caesar dressing in a blender or food processor:
  • To make this dressing in a blender or food processor you will first blend all of the ingredients except the oil, until smooth and pale yellow. Then, with the blades running slowly stream in the oil. Taste and season as needed.
Storing Leftovers:
  • Leftover caesar dressing will stay fresh in the refrigerator for up to 3 days. Same with the shrimp, 2-3 days max. Extra croutons should be stored at room temperature in a sealed container or ziplock bag.
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Calories: 616kcal | Carbohydrates: 19g | Protein: 11g | Fat: 56g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 473mg | Potassium: 178mg | Fiber: 2g | Sugar: 3g | Vitamin A: 394IU | Vitamin C: 5mg | Calcium: 240mg | Iron: 3mg