Shrimp Caesar Salad

No ratings yet

Upgrade your Caesar salad with oven roasted shrimp, homemade croutons, and a fresh, made from scratch Caesar dressing. This restaurant-quality Shrimp Caesar Salad is easy perfect for a quick and satisfying lunch or dinner.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: American, Italian

Servings: servings

Calories: 503kcal

Author: Valerie Brunmeier

Ingredients

For the Croutons

2 cups cubed French bread (1-inch)
2 tablespoons extra virgin olive oil
1 tablespoon butter melted
½ teaspoon garlic powder
2 tablespoons shredded Parmesan

For the Shrimp

1 pound extra large raw shrimp (26-30 count), peeled and deveined (if frozen, defrost completely according to package directions)
1 tablespoon extra virgin olive oil
¼ teaspoon fine ground sea salt
freshly ground black pepper to taste
½ lemon juiced

For the Salad

5 to 6 cups romaine lettuce well chopped (from 1 head or 2 romaine hearts)
⅓ cup shaved or grated Parmesan
½ to ⅔ cup Homemade Caesar Salad Dressing (or your favorite store-bought brand)
1 lemon cut into wedges (for serving)

Instructions

Make the Croutons

Preheat the oven to 350 degrees.
Combine the melted butter, olive oil, and garlic powder in a small dish. Place bread cubes on a rimmed baking sheet and toss with the butter mixture and Parmesan cheese. Bake for 7 to 10 minutes, stirring occasionally, until toasted.

Roast the Shrimp

Preheat the oven to 400 degrees F.
Place the shrimp in a colander and rinse with cold water . Remove tails, if necessary. Drain well, pat dry with paper towels and place them on a rimmed baking sheet.
Drizzle the shrimp with the olive oil and season with the salt and pepper, to taste. Roast for 8 to 10 minutes, or until cooked through. Remove from the oven, squeeze the lemon juice over the shrimp and toss to combine. Set aside to cool slightly.

Assemble the Salad

Place the chopped romaine in a large serving bowl. Drizzle with ¼ to ⅓ cup of the salad dressing and toss well to coat. Add about half the Parmesan and toss again. Top with the roasted shrimp, croutons, and remaining Parmesan. Drizzle top of salad with a little additional dressing. Serve with remaining dressing and lemon wedges on the side.

Nutrition