Caesar Salad with Oven Roasted Shrimp
Cook Time
10 mins
Total Time
10 mins

Roasting shrimp in the oven is a great method for quickly and easily cooking a large batch all at once. It turns a basic Caesar salad into an easy but elegant weeknight dinner.

Course: Salad
Cuisine: American, Italian
Servings: 4 servings
For the Shrimp:
  • 12 ounces extra large (26-30 count) raw shrimp, peeled and deveined (if frozen, defrost completely according to package directions)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic pepper
  • Salt to taste
  • 1/2 lemon juiced
For the Croutons:
  • 2 cups cubed (1-inch) French bread
  • 1 tablespoon butter melted
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 2 tablespoons shredded Parmesan
For the Salad:
  • 1 head of Romaine (outer leaves removed), chopped, rinsed, and drained well
  • 1/3 cup shaved or grated Parmesan
  • Homemade Caesar Salad Dressing (or your favorite store bought brand)
  1. For the Shrimp:Preheat the oven to 400 degrees.
  2. Rinse shrimp under cold water and 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 garlic pepper and salt, to taste. Roast for 8 to 10 minutes, or until cooked through. Remove from oven and toss with fresh lemon juice.
  3. For the Croutons:Preheat the oven to 350 degrees.
  4. 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.
  5. For the Salad:Assemble salad by placing chopped romaine in a large serving bowl. Drizzle with some of the salad dressing and toss well to coat. Add about half the Parmesan and toss again. Top with roasted shrimp, croutons, and remaining Parmesan. Drizzle top of salad with a little additional dressing and serve remaining dressing on the side.