Caesar Salad With Grilled Shrimp
(
REVIEWS)
PREP:
15 minutes
TOTAL:
SERVES:
4
When summer rolls around, I become a grilling machine.
Not only does grilling keep our kitchen spotless (happy wife, happy life), but it also keeps the house cooler, reducing the AC bill (happy dad!).
Even when it comes to salads, I can’t resist firing up the grill. That’s where this Grilled Shrimp Caesar Salad comes into play.
It’s a homemade Caesar salad from scratch (no raw eggs), paired with perfectly grilled shrimp. The shrimp is so delicious it could stand alone or even be stuffed in a burrito, but it truly shines in this salad!
Equipment Needed for Grilled Shrimp Caesar Salad
Propane Grill: For this recipe, a propane grill is the way to go. It heats up fast and keeps the temperature steady—perfect for grilling shrimp in just 5-7 minutes without the wait.
My recommendation: I’ve been using the Weber Genesis Propane Grill and it’s been a game-changer for quick and reliable grilling. If you’re a charcoal enthusiast, your Weber Kettle will do just fine too
Chef Knife :A good chef’s knife makes all the difference. It’s essential for cleanly chopping lettuce and precisely slicing shrimp.
My recommendation: I’m a big fan of the Dalstrong Chef’s Knife. It’s sharp, sturdy, and comfortable to use.
Cutting Board: You’ll need a solid wooden cutting board—none of that plastic stuff. It’s better for your knives and adds a nice touch to your prep area.
My recommendation: I love my John Boos Cutting Board, which is both durable and spacious enough for all the chopping.
Mixing Bowls: A medium-sized mixing bowl is perfect for tossing the salad. I go with glass because it’s easy to clean and doesn’t retain odors.
My recommendation: The Pyrex Glass Mixing Bowl Set is my pick—they’re versatile and sturdy.
Microplane/Zester Tool: You’ll want something to grate the parmesan and zest the lemon.
My recommendation: I love my OXO Etched Zester, because it can handle both jobs in one.
Garlic Press (optional): Don’t waste your time mincing, and use a garlic press.
My recommendation: My go to press is Dreamfarm’s Garject Garlic Press.
Food Processor (Optional): For the dressing, a food processor can make things smoother. It’s optional but handy if you want a perfectly blended Caesar dressing.
My recommendation: The Cuisinart 14-Cup Food Processor is my go-to—it handles everything with ease.
Ingredients for Grilled Shrimp Caesar Salad
For the Salad
- Shrimp
- What to Look For: For a flavorful shrimp, choose large, raw, deveined shrimp with the shell off to take in the shrimp seasonings. Wild-caught shrimp typically have better texture and taste compared to farmed shrimp. If fresh isn’t available, frozen shrimp work well too—just make sure to thaw them completely before grilling.
- Pro Tip: Look for shrimp labeled as “jumbo” or “16-20 per pound” for a hearty bite. If you use smaller sized shrimp, I suggest a grill pan so that you don’t lose any between the grill grates.
- Romaine Lettuce
- What to Look For: Fresh, crisp Romaine hearts are ideal for this salad. They offer a satisfying crunch and hold up well under the dressing. Avoid pre-cut or bagged lettuce if possible, as it can be less fresh.
- Pro Tip: Look for vibrant green leaves and firm, white ribs. Avoid any that are slimy or have brown spots.
- Croutons
- What to Look For: Find a good brand of croutons at the store. I like to go with the garlic croutons made for Caesar salad. But its up to you!
- Pro Tip: Go the extra mile and bake your own homemade croutons. Use a day-old baguette or sturdy bread, cut into cubes, and toss with olive oil, garlic, and herbs. Place bread in the oven at 375°F until golden and crispy for the perfect crunch.
- Lemon
- What to Look For: Fresh lemons are essential for their bright, tangy juice. Choose lemons that are bright yellow, firm, and heavy for their size, indicating they’re juicy.
- Pro Tip: Roll the lemon on the counter before cutting to maximize the juice yield.
For the Caesar Dressing
Mayonnaise
What to Look For: High-quality, full-fat mayonnaise provides a rich, creamy caesar dressing. Avoid low-fat versions as they lack the same flavor and texture.
Pro Tip: Brands like Hellmann’s or Duke’s offer a great balance of flavor and consistency. Or Make your own, with egg yolks oil and lemon juice!
Garlic
What to Look For: Fresh garlic cloves should be firm and plump without any signs of sprouting or soft spots.
Pro Tip: Crush the garlic cloves before mincing to release more oils and intensify the flavor.
Dijon Mustard
What to Look For: Authentic Dijon mustard has a sharp, tangy flavor that’s perfect for Caesar dressing. I prefer a smoother textured dijon for a dressing, but to each their own!
Pro Tip: Whole-grain Dijon can add a nice texture and extra tang if you prefer a bit of bite in your dressing.
Worcestershire Sauce
What to Look For: A key ingredient in Caesar dressing, Worcestershire sauce adds a rich, umami depth. Choose a brand where anchovies are high on the ingredient list.
Pro Tip: Use just a few dashes to balance the flavors without overpowering the dressing.
Lemon Juice
What to Look For: Freshly squeezed lemon juice is crucial for a vibrant, fresh flavor. Avoid bottled juice as it can taste flat and overly acidic.
Pro Tip: A handheld citrus juicer helps extract the maximum amount of juice with minimal effort.
Anchovy Filets in Oil
What to Look For: A traditional caesar salad uses Anchovies. Look for anchovy filets packed in olive oil . These add the traditional umami flavor to the dressing and are less intense than anchovy paste.
Pro Tip: Finely chop the filets and blend them well into the dressing to avoid chunks.
Parmesan Cheese
What to Look For: Freshly grated Parmesan is best for the dressing. A block of Parmigiano-Reggiano will provide the best flavor and texture.
Pro Tip: Use the same microplane grater for the dressing as for the salad to keep the texture consistent.
Salt and Pepper
What to Look For: Sea salt or kosher salt and freshly ground black pepper provide clean, robust seasoning. Avoid iodized table salt, which can have a metallic taste.
Pro Tip: Grind your pepper fresh for the best flavor impact.
How to Make Grilled Shrimp Caesar Salad Recipe
Prepare the Homemade Caesar Salad Dressing
- Gather Ingredients:
- You’ll need 1 cup mayonnaise, 3 minced garlic cloves, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, juice of 1 lemon, 4 chopped anchovy filets in oil, and 1/4 cup freshly grated Parmesan cheese.
- Mix the Dressing:
- In a large bowl or food processor, combine the mayonnaise, garlic, mustard, Worcestershire sauce, lemon juice, anchovy filets, and Parmesan cheese.
- Blend or whisk until smooth. Season with salt and freshly ground pepper to taste.
- Pro Tip: Chill the dressing while you prepare the rest of the salad to let the flavors meld.
Grill the Shrimp
- Preheat the Grill:
- Heat your outdoor grill to medium-high heat, around 400°F. Clean and oil the grates to prevent sticking.
- Pro Tip: Use an avocado oil cooking spray to lubricate the grates.
- Prepare the Shrimp:
- Peel and devein 1 pound of large shrimp. Toss with 2 tablespoons olive oil, salt, freshly ground black pepper, and lemon zest.
- Pro Tip: Marinate the shrimp for 10-15 minutes if you have time to let the flavors infuse.
- Grill the Shrimp:
- Place marinated shrimp over the direct heat side of the grill. Grill for about 2-3 minutes per side until they are pink and opaque with nice grill marks.
- Pro Tip: Shrimp cook quickly; overcooking can make them tough. They’re done when they curl into a “C” shape and are firm to the touch.
- Remove from Grill:
- Transfer the grilled shrimp to a plate and let them rest for a minute.
Assemble the Shrimp Salad
- Prep the Romaine Lettuce:
- Chop 2-3 heads of Romaine lettuce into bite-sized pieces. Rinse in cold water and dry thoroughly.
- Toss the Salad:
- In a large mixing bowl, toss the Romaine lettuce with the homemade Caesar dressing until the leaves are evenly coated.
- Add Croutons and Parmesan:
- Mix in 1 cup of croutons and an additional 1/4 cup of freshly grated Parmesan cheese. Toss gently to combine.
- Top with Grilled Shrimp:
- Arrange the grilled shrimp on top of the salad for a beautiful presentation.
- Pro Tip: While leaving the shrimp whole pops visual appeal, chop them into bite-sized pieces for easier eating for the family.
- Serve:
- Serve the grilled shrimp caesar salad immediately with lemon wedges on the side for an extra burst of citrus.
Frequently Asked Questions (FAQ)
Make sure your grill grates are clean and well-oiled. Brush the shrimp with a bit of olive oil before grilling to further reduce sticking.
Yes, you can prepare the Caesar dressing up to 3 days in advance. Store it in an airtight container in the refrigerator to keep it fresh.
You can cook the shrimp on a stovetop grill pan or under the broiler in your oven. For stovetop, cook over medium-high heat; for broiler, place shrimp on a baking sheet and broil for 2-3 minutes per side.
Large, raw, peeled, and deveined shrimp work best. Wild-caught shrimp tend to have better flavor and texture. Look for shrimp labeled as “jumbo” or “16-20 per pound” for a hearty bite.
Rinse the Romaine lettuce in cold water, then dry it thoroughly using a salad spinner or patting with paper towels. Store the cleaned lettuce in the refrigerator until you’re ready to assemble the salad.
Absolutely! Feel free to add toppings like cherry tomatoes, avocado slices, or crispy bacon for extra flavor and texture. Just be sure to balance the additional ingredients with the existing flavors of the Caesar salad.
Caesar Salad Variation Ideas
Want a spicy salad? Add cayenne pepper to the shrimp when marinating for a spicy kick.
Not a seafood lover? Replace the shrimp with grilled chicken. It will take on the same delicious flavor with this marinade.
Prefer beef? Substitute the shrimp with thinly sliced grilled steak for a hearty twist. Or check this grilled steak recipe.
Looking for a vegetarian option. Swap shrimp with roasted chickpeas or another plant-based alternative.
Want a smoky flavor. Try adding a smoke box on the grill to infuse some smokiness to your protein
Caesar Salad With Grilled Shrimp
Ingredients
For the Shrimp:
- 1 lb shrimp 16-20 count
- 2 tbsp olive oil
- 1 tsp lemon zest about the zest of 1 lemon
- 1/2 tsp salt to taste
- 1/2 tsp cracked pepper
For the Caesar Dressing:
- 1 cup mayonnaise
- 3 cloves garlic minced
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 lemon juiced
- 4 filets anchovies in oil finely chopped
- 1/4 cup fresh Parmesan cheese grated
- Salt and freshly ground black pepper to taste
For the Salad:
- 2-3 heads Romaine lettuce chopped
- 1 cup croutons
- 1/4 cup fresh Parmesan cheese grated
- Lemon wedges for serving
Instructions
Prepare the Caesar Dressing:
- Combine 1 cup mayonnaise, 3 minced garlic cloves, 2 tsp Dijon mustard, 1 tsp Worcestershire sauce, juice of 1 lemon, 4 finely chopped anchovy filets, and 1/4 cup freshly grated Parmesan cheese in a bowl or food processor.
- Blend or whisk until smooth. Season with salt and pepper to taste.
- Chill in the refrigerator while you prepare the salad.
Grill the Shrimp:
- Preheat your propane grill to medium-high (around 400°F). Clean and oil the grates.
- Toss the shrimp with 2 tbsp olive oil, the zest of 1 lemon, salt, and pepper.
- Grill the shrimp for about 2-3 minutes per side until pink and opaque, with grill marks. Remove and let rest for a minute.
Assemble the Salad:
- In a large bowl, toss the chopped Romaine lettuce with the chilled Caesar dressing until well coated.
- Add 1 cup of croutons and 1/4 cup of freshly grated Parmesan cheese. Toss gently to combine.
- Top with the grilled shrimp. Serve immediately with lemon wedges.
