Grilled Shrimp Caesar Salad - simplyhealthyeats.com

There’s something about a classic Caesar salad that just feels right, but let’s be honest—sometimes it needs a little nudge into full-blown dinner territory. That’s where these gorgeous, smoky grilled shrimp come in. We’re taking everything you love about that creamy, garlicky, umami-packed salad and giving it a serious protein upgrade. The combination is honestly a game-changer. Imagine the crisp, cool romaine, the sharp parmesan, and that rich dressing, all topped with plump, juicy shrimp straight off the grill with those beautiful little char marks. It’s a textural dream and a flavor explosion that still feels surprisingly light. This isn’t a fussy recipe, either. It’s all about simple techniques that deliver maximum impact, perfect for a warm evening when you want something impressive but don’t want to spend hours in the kitchen. The aroma of the shrimp grilling is going to make everyone hungry, I promise.

Recipe Overview

Why You’ll Love This Grilled Shrimp Caesar Salad

It’s the perfect balance of light and satisfying. You get the fresh, crisp crunch of the salad that feels revitalizing, paired with the hearty, smoky protein from the shrimp. It’s a meal that leaves you feeling full but not at all weighed down.
The smoky flavor from the grill is a total game-changer. Grilling the shrimp adds a whole new dimension of flavor that you just can’t get from a pan. That subtle char plays so beautifully against the creamy, salty Caesar dressing—it’s a match made in heaven.
It comes together incredibly fast. Honestly, from start to finish, you’re looking at about 20 minutes. The shrimp cook in just a few minutes, and while they’re on the grill, you can quickly assemble the salad base. It’s weeknight-friendly but special enough for guests.
It’s incredibly versatile. Feel like adding some avocado? Go for it. Want to throw on some cherry tomatoes or grilled corn? Absolutely. This recipe is a fantastic foundation that you can easily tweak based on what you have on hand or what you’re craving.

Ingredients & Tools

For the Shrimp: 1 lb large shrimp (21/25 count), peeled and deveined; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp each of salt and black pepper.
For the Salad: 2 heads of romaine hearts, chopped; 1/2 cup freshly grated Parmesan cheese, plus more for serving; 1 cup Caesar salad croutons.
For the Dressing: 1/2 cup mayonnaise; 2 tbsp fresh lemon juice; 2 anchovy fillets, minced (or 1 tsp anchovy paste); 1 small garlic clove, minced; 1 tbsp Dijon mustard; 2 tbsp grated Parmesan; 2 tbsp water (to thin, if needed); Salt and pepper to taste.

Tools: A grill (or grill pan), mixing bowls, tongs, a whisk, and a large salad bowl.

A quick note on the ingredients—using fresh, high-quality shrimp makes a world of difference. And don’t be shy about the anchovies in the dressing; they’re the secret to that deep, authentic umami flavor that defines a great Caesar. They melt right in, I promise you won’t taste “fish.”

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is non-negotiable for a good sear. If the shrimp are wet, they’ll steam instead of grill, and you’ll miss out on those beautiful caramelized marks and smoky flavor.
Let the dressing hang out for a bit. If you have an extra five minutes, whisk the dressing together first and let it sit while you prep everything else. This allows the garlic and anchovy flavors to really meld and mellow, creating a more harmonious taste.
Don’t skip the smoked paprika on the shrimp. It might seem like a small thing, but it adds a subtle, smoky depth that echoes the char from the grill. It’s a little trick that makes a big impact.
Grate your own Parmesan. I know, it’s an extra step, but the pre-grated stuff often contains anti-caking agents that can make it a bit grainy and less melty. Freshly grated Parmesan has a much better texture and flavor that’s worth the effort.

How to Make Grilled Shrimp Caesar Salad

Step 1: Prep the Shrimp and Marinade. In a medium bowl, toss the peeled and deveined shrimp with the olive oil, minced garlic, smoked paprika, salt, and pepper. Make sure each shrimp is nicely coated. You can let this sit for 10-15 minutes if you have time, but even a quick toss is fine—the flavors will still adhere.

Step 2: Make the Caesar Dressing. In a separate small bowl, whisk together the mayonnaise, lemon juice, minced anchovies, minced garlic, Dijon mustard, and grated Parmesan until it’s smooth and creamy. You’ll notice the dressing might be quite thick. If you prefer a thinner dressing, whisk in the water, one tablespoon at a time, until it reaches your desired consistency. Taste it and season with a pinch of salt and pepper. Set this aside.

Step 3: Grill the Shrimp to Perfection. Preheat your grill or grill pan over medium-high heat. You want it nice and hot so the shrimp get a quick sear. Once hot, place the shrimp on the grill in a single layer. Cook for just 2-3 minutes per side. You’re looking for the shrimp to turn pink and opaque with some lovely grill marks. Be careful not to overcook them, or they’ll become rubbery. As soon as they curl into a loose “C” shape, they’re done. Transfer them to a clean plate.

Step 4: Assemble the Salad Base. In your large salad bowl, add the chopped romaine lettuce. Drizzle about three-quarters of the dressing over the lettuce. Using salad tongs or your hands, toss the lettuce gently but thoroughly until every leaf is lightly coated in the dressing. The trick is to not drown the lettuce—you can always add more dressing later.

Step 5: Bring It All Together. Sprinkle the dressed lettuce with the cup of croutons and the 1/2 cup of grated Parmesan. Now, artfully arrange the warm grilled shrimp on top of the salad. The contrast of the warm shrimp with the cool, crisp lettuce is just fantastic. Finish with an extra grating of Parmesan over the top and a final crack of black pepper.

Serving Suggestions

Complementary Dishes

Garlic Breadsticks — There’s no better vehicle for scooping up the last bits of creamy dressing from your plate. Their warm, garlicky flavor is a classic pairing for a reason.
Grilled Corn on the Cob — If you already have the grill fired up, throw on some corn. The sweet, smoky kernels add another layer of summer flavor that complements the shrimp beautifully.
A Simple White Bean Soup — For a cooler evening, start with a light, brothy soup. It makes the meal feel more substantial and elegant without competing with the salad’s flavors.

Drinks

A Crisp Sauvignon Blanc — The bright acidity and citrus notes in this wine cut through the richness of the dressing and mirror the lemon in the recipe perfectly.
A Classic Gin & Tonic — The botanical notes of gin and the refreshing fizz of tonic water make this a surprisingly excellent match, especially on a hot day.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are all you need to cleanse the palate between bites of this flavorful salad.

Something Sweet

Lemon Sorbet — It’s light, refreshing, and continues the citrus theme from the salad. It’s the perfect palate-cleansing end to the meal.
Fresh Berry Parfaits — Layers of mixed berries, a little Greek yogurt, and a drizzle of honey are simple, healthy, and feel like a special treat.
Dark Chocolate Almond Clusters — Just a few pieces of something rich and slightly bitter provide a satisfying contrast to the savory, creamy main course.

Top Mistakes to Avoid

Mistake: Overcooking the shrimp. This is the number one error. Shrimp cook incredibly fast and become tough and chewy when left on the heat too long. Remember, they continue to cook a little after you take them off the grill, so err on the side of slightly underdone.
Mistake: Dressing the salad too early. If you toss the romaine with the dressing and then let it sit, the leaves will wilt and become sad and soggy. Always dress the salad right before you’re ready to serve to maintain that perfect crisp texture.
Mistake: Skipping the anchovy. I know it can be intimidating, but anchovy is what gives a true Caesar its complex, savory depth. It doesn’t taste fishy; it just makes the dressing taste… more. Anchovy paste is a great, easy alternative if you don’t want to deal with fillets.
Mistake: Crowding the grill. If you pile all the shrimp on top of each other, they’ll steam instead of sear. Give them some space in a single layer to ensure each one gets direct contact with the hot grates for those perfect grill marks.

Expert Tips

Tip: Use a skewer or a grill basket for small shrimp. If you’re using smaller shrimp or are worried about them falling through the grates, thread them onto skewers (soak wooden skewers first!) or use a grill basket. It makes flipping a breeze and you won’t lose a single shrimp to the fire.
Tip: Add the croutons last. For the crunchiest croutons, add them to the tossed salad just before serving. If they sit in the dressing for too long, they’ll get soft. This way, every bite has that satisfying crunch.
Tip: Warm your plates. This is a little restaurant trick that makes a big difference. Pop your salad plates in a warm oven for a few minutes before assembling. The slight warmth from the plate will gently take the chill off the lettuce and make the whole experience feel more cohesive.
Tip: Make it a deconstructed platter for a party. For easy serving at a gathering, arrange the dressed romaine on a large platter, then pile the grilled shrimp in the center, with bowls of extra dressing, croutons, and Parmesan on the side. It looks stunning and lets guests build their own perfect bite.

FAQs

Can I make the dressing ahead of time?
Absolutely! In fact, it often tastes even better the next day. You can prepare the dressing up to 3 days in advance and store it in an airtight container in the refrigerator. Just give it a good stir or a quick whisk before using, as it may separate slightly. The flavors will have more time to develop and meld together.

What’s the best way to tell when shrimp are cooked?
The most reliable method is visual. Raw shrimp are gray and translucent. Cooked shrimp turn pink and opaque. The second sign is the shape; they curl into a loose “C”. If they curl into a tight “O”, they’re almost certainly overcooked. They should feel firm but still springy to the touch.

I don’t have a grill. Can I cook the shrimp another way?
Of course! A grill pan on the stovetop will work beautifully to get those char marks. Alternatively, you can cook them in a regular skillet with a little oil over medium-high heat for 2-3 minutes per side. You won’t get the smoky flavor, but they’ll still be delicious. Broiling them in the oven on a sheet pan for 2-3 minutes per side is another great option.

Is there a substitute for anchovies in the dressing?
If you absolutely cannot use anchovies, you can try a teaspoon of Worcestershire sauce, which contains anchovies and will provide some of that savory depth. For a vegetarian option, a tablespoon of white miso paste will add a different kind of umami complexity. It won’t taste exactly the same, but it will still be tasty.

How should I store leftovers?
It’s best to store the components separately. Keep any undressed salad, leftover shrimp, and dressing in their own containers in the fridge for up to 2 days. The shrimp will lose a little texture upon reheating, so I often enjoy them cold on top of a freshly dressed salad the next day. Assembled salad will get very soggy, so I don’t recommend it.