Why You’ll Love This Grilled Shrimp Caesar Salad

• It’s a complete meal in a bowl. You get your protein, your greens, and your carbs (hello, croutons!) all in one gorgeous, satisfying package. No need to fuss with multiple side dishes.
• The smoky flavor is a game-changer. Grilling the shrimp adds a subtle char and smokiness that you just can’t get from pan-searing. It cuts through the richness of the Caesar dressing in the most delightful way.
• It’s surprisingly quick to pull together. While the grill heats up, you can whisk the dressing and chop the romaine. The shrimp cook in just a few minutes, making this a fantastic option for a busy weeknight or a last-minute lunch with friends.
• It feels fancy without the fuss. This salad has serious restaurant-quality appeal. Serving it in a big, beautiful bowl makes any dinner feel like a special occasion, even if you’re just eating on the couch.

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 salt and black pepper.
• For the Salad: 2 large heads of romaine lettuce, chopped; 1/2 cup grated parmesan cheese, plus more for serving.
• For the Caesar Dressing: 1/2 cup mayonnaise; 1/4 cup grated parmesan; 2 tbsp fresh lemon juice; 2 anchovy fillets, minced (or 1 tsp anchovy paste); 1 tbsp Dijon mustard; 1 small garlic clove, minced; 2 tbsp water; salt and pepper to taste.
• For the Croutons: 2 cups cubed rustic bread (about 1-inch cubes); 2 tbsp olive oil; 1/4 tsp garlic powder; salt.

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

A quick note on the anchovies—they are the secret to an authentic, deeply savory Caesar flavor. If you’re hesitant, the paste is a great, easy option. You won’t taste “fish,” I promise, just a wonderful umami depth.

Serves: 4 as a main | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip drying the shrimp. Pat them thoroughly with paper towels before tossing with oil and seasoning. This is the single best trick for getting a good sear and preventing them from steaming on the grill.
• Your romaine deserves some TLC. After chopping, give the lettuce a good spin in a salad spinner or pat it dry with clean towels. A dry lettuce base means the dressing will cling perfectly instead of sliding off and making everything soggy.
• Let the dressing mingle. If you have an extra five minutes, make the dressing first and let it sit while you prep everything else. This allows the garlic and anchovy flavors to really meld and deepen.
• Size matters for the shrimp. I recommend large (21/25 count) shrimp. They’re substantial enough to stand up to the grill and you won’t have to worry about them falling through the grates. Jumbo shrimp work wonderfully, too!

How to Make Grilled Shrimp Caesar Salad

Serving Suggestions

Complementary Dishes

• Garlic Breadsticks — Because you can never have too much garlic or carbs when enjoying a Caesar. They’re perfect for scooping up any extra dressing left in the bowl.
• Grilled Corn on the Cob — If you already have the grill fired up, throw on some corn. The sweet, buttery kernels complement the smoky shrimp and salty parmesan beautifully.
• A Simple Tomato Bruschetta — The bright, acidic freshness of tomatoes and basil provides a lovely, light counterpoint to the rich, creamy salad.

Drinks

• A Crisp Sauvignon Blanc — The high acidity and citrus notes in a good Sauvignon Blanc cut through the richness of the dressing and mirror the lemon juice perfectly.
• An Ice-Cold Lager — Sometimes, a simple, clean beer is exactly what you need. The carbonation cleanses the palate between bites of the savory salad.
• Sparkling Water with Lemon — A non-alcoholic option that still feels celebratory. The bubbles and citrus are always a refreshing pairing.

Something Sweet

• Lemon Sorbet — It’s the ultimate palate cleanser. The sharp, clean lemon flavor is a fantastic way to end a meal that started with lemony dressing.
• Berry Crisp — The sweet-tart berries and oat-y topping feel rustic and homey, a nice follow-up to the elegant salad.
• Dark Chocolate Almond Bark — Just a few pieces of something rich and slightly bitter can be the perfect, simple sweet finish.

Top Mistakes to Avoid

• Mistake: Overcooking the shrimp. Shrimp cook incredibly fast and become rubbery and tough if left on the heat for too long. As soon as they turn pink and opaque, they’re done. I’ve messed this up before too, and it’s a real shame.
• Mistake: Dressing the salad too early. If you toss the romaine with the dressing and then let it sit, the leaves will wilt and lose their wonderful crunch. Always dress the salad right before you’re ready to serve.
• Mistake: Skipping the step of drying the lettuce. Water is the enemy of a well-dressed salad. It dilutes the dressing and prevents it from sticking, leading to a pool of dressing at the bottom of the bowl and bland lettuce on top.
• Mistake: Crowding the grill. Give the shrimp some space! If you pile them on top of each other, they’ll steam instead of grill. You want that direct, high heat to create a nice sear.

Expert Tips

• Tip: Use a microplane for the parmesan in the dressing. This creates a super-fine grate that will dissolve into the dressing much more easily than a standard grater, giving you a smoother, more integrated texture.
• Tip: Add a pinch of red pepper flakes to the shrimp marinade. It doesn’t make it spicy, per se, but it adds a subtle warmth and complexity that plays really well with the smokiness from the grill.
• Tip: Make extra croutons. They’re so much better than store-bought, and any leftovers can be stored in an airtight container for a few days. They’re fantastic on soups or just for snacking.
• Tip: Let the shrimp come to room temperature. Taking the chill off the shrimp for about 10-15 minutes before grilling helps them cook more evenly, so you avoid overcooked outsides and undercooked insides.

FAQs

Can I make this without a grill?
Absolutely! A grill pan on your stovetop will work beautifully and still give you those coveted grill marks. If you don’t have a grill pan, a regular heavy-bottomed skillet (like cast iron) is your next best bet. Just get it very hot with a little oil and sear the shrimp for 1-2 minutes per side. You’ll miss a bit of the smoky flavor, but the salad will still be delicious.

How can I make the dressing ahead of time?
This dressing is a great make-ahead component. Simply whisk it together, store it in an airtight container in the refrigerator, and it will keep wonderfully for up to 3 days. The flavors actually improve over time. Just give it a good stir or a quick shake before using, as it may separate slightly.

What’s the best way to reheat leftover shrimp?
Honestly, reheated shrimp can be tricky and often become overcooked. If I have leftovers, I prefer to eat the shrimp cold the next day, maybe chopped up and mixed into the salad. If you must reheat, do it very gently for a short time in a skillet over low heat, just until warmed through.

I don’t eat anchovies. Can I leave them out?
You can, but you’ll lose that classic, deep umami flavor that defines a Caesar. A good vegetarian substitute is a teaspoon of white miso paste. It provides a similar salty, fermented complexity that really rounds out the dressing. Alternatively, just add a little extra parmesan and a pinch more salt.

Can I use frozen shrimp?
Yes, frozen shrimp are often a great, convenient option. The key is to thaw them properly. The best method is to place them in a colander in the sink and run cold water over them for 5-10 minutes. Never thaw shrimp in warm water or at room temperature, as this can affect their texture. And remember to pat them very dry after thawing!