This Grilled Shrimp Caesar Salad elevates a classic with smoky, perfectly grilled shrimp. It’s a complete meal that’s both indulgent and refreshingly light. The crisp romaine, savory dressing, crunchy croutons, and juicy shrimp create a symphony of textures and flavors.

Why You’ll Love This Grilled Shrimp Caesar Salad

Complete meal: Protein-packed shrimp make this a satisfying main course.
Flavor contrast: Cool, crisp lettuce meets warm, smoky shrimp.
Fancy yet simple: Elegant result with mostly make-ahead components.
Incredibly versatile: Perfect for dinner parties, potlucks, or quick lunches.

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 Croutons:

• 3 cups day-old bread, cubed
• 2 tbsp olive oil
• 1/4 tsp garlic powder
• 2 tbsp grated Parmesan cheese

For the Dressing:

• 2 anchovy fillets, minced
• 1 large egg yolk
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

For the Salad:

• 2 heads romaine lettuce, chopped
• 1/4 cup shaved Parmesan cheese

Tools: A grill (or grill pan), a large mixing bowl, a small jar or whisk for emulsifying the dressing, a baking sheet for the croutons.

Notes: Don’t skip the anchovies—they provide deep umami flavor without tasting fishy. High-quality Parmesan makes a difference.

Nutrition (per serving)

Serves: 4 | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Shrimp Size Matters. I strongly recommend using large (21/25 count) shrimp. They’re substantial enough to stand up to the grilling process without overcooking too quickly and they provide a great meaty bite in the final salad.
• Don’t Fear the Anchovy. I promise you, the anchovy fillets will not make your dressing taste like a can of fish. They melt into the oil and lemon, creating a complex, salty, savory depth that is the absolute soul of a classic Caesar. If you omit them, you’ll be missing the signature flavor.
• The Bread for Croutons. A sturdy, day-old loaf like a sourdough or ciabatta works best. It has a tighter crumb that won’t get too soggy when tossed with oil and will yield a wonderfully crunchy, chewy crouton. Fresh bread can become mushy.
• Prep Your Station. Since the final dish comes together quickly, have your lettuce washed and spun dry, your dressing made, and your croutons cooled before you even fire up the grill for the shrimp. This makes the process smooth and stress-free.

How to Make Grilled Shrimp Caesar Salad

Storage & Freshness Guide

• Fridge: Store components separately for up to 2 days; dressing keeps for 3 days.
• Freezer: Not recommended for assembled salad; cooked shrimp freeze well for 1 month.
• Reviving: Refresh lettuce in ice water bath; reheat shrimp gently in a 275°F oven.

Serving Suggestions

Complementary Dishes

• Garlic Herb Focaccia — There’s no better tool for mopping up the last bits of that incredible Caesar dressing left in the bottom of the bowl.
• Creamy Tomato Bisque — Serve a small cup of soup on the side for a classic soup-and-salad combo that feels both comforting and sophisticated.
• Grilled Corn on the Cob — If you already have the grill fired up, throw on some corn. The sweet, smoky kernels add another wonderful texture and flavor that pairs beautifully.

Drinks

• A Crisp Sauvignon Blanc — The wine’s bright acidity and citrus notes are a perfect match for the lemon and garlic in the salad, cutting through the richness beautifully.
• Sparkling Water with Lemon — A simple, refreshing non-alcoholic option that cleanses the palate between bites of the savory, garlicky salad.
• An Ice-Cold Lager — The clean, crisp finish of a good lager is fantastic with the smoky char from the grilled shrimp.

Something Sweet

• Lemon Sorbet — A light, palate-cleansing dessert that continues the citrus theme from the dressing and feels incredibly refreshing after the savory main course.
• Dark Chocolate Espresso Beans — Just a few of these provide a bitter, crunchy, and sweet finish that contrasts the meal without being too heavy.
• Berry Crostata — The sweet-tart burst of baked berries in a flaky crust is a homey, delightful way to end the meal on a sweet note.

Top Mistakes to Avoid

• Mistake: Using wet shrimp on the grill. If you don’t pat your shrimp thoroughly dry with paper towels before tossing them in oil, they will steam instead of sear. You’ll miss out on those beautiful grill marks and the smoky, caramelized flavor.
• Mistake: Drowning the salad in dressing. A little goes a long way with a well-emulsified Caesar dressing. Start with less, toss, and then add more if needed. A soggy salad is a sad salad.
• Mistake: Adding warm croutons to the salad. If your croutons are still warm from the oven, they will wilt the lettuce and become soggy themselves as they soak up the dressing. Let them cool completely to room temperature to maintain their crunch.
• Mistake: Overcooking the shrimp. Shrimp cook incredibly fast. The moment they curl into a tight “C” shape and turn opaque, they’re done. Any longer and they’ll become tough and rubbery. I’ve messed this up before too, and it’s a real shame.

Expert Tips

• Tip: Make the dressing ahead of time. The flavors in the Caesar dressing meld and deepen beautifully if you make it an hour or even a day in advance. Just store it in a jar in the fridge and give it a good shake before using.
• Tip: Use a skewer or a grill basket for small shrimp. If you can only find smaller shrimp, thread them onto soaked wooden or metal skewers to prevent them from falling through the grill grates. A grill basket works wonders, too.
• Tip: Add a pinch of red pepper flakes to the shrimp marinade. For a very subtle kick of heat that complements the smokiness of the paprika, a pinch of red pepper flakes in the marinade works absolute magic.
• Tip: Revive leftover salad. If you have leftovers, store the components separately. The next day, you can refresh the lettuce by giving it a quick ice water bath and spin dry. The shrimp are best reheated gently in a pan.

FAQs

Can I make this salad without a grill?
Absolutely! A grill pan on your stovetop is a perfect substitute and will still give you those lovely sear marks. You can also simply sauté the shrimp in a hot skillet with a little oil until they’re cooked through. The smoky flavor will be less pronounced, but the salad will still be delicious.

I’m concerned about raw egg yolk. What are my options?
This is a very common concern. You can absolutely use a pasteurized egg yolk, which is safe to consume raw. Another great option is to use 2 tablespoons of good-quality mayonnaise in place of the egg yolk—it will still give you a creamy, emulsified base for your dressing.

How far in advance can I prep the components?
The dressing can be made 2-3 days ahead. The croutons will stay crisp in an airtight container at room temperature for 2 days. The shrimp are best cooked the day of, but you can marinate them (covered in the fridge) for up to 30 minutes before grilling. Assemble the salad just before serving.

What’s the best way to reheat the shrimp?
To avoid rubbery shrimp, reheat them gently. Place them in a single layer on a baking sheet and warm them in a 275°F (135°C) oven for just 5-10 minutes, until warmed through. Microwaving will almost certainly overcook them.

Can I use pre-cooked shrimp for this recipe?
You can, but I wouldn’t recommend it for the best flavor and texture. Pre-cooked shrimp are often rubbery and lack the fresh, sweet flavor of shrimp you cook yourself. If you must use them, just thaw them, toss them in the marinade for flavor, and give them a very quick sear on the grill just to warm them through and get a little char.