Hello, a shrimp Caesar salad can reach the table in 25 minutes. Grilled shrimp, crisp romaine, avocado, garlic croutons, and a quick dressing make a practical main dish.
This recipe serves four and uses 15 minutes of preparation plus 10 minutes of cooking. Prepare the dressing and crouton mixture before heating the grill so the cooking steps stay organized.
<h3>Ingredients</h3>
12 oz shrimp, cleaned
1/2 tbsp Creole or blackened seasoning
1 tbsp cooking oil for shrimp
2 bunches romaine hearts, chopped
1 avocado, pitted and diced
6 tbsp grated Parmesan cheese
1/4 tsp grated garlic for dressing
1 tsp Worcestershire sauce
2 tbsp olive oil
2 tsp lemon juice
3 tbsp mayonnaise
2 pinches salt
2 pinches black pepper
<h3>More Ingredients</h3>
6 slices day-old French or rustic bread
1 tbsp cooking oil for croutons
1/2 tsp grated garlic for croutons
Salt, as needed for croutons
Black pepper, as needed for croutons
The Parmesan is divided between the dressing and the finished salad.
<h3>Instructions</h3>
1. Coat the shrimp with its oil, seasoning, salt, and pepper. Set it aside. Mix the crouton oil with grated garlic in a small bowl.
2. For the dressing, whisk the lemon juice, mayonnaise, Parmesan, garlic, Worcestershire sauce, 1/4 tsp salt, and 1/4 tsp pepper. Add the olive oil and whisk again. Add water one tablespoon at a time to adjust the texture; 2 to 3 tablespoons are used in the source method.
3. Preheat a grill pan and lightly oil it. Place the shrimp in one layer and grill for about 2 to 3 minutes per side, until curled and pink.
4. Brush the bread with the garlic-oil mixture, season it, and grill until marked. Tear or slice it into bite-size croutons.
5. Layer the romaine on a platter or in a large bowl. Add the avocado, shrimp, and croutons. Drizzle with dressing, top with the remaining Parmesan, and serve immediately.
<h3>Serving Notes</h3>
Avocado is optional, but its creamy texture works well with the seasoned shrimp and dressing. If an outdoor grill is unavailable, cook the shrimp in a single layer on a sheet pan or use the oven broiler. Watch the shrimp closely because the cooking time is short. For a different green base, replace half of the romaine with spinach and arugula.
Make the dressing first, then cook the shrimp and croutons while the greens and avocado are prepared. This order keeps the salad crisp and lets you serve it immediately after assembly. Choose the grill, sheet pan, or broiler method that suits your kitchen.
Prepare this salad when you want a quick meal with crisp greens, warm shrimp, and homemade croutons. Keeping the dressing and toppings separate until serving will help preserve the textures, and the recipe can then be assembled as soon as the cooking is finished.
