Want to know the secret to an incredible Shrimp Caesar Salad? It's all about perfectly seasoned, blackened shrimp that brings a spicy kick to this classic dish. After countless recipe tests, I've perfected the balance between crisp romaine, garlicky Caesar dressing, and tender blackened shrimp that's seasoned just right. This isn't your average Caesar salad – it's a flavor-packed and on the table in 30 minutes.
Why You'll Love This Recipe
- Perfect blackened shrimp every time – no rubbery texture or bland flavor.
- Easiest homemade croutons that beat any store-bought version.
- Easy-to-make Caesar dressing without the hassle of anchovies.
- Restaurant quality results in less time than delivery.
If spicy Cajun shrimp is your idea of a good time, try my Blackened Shrimp and Blackened Shrimp Tacos next!
Recipe Ingredients & Smart Substitutions
- Shrimp: Large or jumbo work best so you can create that signature crust without overcooking. But use what you have and adjust cooking time accordingly.
- Bread: Day-old baguette or sourdough rolls are ideal, but any crusty bread works.
- Lettuce: Romaine hearts are traditional, but use what you have!
- Parmesan: Substitute grana padano or asiago.
- Blackening Seasoning: Store-bought works great, or make your own Cajun Seasoning from pantry spices.
- Caesar Dressing: Make your own Caesar Dressing (no anchovies!) or use quality store-bought.
Full ingredient list and measurements included in printable recipe card below.
Pro Tips for Success
- Pat shrimp completely dry before seasoning – moisture is the enemy of a good blackened crust.
- Don't overcrowd the pan when cooking shrimp. Work in batches, if needed.
- Let dressed romaine sit for 2-3 minutes to slightly soften the lettuce.
- Caesar dressing gets more delicious with time, so make the dressing first and let it hang out in the fridge while you assemble the rest of the salad.
Can I prep components ahead?
Yes! Make dressing up to 3 days ahead. Make croutons up to a day ahead (just pop in microwave to heat for a few seconds for that fresh-out-of-the-pan flavor). Cook shrimp just before serving for best results.
How do I know when shrimp are done?
Fully cooked shrimp should form a 'C' shape and be opaque throughout. If they curl into a tight 'O', you're heading towards overcooked.
Can I use frozen shrimp to make this recipe?
Absolutely! Thaw completely and pat very dry before tossing in melted butter and seasoning mix. Even though I live next to the ocean, I always keep frozen shrimp on hand for quick meals. They're perfect for so many recipes.
Step-by-Step Instructions for Shrimp Caesar Salad
Step 1: Make the Dressing
Whisk together ingredients until smooth. Refrigerate until serving.
Step 2: Prep the Croutons
Toast bread in butter until golden. Season with salt and pepper.
Step 3: Cook the Shrimp
Toss in melted butter and season well. Sear until crusty and opaque.
Step 4: Assemble
Toss romaine with dressing.
Top with shrimp, croutons, and shredded parmesan.
Serving Suggestions
- Add sliced avocado for richness or halved cherry tomatoes for color and sweetness.
- Double the croutons – trust me, you'll want extra. (I have been accused of turning every salad into a panzanella salad. And to that I say...guilty as charged.)
- Finish with fresh cracked pepper.
This salad transforms basic ingredients into a memorable meal that's perfect for both weeknight dinners and entertaining. The key is not rushing the shrimp – give them time to develop that beautiful blackened crust, and you'll be rewarded with incredible flavor in every bite.
Print
Shrimp Caesar Salad (Restaurant-Style)
- Total Time: 30 minutes
- Yield: 3-4
Ingredients
For Shrimp:
- 1 pound large shrimp, cleaned and deveined
- 3 tablespoons butter, melted
- 2 tablespoon blackened seasoning
For Salad:
- 2 cups hand-torn baguette or bread
- 3 tablespoons butter
- 2 romaine hearts, washed, dried and roughly chopped (about 3 cups)
- ¼ cup caesar dressing, (store bought or homemade)
- ¼ cup parmesan, shredded
- Salt and pepper, to taste
For Caesar Dressing (no anchovies required):
- 1 cup mayonnaise
- ⅓ cup parmesan cheese, grated
- 3 tablespoons fresh lemon juice
- 4 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 garlic cloves, grated
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
Instructions
- Make the Caesar dressing by combining all ingredients in a bowl and stirring until combined. Taste and adjust seasoning. (Flavors will build as dressing sits). Refrigerate until service.
- Tear bread into bite-sized pieces. Cook in butter over medium heat with a good pinch of salt and pepper until golden brown on all sides.
- Dry shrimp well with paper towels. Toss in melted butter to coat thoroughly, then sprinkle generously with blackened seasoning. Heat cast iron skillet over medium-high. Once very hot, add seasoned shrimp and cook for about 3 minutes, until a deep brown crust has formed on the shrimp. Flip and cook another 60-90 seconds, just until the shrimp is opaque. (Exact cooing times depend on the size of your shrimp.)
- Build salad by combining chopped lettuce with Caesar dressing in a large bowl. Toss to coat. Pile salad on large platter (or divide on individual plates), then top with blackened shrimp, homemade croutons and shredded parmesan. Serve with an extra crack of black pepper and more Caesar dressing on the side.
Notes
Storage: Store leftover components separately in airtight containers. Cooked shrimp keeps 2 days in the refrigerator. Dressing stays fresh up to 1 week. Croutons remain crispy for 3 days in an airtight container.
Make-Ahead: Prepare dressing up to 3 days in advance and croutons a day ahead. Cook shrimp just before serving for best texture.
Shrimp Size: Recipe works with any size shrimp – adjust cooking time accordingly. Large shrimp (16-20 per pound) need about 3 minutes first side, 90 seconds second side. Medium shrimp cook 30-45 seconds faster.
Using Frozen Shrimp: Thaw overnight in refrigerator or sealed in the package in a bowl of cold water for 20-30 minutes. Pat very dry before seasoning.
Heat Level: If your store-bought blackening seasoning is too spicy, cut it with paprika and garlic powder and add a pinch of brown sugar to reduce heat while maintaining flavor.
- Prep Time: 20
- Cook Time: 10
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: ⅓
- Calories: 343
- Sugar: 0.9 g
- Sodium: 5961.7 mg
- Fat: 23.7 g
- Carbohydrates: 1.9 g
- Protein: 31.3 g
- Cholesterol: 281.5 mg
Sean
I made the Shrimp Caesar Salad this weekend. That was a lot of fun and it was delicious. I’m learning how to make meals and not eating out so much and this was the launch pad into that journey. Loved the dressing recipe…almost added the anchovies since I am a fan, but figured for the first time I would make it as suggested. Thanks again for a great recipe!
Christina Jolam
I love hearing this, Sean! I usually add anchovies, too - unless I’m out of them or making it for someone who thinks they don’t like them 😉 I really appreciate your feedback on this recipe.