Shrimp Caesar Salad
A light and flavorful Shrimp Caesar Salad with juicy shrimp, crisp romaine, creamy avocado, and a tangy Greek yogurt Caesar dressing — fresh and satisfying!
Servings: 4
Ingredients
- 1 pound large raw shrimp peeled and deveined, tails removed
- 1 tablespoon lemon juice juice of 1/2 a large lemon
- 1 teaspoon grated garlic using a microplane
- Salt to taste
- Freshly cracked black pepper to taste
- 1/4 cup diced bacon non-fat or regular
- 1 soft-boiled or poached egg
- 4 cups romaine lettuce washed and dried
- 1/2 avocado sliced
- 1/4 cup shaved Parmesan cheese
- ¼ cup homemade or store-bought croutons
Caesar Dressing
- 1/4 cup plain Greek yogurt
- 2 tablespoons full-fat mayonnaise
- ½ tablespoon olive oil
- 1 clove garlic finely minced
- 1 anchovy fillet finely chopped or minced
- 1 tablespoon lemon juice
- 2 tablespoons freshly grated Parmesan cheese
- Salt as needed
- Pepper as needed
Instructions
- Marinate the Shrimp: In a shallow bowl, combine the shrimp with lemon juice, minced garlic, salt, and black pepper. Toss to coat evenly and let marinate for 10–15 minutes while preparing the remaining ingredients.
- Cook the Bacon and Shrimp: Heat a nonstick skillet over medium-high heat with a small drizzle of olive oil. Add the bacon and cook until golden and crispy, about 4–5 minutes. Transfer to a paper towel-lined plate.
- Drain most of the bacon fat, leaving about 1 teaspoon in the pan. Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Avoid overcooking, as shrimp can become rubbery. Set aside to cool slightly.
- Prepare the Caesar Dressing: In a small blender or food processor, combine Greek yogurt, mayonnaise, olive oil, minced garlic, anchovy fillet, lemon juice, and grated Parmesan cheese. Blend until smooth and creamy. Season with salt and pepper to taste, then blend again briefly. Adjust seasoning as needed.
- Assemble the Salad: In a large serving bowl, layer the romaine lettuce, shrimp, crispy bacon, avocado slices, Parmesan, and croutons. Pour the dressing over the top and toss gently to combine.
- Slice the soft-boiled or poached egg and place it on top of the salad. Serve immediately with extra Parmesan or lemon wedges if desired.
Notes
- Shrimp: Use large raw shrimp for the best flavor. Avoid overcooking — they turn rubbery quickly. If using pre-cooked shrimp, add them at the end just to warm through.
- Anchovy: It adds that classic Caesar flavor without being fishy. You can skip it or replace it with 1/2 teaspoon Worcestershire sauce.
- Greek Yogurt Dressing: Greek yogurt keeps the dressing creamy but lighter than the traditional version. Use full-fat for a richer taste.
- Croutons: Homemade croutons taste best, but store-bought ones work great when you’re short on time.
- Lettuce: Romaine (cos) lettuce gives the perfect crunch. Make sure it’s well dried before tossing to prevent a watery salad.
- Make Ahead: The dressing can be made up to 3 days in advance and stored in an airtight container in the fridge. Toss the salad just before serving.
Nutrition
Calories: 318kcal | Carbohydrates: 8g | Protein: 32g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 242mg | Sodium: 436mg | Potassium: 633mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4268IU | Vitamin C: 8mg | Calcium: 224mg | Iron: 2mg