American
Shrimp Caesar Salad with Garlic Croutons
Crisp romaine tossed in a from-scratch anchovy Caesar dressing with crunchy homemade croutons and smoky seared shrimp.
- From-scratch Caesar dressing
- Crunchy homemade croutons
- Dinner-ready in 45 minutes
A proper Caesar dressing is bold, garlicky and savory, and once you whisk one together by hand you will never go back to the bottle. We mash anchovies and garlic into a paste so they melt into the dressing instead of leaving salty chunks. Homemade croutons baked in olive oil add real crunch, and quick-seared shrimp with a whisper of smoked paprika turn the salad into a breezy dinner. Toss the romaine until every leaf is coated, then pile the shrimp on top.
Instructions
Heat the oven to 375 degrees F. Toss the bread cubes with 3 tablespoons of the olive oil and a pinch of salt on a sheet pan and bake for 12 to 15 minutes, tossing once, until golden and crisp. Let cool.
On a cutting board, chop the anchovies and garlic together with a pinch of salt, then drag the side of your knife across the mixture repeatedly until it becomes a smooth paste.
In a medium bowl, whisk the anchovy paste with the egg yolk, lemon juice and Dijon mustard.
Whisking constantly, drizzle in 1/2 cup of the olive oil in a thin stream until the dressing is thick and emulsified. Stir in 1/4 cup of the Parmesan and the pepper, and thin with 1 to 2 teaspoons water if needed.
Pat the shrimp very dry and toss with the remaining 1 tablespoon olive oil, the smoked paprika and 1/2 teaspoon salt.
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink, opaque throughout and curled into a loose C shape. Transfer to a plate.
Cut or tear the romaine into 2-inch pieces and place in a large, chilled bowl.
Add most of the dressing and 1/4 cup Parmesan and toss thoroughly with your hands or tongs until every leaf is coated.
Add the croutons and toss once more.
Divide among plates, top with the shrimp, the remaining Parmesan, a final drizzle of dressing and a few grinds of black pepper.
Test kitchen tips
- Dry the romaine completely in a salad spinner; water on the leaves dilutes the dressing and keeps it from clinging.
- The dressing keeps in a sealed jar in the refrigerator for up to 3 days and the croutons stay crisp in an airtight container for 5 days.
- Swap the shrimp for sliced grilled chicken or seared salmon, or replace the egg yolk with 2 tablespoons mayonnaise for a quick, egg-safe dressing.
Nutrition per serving
- Calories
- 520
- Protein
- 32g
- Carbs
- 20g
- Fat
- 35g
- Fiber
- 3g
- Sugar
- 3g
- Sodium
- 1020mg
Nutrition values are estimates calculated per serving. See our disclaimer.
