Grilled Shrimp Caesar Salad | Easy Summer Salad Idea

Classic Grilled Shrimp Caesar Salad with Creamy Dressing

One summer evening, I made a Grilled Shrimp Caesar Salad Recipe for a backyard dinner, and it instantly became a favorite. The smoky shrimp paired with creamy Caesar dressing made the classic salad feel lighter yet more satisfying. The first time I tried, though, I left the shrimp on the grill too long, and they turned rubbery. That mistake taught me that with shrimp, timing is everything; just a couple of minutes per side is all you need.

This recipe is for anyone who wants a bright, protein-rich salad perfect for warm-weather meals, light dinners, or a restaurant-style dish at home.

Difficulty: Easy

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Salad

Cuisine: American

Calories: 320

Ingredients Method Video Notes

Ingredients

  

For shrimps:

• 1 lb 450 g of large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika optional, for depth
• Salt & pepper to taste

For the salad,

• 1 large head of romaine lettuce washed and chopped
• 1 cup croutons homemade or store-bought
• ½ cup freshly grated Parmesan cheese

For dressing (classic Caesar style):

• 2 anchovy fillets or 1 tsp anchovy paste
• 1 garlic clove minced
• 1 tsp Dijon mustard
• 2 TBsp lemon juice
• 1 tsp Worcestershire sauce
• ½ cup mayonnaise or 1 raw egg yolk + ½ cup neutral oil for the traditional
• Salt & black pepper to taste

Method

 

1. Marinate your shrimp. Toss shrimp in olive oil, garlic powder, paprika, salt, and pepper. Let sit 10 minutes.
2. Grill shrimp. Heat the grill (or grill pan) on medium-high. Cook shrimp 2–3 minutes per side until pink and slightly charred. Remove immediately.
3. Make a dressing. Mash the anchovies and garlic into a paste. Whisk with mustard, lemon juice, Worcestershire, and mayo until smooth. Adjust the seasoning.
4. Prep the salad. Chop the romaine, dry well, and place it in a large bowl.
5. Assemble. Toss lettuce with dressing, then top with grilled shrimp, croutons, and Parmesan.
6. Serve. Garnish with extra Parmesan and cracked black pepper.

Video

Notes

Lesson learned: Overcooking shrimp makes them rubbery, and remove them as soon as they turn opaque.

Lettuce tip: Dry leaves hold the dressing better and keep the salad crisp.

Shrimp size: Large shrimp are easier to grill and don’t fall through the grates.

Anchovy secret: Don’t skip it, it’s what gives Caesar dressing its authentic flavor.

Tips & Tricks

• Skewer shrimp: Makes flipping easier and prevents losing shrimp on the grill.
• Indoor option: Use a grill pan or cast-iron skillet if you don’t have an outdoor grill.
• Make ahead: Grill shrimp in advance and serve chilled for a refreshing salad.
• Healthier swap: Use half Greek yogurt and half mayo in the dressing.
• Extra crunch: Add roasted chickpeas or bacon bits for texture.

Serving Suggestions

• Light dinner: Serve with garlic bread or roasted vegetables.
• Lunch bowl: Great as a meal-prep salad for work.
• BBQ side: Perfect as a fresh dish alongside grilled meats.
• Elegant starter: Serve in smaller portions as an appetizer at dinner parties.
• Summer platter: Pair with cold white wine or sparkling water with lemon.

Nutrition (per serving)

• Calories: ~420
• Protein: 34 g
• Carbs: 16 g
• Fat: 25 g
• Fiber: 3 g