Shrimp Caesar Salad

Jul 17, 2019 | Healthy, Pescatarian, Salads | By Jane Majerus


It hits every taste note: creamy, tangy, sweet, spicy and salty. This Shrimp Caesar Salad makes an excellent quick lunch or a flavorful dinner. Nutritious, delicious and full of protein; this salad will satisfy the taste buds and the tummy.


Cooked Peeled Tail-Off Shrimp

Cooked Peeled Tail-Off Shrimp

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  • 1 lb Aqua Star Cooked, Peeled, Tail-Off Shrimp, thawed & rinsed
  • 3 heads romaine lettuce, rinsed and chopped
  • 1 egg yolk*
  • 1 Tbsp lemon juice
  • 2 oil-packed anchovy fillets, or 1 tsp anchovy paste
  • 1 tsp Worcestershire sauce
  • 2 medium cloves garlic, minced
  • 1/3 cup grated Parmesan cheese
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Croûtons
  • Lemon (cut into wedges)

To make


Dressing Preparation Instructions:
Combine egg yolk*, lemon juice, anchovy, Worcestershire sauce, garlic, Parmesan cheese, and olive oil in a bowl of a food processor or blender. Pulse for 20-30 seconds or until well combined. Season with salt and pepper to taste.

To make the salad:
Toss dressing with romaine lettuce and top with cooked shrimp. Serve topped with freshly ground black pepper, shredded Parmesan cheese, croûtons and a lemon wedge.

Serving Suggestions

Dressing can be made ahead of time and kept in the refrigerator for up to 5 days.

* If you’re concerned about the safety of using raw egg (while pregnant, or in general), you can use already-pasteurized eggs which can be bought at most grocery stores.