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Caesar Salad with Grilled Shrimp

This Caesar Salad with Grilled Shrimp combines juicy soy-marinated shrimp, crisp romaine lettuce, crunchy homemade garlic croutons, and freshly grated Parmesan with creamy Caesar dressing. It's fresh, savory, and ridiculously satisfying—because apparently a regular bowl of lettuce wasn't trying hard enough!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course, Salad
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 9 ounces raw shrimp weighed before peeling and deveining
  • 2 tablespoons soy sauce
  • 1 cup baguette cubes about 4–5 slices
  • 1 tablespoon olive oil
  • 1 garlic clove minced or pressed
  • ¼ teaspoon salt
  • 6 –8 large romaine lettuce leaves
  • 1 tablespoon fresh lemon juice about ½ lemon
  • 2 tablespoons Caesar dressing
  • ¼ cup freshly grated Parmesan cheese

Instructions

  • Prepare the Shrimp: Peel the shrimp and remove the dark vein along the back using a small knife. Place the cleaned shrimp in a medium mixing bowl.
  • Marinate the Shrimp: Pour the soy sauce over the shrimp and toss until evenly coated. Let the shrimp marinate for 20–30 minutes to absorb the savory flavor.
  • Cut the Baguette: Place the baguette slices on a cutting board and cut them into small, bite-sized cubes. Transfer the bread cubes to a mixing bowl.
  • Season the Bread Cubes: Drizzle the olive oil over the bread cubes. Add the minced garlic and salt, then toss until the bread cubes are evenly coated with the seasoning.
  • Toast the Croutons: Heat a large skillet over medium heat. Add the seasoned bread cubes and cook for 5–7 minutes, stirring frequently with a wooden spoon, until golden brown and crispy on all sides. Remove from the heat and set aside.
  • Grill the Shrimp: Heat a grill pan over medium-high heat. Using tongs, remove the shrimp from the marinade, allowing any excess liquid to drip off. Discard the remaining marinade. Place the shrimp in a single layer on the hot grill pan and cook for 2–3 minutes per side, or until pink, opaque, and cooked through. Remove from the heat and set aside.
  • Wash and Dry the Lettuce: Rinse the romaine lettuce leaves thoroughly under cold running water. Pat them dry with paper towels to remove excess moisture and prevent the dressing from becoming watery.
  • Assemble the Salad: Tear the romaine lettuce leaves into large, bite-sized pieces using your hands. Transfer them to a large salad bowl and arrange the grilled shrimp over the lettuce.
  • Add Fresh Lemon Juice: Squeeze the fresh lemon juice over the shrimp and lettuce to add a bright, tangy flavor.
  • Add the Caesar Dressing: Drizzle the Caesar dressing over the salad. Using two large spoons, gently toss until the lettuce and shrimp are evenly coated.
  • Sprinkle with Parmesan: Grate the Parmesan cheese over the dressed salad, distributing it evenly across the lettuce and shrimp.
  • Finish with Croutons: Add the crispy homemade garlic croutons to the salad. Gently toss everything together to combine, then serve immediately while the shrimp are warm and the croutons are still crunchy.