Shrimp Caesar Salad

Ingredients

• 1anchovy fillet
• 1 small clovegarlic
• a pinchkosher salt
• 1egg yolk
• 1 tablespoonlemon juice
• 1/2 teaspoonDijon mustard
• 1 1/2 teaspoonsextra virgin olive oil
• 1 tablespoonfinely grated Parmesan cheese
• to tastefreshly ground black pepper
• 1 tablespoonsriracha
• 9 largeshrimp, deveined and with tails removed
• 1 tablespoonsriracha
• 1/4 cup (about 25 g)grated Parmesan cheese
• 1/2 cup (about 15 g)croutons
• to tasteromaine lettuce

Instructions

1. 1

   Make anchovy paste

   Finely chop the anchovy, garlic and pinch of salt together. Use the flat side of the knife blade to press and mash them into a paste.

2. 2

   Whisk dressing

   Transfer the paste to a small bowl and whisk in the egg yolk, lemon juice and Dijon mustard. Slowly drizzle in the olive oil as you keep whisking, then mix in the finely grated Parmesan and black pepper to taste. Stir in 1 tablespoon of sriracha until combined, then set the dressing aside.

3. 3

   Season shrimp

   Put the shrimp and 1 tablespoon of sriracha in a small bowl and toss until the shrimp are coated.

4. 4

   Cook shrimp

   Heat a skillet over medium-high heat. Once hot, add the shrimp and cook for 1–2 minutes per side, until pink.

5. 5

   Assemble salad

   Put the romaine lettuce in a serving bowl and top it with the shrimp, croutons and grated Parmesan. Drizzle over the dressing and toss to combine. Add salt and pepper to taste.

What is a shrimp Caesar salad?

A Caesar salad brings together romaine, Parmesan, croutons and a savoury dressing; this version adds shrimp and sriracha for a spicy twist. Caesar salad is associated with restaurateur Caesar Cardini and was created in Tijuana, Mexico, despite becoming a familiar fixture of American menus.

Here, a quick anchovy-and-Parmesan dressing gives the salad its savoury backbone, while sriracha brings heat to both the dressing and the shrimp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 785 calories, 57g protein, 50g carbs, 41g fat.

The croutons and romaine provide most of the carbohydrates, while the shrimp and egg yolk contribute protein. Olive oil, egg yolk, Parmesan and croutons account for much of the fat; serve with extra romaine or another non-starchy vegetable if you want more volume alongside the salad.

Building the dressing

Anchovy paste: Chop and mash the anchovy with garlic and salt until fine. A smooth paste helps distribute the salty, savoury flavour through the dressing.

Emulsion: Whisk the yolk, lemon and mustard first, then add the oil in a slow drizzle while whisking. This helps the dressing come together rather than leaving a layer of oil on top.

Getting the shrimp right

Sriracha coating: Toss the shrimp with the second tablespoon of sriracha before cooking so the chilli flavour reaches the outside of each piece.

Doneness: Cook them in a hot skillet for 1–2 minutes per side, watching for the flesh to turn pink. Take them off the heat once cooked through to keep them from becoming rubbery.

Keeping the salad crisp

Dry leaves: Wash and thoroughly dry the romaine before assembling, as water can dilute the dressing and soften the croutons.

Last-minute toss: Add the dressing just before serving and toss only until the leaves are coated. This keeps the lettuce crisp and the croutons from sitting in the dressing.

Balancing the heat

Two additions: Sriracha goes into both the dressing and the shrimp, so the heat is present throughout rather than confined to one bite.

Taste as you go: If you prefer a milder salad, use less sriracha in either part. Keep the other dressing ingredients in the stated amounts so the balance of tang and savouriness remains.

Serving ideas

Serve the salad straight after tossing so the romaine stays crisp and the shrimp are still warm. It works well on its own as a meal, or alongside a simple soup if you want a larger spread.

For extra freshness, serve with a lemon wedge and let each person add a little juice at the table.

Recipe notes & tips

• Dry the romaine well so the dressing clings instead of sliding off.
• Mash the anchovy, garlic and salt into a fine paste for even seasoning.
• Pour the oil in gradually while whisking to help the dressing emulsify.
• Use a properly heated skillet so the shrimp cook quickly.
• Toss the salad just before serving to keep the croutons crunchy.

Variations

• Milder dressing: Use less sriracha in the dressing and leave the shrimp amount as written.
• Extra lemon: Finish with a squeeze of lemon juice for a brighter, tangier salad.
• More crunch: Add extra croutons just before serving so they stay crisp.
• Grilled shrimp: Cook the sriracha-coated shrimp on a grill instead of in a skillet, turning until pink.
• Garlicky croutons: Use garlic-flavoured croutons for another savoury note.

Common mistakes to avoid

• Adding oil too quickly: The dressing may not emulsify; drizzle it in slowly while whisking.
• Leaving the anchovy chunky: The flavour can be uneven; mash it with the garlic and salt into a paste.
• Overcooking shrimp: They can turn rubbery; remove them once pink and cooked through.
• Wet lettuce: Water can thin the dressing; dry the romaine thoroughly before assembling.
• Dressing too early: The leaves and croutons soften; toss everything together just before serving.

How to store

For the best texture, serve the salad as soon as it is assembled. If needed, refrigerate the cooked shrimp and dressing separately in covered containers and use within 1 day; keep the romaine and croutons apart until serving. Reheat the shrimp briefly in a skillet, then assemble with fresh lettuce and croutons.

Frequently asked questions