Crisp, charred romaine and grilled shrimp with a creamy Caesar dressing, topped with crunchy croutons and shredded Parmesan cheese makes the best summer salad. Bursting with flavor and so easy to prepare. This delightful salad is truly a winner!
There is a beautiful spot along the coast of North Carolina that my husband and I frequent for lunch. It has a patio that overlooks the intracoastal waterway and a lovely breeze. The view is amazing and so is the food. One of our favorite salads is their Grilled Caesar Salad with Shrimp. It is smoky, crunchy, salty and savory.
While it is delicious, it is also super simple to prepare. Simply grill the shrimp with garlic powder, cumin and smoked paprika. Brush the romaine with olive oil and place it on the grill. When charred, put the lettuce on a plate, add the grilled shrimp and top it with creamy Caesar dressing, crunchy croutons and shredded Parmesan cheese to make a salad that you’ll want to keep in your regular lunch rotation.
Grilled Caesar Salad with Shrimp
Recipe makes 4 servings.
- 2 heads of romaine
- 2 tablespoon Tuscan Herb olive oil
- 1/2 teaspoon sea salt
- 1 pound medium shrimp, peeled and deveined
- 1/2 teaspoon cumin
- 1 teaspoon mesquite lime sea salt
- 1 teaspoon garlic powder
- lemon wedges
- 1/4 cup Creamy Caesar dressing
- 1 cup seasoned croutons
- 1/4 cup shredded or shaved Parmesan cheese
How to make Grilled Caesar Salad with Shrimp?
- Heat the grill to 350 degrees.
- Cut each head of romaine in half lengthwise. Brush with olive oil.
- Place the romaine cut-side down on the grill and cook for one minute, turn and cook on the other side for one minute until wilted and romaine has char marks. Place the grilled romaine on a platter and sprinkle with sea salt.
- Peel and devein shrimp. Place the shrimp and seasonings in a medium bowl and toss to coat.
- Grill the shrimp on a slotted grill pan at 350 degrees for 3 minutes. Turn shrimp over and continue cooking for another 3 minutes until they are cooked through.
- Add shrimp to the top of the charred romaine. Squeeze fresh lemon juice over the shrimp.
- Top the salad with Caesar dressing, seasoned croutons and shredded Parmesan cheese. This recipe makes 4 servings and can be served for lunch or a light dinner. Serve the salad with lemon wedges.
For more tasty salads, be sure to check out these recipes for Basil Pesto Pasta Salad, Mediterranean Couscous Salad, and Cucumber Caprese Salad. Why make salad a side dish when it can be the main event!
Remember to leave a comment once you’ve tried this recipe and others at raveaboutfood.com!
Grilled Caesar Salad with Shrimp
Ingredients
- 2 heads of romaine
- 2 tablespoon Tuscan Herb olive oil
- 1/2 teaspoon sea salt
- 1 pound medium shrimp peeled and deveined
- 1/2 teaspoon cumin
- 1 teaspoon mesquite lime sea salt
- 1 teaspoon garlic powder
- lemon wedges
- 1/4 cup Creamy Caesar dressing
- 1 cup seasoned croutons
- 1/4 cup shredded or shaved Parmesan cheese
Instructions
- Heat the grill to 350 degrees.
- Cut each head of romaine in half lengthwise. Brush with olive oil.
- Place the romaine cut-side down on the grill and cook for one minute, turn and cook on the other side for one minute until wilted and romaine has char marks. Place the grilled romaine on a platter and sprinkle with sea salt.
- Peel and devein shrimp. Place the shrimp and seasonings in a medium bowl and toss to coat.
- Grill the shrimp on a slotted grill pan at 350 degrees for 3 minutes. Turn shrimp over and continue cooking for another 3 minutes until they are cooked through.
- Add shrimp to the top of the charred romaine. Squeeze fresh lemon juice over the shrimp.
- Top the salad with Caesar dressing, seasoned croutons and shredded Parmesan cheese. This recipe makes 4 servings and can be served for lunch or a light dinner. Serve the salad with lemon wedges.
