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+ servings
Two bowls of shrimp caesar salad with yogurt dressing on the side
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5 from 128 votes

Shrimp Caesar Salad

The flavor of this Shrimp Caesar Salad is amazing! It's an easy salad topped with baked croutons and a homemade greek yogurt caesar dressing!
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 316kcal
Author Yumna Jawad

Ingredients

For the Dressing

  • ¼ cup Stonyfield Organic Grassfed Greek Yogurt
  • ¼ cup shaved Parmesan cheese plus more for serving
  • 1 large garlic clove
  • 1 tablespoon capers drained
  • 1 teaspoon dijon mustard
  • 1 lemon zested and juiced
  • ¼ teaspoon freshly cracked black pepper

For the Salad and Shrimp

  • 1 head of romaine chopped about 4 cups
  • 1 pound large shrimp 20 to 24 per pound, peeled and deveined, tails removed
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Croutons

Instructions

  • Make the dressing. In a small blender or food processor, blend the Greek yogurt, parmesan, garlic, capers, dijon mustard, lemon zest, lemon juice and black pepper.
  • Cook the shrimp. Preheat a skillet over medium-high heat. Toss the shrimp with olive oil, salt and pepper, then transfer to the skillet and cook until shrimp is opaque, 2 to 3 minutes per side.
  • Make the croutons. Preheat oven to 400°F. On a baking sheet, toss cut bread with oil, salt, pepper and garlic powder. Bake until golden brown, 5-10 minutes.
  • Assemble salad. In a large bowl, toss the romaine lettuce with the dressing, shrimp and croutons. Serve immediately.

Video

Notes

Storage: Store all ingredients (lettuce, shrimp, & dressing) separately and combine once you're ready to make a salad fresh. 

Nutrition

Calories: 316kcal | Carbohydrates: 38g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 1085mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 666IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 3mg