Grilled Shrimp Caesar Salad

Grilled Shrimp Caesar Salad

The single anchovy fillet lends umami depth to the dressing without giving it any sort of strong fishy flavor.

Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes


  • 1/4 cup canola mayonnaise 
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice 
  • 1/4 teaspoon freshly ground black pepper 
  • 3/4 teaspoon Dijon mustard 
  • 1/4 teaspoon Worcestershire sauce 
  • 1/4 teaspoon Tabasco sauce 
  • 1 oil-packed anchovy fillet, drained and mashed to a paste 
  • 1 ounce Parmesan cheese, grated (about 1/4 cup) 
  • 1/2 small garlic clove, minced 
  • 7 teaspoons extra-virgin olive oil, divided Cooking spray 
  • 1 pound peeled and deveined extra-large shrimp 
  • 2 ounces whole-wheat French baguette, cut into 8 slices
  • 10 cup baby romaine lettuce


Step 1
Combine the first 10 ingredients in a large bowl. Gradually add 1 tablespoon oil, stirring constantly with a whisk.

Step 2
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine shrimp and 2 teaspoons oil in a large bowl; toss to coat. Add shrimp to pan; cook 2 1/2 minutes on each side or until well marked and done. Remove shrimp from pan. Brush each side of bread slices with remaining 2 teaspoons oil. Add bread to pan; cook 1 minute on each side or until well marked.

Step 3
Add lettuce to mayonnaise mixture; toss well. Divide lettuce mixture evenly among 4 bowls. Divide shrimp and bread evenly among servings.

Nutrition Information



Serving Size


Amount Per Serving Calories 283Total Fat 15.7gSaturated Fat 2.5gCholesterol 158mgSodium 532mgCarbohydrates 12gFiber 3gProtein 22g



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