There’s something undeniably satisfying about a well-made Caesar salad—the crisp romaine, the creamy dressing, and those perfectly golden croutons. But add tender, juicy shrimp, and suddenly, you’ve got a meal that’s just as nourishing as it is indulgent.
This Easy Shrimp Caesar Salad isn’t just about convenience—it’s about balance. The high-protein shrimp and probiotic-rich Greek yogurt dressing make it a refreshing, lighter alternative to the traditional, mayo-heavy version.
The secret to making this salad unforgettable? It’s all in the dressing. Swapping out the usual heavy base for tangy Greek yogurt creates a creamy texture without the extra fat, while Dijon mustard and capers add a subtle depth of flavor.
And let’s not forget those crunchy, homemade croutons—tossed in olive oil and garlic powder, they’re the perfect finishing touch. This recipe is trending because high-protein, low-carb meals are dominating food searches right now. It’s quick, easy, and packed with fresh, simple ingredients.
Why You Will Love This dish?
- Greek yogurt magic: The creamy, tangy dressing is lighter yet just as indulgent as the classic.
- Quick & easy: Ready in under 25 minutes—because who has time for complicated meals?
- Meal prep perfection: The shrimp and dressing can be prepped ahead, making weekday lunches a breeze.
- Crispy croutons done right: Homemade beats store-bought every time, especially with a hint of garlic.
- High-protein & satisfying: Keeps you full without the food coma.
Easy Shrimp Caesar Salad Recipe
Equipment
- Mixing bowls
- Cutting board & knife
- Grater (for Parmesan and lemon zest)
- Large skillet
- Baking sheet
- Whisk
- Tongs
Ingredients
For the Dressing:
- ¼ cup Stonyfield 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 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:
- 4 slices French bread or other crusty bread cubed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Make the dressing – Blend Greek yogurt, Parmesan, garlic, capers, Dijon mustard, lemon juice, zest, and black pepper until smooth. Set aside.
- Prepare croutons – Toss cubed bread with olive oil, garlic powder, salt, and pepper. Bake at 375°F (190°C) for 8-10 minutes until golden.
- Cook the shrimp – Heat olive oil in a skillet, season shrimp with salt and pepper, and cook for 2-3 minutes per side until pink and opaque.
- Chop romaine – Wash and chop the romaine lettuce into bite-sized pieces.
- Assemble the salad – Toss romaine with the dressing, then top with shrimp, croutons, and extra Parmesan.
- Serve immediately – Enjoy with whipped Greek yogurt for a balanced meal.
Nutrition Info:
| Nutrition | Value |
| Calories | 316kcal |
| Carbohydrates | 38g |
| Protein | 11g |
| Fat | 13g |
| Sugars | 2g |
| Sodium | 1085mg |
Try More Delicious Salad Recipe!
- Keto Broccoli Salad Recipe
- Low-Carb Pea Salad
- Protein-Packed Carnivore Chicken Salad Recipe
- Steak Cobb Salad with Creamy Avocado Dressing
- Easy Seven Layer Salad
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
