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A final plated shot of the Shrimp Caesar Salad served on a white plate with a small cup of dressing on the side. A fork rests on the plate, and a refreshing café latte sits in the background, creating a balanced meal setting.

Easy Shrimp Caesar Salad Recipe

This Easy Shrimp Caesar Salad is creamy, crunchy, and packed with protein. Made with a Greek yogurt dressing and homemade croutons, it’s a fresh and satisfying meal ready under 25 minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 22 minutes
Course Main Course, Salad
Cuisine American
Servings 4
Calories 316 kcal

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.
    A close-up shot of a blender on a marble countertop filled with creamy Greek yogurt, shaved Parmesan cheese, garlic, capers, Dijon mustard, lemon juice, zest, and black pepper, all ready to be blended into Caesar dressing. A spoon rests beside the blender, showcasing the ingredients.
  • 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.
    An overhead shot of cubed French bread pieces arranged on a parchment-lined baking sheet, drizzled with olive oil and sprinkled with salt, black pepper, and garlic powder, ready to be baked until golden and crispy.
  • 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.
    A side-angle shot of a black skillet with sizzling shrimp turning pink, as a wooden spatula flips one shrimp. Steam rises from the skillet, creating a fresh, cooked effect.
  • Chop romaine – Wash and chop the romaine lettuce into bite-sized pieces.
    An overhead shot of a wooden cutting board with freshly chopped, vibrant green romaine lettuce, placed in a glass salad bowl. The bright lettuce contrasts beautifully against the neutral wooden background.
  • Assemble the salad – Toss romaine with the dressing, then top with shrimp, croutons, and extra Parmesan.
    A side view of a rustic ceramic bowl with a beautifully assembled Shrimp Caesar Salad. The fresh romaine lettuce is drizzled with creamy dressing, topped with shrimp, golden croutons, and shavings of Parmesan cheese.
  • Serve immediately – Enjoy with whipped Greek yogurt for a balanced meal.
    A final plated shot of the Shrimp Caesar Salad served on a white plate with a small cup of dressing on the side. A fork rests on the plate, and a refreshing café latte sits in the background, creating a balanced meal setting.