Caesar salad with shrimp

Caesar salad with shrimp is an original and very tasty version of the famous dish. From all the variety of recipes for this beloved cold dish, we have prepared a selection of the most delicious versions of Caesar salad with shrimp, which you can easily prepare at home, following our step-by-step instructions. Each recipe offers a sauce recipe, but if you want, you can combine the ingredients from one recipe with the sauce from another, or use the classic sauce recipe.

Classic Caesar salad recipe with shrimp and croutons

A light and tasty Caesar salad is an excellent low-calorie dish for those who care about their health and figure. The classic version of this dish is prepared quickly and with a minimum amount of ingredients.

1. 
   How to make Caesar salad with shrimp at home? Let's prepare crackers from bread; to do this, cut 4 slices, cut off the rough crust and give the future crackers the shape of cubes. Place the pieces of bread on a flat baking sheet, lightly pepper the top and place in a hot oven at 180 degrees for 3 minutes, then carefully stir them with a spatula and brown for another 2 minutes. Take it out, pour it into a flat plate and leave to cool.
2. 
   Pour a little salt into a saucepan with 1.5 liters of water and boil over high heat. Place the shrimp in boiling water, reduce the heat and cook for 5-7 minutes. Place them in a colander to drain. Peel the shell and set aside for now.
3. 
   Separate the lettuce leaves, wash each one very thoroughly, cut off the lower root part, and tear them into arbitrary pieces with your hands.
4. 
   Grind the cheese on a fine grater and place in a separate clean and dry dish.
5. 
   For dressing, mix cheese, mustard and yogurt, mix all ingredients.
6. 
   In a separate dish, combine lettuce, shrimp and croutons. Add the dressing here and stir with two tablespoons, being careful not to mash the greens and shrimp. Sprinkle the salad with grated cheese.
7. 
   Healthy and tasty Caesar is ready. Can be plated individually or served in a shared dish. Garnish the salad with parsley sprigs, olives and cherry tomato slices to your liking.

Bon appetit!

Caesar salad with shrimp, chicken and tomatoes

A very hearty and tasty salad that is perfect for a family dinner or a holiday lunch. 

Ingredients:

• Chicken breast – 200 g.
• Romaine lettuce – 1 bunch
• Unpeeled shrimp – 330 g.
• Wheat bread (loaf) – 150 g.
• Lemon – ½ pc.
• Garlic – 2 cloves
• Mustard – 1 tsp.
• Parmesan cheese – 150 g.
• Eggs – 2 pcs.
• Cherry tomatoes – 8 pcs.
• Honey – 1 tsp.
• Olive oil – 2 tbsp.

Cooking process:

1. Divide the salad into leaves and wash each one under running cool water. Tear the leaves with your hands and place in a deep bowl.

2. Cut the bread into cubes, place in a hot frying pan with crushed garlic fried in oil and fry for 2 tbsp. l. butter until golden brown, stirring constantly to ensure even cooking.

3. For the sauce, place mustard and honey in a separate bowl, squeeze out 1 clove of garlic and break 2 eggs, add lemon juice. Mix with a blender, slowly add 1 tsp. olive oil and whisk again.

4. Cut the chicken fillet lengthwise into very thin strips and fry in oil with garlic until golden brown.

5. Boil the shrimp in salted water, cool and start cleaning.

6. Add finely chopped chicken fillet, shrimp, cherry tomatoes to the lettuce leaves, mix everything and season with sauce and sprinkle with Parmesan. Sprinkle with breadcrumbs just before serving to prevent them from becoming soft.

Bon appetit!

Caesar salad with tiger prawns and salmon

“Caesar” has a lot of variations, check out the original recipe for seafood lovers, and season it with pickled cucumber sauce. An excellent option for a holiday and guests will be delighted, this salad is the first one to finish on the table.

Ingredients:

• Lettuce leaves – 1 bunch
• Unpeeled tiger shrimps – 200 g.
• Lightly salted salmon – 100 g.
• Wheat bread (loaf) – 250 g.
• Cherry tomato – 4 pcs.
• Parmesan cheese – 60 g.
• Olive oil – 3 tbsp. l.

For the dressing sauce:

• Sour cream – 100 g.
• Garlic – 3 cloves
• Mustard – 1 tsp.
• Pickled gherkin – 2 pcs.

Cooking process:

1. Divide the salad into leaves, rinse them well and plunge into cold water with ice for a couple of minutes. Dry and tear the leaves by hand. Place in a dish.

2. Cut the red fish into thin strips and place on the salad.

3. Throw the shrimp into boiling salted water for 5 minutes, strain the water and free them from the shell and intestines on the back. Place in a dish with salad.

4. Place sour cream in a blender, add garlic paste, pressed through a crusher, and chopped cucumbers. The sauce will be a little reminiscent of tartar, which goes great with seafood.

5. Fry wheat bread, cut into cubes, in a hot frying pan with olive oil and thin slices of garlic. Remove the crackers from the oil and place on a plate. Throw away the fried garlic, it will not be useful.

6. Cut the tomatoes into quarters and add to the salad, season everything with sauce, mix and place croutons on top along with finely chopped cheese.

A simple recipe for Caesar salad with shrimp and Chinese cabbage

Another interpretation of the salad with interesting combinations of ingredients and a rich sauce with a piquant sourness. Instead of lettuce, use Chinese cabbage and add sweet pepper.

Ingredients:

• Beijing cabbage – 150 g.
• Unpeeled raw shrimp – 150 g.
• Lemon juice – 2 tsp.
• Vegetable oil – 1 tbsp. l.
• Wheat bread (loaf) – 3 slices
• Large bell pepper – 1 pc.
• Parmesan cheese – 100 g.

For the dressing sauce:

• Mayonnaise – 3 tbsp. l.
• Salt and pepper - to taste
• Lemon – ½ pc.
• Olive oil – 1 tbsp. l.
• Italian herbs – 1 pinch
• Garlic – 2 cloves
• Hard cheese – 100 g.

Cooking process:

1. Let's start with the salad dressing sauce. Place mayonnaise in a bowl, add salt, pepper, Italian herbs, squeeze out lemon juice and oil, stir. Squeeze the garlic and finely grated cheese into the sauce, stir again and set aside. If the sauce is very thick, add a spoonful of boiled water.

2. For croutons, cut the bread into cubes and dry in a dry, very hot frying pan for 3-5 minutes until crispy and golden brown on all sides. Grate the cheese on a fine grater. Wash the bell pepper, remove seeds and stems and cut into strips.

3. Thaw the shrimp, pour lemon juice over them and leave for 20 minutes. Fry the shrimp in hot oil in the shell for 3 minutes on each side. Cool and clean the shrimp.

4. Place Peking, cut into large squares, into the dish and pour the previously prepared sauce over it. Lay out croutons and bell peppers, lightly pour over the sauce, sprinkle generously with cheese, arrange the shrimp and garnish the plate with pepper slices. Serve the dish immediately so that the crackers do not soften.

Bon appetit!

How to cook Caesar with king prawns and salmon?

Bake the salmon in foil and add it to the salad with meaty king prawns. Let's dilute this duet with croutons and a quick light sauce. And your perfect salad will be ready in 30 minutes. 

Ingredients:

• Green salad – 1 bunch
• Raw unpeeled king prawns – 150 g.
• Bay leaf and peppercorns
• Wheat bread (loaf) – 3 slices
• Salmon – 150 g.
• Garlic – 1 clove
• Hard cheese (Parmesan) – 140 g.
• Greenery

For refueling:

• Mustard – 1 tbsp. l.
• Yogurt without additives – 100 g.
• Garlic – 2 cloves

Cooking process:

1.Place the salmon fillet on the foil with a sprig of rosemary and close the edges loosely. Bake in the oven first for 9 minutes at 195 degrees, then with foil open for 5 minutes. Take the fish out and when it has cooled, cut into arbitrary pieces the size of shrimp.

2. We take only the pulp from the bread and cut off the rough edges. Cut into cubes, place on a dry baking sheet and roast in the oven for 5 minutes, turning once.

3. Boil shrimp in boiling water with 1 bay leaf and 4 peppercorns for 7-9 minutes. Peel them from the shell, cutting it from head to tail, and remove the intestinal culprit

4. Cut the garlic clove in half and grate the inside of the salad bowl. Soak the green salad in ice water for 1 hour and dry. Tear the leaves into a salad bowl. Place shrimp and diced salmon on it and pour sauce over it. To prepare the sauce, place yogurt with mustard and crushed garlic in a blend and stir.

5. Place croutons and chopped herbs on top, sprinkle generously with grated Parmesan.

6. Serve the salad immediately and enjoy!

Delicious Caesar salad with shrimp and avocado

A delicious and light salad with avocado and unsurpassed restaurant-grade dressing. And we will replace the usual bread croutons with cheese croutons. Experiment with flavor combinations with our step-by-step recipe!

Ingredients:

• Ripe avocado – 1 pc.
• Unpeeled raw shrimp – 300 g.
• Lettuce leaves – 5-6 pcs.
• Hard cheese – 100 g.
• Egg – 1 pc.
• Breadcrumbs – 2 tbsp. l.
• Red sweet onion (small) – 1 head
• Cilantro – 1 bunch
• Cherry tomatoes – 5 pcs.
• Garlic clove – 1 pc.
• Vegetable oil – 100 ml.
• Wine vinegar – 1 tbsp. l.
• Sesame – 3 tbsp. l.

For dressing - sauce:

• Orange juice – 1 tbsp. l.
• Olive oil – 3 tbsp. .l.
• Wine vinegar – 2 tsp.
• Black pepper and coarse salt - on the tip of a knife

Cooking process:

1. Cut the onion into half rings, squeeze a little and marinate in 1 tbsp. l. vinegar for half an hour.

2. Wash the avocado and separate it from the pit; to do this, cut it into halves and turn the halves 90 degrees, pick out the pit from the other half with a knife. Remove the skin from the fruit and cut into half rings.

3. Cook the shrimp in boiling water, salted and, if desired, with peppercorns, for 5 minutes. If your product is already boiled, just pour boiling water over it for 2 minutes. Transfer the shrimp to a colander, cool and peel.

4. Cut the cheese into small cubes, dip in egg, roll in breadcrumbs and fry in plenty of oil. Transfer to a plate with a napkin to remove excess fat and while still hot, sprinkle with sesame seeds.

5. Rinse the salad, dry with a towel and tear into pieces. Finely chop the cilantro. Divide the tomatoes into 2 parts.

6. For dressing, mix juice with 2 tsp. vinegar and oil, salt and pepper, stir thoroughly.

7. Place all the ingredients in a dish: lettuce, cilantro, pickled onions, avocado pieces, shrimp, cherry tomatoes and cheese croutons, pour the sauce generously, mix everything and place the salad in a beautiful serving plate, sprinkle sesame seeds on top.

Caesar with shrimp and quail eggs

This Caesar recipe includes a variety of ingredients, but they can be prepared at the same time, so the preparation does not take much time. The ingredients indicated in the recipe will make a plate of salad for a large company. 

Ingredients:

• Romaine lettuce – 2 bunches
• Unpeeled raw shrimp – 350 g.
• Wheat bread (loaf) – 250 g.
• Dill – 1 bunch
• Garlic – 2 cloves
• Peppercorns – 5 pcs.
• Parmesan cheese – 150 g.
• Cherry tomatoes – 7 pcs.
• Quail eggs – 6 pcs.
• Salt - a pinch
• Olive oil – 3 tbsp. l.

For refueling:

• Worcestershire (Worcestershire) sauce - 1 tbsp. l.
• Dijon mustard beans – 1 tbsp. l.
• Lemon – ½ pc.
• Olive oil – 3 tbsp. l.

Cooking process:

1. Boil quail eggs. At the same time, place the shrimp in boiling salted water with 5 peppercorns and a small bunch of dill. Cook them for no more than 30 seconds, drain the water, and remove the shell and intestines. Peel the eggs.

2. Prepare croutons (croutons) for the salad. Cut the bread into 1 cm pieces, trim off the crusts, and cut the flesh into cubes. Distribute the sliced ​​loaf on a baking sheet and fry in a preheated oven for 5 minutes, turn over, mix the croutons and bake them for 3 minutes.

3. Chop the garlic in a garlic grinder, place in a small deep plate, add olive oil, a whisper of salt and ground pepper.

4. Pour olive oil into a frying pan, heat it well and fry the shrimp for 1 minute. Transfer them back to the plate. Turn off the heat and immediately pour the olive-garlic mixture into this frying pan and add the croutons, stir them quickly so that they are all saturated with the garlic oil and return to the plate.

5. Cut cherry tomatoes and boiled quail eggs in half. Grind Parmesan cheese on a fine grater.

6. For the sauce, combine 4 tbsp. l. olive oil with 1 chopped clove of garlic, Worcestershire sauce, 2 tbsp. l. lemon juice and Dijon mustard, mix all the ingredients of the sauce well.

7. Separate the lettuce leaves, rinse each one well and be sure to dry it. Tear the leaves into 4 pieces and place in the refrigerator to cool.

8.Place lettuce leaves on a dish, sprinkle with a thin layer of Parmesan, spoon a little sauce into different parts of the salad, then a handful of croutons, sprinkle thinly with Parmesan, the next layer - fried shrimp, half eggs, cherry tomatoes, pour the sauce over again and sprinkle with the rest of the cheese.

9. Serve immediately so that the crackers retain their crunchiness.

Bon appetit!

Step-by-step recipe for Caesar with shrimp and squid

This salad can be called “Caesar” with seafood. A wonderful combination of ingredients with tomatoes and olives, seasoned with light garlic sauce and herbs. Let's arrange an unusual and beautiful presentation of the salad, and this ideal dish will become the center of your feast.

Ingredients:

• Pitted olives – ½ can
• Squid 200 g.
• Lettuce leaves – 100 g.
• Unpeeled shrimp – 150 g.
• Cherry tomato – 8 pcs.
• Garlic – 2 cloves

For the dressing sauce:

• Parsley – 1 bunch
• Soy sauce – 4 tbsp. l.
• Sugar – 1 tsp.
• Lemon juice 1 tbsp. l.
• Vegetable oil 5 tbsp. l.

Cooking process:

1. Pour boiling water over the frozen squid carcass, so it will be easy to clean. Place the cleaned carcass in a boiling brine of spices and salt to your taste and hold for 2 minutes. Set aside on a plate to cool.

2. Throw the shrimp into boiling water with a little salt for 5 minutes, dry, remove the shell, and clean. I don’t recommend using prepared and peeled shrimp; the taste is significantly lost.

3. Cut the squid into rings; if they are large, you can cut them in half.

4. Chop the parsley and garlic with a knife, add oil, lemon juice and soy sauce, mix everything.

5. Cut the cherry into halves or quarters.

6.Place a small bowl on a large dish in the center and arrange beautifully around it lettuce leaves, torn by hand, shrimp, squid, whole olives, tomatoes. Remove the container from the center and place a gravy boat with well-mixed sauce, pour over just before serving.

Such a masterpiece will be remembered for a long time!

Simple and delicious Caesar salad with fried shrimp

An original recipe for a well-known salad, seasoned with an amazing dressing sauce. We will use ready-made shrimp for this recipe, but if you have a little more time, you can use raw ones.

Ingredients:

• Lemon juice – 4 tbsp. l.
• Lettuce leaves – 1 bunch
• Peeled shrimp – 600 g.
• Wheat bread (loaf) – 250 g.
• Cherry tomato – 3 pcs.
• Garlic – 6 cloves
• Butter – 40 g.
• Parmesan cheese – 100 g.
• Olive oil 80 ml.

For the dressing sauce:

• Eggs – 2 pcs.
• Canned anchovy (fillet) – 100 g.
• Mustard – 1 tbsp. l.
• Pepper, salt

Cooking process:

1. Cut the wheat bread into cubes and fry in a hot frying pan with olive oil and pieces of garlic. Remove the croutons and garlic from the oil into a plate.

2. Pour boiling water over the shrimp for 20 seconds, drain the water and throw them into the same hot frying pan, fry for 3 minutes in butter, then remove to another dish.

3. Divide the salad into leaves, wash well and dry. Place in the refrigerator briefly to cool. Finely grate the cheese.

4. Pour 50 g of water into a separate bowl, add lemon juice from half a lemon, 2 yolks with mustard, salt and pepper, mix. Place the bowl on the fire and wait for it to boil, stirring. As soon as the first bubbles appear, remove from heat.

5. Let the sauce cool for 10 minutes.Add the anchovies and fried garlic and blend the sauce in a blender until smooth.

6. Place torn lettuce, croutons, shrimp and cheese on a plate. Pour the sauce over the salad and garnish with cherry halves.

How to prepare sauce for Caesar salad with shrimp?

Worcestershire sauce is considered the best dressing for Caesar salad, but what to do if it is very little or is not available. Of course, you can make a great Shrimp Caesar Salad Dressing at home without much effort. It's not difficult and very tasty! 

Ingredients for 5 servings:

• Extra vergine olive oil – 40 g.
• Lemon juice – 2 tbsp. l.
• Egg – 2 pcs.
• Balsamic vinegar – 1 tsp.
• Mustard – ½ tsp.
• Canned anchovies – 8 fillets
• Sunflower oil – 30 g.
• Salt and pepper - to taste

Cooking process:

1. Take a small saucepan and boil water in it with a pinch of salt. Break an egg at room temperature into boiling water and immediately remove from heat, leave for 1 minute and use a slotted spoon to remove the egg from the boiling water and let cool.

2. Place it in a blender bowl and add mustard, lemon juice and beat the mass with a submersible blender at minimum speed. Add both types of oil in a thin stream, continuing to whisk until the sauce becomes thick.

3. Finely chop the anchovy fillets and add to the bowl. This is a very important ingredient, it will give a slight taste of fish. Process with a blender until completely smooth.

4. Add just a little balsamic vinegar, and if you have it, Worcestershire sauce, add ground pepper to taste and taste. If you want, you can add additional salt, mustard or lemon juice.

Dress your salad and enjoy!