Caesar Salad with Shrimp

48 Reviews
87% would make this recipe again

Preparation : 20 min Cooking : 15 min
320 calories/serving
  • Can be done in advance
  • Easy
  • Nuts & Peanuts Free
  • Kid-friendly
  • Diabetes-friendly
  • Heart-healthy


1/3 cup olive oil 85 mL
2 slices bread, whole wheat, for the croutons 70 g
4 anchovy fillets, minced 16 g
2 cloves garlic, crushed
2 egg yolks
2 tsp Dijon mustard 10 g
1 tsp Worcestershire sauce 5 mL
2 tbsp wine vinegar 30 mL
4 tbsp Parmesan cheese, grated 12 g
2 slices bacon, chopped 40 g
1 Romaine lettuce, torn into bite-size pieces 550 g
28 shrimp, medium-large 280 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
paper towels
aluminum foil


Prepare the croutons

  1. Preheat the oven to 175°C/350°F. Oil a baking sheet, using about 1 teaspoon of oil per serving. Lay the bread cubes on the sheet and coat them thoroughly with the oil. Grill until the cubes are lightly toasted, about 10 min. Set aside.

Make the dressing:

  1. Drain the anchovy fillets, pat them dry on a paper towel, then mince.
  2. In a small saucepan heat one tablespoon of the olive oil over moderately low heat. Add the crushed garlic then cook 2-3 min until it is softened. Add the minced anchovies, then stir and mash them 1 min to form a paste. Set aside.
  3. Separate the egg yolk(s) from the white(s). (Set aside the white(s) in a jar in the refrigerator or freezer for future use in another recipe).
  4. In a bowl, whisk together the yolk(s), mustard, vinegar, grated Parmesan cheese, and Worcestershire sauce. Add the remaining olive oil in a stream, whisking until the dressing is emulsified. Add the garlic and anchovy paste. Add salt and pepper to taste. Set aside.

Dress the salad:

  1. In a nonstick pan, fry the chopped bacon until crisp. Set aside on a paper towel to absorb the excess fat. Add the shrimp to the pan then sauté, with stirring until they are opaque throughout and pink-coloured, 3-4 min. Season with salt and pepper.
  2. Wash the romaine lettuce, then spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
  3. In a salad bowl, toss the romaine lettuce with the croutons, the bacon bits, and the dressing until the salad is well combined. Arrange the shrimp over the salad and serve.

Nutrition Facts Table

per 1 Serving (250 g)


% Daily Value




21 g

32 %

Saturated 4.1 g
+ Trans 0 g

21 %


240 mg


570 mg

24 %


13 g

4 %


4 g

16 %


5 g

Net Carbs

9 g


22 g

Vitamin A

108 %

Vitamin C

55 %


13 %


33 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Folacin, Iron, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Magnesium, Phosphorus, Vitamin B1, Zinc
Source of  :
Calcium, Copper, Fibre, Pantothenic Acid, Vitamin B2, Vitamin B6, Vitamin D
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives 2
Fats 3

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Members' Reviews

48 Reviews (48 with rating only ) 87% would make this recipe again

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