Shrimp Caesar Salad
A classic Caesar salad gets a protein boost with perfectly cooked shrimp and a jammy soft-boiled egg. The homemade dressing is creamy, tangy, and packed with flavor from garlic, anchovy, and Parmesan.
For 2 servings
Make the soft-boiled eggs.
Bring a small pot of water to a rolling boil. Gently lower the eggs into the water and cook for exactly 7 minutes for a jammy yolk. Immediately transfer the eggs to a bowl of ice water to stop the cooking process.
TIPThe ice bath is crucial for easy peeling and achieving the perfect soft-boiled texture.Prepare the Caesar dressing.
- In a medium bowl, whisk together the egg yolk, minced garlic, anchovy paste, Dijon mustard, and lemon juice.
- While whisking continuously, very slowly drizzle in the 2.5 tablespoons of olive oil until the dressing is creamy and emulsified.
- Stir in half of the grated Parmesan cheese.
- Season with a pinch of salt and black pepper. Taste and adjust if needed.
TIPDrizzling the oil slowly is the key to a thick, stable dressing that won't separate.Cook the shrimp.
- Pat the shrimp completely dry with paper towels and season lightly with salt and pepper.
- Heat 1 teaspoon of olive oil in a skillet over medium-high heat.
- Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque.
- Remove from the skillet immediately to prevent overcooking.
TIPDon't overcrowd the pan; cook the shrimp in batches if necessary to ensure they sear rather than steam.Assemble the salad.
In a large bowl, add the chopped romaine lettuce. Pour about three-quarters of the dressing over the lettuce and toss gently until all the leaves are lightly coated. Add more dressing if you prefer.
Plate and serve.
- Divide the dressed romaine between two bowls.
- Top each salad with half of the cooked shrimp.
- Peel the soft-boiled eggs, slice them in half, and place one on each salad.
- Garnish with the remaining Parmesan cheese and a fresh crack of black pepper.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use a block of Parmesan cheese and grate it yourself.
- 2Ensure your romaine lettuce is very dry before tossing with the dressing to prevent a soggy salad.
- 3If you are concerned about using raw egg yolk, use a pasteurized egg.
- 4The dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
Adapt it for your goals.
High protein
Replace the shrimp with 340g of grilled chicken breast, sliced.
spicySpicy
Add 1/4 teaspoon of red pepper flakes to the shrimp when seasoning them before cooking.
ketoKeto
This salad is naturally low-carb. Ensure your Dijon mustard has no added sugar to keep it keto-friendly.
dairy freeDairy free
Omit the Parmesan cheese or replace it with a dairy-free alternative. Add a tablespoon of nutritional yeast to the dressing for a cheesy flavor.
Why this is on our healthy list.
Excellent Source of Protein
With both shrimp and eggs, this salad provides a high amount of complete protein, essential for muscle repair, immune function, and satiety.
Rich in Healthy Fats
The dressing is made with olive oil, which is high in monounsaturated fats that support heart health.
Contains Essential Nutrients
Shrimp is a good source of selenium and vitamin B12, while eggs provide choline and vitamin D. Romaine lettuce adds vitamins A and K.
Frequently asked questions
Yes, it can be very healthy. It's packed with protein from the shrimp and egg, and vitamins from the lettuce. The homemade dressing uses olive oil, a source of healthy fats. It is, however, calorie-dense, so portion control is key.