Garlic Shrimp Caesar Salad

Garlic Shrimp Caesar Salad

A friend was telling me about her experience in a restaurant where she had a shrimp Caesar salad. This is when the cravings started to show up. I needed to have a shrimp Caesar salad and soon! It amazes me how something so simple can be so delicious!

This recipe serves 2.


10 shrimps, peeled and deveined

3 cloves of garlic, minced

2 tablespoons of olive oil E.V.

¼ teaspoon Cajun seasoning


Black Pepper

For the dressing:

1 small clove of garlic, minced

½ tablespoon Dijon mustard

3 tablespoons mayonnaise

2 tablespoons of olive oil E.V.

1 tablespoon lemon juice

½ teaspoon Worcestershire sauce


2 heads baby romaine lettuce

2 eggs

¼ cup parmesan cheese, shaved

2 large thick slices of bread (or 4 small)

Olive oil


In a bowl, combine the shrimps, Cajun seasoning, garlic and season with salt and pepper. Mix well and set aside until ready to use.

Bring a small pot of water to a boil; there should be enough water to cover both eggs. When the water is boiling carefully add the eggs and boil for 6 minutes. Rinse under cold water, peel when cool enough to handle and slice in half.

Cut off the bottom part of the baby romaine lettuce and pull the leaves apart. Now rinse and dry the leaves and set aside.

For the dressing, mix everything together with a fork until the oil is fully incorporated. Keep in the fridge until ready to use.

Heat a grill pan over medium/high heat. Brush both sides of the bread slices with olive oil and grill until there are grill marks; repeat with the other side.

Using the same grill pan, grill the shrimps until cooked through, about 2-3 minutes per side.

When ready to serve, gather the ingredients on one large wooden board to share, or divide them among two plates. Enjoy!







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