Shrimp Caesar Salad

A splash of fresh lime juice brightens the creamy dressing in this beloved starter.

Serves
4
Time
30 minutes

SAVEUR EDITORS

Updated on December 15, 2025

Fresh lime juice and minced shallot give a traditionally rich caesar dressing a little lift in this otherwise classic salad bulked up with grilled shrimp. Keep the greens chilled so they remain crisp, and serve the shrimp hot for satisfying contrast.

Ingredients

1 Tbsp. Dijon mustard
1 Tbsp. finely chopped shallot
4 oil-packed anchovies, finely chopped
2 garlic cloves, finely chopped
1 large egg yolk
3 Tbsp. fresh lime juice, divided, plus more for serving
½ cup finely grated Grana Padano cheese, plus large shavings for garnish
¼ cup olive oil
Kosher salt and freshly ground black pepper
12 large shrimp, peeled and deveined, tails on
3 heads little gem or baby romaine lettuce, ends trimmed and leaves separated

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Instructions

Step 1

In a small bowl, whisk together the mustard, shallot, anchovies, garlic, egg yolk, and 2 tablespoons of the lime juice. Stir in the grated Grana Padano. In a steady stream, whisk in the oil. Season to taste with salt and black pepper. Set aside.

Step 2

Heat a grill or grill pan to high. To a medium bowl, add the shrimp and remaining lime juice, season with salt and black pepper, and toss to combine. Grill the shrimp, turning once, until pink, grill-marked, and cooked through, about 2 minutes per side. Transfer to a plate.

Step 3

Spread the lettuce leaves on a platter. Arrange the shrimp on top and drizzle with the dressing. Top with a spritz of lime juice, more black pepper, and the Grana Padano shavings.

In a small bowl, whisk together the mustard, shallot, anchovies, garlic, egg yolk, and 2 tablespoons of the lime juice. Stir in the grated Grana Padano. In a steady stream, whisk in the oil. Season to taste with salt and black pepper. Set aside.
Heat a grill or grill pan to high. To a medium bowl, add the shrimp and remaining lime juice, season with salt and black pepper, and toss to combine. Grill the shrimp, turning once, until pink, grill-marked, and cooked through, about 2 minutes per side. Transfer to a plate.
Spread the lettuce leaves on a platter. Arrange the shrimp on top and drizzle with the dressing. Top with a spritz of lime juice, more black pepper, and the Grana Padano shavings.