Caesar Salad with Shrimp

Caesar Salad with Shrimp

4 servings
Preparation 20 min
Cooking 15 min

320 calories per serving 


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 mL
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
28 shrimp, medium-large   280 g
1 Romaine lettuce, torn into bite-size pieces   550 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
  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

Nutrition Facts

per 1 serving (250g)


% DV*

* DV = Daily Value




21 g

32 %

Saturated 4 g
+ Trans 0 g

21 %


240 mg


570 mg

24 %


13 g

4 %


4 g

16 %


5 g


22 g

Vitamin A

110 %

Vitamin C

60 %


15 %


35 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: ½ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


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

More info

This recipe is in the following categories: Shellfish | Vegetables | Lunch box | Main courses/Entrées | Diabetes-friendly | Heart-healthy | High Iron | Low Saturated Fat | Mexican

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!