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This blackened shrimp caesar salad is loaded with flavor and super easy to make! It feeds a crowd, cooks in minutes, and requires minimal ingredients!
I love serving it with cheesy garlic bread on the side for a complete meal but feel free to serve it as a side salad as well!
Whenever the weather starts getting warmer, I immediately crave salads. This shrimp Caesar salad is hands down my ultimate favorite! The shrimp is perfectly seasoned, the corn adds a hint of sweetness, and the lettuce is crisp and crunchy. To top it all off, the creamy dressing is perfection! For more of my favorite shrimp recipes, check out these Southern fried shrimp, shrimp quesadillas, and creamy shrimp alfredo pasta.
INGREDIENT NOTES
- Shrimp – I always recommend using raw peeled and deveined shrimp when cooking shrimp. For this recipe, I suggest removing the tails as well. Fresh or frozen shrimp work but make sure to thaw completely if using frozen.
- Lettuce – Romaine lettuce is typically used for caesar salad, but you can use ice berg, spinach, or even kale.
- Dressing – Homemade or store-bought works! Just use your favorite creamy dressing.
- Spices – I used a combination of paprika, chili powder, cayenne pepper, oregano, garlic powder, onion powder, and salt.
- Lemon – Adds great flavor!
- Corn – Fresh or canned corn works.
TOP TIPS
- Don’t overcook the shrimp otherwise, it will turn out tough and rubbery.
- To prevent the salad from becoming limp, it is best to mix the dressing right before serving.
- Taste the cooked shrimp before adding it to the salad and adjust the seasoning if needed.
- Feel free to include avocados, red onions, bacon, or any of your favorite toppings.
- If you’re not a fan of caesar dressing, use ranch or blue cheese dressing instead.
HOW MANY PEOPLE DOES THIS SALAD FEED?
This salad should be sufficient for 4-5 people, but serving size may vary based on individual appetites. Feel free to double or even triple the recipe!
STORAGE
I recommend eating this salad right away as it may not retain its flavor and crunch if kept for the next day. However, feel free to store the shrimp in a sealed container for a maximum of 2 days, but be sure to discard the lettuce.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Blackened Shrimp Caesar Salad
Ingredients
- 1 lb shrimp, raw, peeled, and deveined
- 2 8 ounce bags Caesar salads, comes with dressing, cheese, and croutons
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon Kosher salt , or to taste
- ½ lemon
- ¼ cup corn , fresh or canned
Instructions
- In a small bowl, combine the paprika, chili powder, onion powder, garlic powder, oregano, cayenne pepper, and salt.
- Pat dry the shrimp with a paper towel and then coat it with the spice blend. Stir thoroughly until the spices are evenly distributed.
- Heat oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp and cook for 1 minute on each side.
- Once the shrimp is fully cooked, turn off the heat and squeeze the lemon juice over the shrimp and check for seasoning.
- Incorporate the lettuce, cheese, croutons, and packaged dressing into a large bowl and mix until well combined.
- Add the shrimp and corn on top of the lettuce and serve immediately. Enjoy!
Notes
- Don’t overcook the shrimp otherwise, it will turn out tough and rubbery.
- To prevent the salad from becoming limp, it is best to mix the dressing right before serving.
- Taste the cooked shrimp before adding it to the salad and adjust the seasoning if needed.
- Feel free to include avocados, red onions, bacon, or any of your favorite toppings.
- If you’re not a fan of caesar dressing, use ranch or blue cheese dressing instead.
Nutrition information is automatically calculated, so should only be used as an approximation.
