Shrimp Caesar Salad Lettuce Wraps Recipe
These Shrimp Caesar Salad Lettuce Wraps offer a fresh, healthy twist on the classic Caesar salad by serving juicy, Cajun-seasoned shrimp and crispy homemade croutons in crisp romaine lettuce leaves. Perfect for a quick weeknight lunch or light dinner, this recipe combines savory flavors and crunchy textures with a creamy, tangy Caesar dressing made from scratch.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Lunch, Salad
- Method: Baking and Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
Shrimp and Croutons
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil, divided
- 2 cups stale crusty bread cubes
- Kosher salt and coarse black pepper, to taste
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/4 teaspoon Italian seasoning
- 1/4 cup shredded Parmesan cheese
- 1 head romaine lettuce, leaves separated
Dressing
- 1 large pasteurized egg yolk
- 1 garlic clove, smashed
- 1 tablespoon fresh lemon juice
- 1 to 2 anchovy fillets
- Kosher salt and coarse ground black pepper, to taste
- 2 tablespoons finely grated Parmesan cheese
- 1/4 teaspoon Worcestershire sauce
- 3 to 4 tablespoons olive oil
- 2 tablespoons mayonnaise (optional)
Instructions
- Marinate the shrimp: In a medium bowl, toss the peeled and deveined shrimp with Cajun seasoning. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Prepare the croutons: Preheat your oven to 375°F. On a baking sheet, toss the bread cubes with 1 tablespoon of olive oil, kosher salt, coarse black pepper, granulated garlic, granulated onion, and Italian seasoning. Spread evenly and bake for 15 to 18 minutes until golden brown and crispy. Remove from oven and set aside to cool.
- Make the Caesar dressing: In a small food processor, combine the egg yolk, smashed garlic clove, fresh lemon juice, anchovy fillets, a pinch of kosher salt and black pepper, grated Parmesan, and Worcestershire sauce. Blend until the mixture starts to come together. While the processor runs, slowly drizzle in 3 to 4 tablespoons olive oil until the dressing becomes smooth and thickened. Transfer to a bowl and stir in mayonnaise if using. Taste and adjust seasoning as needed by adding more salt or pepper.
- Cook the shrimp: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat until very hot. Add the marinated shrimp and cook, stirring frequently, until the shrimp turn opaque and begin to caramelize, about 8 to 12 minutes depending on shrimp size.
- Assemble the lettuce wraps: Take individual romaine lettuce leaves and fill each with cooked shrimp, homemade croutons, a sprinkle of shredded Parmesan cheese, and a generous drizzle of the Caesar dressing. Finish with a crack of black pepper and serve immediately for best texture and flavor.
Notes
- Use pasteurized egg yolk for safety when making the raw Caesar dressing at home.
- Adjust the number of anchovy fillets in the dressing to suit your taste preference.
- For a milder shrimp flavor, reduce or omit Cajun seasoning.
- Substitute gluten-free bread cubes to make this recipe gluten-free if desired.
- The mayonnaise in the dressing is optional and can add extra creaminess.
- Serve immediately to keep the lettuce crisp and croutons crunchy.