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Grilled Shrimp Caesar with tomatoes and crumbtons

Grilled Shrimp Caesar with tomatoes and crumbtons

This is a super quick meal, great for lunch or dinner. You can substitute chicken or salmon for the shrimp too.
I use a grill pan so the tomatoes and shrimp dont stick, you can find them at Fred Meyer or any well stocked kitchen store.
Make Ahead: Make dressing up to 3 days ahead.



  • 2 medium garlic cloves, peeled
  • 1/2 cup parmesan cheese, shredded
  • 1/2 cup mayonaise
  • 1/4 cup olive oil
  • 1 teaspoon anchovy paste
  • 4 teaspoons lemon
  • 4 teaspoons water
  • Hefty pinch of salt and pepper
  • 1 cup seasoned croutons
  • 1 pint cherry tomatoes
  • 24 shrimp, peeled and divined
  • 4 heads of romaine hearts, cut in half down the center
  • 1 large lemon, cut into wedges
  • Parmesan cheese topping



  1. Add garlic, cheese, mayo, oil, anchovy paste, lemon, water, salt and pepper to the bowl of a food processor fitted with a steel blade. Pulse about 20 times or until just well incorporated. Keep in the fridge until ready to use.
  2. Put croutons into a plastic bag and whack them with a mallet or wooden spoon to make “crumbtons”.
  3. Pre-heat your grill to about 350 degrees.
  4. Place tomatoes on one side of a grill pan and cook on the grill for 5 minutes.
  5. Meanwhile, season both sides of the shrimp with salt and pepper.
  6. Turn the tomatoes over to cook evenly and add the shrimp in a single layer to the grill pan and cook for 2 minutes.
  7. Flip the shrimp, add the romaine to the grill cut side down and finish cooking everything for about 3-5 minutes.
  8. Remove everything from the grill. Lay romaine grilled side up on a platter, drizzle with dressing, top with shrimp and tomatoes and sprinkle to with crumbtons, serve with lemon wedges and grated parmesan.


* When the shrimp turns opaque its done and should be taken off the grill, this may happen sooner with smaller shrimp

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