Grilled Shrimp Caesar Chopped Salad.
This grilled shrimp caesar salad is everything! The best summery salad topped with chunks of grilled shrimp, grilled corn sliced off the cob, a greek yogurt dressing and all the parmesan. It’s the best!
New dinner salad alert!
This grilled shrimp chopped salad is so incredible – smoky, juicy grilled shrimp over a classic caesar with lots of parm, toasty breadcrumbs and the best caesar dressing.
I will always believe that caesar salad AND chopped salads are the gateway to loving salads. They are so easy to eat, flavorful and simple. They were the first salads I learned to love myself too.
Which is no surprise. Growing up, I wasn’t into salad but I REALLY wasn’t into dressings. I’m still not into bottled dressings and much prefer if they are homemade, like this creamy dreamy version that I make at least once a month, but definitely more.
A caesar will sell me everytime.
Is it the crisp, refreshing romaine chunks?
The shaved parmesan?
Perhaps the toasty golden breadcrumbs?
Or maybe the dressing?
How about everything mixed together?!
The only way to make this better is to add something summery and flavorful like shrimp right off the grill. Smoky, tender, buttery, juicy. Like it melts in your mouth.
This salad also has grilled corn!
I think that it was my roasted corn caesar salad recipe where I first shared my yogurt dressing, so it holds a special place in my heart. Also, you guys still make it all the time, 16 years later!!
I still can’t believe that. How on earth have I been doing this so long?!
Anyway – the corn. I wanted it to feel extra summery and since the shrimp was already going on the grill, it was very simple to throw the corn on too.
I decided to chop everything because as I said, a chopped salad will always be my favorite kind of salad. You get a bite of all the ingredients in one forkful!
The key with making this extra special is to layer on the flavor. Like, majorly layer it.
I toss the lettuce with some dressing and cheese.
Then I add in the ingredients and more dressing and cheese.
Finally, some breadcrumbs/croutons.
Oh and then maybe more dressing, if you want it!
This way every single bite is packed with flavor and it will taste like a restaurant quality, best salad you’ve ever had kind of situation.
Make it for everyone you know this summer!!
Grilled Shrimp Ceasar Chopped Salad
Grilled Shrimp Caesar Chopped Salad
Ingredients
- 2 to 3 slices sourdough bread, torn into pieces
- 1 tablespoon unsalted butter
- 1 pound jumbo shrimp, peeled and deveined
- kosher salt and pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 ears of corn
- 10 to 12 cups chopped romaine lettuce
- ⅓ cup finely grated parmesan cheese
- ⅓ cup shaved parmesan cheese
greek yogurt caesar dressing
- 4 garlic cloves, minced
- 3 tablespoons greek yogurt
- 2 tablespoons parmesan cheese
- 1 tablespoon dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- ½ lemon, juiced
- kosher salt and pepper
- ⅓ cup olive oil
Instructions
- Heat the butter in a skillet over medium heat. Add in the sourdough pieces with a pinch of salt. Cook, tossing often, until they are golden and toasty and crisp. Turn off the heat. Let cool completely then chop and crush some more if desired.
- Preheat the grill to the highest setting. Spray a grill pan with nonstick spray.
- Place the ears of corn directly on the grill. I turn them every 2 minutes or so, until they are nicely golden.
- Season the shrimp all over with salt, pepper, the garlic powder and smoked paprika. Place them on the grill pan. Grill for 2 to 3 minutes then flip, and grill for 2 minutes more, or until all the shrimp are opaque and pink.
- Remove the shrimp and corn. Cut the corn off the cob once it’s cool enough to handle. Chop the shrimp into chunks.
- Place the romaine in a large bowl and toss with a big pinch of salt and pepper. Drizzle with a few tablespoons of the caesar dressing. Add in the finely grated parmesan. Toss the lettuce well so everything is coated. Add in the shrimp and corn and toss it well, adding more dressing if you would like. Toss until everything is combined and well coated.
- Top with the shaved parmesan and the sourdough breadcrumbs. Serve with extra dressing and more parmesan cheese.
greek yogurt caesar dressing
- To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
Did you make this recipe?
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I appreciate you so much!
I mean, the flavor!!!
