Grilled Shrimp Caesar Salad | Dairy Farmers of Manitoba

Grilled Shrimp Caesar


20 min.


5 min.

Serving Size

4 servings

Shrimp Caesar salad takes a traditional side salad and makes it a main meal-all done on the barbecue!



  • 1 cup (250 mL) milk
  • 1/2 cup (125 mL) mayonnaise
  • 2 tsp (10 mL) freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 2 anchovy fillets, rinsed, patted dry and minced (optional)
  • 1 tsp (5 mL) each Worcestershire sauce and Dijon mustard
  • 1/2 tsp (2 mL) each salt and pepper



  • 2 small hearts of romaine lettuce
  • 2 tbsp (30 mL) freshly squeezed lemon juice
  • 1 tbsp (15 mL) olive oil
  • 1/4 tsp (1 mL) salt
  • Pinch of cayenne pepper
  • 16 large peeled shrimp (thawed if necessary), about 3/4 lb (375 g)
  • 1/2 cup (125 mL) croutons
  • 1/4 coarsely grated Canadian armesan (60 mL)


1. Oil grill and preheat barbecue to medium-high. DRESSING: In a medium bowl, whisk together milk, mayonnaise, lemon juice, garlic, anchovies, Worcestershire, Dijon, salt and pepper. SALAD: Slice romaine in half lengthwise, leaving core intact. In a medium bowl, whisk together lemon juice, oil, salt and cayenne. Lightly brush over cut side of romaine.  Set romaine aside on a tray. Place shrimp in remaining lemon juice mixture. Stir to coat. Skewer shrimp for easier grilling.
2. Place romaine cut-side down on grill.  Place shrimp on grill.  Barbecue romaine, turning once, and shrimp, turning frequently, until marks appear on both and shrimp are cooked through, about 5 min.
3. Set each romaine half on a plate. Scatter with shrimp and croutons. Drizzle with dressing. Sprinkle with Parmesan. Refrigerate remaining dressing for up to 2 days.



  • Instead of anchovies add capers to the dressing, then sprinkle salad with cooked bacon bits.
  • Instead of shrimp, grill Manitoba chicken and cut into strips.