This grilled shrimp Caesar salad is everything: a summery chopped salad piled with smoky grilled shrimp, sweet grilled corn sliced off the cob, a creamy Greek yogurt Caesar dressing, plenty of Parmesan and crisp sourdough breadcrumbs. It’s a winner.
New dinner salad alert!
This grilled shrimp chopped salad is smoky, juicy and full of texture: charred shrimp, grilled corn, crunchy breadcrumbs and both grated and shaved Parmesan tossed with crisp romaine and a bright Greek yogurt Caesar dressing.
Caesar and chopped salads are my go-to because they’re easy to eat, full of flavor and always satisfying. They were the first salads I learned to love — especially when the dressing is homemade. I prefer making dressings myself, and this creamy Caesar-style dressing made with Greek yogurt is one I reach for constantly.
A Caesar will sell me every time: the crisp romaine, the nutty grated Parmesan, the ribbons of shaved Parmesan, the crunch of toasty breadcrumbs — and of course the dressing. Combine all of that with smoky grilled shrimp and it becomes next-level: tender, buttery, and slightly charred shrimp that melt in your mouth.
This salad also has grilled corn!
I first shared the Greek yogurt Caesar dressing in my roasted corn Caesar recipe, and it’s become a staple. For this salad the corn gets grilled alongside the shrimp so it has a smoky, sweet finish that pairs perfectly with the other ingredients.
I like this salad chopped so every forkful includes a bit of everything — lettuce, shrimp, corn, cheese and breadcrumbs — which is why chopped salads are my favorite. The trick is to layer flavor as you build the salad: toss the lettuce with some dressing and grated Parmesan first, then add shrimp and corn and more dressing, finish with shaved Parmesan and crunchy sourdough crumbs.
Layering the dressing and cheese ensures each bite tastes balanced and restaurant-quality. Add extra dressing or Parmesan at the table if you like it saucier.
Finish with the sourdough breadcrumbs or croutons for crunch, then serve immediately so textures stay crisp and the shrimp stay warm.
Every bite is loaded with flavor — the kind of salad that tastes like the best thing you’ve had all week.
Make it for friends and family this summer — it’s an easy crowd-pleaser.
Grilled Shrimp Caesar Chopped Salad
Grilled Shrimp Caesar Chopped Salad
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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
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Heat butter in a skillet over medium heat. Add torn sourdough pieces and a pinch of salt. Cook, tossing often, until golden, toasty and crisp. Turn off the heat and let cool, then chop or crush to form breadcrumbs.
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Preheat grill to high. Lightly spray a grill pan with nonstick spray if using.
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Place ears of corn directly on the grill and turn every 2 minutes until nicely charred and golden.
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Season shrimp with salt, pepper, garlic powder and smoked paprika. Grill on the grill pan for 2–3 minutes, flip and grill 2 minutes more, until shrimp are opaque and pink.
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Remove shrimp and corn from the grill. Once cool enough to handle, cut corn off the cob and chop shrimp into bite-sized pieces.
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Place romaine in a large bowl, season with a pinch of salt and pepper, and drizzle a few tablespoons of the dressing over the lettuce. Add the finely grated Parmesan and toss to coat. Add shrimp and corn, toss again and add more dressing if desired so everything is well coated.
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Top with shaved Parmesan and the sourdough breadcrumbs. Serve with extra dressing and more Parmesan on the side.
Greek yogurt Caesar dressing
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Combine garlic, Greek yogurt, Parmesan, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt and pepper in a food processor or blender and blend until smooth. With the processor running, stream in the olive oil until the dressing becomes creamy. Taste and adjust seasoning. Store extra dressing in a sealed container in the fridge for 3–4 days and stir before using.
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I mean, the flavor!