I absolutely love a good Caesar salad, and this simple version will not disappoint. I promise you will not even miss the croutons! You’ll still get all the salty crunchy goodness with the easy-to-bake parmesan crisps. Adding the yumminess of the avocado? It’s soooo delicious!

This is a great meal for entertaining. It’s hearty as a full meal, or bring it along to a party as a side! My suggestion would be to assemble right before serving. 

I promise your friends will think they’ve died and gone to heaven in the kitchen. Serve it on a giant charcuterie board (my personal favorite way). That allows everyone to see what is being served and grab a little bit of everything for the perfectly balanced Caesar salad. It can also be served in a large bowl. Either way, your guests will rave!

Garlic Shrimp Parmesan Caesar Salad


4 tablespoons shredded parmesan cheese

2 pounds large raw shrimp peeled and deveined

1 lemon, juiced

2-3 tablespoons minced garlic

Salt and pepper to taste

1/2 cup chopped bacon

1-2 avocados sliced

5-6 cups chopped romaine lettuce

1/2-1 cup parmesan cheese (separate)

Ghirard’s Caesar dressing is my favorite

Optional additions: 

Handful of pine nuts

Fresh Dungeness crab meat, fresh bay shrimp or fresh caught albacore tuna


1. Preheat the oven to 400 degrees. Pour a few tablespoons of shredded parmesan cheese onto a silicone or parchment-lined baking sheet, make it the shape of a large circle for the serving bowls. Lay out enough separately to bake and crumble later to top the salad. Silicone works best. Place 1/2 inch apart. Bake 3-5 minutes or until golden and crisp. When you pull them out of the oven, lay each circle over the bottom of a cup or bowl to shape the Parmesan cheese into bowl shapes, let cool.  

2. Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10-15 minutes or so while preparing your other ingredients.

3. Wash and dry, then chop romaine lettuce, slice avocado.

4. Heat a cast iron skillet over medium-high heat; fry the bacon until golden and crispy. Transfer the bacon to a plate; set aside.

5. Drain some of the bacon fat from the pan, leaving about 1 teaspoon in the pan for the shrimp. Fry the shrimp for 2-3 minutes each side (be careful not to over cook. Set aside.

6. Assemble salad: combine the lettuce, shaved parmesan cheese and dressing. Toss well and add fresh ground pepper to taste. Arrange the bacon pieces, avocado slices and parmesan crisps on top. Serve in a bowl or on a large platter.

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