Caesar Salad with Anchovies and Shrimp Recipe

This Caesar Salad with Anchovies and Shrimp recipe combines crisp romaine lettuce, perfectly poached shrimp, a rich homemade Caesar dressing, and generous shavings of Parmesan cheese for a refreshing meal that’s both elegant and satisfying. Featured on Bring on the Karbs, Erica and Josh Karbelnik elevate the beloved Caesar salad by incorporating succulent shrimp and whole anchovy fillets, creating a seafood-inspired version that remains true to the classic while offering bold new flavors.

The Inspiration

The Caesar salad has remained one of the world’s most popular salads for generations, celebrated for its creamy dressing, crisp romaine lettuce, and unmistakable balance of savory, tangy, and salty flavors. While many modern versions rely on bottled dressing or heavily modified recipes, the original Caesar embraced fresh ingredients and careful preparation to achieve its signature taste.

Inspired by that philosophy, Bring on the Karbs embraces the traditional foundation of the dish while introducing tender poached shrimp for additional texture and protein. The shrimp are gently cooked in a fragrant vegetable broth made with onion, celery, and fennel, allowing them to absorb subtle aromatic flavors before being chilled to preserve their delicate texture.

The homemade dressing stays true to Caesar’s rich heritage by combining egg yolk, Dijon mustard, anchovies, capers, vinegar, and oil into a silky emulsion. Rather than masking the anchovies, this recipe celebrates their complex umami flavor, using additional fillets as garnish to provide an authentic finishing touch. The result is a beautifully balanced salad that feels both timeless and refreshingly modern.

Ingredients

2 heads romaine lettuce
1 egg yolk
1 tbsp (15 ml) Dijon mustard
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) capers
1 tsp (15 ml) black pepper
1 L canola oil
3 anchovy fillets plus 5 for garnishing
8 jumbo shrimp, peeled and deveined
2 stalks celery
1 head fennel
1 white onion
Parmesan to garnish
Salt to taste

Method

Place a large pot of water on the stove. Add diced onion, fennel, and celery and cook for about 10 minutes.
Add shrimp to the pot and blanch until pink and cooked. Remove from vegetable broth and place in an ice bath.
To make the vinaigrette, add egg yolk, Dijon, capers, anchovies, and red wine vinegar to a food processor. Process and slowly stream in canola oil, making sure to blend to emulsify.
Chop romaine lettuce and toss with Caesar dressing. Garnish with roughly chopped cooked shrimp, anchovies, and freshly grated Parmesan cheese.

Serving Suggestions

This Caesar Salad with Anchovies and Shrimp recipe is versatile enough to serve as either a refreshing starter or a satisfying main course. Pair it with warm garlic bread, toasted sourdough, or homemade focaccia to complement the creamy dressing and absorb every bit of its savory flavor.

For an elegant Sunday dinner, serve the salad alongside grilled salmon, roasted chicken, or a bowl of seafood chowder. It also pairs beautifully with chilled pasta dishes, roasted vegetables, or a light lemon risotto for a complete meal.

If entertaining guests, present the salad on a large platter with extra Parmesan, lemon wedges, cracked black pepper, and additional anchovy fillets so everyone can customize each serving.

Final Thoughts

This Caesar Salad with Anchovies and Shrimp recipe proves that a classic salad can become an unforgettable dining experience with just a few thoughtful upgrades. Crisp romaine lettuce, succulent poached shrimp, homemade Caesar dressing, and freshly grated Parmesan create a perfect balance of freshness, richness, and bold savory flavor that rivals any restaurant version.

Whether you’re preparing a light lunch, serving guests at a dinner party, or creating a fresh seafood-inspired meal for your family, this Caesar Salad with Anchovies and Shrimp recipe offers elegance, simplicity, and exceptional flavor in every bite. It’s a timeless classic you’ll return to again and again.

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