Move over croutons. Hello, Ciabatta. The Shrimp Caesar Salad has been reimagined and it’s surpassing all expectations. Picture this: A Shrimp Sandwich filled with perfectly cooked shrimp, crisp Romaine lettuce, creamy Caesar dressing, and Parmesan cheese, all stacked on a toasty Ciabatta Bun. It’s the total package, and (extra bonus alert) this package happens to be extremely easy to assemble.
This Shrimp Sandwich Recipe is perfect for warm weather dinners and an excellent choice for busy weeknights!
CAESAR SHRIMP SANDWICH INGREDIENTS
- Shrimp – When it comes to filling up your Shrimp Sandwich, the size is really up to you, but we prefer the jumbos. Look for the “16/20s”. This means there are 16-20 shrimp per pound. If you choose to work with smaller shrimp, note they will cook faster and you’ll need to decrease the cook time accordingly.
- Caesar Dressing – Feeling ambitious? Try making your own Caesar dressing for these Shrimp Sandwiches! Trust us — it’s easy and super delicious. However, if you need to get these done in a pinch, snag a bottle of your favorite creamy Caesar Dressing on your next grocery trip.
- Romaine Lettuce – You can’t have Caesar Shrimp Sandwiches without crisp, fresh Romaine. For convenience sake, we like to purchase ours already washed and dried so all that’s left to do is chop!
- Ciabatta Buns – Ciabatta bread is a flat, Italian white bread that is perfect for Shrimp Sandwiches because of its narrow frame. It’s just bready enough, but not so much bread that it detracts from the filling. Plus, it toasts up beautifully in the oven.
- Parmesan Cheese – Parmesan shavings add a nice salty touch to these hearty (yet light) toasty sandwiches.
TIPS FOR BUYING SHRIMP
A word on buying shrimp for your Shrimp Sandwiches: Don’t buy shrimp that smells like ammonia, k? Seriously. This is a sign of spoilage. Sniff your shrimp before you leave the seafood counter. Sounds weird, but could save you a pretty penny.
Actually, according to SeriousEats.com, you’re better off buying frozen shrimp and thawing it at home. Cause that shrimp at the seafood counter? Unless you live on the coast, it was frozen too, and there’s no guarantee it’s fresher than the crustaceans on the freezer aisle.
HOW TO MAKE SHRIMP SANDWICHES
- Prep and roast the shrimp.
- Add the dressing ingredients to a blender (or food processor) and process to combine.
- Toast the buns in the oven.
- Spread dressing across the buns, then add shrimp, lettuce, Parmesan, and serve!
- Buy Caesar dressing instead of making it from scratch.
- Purchase Romaine that has already been washed and dried. Your Shrimp Sandwich will never know the difference.
- Snag peeled and deveined shrimp, rather than doing it yourself.
If you have multiple mouths to feed, and some of them don’t like shrimp, feel free to substitute chicken in for this as well. Check out these Perfectly Baked Chicken Breasts for a quick and easy substitution.
5 MORE SHRIMP RECIPES YOU’LL LOVE
- Mexican Shrimp Cocktail comes together fast with quick-cooking, pan-seared shrimp, is dressed up in a vibrant cocktail sauce, creamy avocado, and the perfect blend of crunchy vegetables!
- Shrimp and Pasta is a delicious dinner idea featuring angel hair pasta, fresh tomatoes, capers, and shrimp cooked in a simple white wine butter sauce.
- Shrimp and Tomato Salad is a seriously easy salad recipe perfect for the summertime when tomatoes are in peak season! Featuring shrimp, tomatoes and Romaine lettuce, topped with homemade Green Goddess Dressing!
- Easy Roasted Shrimp takes you back to basics, yet somehow, basic never tasted so good! A simple, healthy and quick recipe for roasted shrimp. Plus, how to easily peel and devein shrimp!
- Roasted Butternut Squash and Shrimp Bisque is a decadent chili pepper and shrimp bisque with a puree of roasted butternut squash.
A shrimp sandwich topped with Romaine lettuce tossed in Caesar dressing and shards of shaved Parmesan on a toasty Ciabatta bun.
- 3/4 cup mayonnaise
- 1/3 cup freshly grated Parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon anchovy paste
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil
- 1 1/2 pound jumbo 16/20 shrimp, peeled and deveined
- 3 tablespoons olive oil, separated
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 cups Romaine lettuce chopped, washed and dried
- 4 Ciabatta buns halved
- 1/4 cup shaved Parmesan cheese
For the Caesar dressing, in a blender or food processor, combine mayonnaise, Parmesan, lemon juice, dijon, anchovy paste, Worcestershire sauce, a 1/4 teaspoon of salt and a 1/2 teaspoon of black pepper. Process until smooth. With the motor running, remove the feed tube and slowly drizzle in a 1/3 cup of olive oil. Set aside until ready to use.
For the shrimp, preheat the oven to 400° and have ready a large rimmed baking sheet (possibly two), lined with nonstick aluminum foil.
Place shrimp on the baking sheet, drizzle with 2 tablespoons of olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper. Toss until evenly coated with oil and seasoning. Spread apart so there is a small amount of space between each shrimp.
Bake for 10 minutes, or until the shrimp is pink in color and slightly firm to the touch. Set aside until ready to use. Leave the oven on.
Have ready a sheet pan. Drizzle the cut side of the Ciabatta buns with 1 tablespoon of olive oil. Bake for 6-8 minutes, or just until toasted. Set aside to cool slightly.
Place Romaine lettuce in a small bowl. Add 2 tablespoons of dressing and toss to combine. Smear the bottom bun with desired amount of Caesar dressing. Divide shrimp amongst the buns, and top with the dressed lettuce. Sprinkle with shaved Parmesan and add the top bun. Serve and enjoy.
To shave Parmesan, run a vegetable peeler firmly along the wedge of cheese and allow the wedges to fall on your work surface.