Caesar Salad with Prawns
Caesar salad with prawns swaps the usual grilled chicken for king prawns that cook in just a few minutes, so the whole plate comes together in under half an hour. Crisp cos lettuce, garlic croutons fried in the same pan and a creamy, anchovy-rich dressing do the rest. It is a light main for two, and every part can be prepared ahead and put together at the last minute.
- Total
- 23 min
- Prep
- 15 min
- Cook
- 8 min
- Serves
- 2
- Per serving
- 540kcal
What goes into a good prawn Caesar
A Caesar is built on contrast: cold, crunchy cos, warm prawns, salty Parmesan and a creamy, garlicky dressing. The classic is said to come from Tijuana in Mexico, created by the restaurateur Caesar Cardini in the 1920s, and this version keeps the same ingredients. Buy raw king prawns where you can, as they stay juicier than pre-cooked ones. If yours are frozen, defrost them in the fridge overnight and pat them dry.
Caesar salad with prawns: the method
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- Make the croutons Cut the crusts off the bread if you like and cut it into 1.5cm cubes. Heat 1 tbsp of the oil in a large frying pan over a medium heat and add the garlic clove. Fry the bread cubes for , turning often, until golden and crisp. Tip them onto kitchen paper and discard the garlic.
- Cook the prawns Pat the prawns dry with kitchen paper. Wipe out the pan, add the remaining oil and heat over a medium-high heat. Fry the prawns for on each side, until pink, opaque and firm. Squeeze over the lemon juice and take the pan off the heat straight away.
- Prepare the lettuce Separate the cos leaves, wash them and dry them thoroughly in a salad spinner or with a clean tea towel. Tear into bite-sized pieces and put them in a large bowl.
- Dress the salad Add most of the dressing and the grated Parmesan to the leaves and toss gently with your hands or tongs, until every leaf is lightly coated.
- Assemble Divide the leaves between two plates. Top with the warm prawns and croutons, drizzle over the rest of the dressing, then add the shaved Parmesan and a grind of black pepper. Serve at once.
Serving and what to pair it with
Serve the Caesar salad with prawns as a main with warm crusty bread, or halve the portions for a starter. For the original, see the classic Caesar salad. To follow it, pasta with prawns and chilli uses the same king prawns for a heartier supper.
Most of the work can be done ahead. Make the croutons in the morning and store them in an airtight tin, and wash and dry the leaves and keep them in the fridge. Cook the prawns and dress the salad just before serving.
Common problems and fixes for Caesar Salad with Prawns
- The prawns turn rubbery.
- King prawns need only 4 minutes in total. Lift them out as soon as they are pink and opaque, as the heat of the pan keeps cooking them.
- The salad turns watery and limp.
- Dry the leaves completely after washing, and dress them only when you are about to eat. Wet leaves dilute the dressing and make it slide off.
- The croutons go soft.
- Add the croutons last, on top of the dressed leaves. Day-old bread fries crisper than fresh, because it holds less moisture.
Frequently asked questions about Caesar Salad with Prawns
Can I use cooked prawns?
Yes. Skip the frying and add 150–200g of cooked, peeled prawns at the end, patted dry. If they are frozen, defrost them in the fridge overnight first.
What can I use instead of cos lettuce?
Little gem is the best swap, as it also stays crisp under a thick dressing. Soft leaves such as butterhead or spinach wilt too quickly.
Can I make my own dressing?
Yes. Blend 1 British Lion egg yolk, 2 anchovy fillets, 1 small garlic clove, 1 tsp Dijon mustard, the juice of half a lemon and 80ml olive oil, whisking the oil in slowly. Keep it chilled and use it within 2 days. Pregnant women and young children can safely eat Lion-stamped eggs raw.
Is it suitable for vegetarians?
No. Traditional Parmesan is made with animal rennet and the dressing contains anchovies. The prawns would also need to be replaced.
How did you like the recipe?
4.7 / 5 · 26 ratings
