Air Fryer Shrimp Caesar Salad Recipe

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Air Fryer Shrimp Caesar Salad is a quick and easy meal with crisp romaine lettuce, Caesar dressing, and juicy shrimp cooked in the air fryer.

Prep Time15

Cook Time3

Total Time18

Course: Main Course

Cuisine: Mexican

Keyword: Caesar salad with shrimp

Servings: servings

Calories: 416kcal

12 ounces raw, jumbo shrimp 21-25 count, peeled and deveined
1 tablespoon olive oil
0.5 teaspoon garlic, black pepper and sea salt seasoning or seasoning of your choice
1 romaine heart coarsely chopped, rinsed, and dried - 4 cups
0.25 cup Caesar dressing
2 tabelspoons shaved parmesan cheese
2 tablespoons croutons

Toss shrimp with olive oil, sea salt, pepper, and garlic seasoning in a mixing bowl.
Preheat air fryer to 375°F. (190°C). Lay the shrimp in a single layer, giving each piece space for even cooking – crowding leads to steaming, not crisping.
Cook shrimp for 3 to 5 minutes. Shrimp are done when they’ve turned pink, are opaque, and curl into a gentle ‘C’ shape. Mine were cooked in 3 minutes without flipping them over.
Check doneness by slicing into the thickest shrimp. It should look juicy, not translucent or rubbery. Overcooked shrimp get tough fast, so be watchful during the last minute.

Wash and dry romaine lettuce. Tear or slice into hearty chunks and place in a large bowl.
Toss greens with Caesar dressing until coated but not soggy. Start light, you can always add more.
Shave Parmesan cheese over the greens using a vegetable peeler or grate coarsely for bold, salty ribbons.
Top with warm air-fried shrimp and a generous handful of croutons. Finish with extra Parmesan, fresh ground black pepper. A few lemon wedges for extra tang are a delicious addition.
Serve immediately with additional dressing and parmesan on the side - just in case.

Pat shrimp dry before seasoning to get the crispest finish from your air fryer. No one like mushy shrimp.
All air fryers cook differently, cooking times are based on my air fryer and size of my shrimp purchased at Kroger/Fry's.
Use fresh lettuce, and keep romaine crisp by spinning leaves dry and chilling until assembly.
If you’re saving some salad for later, toss just what you’ll serve. This keeps leftovers from going limp.
Salad should have balance – not too salty, not too bland. Sample as you build for the right mix.
Leftover Storage: Keep all parts stored separately. Once dressed, salads wilt quickly. Unassembled, the ingredients stay fresh for up to 3 days.