I love this recipe because it takes the classic Caesar salad and elevates it with smoky barbecued prawns. The homemade dressing has the perfect balance of tangy lemon, rich parmesan, and a touch of anchovy depth. The crouton crumbs add a delightful crunch in every bite. It’s light yet satisfying, ideal for a summer lunch or dinner. Plus, it’s a great way to fire up the barbecue for something a bit different from the usual grilled meats.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Crouton crumbs 125g Coles Bakery Stone Baked By Laurent Sourdough Baguette*, torn into 3cm pieces 2 tbsp extra virgin olive oil
Caesar dressing 3 anchovy fillets 1 large Coles Australian Free Range Egg yolk 1/3 cup (25g) finely grated parmesan 1 garlic clove, peeled 1 lemon, rind finely grated, juiced 1 tbsp apple cider vinegar 1 tsp Dijon mustard 3/4 cup (185ml) vegetable oil Lemon wedges, to serve
Directions
Step 1 I start by preheating the oven to 190°C (170°C fan-forced). I toss the torn bread pieces with olive oil and a pinch of salt on a baking tray, then bake them for 13–15 minutes until golden and crisp. After cooling to room temperature, I crush the croutons with a rolling pin inside a plastic bag until they become coarse crumbs.
Step 2 For the Caesar dressing, I blend the anchovies, egg yolk, parmesan, garlic, lemon rind, 1½ tablespoons lemon juice, vinegar substitute, mustard, and 1½ tablespoons of water until smooth. Then, with the blender running, I slowly pour in the vegetable oil until the dressing is creamy. I season it with salt and pepper and add more lemon juice if I want extra brightness.
Step 3 I heat up the barbecue to medium-high. I toss the prawns with olive oil, smoked paprika, salt, and pepper, then thread them onto soaked bamboo skewers. I grill the prawns for about 2–3 minutes per side until they’re charred and cooked through.
Step 4 I separate the lettuce leaves into a large bowl, finely grate half the parmesan over them, and toss everything with half a cup of the Caesar dressing. I arrange the lettuce on a serving platter, grate the remaining parmesan on top, sprinkle over the crouton crumbs, and serve with the prawns and the rest of the dressing. Lemon wedges on the side finish it perfectly.
Servings and Timing
This recipe serves 4 people. It takes about 20 minutes to prep and 25 minutes to cook, making it a 45-minute dish that’s perfect for a weekend lunch or a light dinner.
Variations
Sometimes I swap prawns for grilled chicken or even calamari for a twist. If I want to make it vegetarian, I skip the anchovies and prawns and add roasted chickpeas for crunch. I also like using kale or mixed greens instead of cos lettuce for extra texture. For a shortcut, I occasionally use store-bought Caesar dressing but enhance it with a squeeze of fresh lemon and a sprinkle of extra parmesan.
Storage/Reheating
I keep leftover dressing in an airtight container in the fridge for up to 3 days. The crouton crumbs stay crispy if I store them separately in a sealed jar at room temperature for a couple of days. Cooked prawns can be refrigerated for up to 2 days, and I reheat them gently in a skillet over low heat or enjoy them cold on the salad. I always assemble the salad fresh just before serving so it stays crisp.
FAQs
How do I know when the prawns are cooked?
I look for the prawns to turn pink and opaque with a slight char on the outside. They cook quickly—usually just 2–3 minutes per side.
Can I use pre-cooked prawns for this salad?
Yes, but I prefer raw prawns because they soak up the smoky barbecue flavor better. If using pre-cooked, just toss them briefly on the grill to warm through.
Can I make the Caesar dressing ahead of time?
Absolutely. I usually make it a day in advance and keep it chilled in a jar. The flavors deepen overnight.
What can I use instead of anchovies?
If I don’t have anchovies, I sometimes use a teaspoon of Worcestershire sauce or capers for a similar salty depth.
How can I make this salad lighter?
I reduce the oil in the dressing slightly and use less parmesan. It’s still creamy and flavorful but lighter.
What’s the best bread for croutons?
I love using sourdough baguette because it stays crisp and adds great flavor, but any crusty bread works.
Can I cook the prawns on a grill pan instead of a barbecue?
Yes, a grill pan works perfectly. I heat it over medium-high heat and cook the prawns the same way.
Can I make this gluten-free?
Yes, I just use gluten-free bread for the croutons or skip them altogether and add roasted nuts instead.
How do I keep lettuce crisp?
I wash and dry the leaves thoroughly, then chill them in the fridge until I’m ready to toss the salad.
Conclusion
This prawn Caesar salad with crouton crumbs is one of my favorite dishes for entertaining or a special meal at home. The smoky prawns, tangy dressing, and crunchy crumbs make every bite irresistible. I love how it feels indulgent yet fresh, perfect for any occasion when I want something both light and satisfying.
This Prawn Caesar Salad with Crouton Crumbs is a fresh and flavourful twist on the classic Caesar. It features smoky grilled prawns, crisp baby cos lettuce, crunchy homemade crouton crumbs, and a creamy, tangy Caesar dressing. Elegant yet easy — perfect for a summer meal or light dinner.
Ingredients
Prawns:
20 raw banana prawns, peeled (tails intact), deveined
1 tbsp olive oil
1 tsp smoked paprika
Salad:
4 heads baby cos lettuce, outer leaves discarded
30 g parmesan, finely grated
Crouton Crumbs:
125 g sourdough baguette, torn into 3 cm pieces
2 tbsp extra virgin olive oil
Caesar Dressing:
3 anchovy fillets
1 large egg yolk
1/3 cup (25 g) finely grated parmesan
1 garlic clove, peeled
1 lemon, rind finely grated and juiced
1 tbsp apple cider vinegar
1 tsp Dijon mustard
3/4 cup (185 ml) vegetable oil
Lemon wedges, to serve
Instructions
Make crouton crumbs: Preheat oven to 190°C (170°C fan). Toss torn bread with olive oil and salt on a tray. Bake 13–15 minutes until golden and crisp. Cool, then crush into coarse crumbs using a rolling pin.
Prepare dressing: In a blender, combine anchovies, egg yolk, parmesan, garlic, lemon rind, 1½ tbsp lemon juice, vinegar, mustard, and 1½ tbsp water. Blend until smooth. With the blender running, slowly add vegetable oil until creamy. Season with salt, pepper, and more lemon juice to taste.
Cook prawns: Heat a barbecue or grill pan to medium-high. Toss prawns with olive oil, smoked paprika, salt, and pepper. Thread onto soaked skewers and grill 2–3 minutes per side until pink and slightly charred.
Assemble salad: Separate lettuce leaves and place in a large bowl. Add half the parmesan and ½ cup dressing; toss to coat. Arrange on a platter, sprinkle remaining parmesan and crouton crumbs on top. Add prawns and drizzle with extra dressing. Serve with lemon wedges.
Notes
Swap prawns for grilled chicken, calamari, or tofu.
For vegetarian, skip anchovies and use capers or Worcestershire sauce substitute.
Store-bought Caesar dressing can be used with extra lemon and parmesan for freshness.
Keep crouton crumbs in a sealed jar for up to 2 days.
Serve immediately for the crispiest lettuce and prawns.
