Zesty Keto Cajun Shrimp Caesar Salad.

The Caesar salad is a timeless classic, but it often falls into the trap of being a bit too predictable. By introducing blackened Cajun shrimp, you transform this steakhouse staple into a vibrant, high-protein meal that carries a serious punch of flavor. This recipe is designed for those who want the creamy, savory satisfaction of a traditional Caesar but crave the smoky, spicy depth of the Bayou.

I began making this version because I wanted a “dinner salad” that felt genuinely substantial. By searing the shrimp in a cast-iron skillet with a homemade spice blend, you create a beautiful crust that contrasts perfectly with the cool, crisp Romaine lettuce. We’ve swapped the carb-heavy croutons for roasted parmesan crisps, ensuring that the salad remains strictly keto without sacrificing that essential crunch. It is an honest, bold recipe that proves healthy eating can be incredibly exciting.

Ingredients

The Cajun Shrimp

1 lb Large Shrimp: Peeled and deveined.¹
1 Tablespoon Avocado Oil: High smoke point for a perfect sear.²
1 Tablespoon Smoked Paprika.
1 Teaspoon Onion Powder.
1 Teaspoon Garlic Powder.
1/2 Teaspoon Dried Thyme.
1/2 Teaspoon Dried Oregano.
1/4 Teaspoon Cayenne Pepper: Adjust for your heat preference.
1/2 Teaspoon Sea Salt.

The Keto Caesar Dressing

1/2 Cup Avocado Oil Mayonnaise: Provides a clean, keto-friendly base.
1/4 Cup Freshly Grated Parmesan Cheese.
2 Tablespoons Lemon Juice.
1 Teaspoon Worcestershire Sauce.
1 Teaspoon Dijon Mustard.
2 Cloves Garlic: Minced or grated.
1–2 Anchovy Fillets: Finely mashed (or 1 tsp anchovy paste). This is non-negotiable for authentic flavor.

The Salad Base

2 Large Heads of Romaine Lettuce: Chopped into bite-sized pieces.
1/2 Cup Parmesan Crisps: Roughly broken (store-bought or homemade).
1/4 Cup Shaved Parmesan Cheese: For topping.
Freshly Cracked Black Pepper.

Instructions

1. Whisk the Dressing

In a medium bowl, combine the mayonnaise, grated parmesan, lemon juice, Worcestershire, Dijon, garlic, and mashed anchovies. Whisk vigorously until the dressing is completely smooth and emulsified. Taste it—it should be punchy, salty, and acidic. If it feels too thick, add a teaspoon of water. Let it rest in the fridge while you prepare the shrimp to allow the garlic and anchovy flavors to meld.

2. Season the Shrimp

Pat the shrimp completely dry with paper towels. This is the secret to a good sear; moisture is the enemy of a “blackened” crust. In a small bowl, mix the paprika, onion powder, garlic powder, thyme, oregano, cayenne, and salt. Toss the dry shrimp in the spice blend until every piece is thoroughly coated in the red seasoning.

3. Sear to Perfection

Heat the avocado oil in a large cast-iron or stainless steel skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes per side until the edges are opaque and the spices have formed a dark, fragrant crust. Remove the shrimp from the pan immediately to prevent them from becoming rubbery.

4. Assemble the Salad

In a large wooden bowl, toss the chopped Romaine with about three-quarters of the dressing. You want every leaf to have a light, even sheen without being weighed down. Add half of the parmesan crisps and half of the shaved parmesan.

5. The Final Plate

Divide the dressed greens into bowls. Top each serving with the warm Cajun shrimp. Garnish with the remaining parmesan crisps, shaved parmesan, and a generous amount of freshly cracked black pepper.

Flavor & Texture Notes

The standout feature of this salad is the temperature and spice contrast. You have the cool, hydrating crunch of the Romaine meeting the warm, smoky heat of the shrimp.

The dressing provides a rich, umami-heavy velvet that coats the palate, while the parmesan crisps offer a sharp, salty snap that replaces the need for bread. The Cajun spices bring an earthy, peppery finish that lingers just enough to make you reach for the next bite. It is a dense, satisfying meal that hits every sensory note.

Tips & Variations

The Quick Version: If you’re short on time, use a high-quality store-bought Cajun seasoning, but check the label for hidden sugars or cornstarch to keep it keto.
Added Fats: If you need to hit your fat macros, add half a sliced avocado to the salad. Its creamy texture pairs beautifully with the spicy shrimp.
Chicken Swap: This spice blend and dressing work just as well with thinly sliced chicken breast if you aren’t in the mood for seafood.
Extra Heat: For a truly “blackened” feel, add a teaspoon of hot sauce directly into the Caesar dressing.

Storage & Make-Ahead

Components: This is a great meal-prep option if you store the components separately.³ Keep the dressing in a jar, the dry lettuce in a bag, and the cooked shrimp in a container.
Longevity: The dressing will stay fresh in the fridge for up to 5 days. The shrimp are best within 2 days of cooking.
Serving: Always wait until the very last second to toss the dressing with the lettuce to ensure the salad stays crisp and doesn’t wilt.

FAQ

Do I have to use anchovies?

While you can omit them, you will lose the signature “savory” depth that defines a Caesar salad. If you’re hesitant, start with just one fillet—it dissolves into the dressing and adds richness without any fishy taste.

Can I bake the shrimp instead of frying them?

You can, but you won’t get the same “blackened” texture. If you choose to bake, do so at 400°F for about 6–8 minutes, but the skillet method is preferred for the best flavor profile.

Are parmesan crisps keto?

Yes! Most commercial brands (like Whisps) are 100% cheese. You can also make them at home by baking small mounds of grated parmesan at 400°F for 5 minutes until golden.4

Conclusion

Keto Cajun Shrimp Caesar Salad is a masterclass in how to upgrade a classic without losing its soul. It provides all the comfort of a traditional Caesar with a sophisticated, spicy twist that makes it feel like a restaurant-quality entree. It’s a foolproof, high-protein meal that simplifies your weeknight cooking while delivering an explosion of flavor.