This char grilled lemon Keto Garlic Shrimp Caesar salad with creamy Caesar dressing is so good you will feel as if you’re in a fancy restaurant, it’s THAT good!

So, easy to make with creamy avocado slices, crunchy parmesan crisps, savory bacon pieces, and a soft boiled eggs! This recipe serves 4, and can be easily doubled for entertaining to 8! And it’s an entertaining favorite, trust me!

I absolutely love a good caesar salad, and this keto version will not disappoint. I promise you won’t even miss the croutons! You’ll still get all the salty crunchy goodness with the easy to bake parmesan crisps. And mixed with the creaminess of the avocado? It’s soooo good.

In efforts to keep this recipe simple and quick, I just use my favorite store bought dressing. Plus who wants to mess with anchovies…yuck! My two favorites are Lite House and Kens Steak House (for a creamier option).

Make this Keto Garlic Shrimp Caesar Salad any night of the week or when entertaining. It’s hearty as a full meal too or bring along to a party as a side! I would suggest assembling right before serving.

I promise your friends will think you’re a wizard in the kitchen. Serve it in a bowl or on a giant breadboard (my favorite spread personally)! That allows everyone to see what they’re serving and grab a little bit of everything for the perfectly balanced caesar salad.

Keto Garlic Shrimp Ceasar Salad

char cooked lemon garlic shrimp caesar salad with creamy caesar dressing, avocado slices, soft boiled eggs, cripsy bacon pieces, and crunchy parmesan crisps.

Servings 4

Ingredients

4 tbsp shredded parmesan cheese
2 lbs large raw shrimp peeled and devained
1 lemon, juiced
2 tbsp minced garlic
salt and pepper to taste
1/2 cup chopped bacon
2 eggs, soft boiled
1 avocado sliced
6 cups chopped romain lettuce
1/2 cup parmesan cheese (seperate)
*favorite store bought ceasar dressing

Instructions

Preheat the oven to 400 degrees. Pour a heaping tablespoons of shredded parmesan cheese onto a silicone or parched lined baking sheet. Silicone works best. Place 1/2 apart. Bake 3-5 min or until golden and crips. let cool.
Combine the shrimp in a shallow bowl with the lemon juice, garlic, salt and pepper. Allow to marinade for 10 minutes or so while preparing your other ingredients.
Chop Romain lettuce, slice avocado, and half the soft boiled eggs.
Heat a non stick skillet over medium hight heat; fry the bacon until golden and crispy. Transfer to a plate; set aside.
Drain some of the bacon fat from the pan, leaving about 1 teaspoon in the pan for the shrimp. Fry the shrimp for 2-3 minutes each side (be careful not to over cook or they will get rubbery!) Set aside.
Assemble Salad: Combine the lettuce, shaved parmesan cheese, and dressing. Toss well and add fresh ground pepper to taste. Arrange the bacon pieces, avocado slices, eggs, and parmesan crisps on top. Serve in a bowl or on a large platter.