Classic Caesar’s salad dressing with shrimp saltimbocca—a quick, and I mean quick, spin on our favorite Caesar’s Salad. You, too, can make this delicious dressing and dish in less than 15 minutes, from beginning to end.
I love easy dinners, so I started sharing my recipes with the world. I knew others were in the same boat: what to fix for dinner? This is one of my family’s favorites and mine, as it allows me to have more time with my family at the table and less time cooking.

I love shrimp; however, if you have prawns or scallops on hand, this dish will taste as delicious and take the same time to cook.
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In this Article
- Subscribe to Giangi's Kitchen!
- A quick history of Caesar’s salad dressing
- My spin on it:
- What is Saltimbocca?
- Dinner or appetizer? Ways to enjoy this Shrimp Saltimbocca.
- Ingredients needed to make this recipe: homemade Caesar dressing with shrimp saltimbocca
- Equipment you will need
- Cooking tips and step-by-step instructions on how to make this Caesar’s Salad
- Pro Tips
- Quick side note about the anchovies
- Storage instructions
- Variations and substitutions
- Frequently Asked Questions
- If you enjoy this recipe, check out these flavorful recipes:
- Caesar’s Salad with Shrimps Saltimbocca
A quick history of Caesar’s salad dressing
History goes that this beautiful Caesar’s salad dressing was created in 1924 in Tijuana, Mexico, by a French-inspired Italian chef, Caesar Cardini.
Cardini immigrated to America and then moved to Mexico to escape prohibition.
This recipe grew so much in popularity that in 1948, Caesar had to patent this recipe.
In 1953, Paris’s International Society of Epicure maned the Caesar Salad, the most incredible recipe to originate in the Americas in the last half-century.

My spin on it:
Food processor. I love to simplify it without compromising the fantastic flavor. The homemade Caesar dressing will come together so fast you will wonder why you have not done this earlier.
A true game-changer for me.
However, you, too, can make it in your kitchen in a flash.
I decided to add shrimp to it with prosciutto, Saltimbocca. The crispiness and salty savor of the prosciutto play well with the dressing.
The shrimp bring the flavor back.
What is Saltimbocca?
Translated, it means “jump in the mouth”. A classic Italian dish.
In the culinary world, it is a dish consisting of a rolled-up thin slice of veal with sage and prosciutto dredged into flour and sauteed in butter in a skillet.
Another version is replacing the veal cutlets with chicken cutlets or pork. Both must be pounded thinly, as this dish does not require much cooking.
The saltimbocca dish takes no time to cook; therefore, you will quickly enjoy it.
Dinner or appetizer? Ways to enjoy this Shrimp Saltimbocca.
This dish makes a perfect, fun appetizer recipe with no salad. The perfect bite size.
Serve the prosciutto shrimp with the dressing on the side to dip. You will love me.

Ingredients needed to make this recipe: homemade Caesar dressing with shrimp saltimbocca
The printable recipe with all the correct ingredient amounts is at the bottom of this post. This is just a quick introduction. Please read the full recipe instructions.
The recipe is made in two parts:
Caesar’s Dressing
Shrimps Saltimbocca
For Caesar’s dressing, you will need the following:
Olive oil: Use a good light olive oil. Too heavy or extra virgin olive oil is too heavy and will leave a strong aftertaste.
Garlic: remove any green core center from the garlic before adding it to the food processor.
Anchovies: There would not be a Caesar’s if you eliminated the anchovies. Fret not, and you will not taste them once you smash them.
Lemon juice: the acidic balance of the dressing.
Dijon mustard: another layer of acidity
Worcestershire sauce: we all need a bottle in our refrigerator as it adds that salty flavor to dressing and sauces.
Egg yolk: large egg and at room temperature.
Parmigiano Reggiano: Add richness and saltiness to this Caesar dressing.
Romaine lettuce: Sturdy salad that will not wilt as soon as it gets in contact with the acidity of the dressing. Crisp and refreshing.
For the Shrimps Saltimbocca, you will need the following:
Shrimps: large shell removed, deveined, and cleaned.
Prosciutto di Parma: make sure the slices are thin, as they are best in flavor and will wrap better around your shrimp.
Basil: Italian basil is the best here as it marries well with the prosciutto and shrimp.
Unsalted butter: A must in my book as the prosciutto is salted already.

Equipment you will need
I only recommend what I use and love. To achieve this recipe, I used the following:
Food processor: Makes your life easy and will have your Caesar dressing done in no time.
Toothpicks are Needed to hold the prosciutto in place during the cooking process.
Skillet Use a large Lodge if you have handy. You do not want to overcrowd the shrimp so they all will cook simultaneously.
Serving salad plates A pretty presentation always welcome guest to your table. A beautiful serving place will do just that.

Cooking tips and step-by-step instructions on how to make this Caesar’s Salad
Like with all my recipes, and mainly with baking, have all your ingredients ready to go before starting.
A rule of thumb is four shrimps per person for the dinner portion. If you want to enjoy this recipe as an appetizer, I recommend two shrimp per appetizer. Making Caesar’s dressing with the food processor is easy and produces more than you may need.
Romaine lettuce, of course, is the best as it will not wilt once mixed with the dressing.
- Place the garlic, anchovies, lemon juice, mustard and Worcestershire sauce, egg yolk, salt and pepper in th bowl of the food processor and chop until everything is smooth.
Caesar’s Dressing
- Add olive oil slowly to the food processor feed tube with the engine running. Once the dressing is smooth and thick, turn it off, add the parmesan cheese, and give it a couple of pulses to unify the parmesan. Do not over-blend.
Now, let’s move on to the shrimp:
- Remove the internal black vein from the shrimp.
- Season the shrimp with salt and pepper. Wrap the basil leaf around the shrimp and then wrap a slice of prosciutto. Hold the prosciutto with a toothpick.
- In a large skillet over medium high heat melt the butter and cook each saltimbocca for about 2 minutes, or until crisp.
- The shrimp will cook relatively fast. Ensure you are ready to enjoy them before starting the cooking process.
Prepare the romaine salad with the dressing. Once the shrimp are cooked, place them on shallow bowl and place your saltimbocca over it.
Sprinkle more Parmigiano cheese over it and serve immediately.

Pro Tips
- Do not salt the shrimp or prawns. Once cooked, the prosciutto will release a lot more salt, thus oversalting your fish.
- Blend all the ingredients in the food processor first to create a smooth paste. Then, add the olive oil, streaming slowly into the food processor as it goes. This will create an excellent fluffy and creamy dressing.
Quick side note about the anchovies
Do not concern yourself with the anchovies; they will disintegrate, and you will not taste or see them.
However, they will bring their savory flavor to this dish once they are disintegrated.
Anchovies are a considerable part of Mediterranean cooking and are used often. They add natural saltiness to your dish without having to use salt.
Storage instructions
The Caesar’s dressing stores well in the refrigerator for up to five days. Please keep it in an airtight glass container.
The shrimp can be enjoyed the day after if you are lucky to have leftovers.
I would not recommend more than one day, as the shrimp will toughen, and the basil will become bitter with time.

Variations and substitutions
You can spruce things up and use prawns instead of shrimps. Larger and so rich. Two may suffice for dinner per person.
Use fresh sage leaves instead of basil. Same wonderful flavor and you will not be disappointed.
Frequently Asked Questions
Is Caesar salad Mexican or Italian?
A bit of both. Invented by Italian chef in 1920 who owned a restaurant in Tijauna, Mexico.
Why does Caesar dressing have anchovies?
A key ingredient of this famous salad as it add a salty, umami flavor that it is not easy duplicated with other ingredients.
Did Romans eat Caesar’s salad?
No, the Romans did not eat Caesar salad as it was invented in 1920, way after the Roman empire.
Is Caesar salad a thing in Italy?
No, Caesar salad is not typically found in Italy. It was invented in Tijuana, Mexico, by an Italian immigrant. I saw Caesar salad once in Rome in a very touristy area to gather American customers.
If you enjoy this recipe, check out these flavorful recipes:
Caesar Roasted Swordfish – You will be Hooked
Veal Saltimbocca with Fettuccine
Equipment and ingredients used to create this recipe
Caesar’s Salad with Shrimps Saltimbocca

Ingredients
Caesar's Salad and Dressing
- 1¼ cup olive oil
- 2 garlic cloves, smashed
- 8 fillets of anchovies, drained, patted dry and roughly chopped
- ½ cup lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce,
- 1 egg yolk, at room temperature
- salt and pepper
- ½ cup parmiggiano reggiano, finely grated
- Parmigiano Reggiano, grated
- Romaine lettuce
Shrimp Saltimbocca
- 24 large shrimps
- 24 prosciutto slices
- 24 basil, leaves
- 2 tablespoon unsalted butter
Instructions
Caesar's Dressing
- Place the garlic, anchovies, lemon juice, mustard, Worcestershire, yolk, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth. Slowly add the olive oil to the processor feed tube and process until thick.Add the ½ cup Parmigiano Reggiano and give it a couple of pulses.
Shrimps Saltimbocca
- Generously season the shrimp with pepper. Wrap 1 basil leaf around the shrimp and then wrap the prosciutto around it. Secure with a toothpick.
- In a large skillet melt the butter over medium heat and add the prosciutto-wrapped shrimps. Cook on each side for 2 minutes or until crisp.
Assembling the Caesar's Salad with Shrimps Saltimbocca
- Spread a couple of tablespoons of Caesar's Salad dressing on the bottom of a place. Place the Romaine salad over and gently folding the dressing into the. salad. Add the prosciutto shrimps and grate more Parmigiano Reggiano over the whole salad.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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Originally published on August 16, 2020.
Debra
Wow. So much flavor! Everyone loved it and it was so easy to make!!
Giangi Townsend
Thank you, I am so happy every one enjoy them.
Emily
This was a delicious twist on Caesar salad! The dressing was incredible – I served the prosciutto shrimp with the dressing on the side to dip and it was to die for!
Giangi Townsend
Thank you, Emily, for your feedback.
Rose
I stumbled upon this recipe yesterday and happened to have all the ingredients on hand. It turned out amazing! Loved all the different textures and flavors. Great salad!
Elizabeth
This was a lovely twist on a Caesar salad. The fresh flavours were perfect for spring. Would make again!
Giangi Townsend
Thank you and Enjoy!
Michelle
I am blown away by this Caesar’s salad dressing recipe! It has the perfect balance of creamy, tangy, and savory flavors that elevate any salad to the next level. I will never buy store-bought dressing again!
Giangi Townsend
I am so happy you liked it and will make it again.
Enjoy!
JEs
This swas the best caesar salad I’ve ever had! That dressing was incredible!
Giangi Townsend
Thank you, I am so happy you like it.
Liz
This was such a hit with my family! My mom asked for the recipe so I know she’s going to make it again, too!
Giangi Townsend
Yes!! Thank you and enjoy!
Monica
I absolutely love making a great dressing from scratch! This is truly the perfect salad, and I eat a lot of salad, so I feel like I know a good one when I see it. Will be eating this on repeat throughout the summer.
Giangi Townsend
Thank you!
Erin
Salad usually isn’t my thing, but this was great! My husband had requested it, and I’m glad I tried it. It was much simpler than some other salads I’ve made! Thanks so much.
Giangi Townsend
The pleasure is all mine, I am happy you like it.
Madison
Caesar salad has always been my favorite! But I have struggled to make it at home until this recipe. The flavors were outstanding!
Giangi Townsend
Thank you!
Mihaela | https://theworldisanoyster.com/
I am so hooked on your fabulous recipes, the history that comes with them and the way you make me want to get into the kitchen right away and prepare something! Plus, we share a love for Italian cuisine – excellent bonus:)
Giangi Townsend
Thank you Mihaela, I am glad my recipes are inviting
Cindy Mom the Lunch Lady
I am adding shrimp to my grocery list for the week! This will be a delicious and simple dinner to make.
Giangi Townsend
Absolutely! You will enjoy the taste and how easy it is to make.
Thank you!
Emily Flint
All of your recipes make my mouth water instantly. I’m always looking for new ways to serve shrimp and this is next on my list. This salad sounds amazing!
Giangi Townsend
Thank you, Emily! That is so kind of you. You will enjoy this salad and shrimp.
Bon Appetit!
Kalin Williams
This is such a great twist on a classic salad. Love it!
Giangi Townsend
Thank you!
Simply Heidi
This sounds amazing and refreshing! Love it!
Giangi Townsend
Thank you, Heidi! I am happy you like it.
Enjoy!
nancy
literally just make this salad jump in the mouth!
Giangi Townsend
It is so addictive too, that we make it more often than I want to admit.
Enjoy!
Gina Abernathy
This sounds so refreshing and healthy. After eating so much party food lately, a good salad would be wonderful!
Giangi Townsend
Thank you! and Yes, I so look forward to some light healthy food starting right after the holidays.
Thank you for stopping by Giangi’s Kitchen.
Walk Along With Us
Your photos look great and this meal looks yummy! Thanks for sharing!
Giangi Townsend
Thank you, the pleasure is all mine.
Enjoy!
Marian
This sounds fantastic! I love the idea of making the dressing from scratch.
Giangi Townsend
Nothing tastes better than homemade. You will enjoy this recipe.