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.

Caesar's Salad Dressing with Shrimps Saltimbocca

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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A whole dinner on a gorgeous plate, what there is not to like?

In this Article

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.

Caesar’s Salad Dressing With Shrimps Saltimbocca

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.

Caesar’s Salad Dressing With Shrimps Saltimbocca

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.

    Caesar’s Salad Dressing With Shrimps Saltimbocca

    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.

    A Chef Giangi Pick
    Cuisinart 8 Cup Food Processor
    Cuisinart 8 Cup Food Processor
    $157.31
    Buy On Amazon
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    07/15/2025 03:02 pm GMT
    Caesar’s Salad Dressing With Shrimps Saltimbocca

    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.

    Caesar’s Salad Dressing With Shrimps Saltimbocca

    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.

    Caesar’s Salad Dressing With Shrimps Saltimbocca

    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

    Prawn Saltimbocca – Spin to your Italian Favorite

    Prawn Cocktail

    Veal Saltimbocca

    Equipment and ingredients used to create this recipe


    A Chef Giangi Pick
    Cuisinart 8 Cup Food Processor
    Cuisinart 8 Cup Food Processor
    $157.31
    Buy On Amazon
    This site contains affiliate links to products. We may receive a commission for purchases made through these links.
    07/15/2025 03:02 pm GMT
    Chef Giangi Pick
    Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet
    Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet
    $19.99

    I own two, and they are perfect from the stovetop to the oven.

    Buy On Amazon
    This site contains affiliate links to products. We may receive a commission for purchases made through these links.
    07/15/2025 01:05 am GMT
    LE TAUCI Pasta Bowls 45 OZ, Large Salad Bowls and Serving Bowls, Soup Bowl, Ceramic Pasta Plates - 8.5 Inch, Set of 4, White
    LE TAUCI Pasta Bowls 45 OZ, Large Salad Bowls and Serving Bowls, Soup Bowl, Ceramic Pasta Plates - 8.5 Inch, Set of 4, White
    $30.00
    Buy On Amazon
    This site contains affiliate links to products. We may receive a commission for purchases made through these links.
    07/15/2025 05:01 pm GMT

    Caesar’s Salad with Shrimps Saltimbocca

    5 from 15 votes
    caesar's salad with shrimps saltimbocca
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 6 people
    Author: Giangi Townsend
    A quick,  and I mean quick,  spin to our favorite Caesar’s Salad.  You, too, can make this delicious dressing and dish in less than 15 minutes, from beginning to end.
    Print Pin

    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

    Calories: 646kcal | Carbohydrates: 3g | Protein: 14g | Fat: 65g | Saturated Fat: 15g | Cholesterol: 133mg | Sodium: 560mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 9mg | Calcium: 150mg | Iron: 1mg

    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.