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Meghan Markle's Grilled Caesar Salad with Shrimp

Grilled romaine shrimp Caesar
Nathan Congleton / TODAY

Chef notes

Meghan, the Duchess of Sussex, stopped by TODAY back in July 2016 to show off her cooking skills. When Prince Harry popped the big question, the couple was making roast chicken — her favorite thing to cook! But in this dish (another favorite of hers) the former Meghan Markle grills up romaine lettuce, topped with zesty marinated shrimp for an updated take on a classic Caesar salad.


Grilled Shrimp
  • 1 pound peeled and deveined shrimp
  • 1 teaspoon paprika
  • 1 tablespoon chopped garlic
  • 1 teaspoon honey
  • 1 pinch red chile flakes
  • 1 teaspoon Italian seasoning
  • 1 squeeze fresh lemon
  • Extra-virgin olive oil
  • Salt and pepper to taste
Grilled Caesar Salad
  • 4 small hearts romaine lettuce
  • Extra-virgin olive oil
  • Salt to taste
  • 1 squeeze lemon juice
  • Store-bought Caesar salad dressing (or balsamic vinaigrette)
  • = Croutons, for garnish
  • Shredded Parmesan cheese (optional)


For the grilled shrimp:

In a large bowl, add all of the ingredients. Mix and marinate the shrimp for an hour in the fridge. Remove from fridge and bring to room temperature. Preheat a grill or grill pan. Grill the marinated shrimp on high heat for 5 minutes, flipping as they char.

For the grilled romaine salad:

Take four small hearts of romaine and slice lengthwise. Take a few leaves out from the inside so you create a bit of a "boat" for your handheld salad. Drizzle with extra-virgin olive oil and sprinkle with salt.

Place the romaine hearts on the grill, cut side down, on the perimeter of the grill for about a minute or two to get a char and bring out the flavors of the lettuce. Remove from grill.

Add a squeeze of lemon and an extra drizzle of olive oil. Fill with grilled shrimp, a drizzle of salad dressing of your choice (balsamic vinaigrette or Caesar dressing) plus crushed croutons for texture and Parmesan cheese if you choose to have the veggie version without shrimp.