Classic Shrimp Louie Salad Recipe

ByJake Silas
Jump to Recipe

Introduction

Savor the bright, fresh flavors of a Classic Shrimp Louie Salad, a timeless dish that combines juicy shrimp, crisp romaine, creamy avocado, and a zesty homemade dressing. Perfect for a light lunch or elegant dinner, this salad offers a delightful balance of textures and tastes.

A white plate holds a colorful shrimp salad arranged in layers on a white marbled surface. The bottom layer is a bed of bright green romaine lettuce leaves that surround slices of avocado arranged in neat fan shapes on two sides of the plate. Cherry tomatoes, cut in halves, are scattered across the lettuce and avocado base. Halved hard-boiled eggs with white and yellow centers are placed evenly around the plate. A generous pile of pinkish-orange cooked shrimp sits in the center, topped with a creamy beige dressing drizzled all over. Small green capers are sprinkled on top of the shrimp, eggs, and avocado. Lemon wedges are placed on the edge of the salad. To the side, there is a small white bowl filled with capers and a glass jar with the same beige dressing and a wooden spoon inside. A vintage silver serving spoon and fork rest on the right side of the plate, partially on a cream-colored cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 tablespoon avocado oil
  • 1 pound jumbo shrimp (peeled and de-veined, about 20-25)
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon kosher salt (more to taste)
  • 1 tablespoon unsalted butter
  • ½ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons capers (drained)
  • 3 tablespoons lemon juice
  • ½ tablespoon Worcestershire sauce
  • ½ teaspoon Tabasco sauce
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • 2 heads romaine lettuce (chopped)
  • 1 large avocado (sliced)
  • 8 ounces cherry tomatoes (halved)
  • 4 medium eggs (hard boiled)
  • ½ lemon (cut into 4 wedges)

Instructions

  1. Step 1: Hard boil the eggs. Fill a medium pot with water and bring to a boil on medium heat, ensuring there is enough water to cover the eggs by several inches. Carefully lower the eggs into the boiling water with a slotted spoon. Boil for 9 to 10 minutes, then remove from heat.
  2. Step 2: Transfer eggs to an ice bath until cool to the touch. Once cooled, gently crack and peel each egg. Set peeled eggs aside until ready to cut in half and add to the salad.
  3. Step 3: Make the dressing by combining mayonnaise, Dijon mustard, capers, lemon juice, Worcestershire sauce, Tabasco sauce, smoked paprika, and garlic powder in a blender or mason jar. Blend until smooth. Taste and adjust seasoning if needed. For make-ahead, store in the refrigerator in an airtight container.
  4. Step 4: Prepare the shrimp by tossing peeled shrimp with garlic powder, smoked paprika, Tabasco sauce, and kosher salt in a large bowl.
  5. Step 5: Heat avocado oil in a large skillet over medium-high heat. Add shrimp and cook on one side for 2-3 minutes until pink. Flip shrimp, add butter, and cook until shrimp are golden and fully cooked. Remove from heat and set aside.
  6. Step 6: Assemble the salad by placing chopped romaine lettuce on a large serving platter. Scatter halved cherry tomatoes over the lettuce, then arrange sliced avocado, halved hard-boiled eggs, and cooked shrimp on top.
  7. Step 7: Drizzle salad dressing over the top, leaving some on the side for extra serving. Garnish with lemon wedges and enjoy.

Tips & Variations

  • For a spicier kick, increase the amount of Tabasco sauce in the dressing and shrimp seasoning.
  • Swap romaine for mixed greens or butter lettuce for a different texture.
  • To add crunch, sprinkle toasted sliced almonds or crispy bacon bits on top.
  • Use fresh lemon juice rather than bottled for a brighter, fresher flavor.

Storage

Store leftover shrimp, dressing, and salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or microwave before adding to fresh greens. Avoid storing the salad fully assembled to keep lettuce crisp.

How to Serve

The dish is a colorful shrimp salad layered on a white plate with a white marbled background. The bottom layer consists of fresh green lettuce leaves, topped with slices of avocado arranged in a neat row on one side. Halved cherry tomatoes add small pops of bright red throughout the salad. Hard-boiled eggs sliced in half reveal their vibrant yellow yolks and smooth white edges layered evenly across the dish. Plump, cooked shrimp with a pink-orange hue are generously scattered on top, drizzled with a creamy light beige dressing. Small green capers are sprinkled across the entire salad for texture. A wedge of lemon with a pale yellow center and white rind is placed near the sliced avocado, adding a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just be sure to thaw them thoroughly and pat dry before seasoning and cooking to ensure a good sear and flavor.

How do I hard boil eggs perfectly every time?

Place eggs in boiling water for 9 to 10 minutes, then immediately transfer to an ice bath to stop cooking and make peeling easier. This method results in firm yet tender yolks.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Shrimp Louie Salad Recipe

★★★★★

4.6 from 74 reviews
  • Author: Jake
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

Classic Shrimp Louie Salad is a refreshing and flavorful dish featuring jumbo shrimp seasoned and sautéed to perfection, served on a bed of crisp romaine lettuce with ripe avocado, cherry tomatoes, and hard-boiled eggs. Topped with a tangy and creamy Louie dressing made from mayonnaise, Dijon mustard, capers, lemon juice, Worcestershire sauce, and spices, this salad is a perfect blend of textures and tastes, ideal for a light lunch or dinner.

Ingredients

Scale

Shrimp

  • 1 tablespoon avocado oil
  • 1 pound jumbo shrimp (peeled and de-veined, about 20-25)
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon kosher salt (more to taste)
  • 1 tablespoon unsalted butter

Dressing

  • ½ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons capers (drained)
  • 3 tablespoons lemon juice
  • ½ tablespoon Worcestershire sauce
  • ½ teaspoon Tabasco sauce
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon garlic powder

Salad

  • 2 heads romaine lettuce (chopped)
  • 1 large avocado (sliced)
  • 8 ounces cherry tomatoes (halved)
  • 4 medium eggs (hard boiled)
  • ½ lemon (cut into 4 wedges)

Instructions

  1. Hard boil the eggs: Fill a medium pot with enough water to cover the eggs by several inches and bring to a boil over medium heat. Lower the 4 medium eggs carefully into the boiling water using a long-handled slotted spoon. Boil for 9 to 10 minutes, then remove from heat. Transfer the eggs to an ice bath until cool enough to handle. Once cooled, gently crack and peel the eggs, and set aside on a plate.
  2. Make the dressing: Combine mayonnaise, Dijon mustard, capers, lemon juice, Worcestershire sauce, Tabasco sauce, smoked paprika, and garlic powder in a blender or a mason jar. Blend until smooth. Taste and adjust seasoning if necessary. You may prepare the dressing ahead and store in the refrigerator.
  3. Cook the shrimp: In a large bowl, toss the peeled and de-veined jumbo shrimp with garlic powder, smoked paprika, kosher salt, and Tabasco sauce until evenly coated. Heat avocado oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook on one side for 2 to 3 minutes until pink and slightly golden. Flip the shrimp, add the butter, and cook a few more minutes until golden and cooked through. Remove shrimp from skillet and set aside.
  4. Assemble the salad: Arrange the chopped romaine lettuce on a large serving platter. Scatter halved cherry tomatoes evenly over the lettuce, then add the sliced avocado. Cut the hard-boiled eggs in half and arrange them on the salad. Place the cooked shrimp on top. Drizzle the prepared Louie dressing over the salad and serve with lemon wedges and additional dressing on the side if desired.

Notes

  • To peel eggs easily, use eggs that are a few days old rather than fresh eggs.
  • You can prepare the dressing up to 2 days ahead and store it refrigerated in an airtight container.
  • Adjust the level of Tabasco sauce in both the shrimp seasoning and dressing according to your spice preference.
  • For extra crunch, consider adding chopped celery or radishes to the salad.
  • This salad is best served immediately after assembly to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: American

Keywords: Shrimp Louie Salad, classic shrimp salad, Louie dressing, seafood salad, jumbo shrimp recipe, easy summer salad

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆