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

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.
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.
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.
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