Shrimp Louie is a timeless seafood salad that brings together crisp greens, plump shrimp, and a creamy, tangy Louie dressing. This dish is perfect for seafood lovers, those looking for a light yet satisfying meal, and anyone who enjoys a restaurant-quality salad at home.
Why You’ll Love This Shrimp Louie Recipe
- Healthy and Nutritious: Packed with protein from shrimp and eggs, healthy fats from avocado, and fresh veggies.
- Easy to Make: Simple steps, quick cooking time, and minimal kitchen tools required.
- Restaurant-Quality at Home: Skip the pricey seafood restaurant and enjoy this gourmet dish from your own kitchen.
- Great for Meal Prep: Can be prepared ahead of time for an easy lunch or dinner.
For the Louie Dressing:
- ½ cup (120 ml) mayonnaise
- 2 tablespoons (30 ml) ketchup
- ¼ cup (60 ml) sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon honey
- ½ teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon ground black pepper
For the Shrimp:
- 1 tablespoon olive oil (not extra virgin), or avocado oil
- 1 pound (450 g) raw shrimp, peeled and deveined
- ½ teaspoon Cajun seasoning or smoked paprika
- Salt and pepper to taste
Salad Assembly:
- 4 hard-boiled eggs, peeled and quartered
- 1 heart romaine lettuce, washed and chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 2 tablespoons capers
1. Prepare the Louie Dressing
In a mixing bowl, whisk together mayonnaise, ketchup, sour cream, lemon juice, vinegar, Worcestershire sauce, honey, smoked paprika, salt, and pepper. Chill for at least an hour to let the flavors meld. Taste and adjust seasoning if needed.
2. Cook the Shrimp
Heat oil in a skillet over medium heat. Add the shrimp and season with salt, Cajun seasoning (or smoked paprika), and black pepper. Sauté until pink and cooked through, about 3-5 minutes. Be careful not to overcook. Remove from heat and set aside.
3. Assemble the Salad
- Lay chopped romaine lettuce in a large salad bowl.
- Top with sautéed shrimp, cherry tomatoes, avocado slices, and hard-boiled eggs.
- Sprinkle with capers.
- Serve with the chilled Louie dressing on the side or drizzled on top.
- Mixing bowl
- Whisk
- Skillet
- Knife and cutting board
- Measuring cups and spoons
- Large salad bowl
- Shrimp: Store cooked shrimp in an airtight container in the refrigerator for up to 2 days.
- Dressing: Can be stored in the fridge for up to 5 days.
- Salad Ingredients: Keep chopped lettuce, tomatoes, and other veggies in separate containers to prevent sogginess.
To serve leftovers, assemble fresh with stored ingredients and drizzle with the Louie dressing.
- Protein Swap: Use grilled chicken, crab meat, or even tofu instead of shrimp.
- Dairy-Free: Swap sour cream with dairy-free yogurt or omit it altogether.
- Low-Carb: Skip the ketchup in the dressing or use a sugar-free alternative.
- Spice It Up: Add a dash of hot sauce or extra Cajun seasoning to the shrimp.
- Wine: A crisp Sauvignon Blanc or Chardonnay complements the shrimp and dressing beautifully.
- Cocktail: A classic Bloody Mary or a citrusy Margarita pairs well with this seafood salad.
- Side Dish: Serve with a slice of crusty sourdough bread or a bowl of fresh fruit.
Can I use pre-cooked shrimp?
Yes! If using pre-cooked shrimp, simply toss them in the Cajun seasoning and warm them slightly in the skillet or serve them chilled.
Can I make the dressing ahead of time?
Absolutely! The dressing tastes even better when made a day in advance, as the flavors have more time to develop.
How do I keep the avocado from browning?
Toss avocado slices in a bit of lemon juice before adding them to the salad to slow down oxidation.
Can I meal prep this salad?
Yes! Store ingredients separately and assemble when ready to eat to maintain freshness.
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