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Classic Shrimp Louie Salad Recipe

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3.9 from 4 reviews

Classic Shrimp Louie Salad is a refreshing and flavorful salad featuring perfectly seasoned and sautéed jumbo shrimp, crisp romaine lettuce, ripe avocado, cherry tomatoes, and hard-boiled eggs, all topped with a tangy and creamy Louie dressing. This quick, easy, and elegant dish comes together in just 20 minutes, making it a perfect light lunch or dinner option.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

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. Carefully lower the eggs into the boiling water using a long-handled slotted spoon. Boil the eggs for 9 to 10 minutes, then remove the pot from heat. Transfer the eggs to an ice bath to cool until they are cool to the touch. Once cooled, gently crack and peel the eggs and set them aside to be halved later.
  2. Make the dressing: Combine mayonnaise, Dijon mustard, capers, lemon juice, Worcestershire sauce, Tabasco sauce, smoked paprika, and garlic powder in a blender or mason jar. Blend until smooth using a blender or immersion blender. Taste and adjust seasoning if needed. To make ahead, store the dressing in an airtight container in the refrigerator until ready to serve.
  3. Cook the shrimp: In a large bowl, toss the peeled 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 until hot. Add the shrimp in a single layer and cook for 2-3 minutes on one side until pink and slightly golden. Flip the shrimp, add the unsalted butter to the skillet, and cook for another 2-3 minutes until the shrimp are cooked through and golden on both sides. Remove the shrimp from the skillet and set aside.
  4. Assemble the salad: On a large serving platter, spread the chopped romaine lettuce evenly. Scatter halved cherry tomatoes over the lettuce. Arrange sliced avocado and halved hard-boiled eggs on top. Place the cooked shrimp over the salad. Drizzle the Louie dressing over the assembled ingredients, leaving some dressing on the side for extra as desired. Serve immediately with lemon wedges for squeezing over the salad.

Notes

  • Use fresh jumbo shrimp for the best flavor and texture.
  • Make the dressing ahead of time to save preparation time when assembling the salad.
  • Adjust the amount of Tabasco sauce in the shrimp and dressing to control the level of heat according to your preference.
  • For a lower-fat version, substitute mayonnaise with Greek yogurt in the dressing.
  • Peeling the shrimp ahead of time speeds up cooking.
  • Ensure eggs are cooled completely before peeling to avoid breakage.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/classic-shrimp-louie-salad-recipe/