Description
Classic Shrimp Louie Salad is a refreshing and vibrant American seafood dish featuring tender boiled shrimp, crisp lettuce, fresh vegetables, and a creamy, tangy Louie dressing. Perfect for a light yet satisfying meal, this salad combines simple ingredients with bold flavors for an ultimate seafood delight.
Ingredients
Scale
Shrimp and Salad Ingredients
- 1 pound large shrimp, peeled and deveined
- 6 cups chopped romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 2 hard-boiled eggs, sliced
- 1 ripe avocado, sliced
- 2 tablespoons fresh chives, finely chopped
Louie Dressing
- 1 cup mayonnaise
- 3 tablespoons chili sauce
- 1 tablespoon ketchup
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 small garlic clove, finely minced
- Salt and black pepper to taste
Instructions
- Cook the shrimp: Bring a pot of salted water to a gentle boil. Add the shrimp and cook for 2 to 3 minutes until they turn pink and opaque. Immediately drain and transfer the shrimp to a bowl of ice water to chill. Once cooled, pat the shrimp dry with a paper towel.
- Prepare the Louie dressing: In a small bowl, whisk together the mayonnaise, chili sauce, ketchup, lemon juice, Worcestershire sauce, paprika, garlic, salt, and black pepper until smooth and well combined.
- Assemble the salad: Arrange the chopped lettuce on a large serving platter or divide it evenly among individual bowls. Top with the chilled shrimp, halved cherry tomatoes, sliced cucumber, sliced hard-boiled eggs, and sliced avocado.
- Dress and garnish: Drizzle the Louie dressing generously over the salad. Finish by sprinkling the chopped fresh chives on top before serving.
Notes
- For extra flavor, season the shrimp lightly with Old Bay seasoning or paprika before boiling.
- The Louie dressing can be prepared up to two days ahead and stored in the refrigerator until ready to use.
