Dinner

Classic Shrimp Louie Salad Recipe

ByElena Hart October 12, 2026October 12, 2026

Introduction

Classic Shrimp Louie Salad is a refreshing and flavorful dish perfect for warm days or light lunches. Featuring tender shrimp, crisp romaine, creamy avocado, and a zesty Louie dressing, it’s a timeless salad that’s both satisfying and elegant.

A white plate filled with a fresh salad showing several layers: the bottom layer is leafy green lettuce with scattered bright red cherry tomatoes. On top, there are neatly sliced green avocado slices arranged in two fans on opposite sides. A few lemon wedges sit among the avocado slices for color contrast. Over the avocado and lettuce, there is a generous layer of cooked pink shrimp, drizzled with creamy light beige dressing. Hard-boiled eggs cut in halves are placed around the shrimp, sprinkled with small green capers. A jar with more of the creamy dressing and a small white bowl full of capers sit nearby on a white marbled surface, along with a silver serving spoon and a light textured 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

Step 1: Hard boil the eggs. Fill a medium pot with water and bring to a boil over medium heat. Carefully lower the eggs into the water using a long-handled slotted spoon. Boil for 9 to 10 minutes, then remove from heat. Transfer eggs to an ice bath until cool. Once cooled, peel the eggs and set aside.

Step 2: Make the dressing. Combine mayonnaise, Dijon mustard, capers, lemon juice, Worcestershire sauce, Tabasco, smoked paprika, and garlic powder in a blender or mason jar. Blend until smooth. Taste and adjust seasoning if needed. Refrigerate until ready to use.
Step 3: Cook the shrimp. In a large bowl, toss shrimp with garlic powder, smoked paprika, Tabasco, and kosher salt. Heat avocado oil in a skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on one side until pink. Flip shrimp, add butter, and cook until golden on the other side. Remove shrimp and set aside.
Step 4: Assemble the salad. Arrange chopped romaine lettuce on a large serving platter. Scatter cherry tomatoes on top, then add sliced avocado, halved hard-boiled eggs, and cooked shrimp. Drizzle with the Louie dressing and serve with lemon wedges on the side.

Tips & Variations

Use fresh lemon juice for the dressing to brighten flavors.
Swap jumbo shrimp for cooked crab meat for a classic Crab Louie twist.
Add sliced cucumbers or radishes for extra crunch.

Prepare dressing a day ahead to allow flavors to meld.

Storage

Store leftover shrimp and dressing separately in airtight containers in the refrigerator for up to 2 days. Assemble the salad fresh before serving. Reheat shrimp gently in a skillet or microwave until just warm.