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Classic Shrimp Louie Salad Recipe

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★★★★★

4.8 from 123 reviews

Classic Shrimp Louie Salad is a vibrant and delicious seafood salad featuring succulent jumbo shrimp seasoned with garlic and smoked paprika, served atop fresh 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, and a hint of Tabasco, this salad is perfect for a light lunch or elegant appetizer.

Ingredients

Scale

Shrimp

  • 1 tablespoon avocado oil
  • 1 pound jumbo shrimp (peeled and deveined, about 20–25 shrimp)
  • 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 water and bring it to a boil over medium heat. Ensure the water is deep enough to cover the eggs by several inches. Carefully lower the eggs into 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 to the touch. Once cooled, gently crack and peel each egg. Set peeled eggs aside until ready to cut and add to the salad.
  2. Make the dressing: Combine all dressing ingredients—mayonnaise, Dijon mustard, capers, lemon juice, Worcestershire sauce, Tabasco, smoked paprika, and garlic powder—in a blender or a mason jar. Blend until smooth. Taste and adjust seasoning if necessary. The dressing can be made ahead and stored in the refrigerator in an airtight container.
  3. Cook the shrimp: In a large bowl, toss peeled shrimp with garlic powder, smoked paprika, kosher salt, and 1 teaspoon Tabasco sauce until evenly coated. Heat avocado oil in a large skillet over medium-high heat. Once hot, add shrimp in a single layer and cook for 2-3 minutes on one side until pink. Flip shrimp, add butter, and cook for another 2-3 minutes until golden and cooked through. Remove shrimp from skillet and set aside.
  4. Assemble the salad: Arrange chopped romaine lettuce on a large serving platter. Scatter halved cherry tomatoes evenly over the lettuce. Add slices of avocado, halved hard-boiled eggs, and cooked shrimp on top. Drizzle salad dressing over the salad and serve extra dressing on the side. Garnish with lemon wedges.

Notes

  • The dressing can be prepared a day in advance to enhance flavors.
  • For spicier shrimp, add extra Tabasco or a pinch of cayenne.
  • Make sure not to overcook shrimp to keep them tender and juicy.
  • Use fresh lemon juice for the best flavor impact in the dressing and garnish.
  • Hard-boiled eggs can be made ahead and stored in the fridge for up to one week.

Keywords: Shrimp Louie Salad, Shrimp Salad, Seafood Salad, Louie Dressing, Classic American Salad, Low Carb Salad, Summer Salad

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