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Classic Shrimp Louie Salad Recipe

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★★★★★

4.8 from 112 reviews

This Classic Shrimp Louie Salad is a refreshing and flavorful meal featuring jumbo shrimp seasoned with smoked paprika and garlic, served over crisp romaine lettuce, cherry tomatoes, avocado, and hard-boiled eggs. Topped with a creamy, tangy Louie dressing made from mayonnaise, capers, lemon juice, and a hint of Tabasco, it’s a perfect light lunch or dinner that combines rich seafood flavors with fresh vegetables and a zesty dressing.

Ingredients

Scale

Shrimp and Seasonings

  • 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

Louie 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 Components

  • 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 to a boil over medium heat. There should be enough water to cover the eggs by several inches. Once boiling, carefully lower the eggs into the water using a long-handled slotted spoon. Boil for 9 to 10 minutes, then remove from heat.
  2. Cool and peel eggs: Transfer the eggs into an ice bath until they are cool to the touch. Once cooled, gently crack and peel each egg. Set the peeled eggs aside on a plate until ready to cut in half and add to the salad.
  3. Make the Louie 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. Taste and adjust seasoning if necessary. To make ahead, store in an airtight container in the refrigerator until ready to serve.
  4. Prepare the shrimp: In a large bowl, toss the peeled shrimp with garlic powder, smoked paprika, kosher salt, and Tabasco sauce until well coated.
  5. Cook the shrimp: Heat a large skillet over medium-high heat and add avocado oil. Once hot, add the shrimp and cook on one side for 2 to 3 minutes or until pink. Flip the shrimp, add the butter, and cook for several more minutes until golden and cooked through. Remove shrimp to a plate and set aside.
  6. Assemble the salad: Arrange the chopped romaine lettuce on a large serving platter. Scatter the halved cherry tomatoes over the lettuce. Add the sliced avocado and halved hard-boiled eggs on top. Place the cooked shrimp evenly over the salad.
  7. Dress and serve: Drizzle the Louie dressing over the salad, leaving some dressing on the side for extra use. Serve with lemon wedges for a fresh, tangy finish.

Notes

  • The dressing can be made a day ahead and stored in the refrigerator to enhance flavors.
  • Adjust the level of Tabasco sauce in the shrimp and dressing for your preferred spice level.
  • Use fresh jumbo shrimp for best texture and flavor; frozen shrimp can be substituted if thawed properly.
  • For a low-fat version, substitute mayonnaise with Greek yogurt in the dressing.
  • Hard-boiled eggs can be prepared in advance to save time during assembly.

Keywords: Shrimp Louie Salad, classic shrimp salad, seafood salad, Louie dressing, easy shrimp recipe, summer salad, avocado salad

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