Shrimp Louie is a salad you’ll often find in California made with shrimp, lettuce, egg, avocado and tomato. The dressing is similar to Thousand Island dressing. The salad originated in San Francisco in the early 1900s and you can also swap it out and have Crab Louie (um yes!).
The Shrimp Louie salad dressing recipe is really simple to make and I had enough extra for another couple of salads! I popped it in the fridge in an air tight container and it was good for a week.
How to make the best Shrimp Louie Dressing?
The dressing has things that you already likely have in your kitchen! In a mixing bowl – add mayonnaise (always Duke’s for me), ketchup, chili sauce, salt, Worcestershire sauce and finely diced onions. Then grab your whisk and get to mixing! You really want to make sure everything is mixed together really well and then refrigerate for a couple of hours before serving. You could definitely make this ahead.
How to make shrimp for Shrimp Louie?
Shrimp is one of the easiest proteins to make but I think many people overcook it! Always use RAW shrimp – peeled and deveined is the easiest. First, drain the shrimp, rinse and pat dry with a paper towel. Sprinkle with salt and your favorite seasoning (I like garlic/herb). Then heat olive oil in a skillet on medium high. When the oil is hot, add your shrimp. Watch it closely – it will be done in 2-3 minutes. Once it sears on one side – flip and sear the other side. Once the shrimp is opaque (whitish/pink) – it’s done!
How to make a Shrimp Louie Salad?
Get a nice big pile of iceberg or romaine lettuce and top it with chopped tomato, sliced avocado, sliced hard boiled egg, freshly cooked shrimp and the Shrimp Louie dressing you made up earlier. I always make my hard boiled eggs in the air fryer – so easy!
Other Delicious Salad Recipes
Shrimp Louie Salad Recipe
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/4 cup chili sauce
- 2 tbsp sweet yellow onion finely diced
- 1 pinch coarse sea salt
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 1/2 pound raw XL shrimp peeled and deveined
- 1 ripe avocado
- 1 small tomato diced
- 1 head romaine lettuce roughly chopped
- 2 hard boiled eggs sliced
Instructions
- In a bowl whisk together the first 6 ingredients until smooth. Keep in the fridge until ready to use. (makes 1 cup dressing)
- Drain and rinse shrimp. Pat dry with paper towels and sprinkle with coarse sea salt and your favorite seasoning (garlic/herb).
- In a pan, warm the oil and add the shrimp
- Cook until fully cooked, about 3-4 minutes. Transfer to a plate and set aside.
- Tear romaine between two bowls and drizzle dressing onto lettuce and toss lightly. Top with tomato, shrimp, sliced avocado and sliced hard boiled egg.
- Store any leftover dressing in the fridge.
Leave a Reply