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Shrimp Louie Salad with Creamy Dressing Recipe

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A classic Shrimp Louie salad featuring tender sautéed shrimp served over crisp romaine lettuce with cherry tomatoes, avocado, and hard-boiled eggs, all complemented by a creamy, tangy Louie dressing. Perfect as a refreshing and flavorful entrée salad for any occasion.

Ingredients

For the Louie Dressing:

  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • ¼ cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white vinegar (or apple cider vinegar)
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon honey
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon ground black pepper

For the Shrimp:

  • 1 tablespoon olive oil (not extra virgin) or avocado oil
  • 1 pound raw shrimp (peeled and deveined, any size, recommended 31-40 per lb)
  • ½ teaspoon Cajun seasoning (or smoked paprika)
  • Salt and pepper to taste

For the Salad Assembly:

  • 4 hard-boiled eggs (peeled and quartered)
  • 1 head romaine lettuce (washed and chopped)
  • 1 cup cherry tomatoes (halved)
  • 1 avocado (sliced)
  • 2 tablespoons capers

Instructions

  1. Make the Louie Dressing: In a mixing bowl, whisk together mayonnaise, ketchup, sour cream, lemon juice, vinegar, Worcestershire sauce, honey, smoked paprika, salt, and black pepper until smooth and well combined.
  2. Chill the Dressing: Cover and refrigerate the dressing for at least one hour to allow the flavors to meld. Taste and adjust seasoning as desired before serving.
  3. Cook the Shrimp: Heat olive or avocado oil in a skillet over medium heat. Add the peeled and deveined shrimp, seasoning them with salt, Cajun seasoning (or smoked paprika), and black pepper. Sauté the shrimp until they turn pink and are just cooked through, about 3 to 5 minutes depending on size. Avoid overcooking. Remove shrimp from skillet and set aside.
  4. Prepare the Salad Base: In a large salad bowl, arrange the chopped romaine lettuce evenly to form the base of the salad.
  5. Assemble the Salad: Top the romaine with the sautéed shrimp, halved cherry tomatoes, sliced avocado, and quartered hard-boiled eggs.
  6. Add Final Touches: Sprinkle capers evenly over the salad for a tangy bite.
  7. Serve: Serve the salad chilled with the Louie dressing on the side or drizzled generously on top. Enjoy immediately.

Notes

  • Use peeled and deveined shrimp for best results; size 31-40 per pound works well.
  • Chilling the Louie dressing is important for flavor melding, do not skip.
  • You can substitute white vinegar with apple cider vinegar based on preference.
  • Adjust seasoning on shrimp and dressing according to your taste.
  • Do not overcook shrimp to avoid rubbery texture.
  • This salad is best served fresh to maintain crispness of lettuce and avocados.

Find it online: https://cookedbygrace.com/shrimp-louie-salad-with-creamy-dressing-recipe/