How to Make Shrimp Louie Salad at Home [Step-by-Step Guide]

Classic Shrimp Louie Salad is a refreshing blend of chilled shrimp, avocado, hard-boiled eggs on a bed of lettuce with a tangy dressing.

Classic Shrimp Louie Salad Recipe

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Classic Shrimp Louie Salad is a refreshing blend of chilled shrimp, avocado, hard-boiled eggs on a bed of lettuce with a tangy dressing.

• Author: Diana
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course, Salad
• Cuisine: American

Ingredients

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For the shrimp

• 1 pound large shrimp peeled and deveined – 21-25 count
• 5–6 cup water
• 0.5 lemon juice of
• 2 bay leaves
• 1 teaspoon peppercorns
• cold water and ice for water bath

To assemble salad

• 2 heads romaine lettuce or 3 romaine hearts
• 1 large avocado sliced – or 2 small
• 4 hard-boiled eggs cut in half
• 5 ounces cherry tomatoes cut in half – about one cup
• 0.5 lemon cut into wedges
• .75 cup thousand island dressing or dressing of your choice
• 2 tablespoons minced chives

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Instructions

For the shrimp

• Prepare an ice bath in a large bowl by adding ice cubes and enough water to cover the shrimp. Set aside.
• Fill a medium size saucepan (2.5 – 3 quarts) three-quarters full of water (about 5-6 cups). Squeeze the lemon juice from one lemon half into the pan, then add the salt, peppercorns, and bay leaves.
• Bring the water to a rapid boil over high heat. Remove from heat and wait for the water to stop boiling.
• Add the shrimp and cover with a lid. Allow to sit off the heat for about 4 minutes, until the shrimp are pink and opaque.
• Remove the shrimp with a spider strainer or slotted spoon and transfer to the ice bath to cool (about 5 minutes).

• To assemble salad

  • Place the lettuce on a large serving platter. Add the avocado slices, halved eggs, cherry tomatoes, lemon wedges, and shrimp. Drizzle with some of the dressing, and sprinkle with chives and fresh cracked black pepper.
  • Serve in individual salad bowls with additional dressing on the side, and some crusty bread.

Notes

• Store leftovers in an airtight container and use within a day or two for best flavor.
• You can use either small salad shrimp or larger shrimp, depending on your preference. Make sure you use peeled, deveined, and cooked shrimp that are chilled before adding them to the salad.
• If using frozen shrimp, thaw thoroughly overnight in the refrigerator.
• Substitute other varieties such as butter lettuce or mixed greens if you prefer a different texture or flavor.
• To prep ahead: You can cook the shrimp, boil the eggs, make the dressing in advance, but it’s best to assemble the salad just before serving to keep the lettuce crisp and fresh.

Thousand Island Dressing:

• 2 cups mayonnaise
• 2 hard-boiled eggs diced
• .33 cup sweet pickle relish one-third cup
• .25 cup red bell pepper diced
• .25 cup black olives chopped
• 4 tablespoons Worcestershire sauce
• 4 tablespoons white wine vinegar or apple cider vinegar
• 1.5 teaspoon white sugar
• pinch teaspoon ground cloves 1/16th teaspoon

Place all ingredients in a large mason jar or bowl of a food processor. Blend/process until smooth. Season with salt and pepper to taste.

Secure the lid on the jar, or pour into an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled as a delicious dressing for salads, sandwich spread, or as a cocktail sauce for shrimp.

Expert Tips

• If you prefer your dressing chunky, simply chop all ingredients and mix thoroughly in a large bowl.
• Store leftover dressing in an airtight container in the refrigerator for up to 5-7 days.

Diana

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