Classic Shrimp Louie Salad is a refreshing blend of chilled shrimp, avocado, hard-boiled eggs on a bed of lettuce with a tangy dressing.
PrintClassic Shrimp Louie Salad Recipe
Classic Shrimp Louie Salad is a refreshing blend of chilled shrimp, avocado, hard-boiled eggs on a bed of lettuce with a tangy dressing.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course, Salad
- Cuisine: American
Ingredients
Scale
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
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.
