Shrimp Louis Salad - Supper With Michelle

If you’re looking for another great salad (and salad dressing) to add to your weekly meal plans, you’ve got to try this delicious Shrimp Louie Salad. It comes together in less than 30 minutes, which I love for an easy weekday meal. Now, if you didn’t know, the original Shrimp Louie Salad originated in San Francisco, California. I’ve included toppings that are typical in a Shrimp Louie Salad, but feel free to swap in or out based on what ingredients you have on hand.

The salad dressing that I’ve paired with this salad is slightly tangy, smoky, and a little bit sweet. It goes absolutely perfectly with the shrimp and I think you’ll find that it’s such a great combination. I love to serve this salad during the warmer months, but it can be served any time out of the year.

For this recipe, I sauté the shrimp. However, they can easily be threaded onto a few skewers and thrown onto the grill or even poached if you like. Now, save yourself some time and boil the eggs and make the salad dressing ahead of time.

 

Shrimp Louis Salad - Supper With Michelle

 

Similar to my cookbook, you can freestyle this salad and make it your own in many different ways.

Here’s a few ways to freestyle this recipe:

  • use bibb, butter, or little gem lettuce instead of romaine lettuce
  • use another type of protein, such as baked or pan-seared fish or fresh crab or lobster meat

Here are some other additions and ideas to consider:

  • add black olives
  • add pickled red onions or raw red onions
  • add roasted or blanched asparagus
  • add blanched green beans
  • add little roasted potatoes
  • add raw or roasted bell peppers

 

Shrimp Louis Salad - Supper With Michelle

Looking for other great salad ideas? Give these delicious recipes a try! 

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you enjoy my Shrimp Louie Salad. The full printable recipe is below. Enjoy!

Shrimp Louis Salad - Supper With Michelle

Get the Recipe: Shrimp Louie Salad

Yield: 4 servings, if serving as a side dish
Prep: 20 minutes
Cook: 20 minutes
Total: 20 minutes
If you're looking for another great salad (and salad dressing) to add to your meal plans, you've got to try this delicious Shrimp Louie Salad.
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Ingredients

  • 3 medium or large eggs

For the Dressing (Makes Scant ¾ Cup):

  • ½ cup mayonnaise, such as Hellmann's
  • 2 tablespoons ketchup
  • 1 tablespoon non-pareil capers, drained
  • 1 clove garlic, grated
  • 1 tablespoon white distilled vinegar, lemon juice will work here as well
  • ½ tablespoon worcestershire sauce
  • ½ teaspoon smoked paprika
  • a dash or two of hot sauce, such as Texas Pete or Franks Hot Sauce
  • salt, to taste

For the Shrimp:

  • 1 pound large or jumbo shrimp, peeled and de-veined (with your choice to leave tails on or not)
  • extra virgin olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon old bay seasoning
  • salt and pepper, to taste
  • 1 tablespoon unsalted butter
  • The juice from one half medium lemon, optional

For the Salad:

  • 6 cups romaine lettuce, or little gem lettuce, roughly chopped
  • 1 medium avocado, thinly sliced
  • ¾ cup cherry tomatoes, halved
  • ¾ cup cucumber, thinly sliced

Equipment

  • Medium Sauce Pan or Pot
  • high-speed blender or food processor
  • Medium Mixing Bowl
  • Large Non-Stick Skillet

Instructions

Prepare the Eggs:

  • Fill a medium sauce pan or 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 with a long-handled slotted spoon. Boil for 9 to 12 minutes (depending on how well you like your eggs) and then remove from the heat. Carefully remove the eggs and transfer them to an ice bath or run under cold water until the eggs are cool to handle. Gently crack and peel each egg. Place the peeled eggs in a small bowl and set to the side until you’re ready to cut and transfer onto the salad.

Prepare the Dressing:

  • Meanwhile, combine all ingredients in a high-speed blender or food processor and blend for about 20 seconds, or until smooth. Add 1 to 2 tablespoons of water to thin the dressing out, if needed and give it a stir. Taste and add salt, if needed. Pour into a small jar with a lid or small air-tight container and store in the refrigerator until ready to serve. This will keep for up to 4 days in the fridge. Add a little more water to thin out, if needed.

Prepare the Shrimp:

  • In a medium mixing bowl, combine the shrimp, a good drizzle olive oil, garlic powder and old bay seasoning. Season with salt and pepper and mix well together.
    Heat one tablespoon of olive oil in a large non-stick skillet over medium heat. Add in the shrimp and cook on one side for 3 to 5 minutes or until pink and slightly golden. Flip the shrimp onto the other side, add in the butter, and cook until golden, just a few more minutes. Once done, squeeze with lemon juice and remove from the heat.

Prepare the Salad:

  • Arrange the lettuce on a large serving platter or serving bowl. Arrange the other ingredients all pretty-like to include the eggs and shrimp. Serve immediately with the salad dressing or a dressing of your choice.
Calories: 493kcal, Carbohydrates: 13g, Protein: 23g, Fat: 40g, Saturated Fat: 8g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 302mg, Sodium: 1038mg, Potassium: 750mg, Fiber: 5g, Sugar: 4g, Vitamin A: 7050IU, Vitamin C: 16mg, Calcium: 129mg, Iron: 2mg