Get the Recipe: Shrimp Louie Salad
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.
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