Shrimp Louie Salad – A Fresh, Classic Seafood Favorite

Shrimp Louie Salad is a cool, crisp classic that feels both retro and timeless. Sweet shrimp, crunchy lettuce, creamy avocado, and a tangy Louie dressing come together in a way that’s satisfying without feeling heavy. It’s easy enough for a weeknight but special enough to serve to guests.

If you like shrimp cocktail, this is its laid-back, more complete cousin. Everything is fresh, bright, and simple to assemble, and the dressing brings it all together.

Why This Recipe Works

This salad is all about balance. The sweetness of the shrimp pairs with the creamy, slightly spicy dressing, while crisp lettuce and fresh vegetables add crunch and freshness.

The dressing is a classic Louie style—tangy, a little zesty, and rich enough to coat without weighing the salad down. Using pre-cooked shrimp or quickly poaching your own keeps it fast and reliable. Plus, the components are flexible, so you can swap in what you have and still end up with a delicious meal.

What You’ll Need

• Shrimp: 1 pound medium shrimp, peeled and deveined (pre-cooked or raw to poach)
• Romaine or Iceberg Lettuce: 1 large head, chopped
• Avocado: 1–2 ripe avocados, sliced
• Tomatoes: 2 cups cherry tomatoes, halved, or 2 medium tomatoes, diced
• Cucumber: 1 small, sliced
• Hard-Boiled Eggs: 2–3, quartered
• Red Onion: 1/4 small, thinly sliced
• Radishes (optional): 3–4, thinly sliced
• Lemon: 1, cut into wedges

For the Louie Dressing:

• Mayonnaise: 1/2 cup
• Ketchup: 3 tablespoons
• Lemon Juice: 1–2 tablespoons, to taste
• Dijon Mustard: 1 teaspoon
• Prepared Horseradish: 1–2 teaspoons (adjust for heat)
• Worcestershire Sauce: 1/2 teaspoon
• Hot Sauce: A few dashes (optional)
• Celery Seed or Old Bay: 1/4 teaspoon (optional, for depth)
• Salt and Black Pepper: To taste

For Poaching Shrimp (if using raw):

• Water: Enough to cover shrimp
• Lemon Slices: 1/2 lemon
• Bay Leaf: 1
• Salt: 1 teaspoon

Step-by-Step Instructions

1. Make the Dressing: In a small bowl, whisk together mayonnaise, ketchup, lemon juice, Dijon, horseradish, Worcestershire, and hot sauce.

   Add celery seed or Old Bay if using. Season with salt and pepper. Taste and adjust lemon and horseradish for brightness and heat.

   Chill while you prep the salad.

2. Poach the Shrimp (if raw): Bring a pot of salted water to a gentle simmer with lemon slices and a bay leaf. Add shrimp and cook 2–3 minutes until pink and just opaque. Drain and quickly transfer to an ice bath to stop cooking.

   Pat dry.

3. If Using Pre-Cooked Shrimp: Rinse under cold water, pat dry, and keep chilled. Season lightly with a pinch of salt and pepper for better flavor.
4. Prep the Vegetables: Chop lettuce into bite-size pieces. Slice avocado, cucumbers, and radishes; halve tomatoes; thinly slice the red onion.

   Quarter the hard-boiled eggs.

5. Assemble the Base: Arrange lettuce on a large platter or in individual bowls. Scatter cucumbers, tomatoes, radishes, and red onion evenly over the greens.
6. Add Protein and Creamy Elements: Nestle the shrimp and egg wedges on top. Fan the avocado slices around the salad so every bite gets some creaminess.
7. Dress and Finish: Drizzle some Louie dressing over the salad.

   Serve the rest on the side so everyone can add more. Finish with lemon wedges and a crack of black pepper.
8. Serve Immediately: Shrimp Louie is best chilled and crisp. Bring it to the table as soon as it’s dressed, or keep the dressing separate until serving.

How to Store

• Keep components separate: Store shrimp, dressing, chopped veggies, and lettuce in separate containers.

  This keeps the greens from getting soggy.

• Refrigeration: Cooked shrimp keeps 2–3 days in the fridge. Dressing lasts up to 5 days. Lettuce and sliced veggies stay crisp for 1–3 days.
• Avocado and Eggs: Slice avocado just before serving to avoid browning.

  Hard-boiled eggs can be stored peeled for up to 3 days.

• No freezing: Shrimp can be frozen before assembling, but the assembled salad and dressing do not freeze well.

Health Benefits

• High in protein: Shrimp provides lean protein that keeps you satisfied without a heavy meal.
• Healthy fats: Avocado adds heart-healthy monounsaturated fats and fiber.
• Vitamins and minerals: Lettuce, tomatoes, cucumbers, and radishes bring vitamin C, vitamin K, potassium, and hydration.
• Lower in carbs: This salad is naturally low in carbohydrates and can fit many eating styles.
• Smart customization: You can lighten the dressing by using half Greek yogurt and half mayonnaise, keeping flavor while reducing calories.

What Not to Do

• Don’t overcook the shrimp: Rubbery shrimp can ruin the salad. Pull them as soon as they turn opaque and pink.
• Don’t overdress the greens: Too much dressing wilts lettuce. Start with a light drizzle and add more at the table.
• Don’t skip seasoning: A pinch of salt and lemon on the shrimp and veggies makes a big difference.
• Don’t use warm ingredients: Chill the shrimp and dressing so the salad stays crisp and refreshing.
• Don’t forget texture: The crunch from lettuce and cucumber is essential.

  Avoid limp greens or overly soft vegetables.

Alternatives

• Seafood swaps: Use crab, lobster, or a mix of shrimp and crab for a classic “Seafood Louie.”
• Dressing tweaks: Swap ketchup for chili sauce for a slightly sweeter, spicier kick. Add a spoon of relish for a Thousand Island vibe.
• Greens: Romaine is classic, but butter lettuce or a crunchy iceberg–romaine mix works well.
• Veggie additions: Add blanched asparagus, hearts of palm, or roasted corn for variety.
• Lighter dressing: Use half mayo and half Greek yogurt, or thin with extra lemon juice to cut richness.
• Spice level: Increase horseradish and hot sauce for extra heat, or keep them mild if serving kids.
• Dairy-free: The recipe is naturally dairy-free; just check labels on sauces.
• Gluten-free: It’s naturally gluten-free; verify the Worcestershire and hot sauce are certified if needed.

FAQ

Can I use frozen shrimp?

Yes. Thaw frozen shrimp overnight in the fridge or under cold running water.

Pat dry before cooking or serving so the salad doesn’t get watery.

What size shrimp is best?

Medium to large shrimp (31–40 count per pound) work well. They’re big enough to feel special but small enough for easy bites.

Can I make the dressing ahead?

Absolutely. It tastes even better after a few hours in the fridge.

Store it in a sealed container for up to 5 days.

How do I keep the avocado from browning?

Slice it last and toss lightly with lemon juice. If prepping ahead, store cut avocado tightly wrapped against plastic with a squeeze of lemon.

What goes well on the side?

Crusty bread, oyster crackers, or a simple cup of soup pair nicely. Keep sides light to let the salad shine.

Is there a spicy version?

Yes.

Add extra horseradish, a pinch of cayenne, or a splash of hot sauce to the dressing. You can also dust the shrimp with Old Bay or chili powder.

Can I grill the shrimp?

Yes. Toss shrimp with olive oil, salt, and pepper, then grill 1–2 minutes per side.

Let them cool slightly before adding to the salad.

What if I don’t like horseradish?

Use a little extra Dijon and lemon juice, and add a dash of smoked paprika for depth. You’ll still get a tangy, satisfying dressing.

How can I make it more filling?

Add extra egg, a handful of cooked quinoa, or a few boiled baby potatoes. The salad remains balanced while becoming heartier.

Is Shrimp Louie safe during pregnancy?

Use fully cooked, properly chilled shrimp and pasteurized mayonnaise.

As always, consult your healthcare provider for personal guidance.

In Conclusion

Shrimp Louie Salad is crisp, creamy, and punchy with flavor, all in one bowl. It’s quick to prepare, easy to customize, and perfect for a fresh lunch or a light dinner. With a classic Louie dressing and simple, quality ingredients, it feels both nostalgic and modern.

Keep everything cold, season well, and don’t overthink it—that’s the charm of this timeless salad.