Fresh Shrimp Louie Salad Recipe Easy Homemade Creamy Louie Dressing

Let me tell you, the scent of fresh shrimp sizzling lightly in butter, mingling with the crisp crunch of fresh lettuce and the tangy zip of a homemade creamy Louie dressing, is enough to make anyone’s mouth water. The first time I tossed together this Fresh Shrimp Louie Salad with Creamy Louie Dressing, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It all started years ago when I was knee-high to a grasshopper, watching my grandma prepare her famous seafood salads on warm summer afternoons.

Back then, she never revealed her secret Louie dressing recipe, but after many attempts (and a few kitchen mishaps), I cracked the code. Honestly, it feels like a warm hug wrapped in a salad bowl, combining the freshest seafood with crisp vegetables and that creamy, tangy dressing that brings it all together. My family couldn’t stop sneaking shrimp off the plate as I assembled this salad (and I can’t really blame them). This recipe quickly became a staple for family gatherings and lazy weekend lunches, perfect for potlucks or a sweet treat for your kids after a day at the beach. You know what? It’s dangerously easy and bursting with pure, nostalgic comfort.

Whether you’re brightening up your Pinterest cookie board with something savory or just craving a fresh seafood fix, this Shrimp Louie Salad delivers every time. I’ve made this recipe more times than I can count in the name of research, of course, and each time it feels like discovering a new favorite all over again.

Why You’ll Love This Fresh Shrimp Louie Salad Recipe

As someone who’s spent years perfecting this recipe, I can say this Fresh Shrimp Louie Salad with Creamy Louie Dressing ticks all the boxes for a quick, satisfying meal. Here’s why it’s a keeper:

• Quick & Easy: Ready in under 30 minutes, it’s perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery runs needed; you probably have most of these in your fridge or pantry right now.
• Perfect for Any Occasion: Whether it’s a casual lunch, brunch with friends, or a light dinner, this salad fits right in.
• Crowd-Pleaser: Kids, adults, picky eaters—you name it, everyone loves it.
• Unbelievably Delicious: The combination of succulent shrimp, crisp veggies, and creamy, tangy dressing makes it feel like a restaurant-quality meal at home.

What really sets this salad apart is the creamy Louie dressing. It’s not just mayo and ketchup thrown together; it’s a perfectly balanced blend of flavors with a hint of horseradish and lemon that dances on your tongue. Plus, the shrimp are cooked just right—firm but juicy, never rubbery. Honestly, this recipe isn’t just good—it’s the kind you close your eyes after the first bite and savor every moment. It’s comfort food reimagined: fresh, light, but still soul-soothing, and ideal for impressing guests without any stress.

What Ingredients You Will Need

This Shrimp Louie Salad uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local market.

• For the Salad:
  • 1 pound fresh shrimp, peeled and deveined (medium to large size works best)
  • 1 head of iceberg lettuce, chopped (for that perfect crunch)
  • 2 hard-boiled eggs, peeled and quartered
  • 1 large ripe tomato, sliced or wedged
  • 1/2 cup sliced cucumbers, peeled if desired
  • 1/4 cup sliced black olives (adds a nice briny touch)
  • 1 avocado, sliced (optional, but highly recommended for creaminess)
• For the Creamy Louie Dressing:
  • 1/2 cup mayonnaise (I recommend Hellmann’s for best texture)
  • 2 tablespoons ketchup (adds sweetness and color)
  • 1 tablespoon fresh lemon juice (brightens the dressing)
  • 1 teaspoon prepared horseradish (gives it that classic Louie kick)
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon celery salt
  • Fresh cracked black pepper, to taste
  • Optional: a splash of hot sauce if you like a little heat

If you want to keep things dairy-free, this recipe works well since no dairy is involved, but swapping mayonnaise with a vegan mayo makes it totally allergy-friendly. For a lighter dressing, try mixing half mayo and half plain Greek yogurt—you’ll notice a fresher tang without losing creaminess. And if fresh shrimp are hard to come by, frozen, thawed shrimp will work just fine.

Equipment Needed

• Large mixing bowl for salad assembly
• Medium saucepan or skillet for cooking shrimp (non-stick preferred)
• Small bowl for mixing the Louie dressing
• Whisk or fork to blend the dressing ingredients smoothly
• Cutting board and sharp knife for chopping veggies and slicing eggs
• Tongs or slotted spoon to handle shrimp
• Optional: salad spinner to dry lettuce for extra crispness

If you don’t have a whisk, a fork works just fine for mixing the dressing—no fancy tools needed here. For cooking shrimp, I’ve tried everything from cast iron pans to simple non-stick skillets; the latter heats evenly and makes cleanup a breeze. And if you love a fuss-free kitchen, a salad spinner is a game changer for drying your greens quickly so your dressing doesn’t get watery.

Preparation Method

1. Prepare the shrimp: Rinse 1 pound of fresh shrimp under cold water and pat dry with paper towels. This step is key so the shrimp sear nicely and don’t steam.
2. Cook the shrimp: Heat 1 tablespoon of butter or oil in a skillet over medium-high heat. Once hot, add shrimp in a single layer. Cook for about 2 minutes on each side (roughly 4 minutes total), until shrimp turn pink and opaque. Avoid overcooking—they should feel firm but still juicy. Remove shrimp and set aside to cool.
3. Make the dressing: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon fresh lemon juice, 1 teaspoon horseradish, 1 teaspoon Worcestershire sauce, 1/4 teaspoon celery salt, and freshly cracked black pepper. Give it a taste and adjust seasoning if needed—sometimes I add a splash of hot sauce for a subtle kick.
4. Prep the salad base: Chop 1 head of iceberg lettuce into bite-sized pieces and place in a large bowl. Slice your tomato, cucumbers, and black olives. Quarter the hard-boiled eggs and slice the avocado if using. Add all the veggies and eggs to the lettuce bowl.
5. Combine everything: Add the cooled shrimp to the salad bowl. Drizzle the creamy Louie dressing generously over the salad. Toss gently but thoroughly to coat every bite with that luscious dressing. You want a good balance without drowning the ingredients.
6. Serve immediately: Transfer to a serving platter or individual plates. Garnish with a sprinkle of freshly cracked pepper or a lemon wedge if you’re feeling fancy. The salad is best enjoyed fresh to keep the lettuce crisp.

Pro tip: If you want to save time, hard-boil eggs ahead and keep shrimp peeled and deveined in the fridge, ready to cook. Also, prepping the dressing in advance lets the flavors meld beautifully (just give it a quick whisk before tossing).

Cooking Tips & Techniques

Cooking shrimp perfectly is the secret to this salad’s success. Honestly, I’ve overcooked shrimp more times than I’d like to admit (rubbery shrimp are a real downer). The key is to watch closely—shrimp cook super fast, usually in about 4 minutes total. Once they turn pink and curl into a loose “C” shape, they’re done. If they curl tightly into an “O,” they’re overcooked.

Another tip: dry shrimp and veggies before cooking or assembling. Excess moisture can water down your dressing and make the salad soggy. Using iceberg lettuce helps because it holds up well under the creamy dressing without wilting immediately.

When mixing the Louie dressing, whisk until smooth but don’t overdo it—over-whisking mayo-based dressings can break down their texture. Also, taste test as you go! Sometimes the lemon juice or horseradish needs a little extra to brighten the flavors.

If you want to multitask, boil your eggs while prepping the shrimp and veggies. Hard-boiled eggs take about 10 minutes, so timing them right means less downtime. And remember, leftovers are great, but the salad is always freshest right away.

Variations & Adaptations

This salad is pretty flexible, so you can make it your own depending on your taste or what’s in season.

• Protein Swap: Substitute shrimp with crab meat, cooked lobster chunks, or even grilled chicken if seafood isn’t your thing.
• Vegetarian Version: Skip the shrimp and add chickpeas or marinated tofu for a protein boost. The creamy Louie dressing still shines here.
• Dressing Twist: Make it lighter by using half mayo, half plain Greek yogurt. Or add fresh dill and a dash of smoked paprika for a smoky Louie.
• Seasonal Veggies: In summer, toss in fresh corn kernels or sweet peas. In cooler months, roasted beets or blanched asparagus make a nice swap.
• Allergen-Friendly: Use vegan mayo for dairy-free and egg-free needs, and swap Worcestershire sauce with tamari to make it gluten-free.

I personally tried adding chopped fresh basil once, and it gave the salad a surprisingly fresh herbaceous punch that I loved. Don’t be afraid to experiment a little!

Serving & Storage Suggestions

This Fresh Shrimp Louie Salad is best served chilled or at room temperature. I like to serve it on a large platter for sharing or plated individually with a lemon wedge on the side. Pair it with crusty sourdough bread or a light white wine like Sauvignon Blanc for a lovely lunch or dinner.

If you have leftovers (which is rare!), cover the salad tightly and store it in the fridge for up to 24 hours. The shrimp hold up well, but the lettuce may start to wilt, so it’s best eaten fresh. You can also store the Louie dressing separately for a few days; just give it a good stir before serving again.

To reheat shrimp leftovers, warm them gently in a skillet for a minute or two—avoid the microwave to keep them from turning rubbery. The flavors in the dressing tend to develop even better after a few hours in the fridge, so if you make the dressing ahead, expect even tastier results.

Nutritional Information & Benefits

One serving of this Fresh Shrimp Louie Salad (about 1/4 of the recipe) offers roughly:

Calories	350-400 kcal
Protein	30 grams
Fat	22 grams (mostly from healthy fats in avocado and mayo)
Carbohydrates	10-12 grams
Fiber	4 grams

Shrimp is a fantastic source of lean protein and packed with selenium, vitamin B12, and omega-3 fatty acids, all great for heart health and brain function. The fresh veggies add fiber and antioxidants, while the homemade dressing keeps things free from unnecessary preservatives and extra sugars. This recipe is naturally gluten-free and can be adapted to low-carb or keto diets easily.

Conclusion

If you’re looking for a fresh, flavorful, and surprisingly easy seafood salad to impress without stress, this Fresh Shrimp Louie Salad with Creamy Louie Dressing is your new go-to. It’s packed with bright, satisfying flavors that feel like a little celebration in every bite. You can tweak it to match your mood or pantry, making it a versatile staple for any season.

Personally, I love this recipe because it reminds me of sunny days and family gatherings—simple ingredients coming together into something truly comforting. Give it a try, experiment a bit, and don’t forget to share your favorite twists in the comments. Trust me, you’re going to want to bookmark this one.

FAQs About Fresh Shrimp Louie Salad

Can I use frozen shrimp for this salad?

Absolutely! Just thaw the shrimp completely and pat them dry before cooking to avoid extra moisture in your salad.

How long can I store the Louie dressing?

The dressing keeps well in an airtight container in the fridge for up to 5 days. Just stir it before using.

Is this salad suitable for meal prep?

Yes, but keep the dressing separate until ready to serve to keep the lettuce crisp and fresh.

Can I make this salad vegan?

You can swap shrimp for marinated tofu or chickpeas and use vegan mayo in the dressing for a delicious plant-based version.

What’s the best way to cook shrimp for this recipe?

Sautéing shrimp in a hot skillet with a bit of butter or oil for 2 minutes per side until pink and opaque is perfect. Avoid overcooking to keep them tender.

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