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Fresh Shrimp Louie Salad with Creamy Louie Dressing

Fresh Shrimp Louie Salad - featured image
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A quick and satisfying seafood salad featuring fresh shrimp, crisp iceberg lettuce, and a tangy homemade creamy Louie dressing. Perfect for casual lunches, brunches, or light dinners.

Ingredients

Scale
  • 1 pound fresh shrimp, peeled and deveined (medium to large size works best)
  • 1 head iceberg lettuce, chopped
  • 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
  • 1 avocado, sliced (optional)
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon celery salt
  • Fresh cracked black pepper, to taste
  • Optional: a splash of hot sauce

Instructions

  1. Rinse 1 pound of fresh shrimp under cold water and pat dry with paper towels.
  2. Heat 1 tablespoon of butter or oil in a skillet over medium-high heat. Add shrimp in a single layer and cook for about 2 minutes on each side until pink and opaque. Remove shrimp and set aside to cool.
  3. In a small bowl, whisk together mayonnaise, ketchup, lemon juice, horseradish, Worcestershire sauce, celery salt, and freshly cracked black pepper. Adjust seasoning and add hot sauce if desired.
  4. Chop iceberg lettuce into bite-sized pieces and place in a large bowl. Slice tomato, cucumbers, black olives, quarter hard-boiled eggs, and slice avocado if using. Add all to the lettuce bowl.
  5. Add cooled shrimp to the salad bowl. Drizzle the creamy Louie dressing over the salad and toss gently to coat evenly.
  6. Serve immediately on a platter or individual plates, garnished with freshly cracked pepper or a lemon wedge.

Notes

Avoid overcooking shrimp to keep them tender and juicy. Dry shrimp and vegetables well before cooking or assembling to prevent soggy salad. The dressing can be made ahead and stored up to 5 days in the fridge. For dairy-free, use vegan mayo; for gluten-free, swap Worcestershire sauce with tamari. Leftovers should be eaten within 24 hours for best freshness.

Nutrition

Keywords: shrimp salad, Louie dressing, seafood salad, creamy dressing, easy salad, quick lunch, healthy seafood

Find it online: https://junomeals.com/fresh-shrimp-louie-salad-recipe-easy-homemade-creamy-louie-dressing/