Shrimp Louie Salad
Published
Shrimp Louie salad has become one of my go-to meals when I want something light yet satisfying. I love the mix of crunchy romaine, tender shrimp, creamy avocado, and hard-boiled eggs, all tied together with a tangy Louie dressing. It’s naturally gluten-free and dairy-free, so it works for just about everyone. Best of all, it feels like a treat while still being simple to pull together.
I’m a big salad girl, and the more loaded up it is, the better. This West Coast classic uses a handful of fresh, flavorful ingredients that come together in such an easy way, making it feel special without being fussy. Every bite is hearty but still refreshing, and you can have it on the table in about 20 minutes. It’s also endlessly adaptable. Try it with different proteins like crab or chicken, or swap in your favorite crisp greens for a fun twist. Let me know what your variations look like in the comments!
Shrimp Louie Salad
Ingredients
Dressing
- ½ cup mayonnaise, use avocado mayo for a lighter option
- 1 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp horseradish
- ½ tsp hot sauce
- ¼ tsp garlic powder
Salad
- 1 head romaine lettuce, chopped
- 1 lb. cooked bay shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 2 hard-boiled eggs, sliced
- 1 avocado, sliced
- 2 tbsp capers, for serving
- 1 lemon, cut into wedges (for serving)
Instructions
- In a small bowl, whisk together mayonnaise, ketchup, Dijon, lemon juice, horseradish, hot sauce, and garlic powder. Chill until ready to use.
- Divide chopped romaine evenly among four plates or bowls.
- Arrange shrimp, tomatoes, eggs, and avocado over the lettuce.
- Drizzle each salad with Louie dressing or serve on the side.
- Garnish with capers and lemon wedges. Serve immediately.
Notes
- Butter lettuce, iceberg, or a mix of crisp greens all work well. Stick with firm, crunchy greens for the classic texture.
- Louie dressing is similar to Thousand Island dressing. Feel free to use that instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Shrimp Louie Salad Step by Step
Gather all the ingredients together.
Make the Louie dressing: In a small bowl, whisk together ½ cup mayonnaise, 1 tbsp ketchup, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp horseradish, ½ tsp hot sauce, and ¼ tsp garlic powder until smooth. Chill the dressing until ready to use.
Prep the lettuce base: Divide 1 head of chopped romaine lettuce evenly among four plates or bowls.
Add the toppings: Arrange 1 lb. of cooked bay shrimp, 1 cup of halved cherry tomatoes, 2 sliced hard-boiled eggs, and 1 sliced avocado over the lettuce.
Dress the salad: Drizzle each salad with the prepared Louie dressing, or serve it on the side.
Garnish and serve: Garnish with 2 tbsp capers and lemon wedges from 1 lemon before serving.
Gluten-Free Cooking Tips
- Chill before serving. For that signature crisp bite, make sure the shrimp, lettuce, and other toppings are well chilled before assembling. A cold salad makes the flavors pop and keeps it refreshing.
- Pick the right shrimp. Bay shrimp are classic for this salad, but larger shrimp work well, too. Just cut them in half if needed. Whether fresh or frozen, go for peeled and deveined shrimp to save prep time. If using frozen, thaw them slowly in the fridge for the best texture. High-quality shrimp really make this salad shine.
- Balance the dressing. The Louie dressing is all about tangy, creamy flavor with a little kick. Taste as you go, and adjust with more lemon juice for brightness or an extra dash of hot sauce if you like it spicier.
Serving Suggestions
This shrimp Louie salad makes a fantastic light main dish paired with crusty gluten-free sourdough or gluten-free dinner rolls. You can easily switch up the protein by using crab, grilled chicken, or a gluten-free black bean burger to make it vegetarian. For a milder flavor, try it with dairy-free ranch. It’s just as perfect for a quick lunch as it is for a leisurely brunch, and it also works beautifully as a starter for a seafood dinner.
Storage Instructions
You can prep everything a few hours in advance if you need to. Chop the lettuce, cook and peel the eggs, and mix the dressing. The Louie dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Wait until just before serving to dress the salad and slice the avocado so it stays fresh and green. Store undressed salad components in airtight containers for up to 2 days.
