Easy Classic Shrimp Louie Salad
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There’s something satisfying about a salad that feels a little retro but still fits right into today’s kitchen. This Shrimp Louie Salad combines chilled steamed shrimp with a tangy shortcut dressing that’s packed with flavor and ready in minutes!
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While the exact origin of the Louie Salad is debated, it’s widely considered a West Coast classic salad recipe that has been around for over a century. I can see why it’s remained so popular. The combination of crisp veggies, creamy avocado, tender shrimp, and a light tangy dressing creates the perfect balance of fresh flavors and textures in every bite.
You can serve this salad as one large salad bowl for everyone to share or make it into 4 smaller individual salads. When serving as one larger salad, I like to have a jar of extra Louie Salad dressing on the side so that more can be added for those who want it.
A Quick Peek At The Ingredients
Get the full list of ingredients and amounts needed for this recipe in the recipe card below.
Step-By-Step Made Simple
This recipe is super simple once you have the veggies chopped. It is just two easy steps:
- Assemble the vegetables, avocado and shrimp on a large platter or in 4 separate salad bowls for individual portions.
- In a small bowl, add the salad dressing ingredients and mix well to combine. Then drizzle over top or toss with the salad.
Got Leftovers?
Just like any lettuce salad, once the dressing is put over top, the lettuce will break down and get soggy. So I am not huge on salad leftovers. But if you are unsure if you will eat the full salad or you are making the salad ahead as part of meal prep, keep the salad and dressing separate and only mix the salad with the dressing when you are ready to eat it all.
Both are best stored in the fridge, covered tightly, for up to 3 days.
Easy Classic Shrimp Louie Salad
Ingredients
- 8 oz cooked, peeled shrimp
- 10 oz lettuce
- 4 oz chopped cucumber
- 2 oz choppped or sliced avocado
- 4 oz cherry tomatoes, halved
- 1 oz red onion
- 4 hard boiled eggs, peeled and halved
Salad Dressing
- ½ cup mayonnaise
- ¼ cup seafood cocktail sauce
- 2 tsp dijon mustard
- 2 tsp lemon juice
- ½ tsp worcestershire sauce
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Assemble the salad ingredients in one large bowl or 4 individual salad bowls.
- In a small bowl, mix the salad dressing ingredients together until smooth.
- Drizzle the salad dressing over the top of the salad before serving, or serve the dressing on the side with the salad.
Nutrition
Notes
- Seasoned pan-seared shrimp
- Tuna
- Chicken
- Tofu
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
