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Shrimp Louie Salad with shrimp, avocado, tomatoes, and hard-boiled eggs

Classic Shrimp Louie Salad

A refreshing and creamy salad featuring juicy shrimp, crisp greens, and a tangy dressing, perfect for hot days and easy meals.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 pound Shrimp (cooked, peeled, and deveined) Medium to large shrimp
  • 1 head Romaine lettuce or crunchy lettuce mix Iceberg is also very classic
  • 1 cup Tomatoes, chopped or sliced Cherry tomatoes are easy
  • 2 large Hard boiled eggs, sliced or quartered
  • 1 medium Avocado, sliced Optional but recommended
  • 1 cup Cucumber or celery, chopped For extra crunch
  • 1 small Red onion, thinly sliced Optional, for added flavor
  • Lemon wedges For serving
  • Salt and pepper To taste
Dressing Ingredients
  • 1/2 cup Mayonnaise
  • 2-3 tablespoon Ketchup
  • 1 tablespoon Lemon juice Plus more to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Hot sauce Optional
  • 1 small Garlic clove, minced Optional
  • Salt and pepper To taste

Method
 

Preparation
  1. If shrimp is cooked, pat it dry and toss it with a little lemon juice, salt, and pepper. If raw, cook in simmering salted water for about 2 to 3 minutes until pink, then chill.
  2. To make the dressing, stir all dressing ingredients together in a small bowl and refrigerate.
  3. Chop romaine or lettuce of choice and place in a large bowl or on a platter.
  4. Top the salad base with chopped tomatoes, eggs, cucumber, onion, and avocado.
  5. Add the shrimp on top, making it visible and generous.
  6. Serve with dressing on the side to keep the lettuce crisp.

Notes

Use cold shrimp and dried lettuce. For meal prepping, keep the dressing separate until serving. Adjust dressing flavors to personal taste.