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Shrimp Louie Salad | AFoodCentricLife.com
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5 from 1 vote

California Louie Shrimp Salad

This classic west coast shrimp salad is easily assembled for a terrific lunch, brunch or picnic. Gather your ingredients the day before. Hard boil some eggs, wash the lettuce, and make your dressing. A crusty roll or garlic toast make a nice accompaniment. The dressing makes a great dip for raw veggies too. For a smooth, creamy dressing, skip the celery and sprinkle the chives over the salad.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 302kcal
Author: Sally Cameron

Ingredients

Louis Dressing

  • 1 cup Vegenaise or your favorite mayonnaise
  • 3-4 tablespoons ketchup
  • 2 tablespoons finely chopped celery
  • 1 large garlic clove finely chopped
  • 1 tablespoon fresh lemon juice
  • 1-2 teaspoons hot sauce, Sriracha or Tabasco horseradish works too
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons milk of choice to thin the dressing if desired

Salad

  • 3 hearts of romaine lettuce
  • 1 pound cooked small shrimp
  • 4 hard boiled eggs
  • 16   sweet grape tomatoes or 4 Roma tomatoes quartered
  • 1 large avocado quartered and sliced
  • 3-4 Persian cucumbers or 1 English cucumber sliced thin
  • 12 spears of asparagus optional, but nice
  • 1 lemon cut into wedges
  • 1 tablespoon finely chopped chives

Instructions

  • Make the dressing a day ahead, cover and refrigerate. Hard boil eggs, cool, peel and refrigerate.
  • Wash romaine leaves and wrap loosely in paper towels placed in a zip bag to remain crisp. For asparagus spears, snap off the ends. Drop into boiling salted water and cook for 2 minutes depending on their thickness, or until crisp but tender when pierced with a sharp paring knife. Chill in a bowl of ice water immediately to stop the cooking process. Drain and refrigerate.
  • The day of serving, chop romaine leaves across for the salad base. Save a few leaf tops for a nice presentation if desired. Place romaine on a plate or in a shallow bowl. Top the greens with sliced avocado, tomatoes, egg quarters, and asparagus spears. Toss the shrimp with a little dressing. Place on top of the salad. Serve extra dressing on the side. If you want to thin the dressing for pouring, use a little milk.

Notes

This is perfect for busy days or special occasions, because you can make everything ahead and simply assemble to eat.

Nutrition

Calories: 302kcal | Carbohydrates: 11g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 472mg | Sodium: 953mg | Potassium: 754mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2559IU | Vitamin C: 24mg | Calcium: 226mg | Iron: 5mg