Introduction
Craving a fresh, vibrant salad with a touch of elegance? Grilled Shrimp Louie is the perfect dish! This classic seafood salad features succulent grilled shrimp atop crisp romaine, creamy avocado, juicy tomatoes, and hard-boiled eggs, all drizzled with a tangy, homemade Louie dressing that’s a zesty blend of mayonnaise, ketchup, and spices. Ideal for summer lunches, dinner parties, or a light yet satisfying meal, this salad is as beautiful as it is delicious. Curious about how to create this restaurant-worthy dish? Let’s dive into this simple recipe that’s sure to impress!
Overview: Why Grilled Shrimp Louie Is Special
Grilled Shrimp Louie is a modern take on the classic Louie salad, combining the smoky, tender flavor of grilled shrimp with a rich, creamy dressing and fresh, colorful vegetables. The homemade dressing, with its perfect balance of tangy, sweet, and spicy notes, elevates the dish to gourmet status, while the quick grilling method keeps prep simple. This recipe is versatile, perfect for warm weather, and offers a healthy yet indulgent meal that’s great for entertaining or enjoying at home.
- Time Requirement:
- Prep: 20 minutes
- Chilling (dressing and shrimp): 2–3 hours
- Grilling: 4 minutes
- Total: About 2 hours 44 minutes–3 hours 44 minutes
- Difficulty Level: Easy to Moderate. Involves simple mixing, grilling, and assembly, suitable for beginners with attention to grilling.
- Why It’s Special: This recipe serves 4, offers a sophisticated seafood flavor, and is visually stunning. It’s great for summer, healthy, and ideal for salad enthusiasts.
Essential Ingredients
This salad comes together with ingredients that create a fresh, flavorful dish. Here’s what you need and why each matters:
Dressing
- Mayonnaise (1 cup): Forms the creamy base of the Louie dressing.
- Ketchup (⅓ cup): Adds tangy sweetness and a pinkish hue.
- Creme Fraiche (¼ cup): Contributes a rich, slightly tangy depth.
- Lemon Juice (1 tbsp, freshly squeezed): Brightens the dressing with acidity.
- Apple Cider Vinegar (1 tsp): Enhances tanginess and balances sweetness.
- Brown Sugar (1 tsp, packed): Provides a subtle sweetness to round out flavors.
- Paprika (1 tsp): Adds a mild smokiness and color.
- Kosher Salt (¼ tsp, or to taste): Balances and enhances flavors.
- Cayenne Pepper (⅛ tsp): Offers a gentle heat for complexity.
- Worcestershire Sauce (½ tsp): Infuses umami and savory notes.
- Green Onion (2 tbsp, minced): Adds a fresh, mild onion flavor.
- Fresh Parsley (2 tbsp, chopped): Brings a bright, herbaceous finish.
Grilled Shrimp
- Olive Oil (1 tbsp): Coats shrimp for grilling and adds richness.
- Lemon Juice (½ lemon, juiced): Brightens and tenderizes the shrimp.
- Medium Shrimp (2 lb, uncooked, peeled, deveined, tails intact): Provide sweet, succulent protein; tails add elegance.
- Kosher Salt (1 tsp): Seasons the shrimp for balanced flavor.
- Smoked Paprika (¼ tsp): Adds a smoky, subtle warmth.
Salad
- Romaine Lettuce (1 heart, chopped): Offers a crisp, refreshing base.
- Cherry Tomatoes (8, halved): Add juicy, sweet bursts.
- Avocado (1, peeled, pitted, thinly sliced): Contributes creamy richness.
- Hard-Boiled Eggs (4, halved): Provide protein and a classic Louie element.
Substitutions and Variations
- Mayonnaise: Use Greek yogurt or vegan mayo for a lighter or dairy-free dressing.
- Creme Fraiche: Swap for sour cream or plain yogurt.
- Shrimp: Replace with grilled scallops, crab meat, or tofu for a vegetarian option.
- Romaine: Use butter lettuce, mixed greens, or spinach for a different base.
- Cherry Tomatoes: Substitute with grape tomatoes or diced heirloom tomatoes.
- Avocado: Omit or replace with cucumber slices for a lighter texture.
- Gluten-Free: Ensure Worcestershire sauce is gluten-free.
- Add-Ins: Include radish slices, cucumber, or crumbled bacon for extra flavor.
- Spicy Twist: Increase cayenne to ¼ tsp or add a dash of hot sauce to the dressing.
Step-by-Step Instructions
Follow these steps to create Grilled Shrimp Louie that’s fresh, flavorful, and elegantly composed:
- Make the Dressing:
- In a medium bowl, combine 1 cup mayonnaise, ⅓ cup ketchup, ¼ cup creme fraiche, 1 tbsp freshly squeezed lemon juice, 1 tsp apple cider vinegar, 1 tsp packed brown sugar, 1 tsp paprika, ¼ tsp kosher salt, ⅛ tsp cayenne pepper, ½ tsp Worcestershire sauce, 2 tbsp minced green onion, and 2 tbsp chopped fresh parsley.
- Whisk until smooth and well combined.
- Cover and refrigerate for 2–3 hours to chill thoroughly and meld flavors.
- Prepare the Shrimp:
- Just before grilling, toss 2 lb peeled and deveined medium shrimp with 1 tbsp olive oil, juice from ½ lemon, 1 tsp kosher salt, and ¼ tsp smoked paprika in a large bowl.
- Gently mix to coat the shrimp evenly.
- Grill the Shrimp:
- Preheat an outdoor grill to high heat (400–450°F/200–230°C) and lightly oil the grate.
- Grill the shrimp over hot coals or direct heat for about 2 minutes per side, until pink, opaque, and slightly charred.
- Transfer to a dish and refrigerate for about 30 minutes to chill. Keep tails on for presentation or remove as preferred.
- Assemble the Salad:
- Divide 1 chopped heart of romaine lettuce among 4 serving bowls or plates.
- Arrange 8 halved cherry tomatoes, 1 thinly sliced avocado, and 4 halved hard-boiled eggs evenly over the lettuce in each bowl.
- Season the vegetables lightly with salt and pepper to taste.
- Add Dressing and Shrimp:
- Ladle ¼–½ cup of chilled Louie dressing over the vegetables in each bowl, ensuring even coverage.
- Top each salad with chilled grilled shrimp, dividing evenly (about 8–10 shrimp per serving).
- Sprinkle with additional minced green onions for garnish.
- Drizzle extra dressing over the shrimp if desired, or serve on the side.
- Serve:
- Serve immediately for the freshest flavor and texture, ensuring the shrimp and dressing are chilled.
Cooking Tips
- Chill Thoroughly: Refrigerate the dressing for at least 2 hours to enhance flavor; chilling the shrimp ensures a refreshing salad.
- Even Grilling: Skewer shrimp or use a grill basket to prevent slipping through grates and ensure even cooking.
- Perfect Hard-Boiled Eggs: Boil eggs for 10–12 minutes, then cool in ice water for easy peeling.
- Prevent Soggy Salad: Add dressing just before serving to keep lettuce crisp.
- Taste Dressing: Adjust salt, cayenne, or lemon juice in the dressing to suit your preference before chilling.
Assembly: Building the Perfect Grilled Shrimp Louie
This salad is all about creating a vibrant, balanced dish with elegant presentation. Here’s how to make it shine:
- Salad Base:
- Chop romaine into bite-sized pieces for easy eating and a crisp foundation.
- Arrange in a shallow bowl to showcase toppings.
- Vegetables and Eggs:
- Place tomatoes, avocado, and eggs artfully for a colorful, composed look.
- Season lightly to enhance natural flavors without overpowering the dressing.
- Shrimp and Dressing:
- Arrange chilled shrimp neatly or scatter for a rustic vibe; keep tails on for elegance.
- Drizzle dressing generously but avoid drenching to maintain texture.
- Presentation Tips:
- Serve on chilled plates for a restaurant-style touch.
- Garnish with extra parsley, green onions, or a lemon wedge for brightness.
- Pair with crusty bread, a glass of white wine, or iced tea for a complete meal.
Storage and Make-Ahead Tips
This salad is best enjoyed fresh but can be prepped ahead:
- Refrigerator: Store undressed salad components (lettuce, tomatoes, avocado, eggs, shrimp) separately in airtight containers in the fridge for up to 2 days. Store dressing in a separate container for up to 1 week. Assemble just before serving.
- Freezer: Not recommended for the salad or dressing due to the fresh ingredients and mayonnaise base.
- Make-Ahead: Prepare dressing up to 3 days in advance and refrigerate. Grill shrimp and hard-boil eggs up to 1 day ahead; store chilled. Chop vegetables just before serving to maintain freshness.
- Serving Tip: Serve chilled for a refreshing, crisp texture, ensuring all components are cold.
Recipe Variations
Get creative with these fun twists to make the salad your own:
- Spicy Shrimp Louie: Add ¼ tsp chili powder to the shrimp marinade and increase cayenne in the dressing.
- Crab Louie: Replace shrimp with lump crab meat for a classic variation.
- Southwest Louie: Add corn and black beans to the salad and swap paprika for chipotle powder in the dressing.
- Low-Fat Louie: Use light mayonnaise and Greek yogurt instead of creme fraiche.
- Gluten-Free Version: Ensure Worcestershire sauce is gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 4, with dressing):
- Calories: 450 kcal
- Protein: 30 g
- Fat: 30 g
- Carbohydrates: 15 g
- Sugar: 8 g
- Sodium: 900 mg
- Note: Values are approximate and depend on specific brands and dressing amount.
Conclusion
Grilled Shrimp Louie is the ultimate fresh, elegant salad, offering a perfect blend of smoky shrimp, crisp romaine, creamy avocado, and tangy Louie dressing in every bite. With its easy preparation, vibrant flavors, and restaurant-quality appeal, it’s a must-try for summer lunches, dinner parties, or light meals. This recipe is so versatile and stunning, you’ll want to make it a regular in your menu rotation. So fire up the grill, whisk that dressing, and get ready to enjoy a salad that’s pure seafood bliss!
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Grilled Shrimp Louie
Description
Craving a fresh, vibrant salad with a touch of elegance? Grilled Shrimp Louie is the perfect dish! This classic seafood salad features succulent grilled shrimp atop crisp romaine, creamy avocado, juicy tomatoes, and hard-boiled eggs, all drizzled with a tangy, homemade Louie dressing that’s a zesty blend of mayonnaise, ketchup, and spices. Ideal for summer lunches, dinner parties, or a light yet satisfying meal, this salad is as beautiful as it is delicious.
Ingredients
Dressing
-
Mayonnaise (1 cup): Forms the creamy base of the Louie dressing.
-
Ketchup (⅓ cup): Adds tangy sweetness and a pinkish hue.
-
Creme Fraiche (¼ cup): Contributes a rich, slightly tangy depth.
-
Lemon Juice (1 tbsp, freshly squeezed): Brightens the dressing with acidity.
-
Apple Cider Vinegar (1 tsp): Enhances tanginess and balances sweetness.
-
Brown Sugar (1 tsp, packed): Provides a subtle sweetness to round out flavors.
-
Paprika (1 tsp): Adds a mild smokiness and color.
-
Kosher Salt (¼ tsp, or to taste): Balances and enhances flavors.
-
Cayenne Pepper (⅛ tsp): Offers a gentle heat for complexity.
-
Worcestershire Sauce (½ tsp): Infuses umami and savory notes.
-
Green Onion (2 tbsp, minced): Adds a fresh, mild onion flavor.
-
Fresh Parsley (2 tbsp, chopped): Brings a bright, herbaceous finish.
Grilled Shrimp
-
Olive Oil (1 tbsp): Coats shrimp for grilling and adds richness.
-
Lemon Juice (½ lemon, juiced): Brightens and tenderizes the shrimp.
-
Medium Shrimp (2 lb, uncooked, peeled, deveined, tails intact): Provide sweet, succulent protein; tails add elegance.
-
Kosher Salt (1 tsp): Seasons the shrimp for balanced flavor.
-
Smoked Paprika (¼ tsp): Adds a smoky, subtle warmth.
Salad
-
Romaine Lettuce (1 heart, chopped): Offers a crisp, refreshing base.
-
Cherry Tomatoes (8, halved): Add juicy, sweet bursts.
-
Avocado (1, peeled, pitted, thinly sliced): Contributes creamy richness.
-
Hard-Boiled Eggs (4, halved): Provide protein and a classic Louie element.
Substitutions and Variations
-
Mayonnaise: Use Greek yogurt or vegan mayo for a lighter or dairy-free dressing.
-
Creme Fraiche: Swap for sour cream or plain yogurt.
-
Shrimp: Replace with grilled scallops, crab meat, or tofu for a vegetarian option.
-
Romaine: Use butter lettuce, mixed greens, or spinach for a different base.
-
Cherry Tomatoes: Substitute with grape tomatoes or diced heirloom tomatoes.
-
Avocado: Omit or replace with cucumber slices for a lighter texture.
-
Gluten-Free: Ensure Worcestershire sauce is gluten-free.
-
Add-Ins: Include radish slices, cucumber, or crumbled bacon for extra flavor.
-
Spicy Twist: Increase cayenne to ¼ tsp or add a dash of hot sauce to the dressing.
Instructions
-
Make the Dressing:
-
In a medium bowl, combine 1 cup mayonnaise, ⅓ cup ketchup, ¼ cup creme fraiche, 1 tbsp freshly squeezed lemon juice, 1 tsp apple cider vinegar, 1 tsp packed brown sugar, 1 tsp paprika, ¼ tsp kosher salt, ⅛ tsp cayenne pepper, ½ tsp Worcestershire sauce, 2 tbsp minced green onion, and 2 tbsp chopped fresh parsley.
-
Whisk until smooth and well combined.
-
Cover and refrigerate for 2–3 hours to chill thoroughly and meld flavors.
-
-
Prepare the Shrimp:
-
Just before grilling, toss 2 lb peeled and deveined medium shrimp with 1 tbsp olive oil, juice from ½ lemon, 1 tsp kosher salt, and ¼ tsp smoked paprika in a large bowl.
-
Gently mix to coat the shrimp evenly.
-
-
Grill the Shrimp:
-
Preheat an outdoor grill to high heat (400–450°F/200–230°C) and lightly oil the grate.
-
Grill the shrimp over hot coals or direct heat for about 2 minutes per side, until pink, opaque, and slightly charred.
-
Transfer to a dish and refrigerate for about 30 minutes to chill. Keep tails on for presentation or remove as preferred.
-
-
Assemble the Salad:
-
Divide 1 chopped heart of romaine lettuce among 4 serving bowls or plates.
-
Arrange 8 halved cherry tomatoes, 1 thinly sliced avocado, and 4 halved hard-boiled eggs evenly over the lettuce in each bowl.
-
Season the vegetables lightly with salt and pepper to taste.
-
-
Add Dressing and Shrimp:
-
Ladle ¼–½ cup of chilled Louie dressing over the vegetables in each bowl, ensuring even coverage.
-
Top each salad with chilled grilled shrimp, dividing evenly (about 8–10 shrimp per serving).
-
Sprinkle with additional minced green onions for garnish.
-
Drizzle extra dressing over the shrimp if desired, or serve on the side.
-
-
Serve:
-
Serve immediately for the freshest flavor and texture, ensuring the shrimp and dressing are chilled.
-
Cooking Tips
-
Chill Thoroughly: Refrigerate the dressing for at least 2 hours to enhance flavor; chilling the shrimp ensures a refreshing salad.
-
Even Grilling: Skewer shrimp or use a grill basket to prevent slipping through grates and ensure even cooking.
-
Perfect Hard-Boiled Eggs: Boil eggs for 10–12 minutes, then cool in ice water for easy peeling.
-
Prevent Soggy Salad: Add dressing just before serving to keep lettuce crisp.
-
Taste Dressing: Adjust salt, cayenne, or lemon juice in the dressing to suit your preference before chilling.
FAQs
Q: Can I cook the shrimp without a grill?
A: Yes! Sauté shrimp in a skillet over medium-high heat with the same seasonings for 2–3 minutes per side, or bake at 400°F (200°C) for 6–8 minutes until pink and opaque.
Q: Is the dressing very spicy?
A: The dressing has a mild kick from cayenne. Reduce to a pinch or omit for no heat, or increase to ¼ tsp for more spice.
Q: Why is my dressing too thick?
A: Thickness can result from chilling or ingredient ratios. Thin with 1–2 tsp water or lemon juice before serving, whisking to combine.
Q: Can I use pre-cooked shrimp?
A: Yes! Toss pre-cooked shrimp with the oil, lemon, salt, and paprika, then chill. Skip grilling to avoid overcooking.
Q: How do I store leftovers?
A: Store undressed components separately in the fridge for up to 2 days; keep dressing separate for up to 1 week. See storage tips above for details.
Q: Can I make this vegan?
A: Yes! Use vegan mayonnaise, plant-based creme fraiche, vegan Worcestershire sauce, and replace shrimp with grilled tofu or hearts of palm; omit eggs or use a vegan alternative.