Grilled Shrimp Louie

Introduction

Craving a fresh, elegant salad with a seafood twist that’s perfect for a light lunch or dinner? What if you could create a restaurant-worthy dish with juicy grilled shrimp and a creamy, tangy dressing in under an hour? Say hello to Grilled Shrimp Louie! This classic salad features tender grilled shrimp atop a bed of romaine lettuce, cherry tomatoes, avocado, and hard-boiled eggs, all drizzled with a zesty, homemade Louie dressing. Perfect for summer gatherings, date nights, or a healthy meal, this beginner-friendly recipe delivers vibrant flavors with minimal effort. Ready to create some coastal, savory magic? Let’s fire up the grill and get started!

Overview

Grilled Shrimp Louie is a main-dish salad featuring grilled medium shrimp served over chopped romaine lettuce, cherry tomatoes, avocado slices, and hard-boiled eggs, dressed with a creamy, tangy Louie dressing made with mayonnaise, ketchup, and spices. What makes it special? The smoky, succulent shrimp paired with the rich, slightly spicy dressing elevate a simple salad into a sophisticated meal with West Coast flair. This recipe takes about 3 hours (30 minutes prep and cooking, 2–3 hours chilling) and serves 4, making it ideal for small gatherings or a light meal.

• Time Requirement: 3 hours (30 minutes prep and cooking, 2–3 hours chilling)
• Difficulty Level: Easy (great for beginners)
• Servings: 4 servings

Essential Ingredients

The magic of Grilled Shrimp Louie lies in its fresh, flavorful ingredients. Here’s what you’ll need and why each one matters:

For the Louie Dressing

• Mayonnaise (1 cup): Forms the creamy base of the dressing.
• Ketchup (⅓ cup): Adds tangy sweetness and a pink hue.
• Creme Fraiche (¼ cup): Brings a rich, slightly tangy depth.
• Freshly Squeezed Lemon Juice (1 tbsp): Provides bright acidity.
• Apple Cider Vinegar (1 tsp): Enhances tanginess with a subtle fruitiness.
• Packed Brown Sugar (1 tsp): Balances acidity with mild sweetness.
• Paprika (1 tsp): Adds a warm, smoky note.
• Kosher Salt (¼ tsp, or to taste): Enhances overall flavor.
• Cayenne Pepper (⅛ tsp): Introduces a subtle spicy kick.
• Worcestershire Sauce (½ tsp): Adds umami and savory complexity.
• Minced Green Onion (2 tbsp): Contributes fresh, mild onion flavor.
• Chopped Fresh Parsley (2 tbsp): Brings herbaceous freshness.

For the Grilled Shrimp

• Olive Oil (1 tbsp): Coats shrimp for grilling and adds richness.
• Lemon (½, juiced): Brightens shrimp with citrusy flavor.
• Uncooked Medium Shrimp (2 lbs, peeled, deveined, tails intact): Provide succulent, bite-sized protein.
• Kosher Salt (1 tsp): Seasons shrimp for balanced flavor.
• Smoked Paprika (¼ tsp): Adds smoky depth to complement grilling.

For the Salad

• Romaine Lettuce (1 heart, chopped): Offers a crisp, fresh base.
• Cherry Tomatoes (8, halved): Add juicy sweetness and color.
• Avocado (1, peeled, pitted, thinly sliced): Brings creamy texture and richness.
• Hard-Boiled Eggs (4, halved): Provide protein and a classic Louie element.

Substitutions and Variations

• Mayonnaise: Use low-fat mayo, Greek yogurt, or vegan mayo for dietary needs.
• Creme Fraiche: Substitute with sour cream, plain yogurt, or vegan sour cream.
• Ketchup: Replace with chili sauce or tomato paste (diluted with water) for a different tang.
• Lemon Juice: Use lime juice or white wine vinegar for a similar acidity.
• Shrimp: Swap with grilled scallops, crab meat, or tofu for a vegetarian option.
• Romaine Lettuce: Use butter lettuce, iceberg, or a spring mix for variety.
• Cherry Tomatoes: Substitute with grape tomatoes, diced regular tomatoes, or roasted red peppers.
• Avocado: Replace with cucumber slices or artichoke hearts for a different texture.
• Hard-Boiled Eggs: Omit for egg-free or use crumbled tofu for a vegan alternative.
• Vegetarian Option: Use grilled tofu or mushrooms instead of shrimp; ensure Worcestershire sauce is vegan (or use soy sauce).
• Gluten-Free: Ensure Worcestershire sauce is gluten-free; all other ingredients are naturally gluten-free.

Step-by-Step Instructions

Making Grilled Shrimp Louie is straightforward with a simple dressing prep, quick grilling, and easy assembly. Follow these instructions for perfect results every time:

1. Prepare the Louie 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, about 1 minute.
   • Cover and refrigerate for 2–3 hours to chill and meld flavors.
   • Tip: Taste and adjust salt or cayenne for desired flavor; chill for at least 1 hour if time is short.
2. Season the Shrimp:
   • In a large bowl, drizzle 2 lbs peeled, deveined medium shrimp (tails intact) with 1 tbsp olive oil and the juice of ½ lemon.
   • Sprinkle with 1 tsp kosher salt and ¼ tsp smoked paprika, then toss gently but thoroughly to coat, about 1 minute.
   • Tip: Pat shrimp dry before seasoning to ensure even coating; keep refrigerated until ready to grill.
3. Preheat the Grill:
   • Preheat an outdoor grill to high heat (400–450°F/200–230°C) and lightly oil the grate with vegetable oil using a brush or paper towel.
   • Tip: Use a grill basket or skewers for easier shrimp handling; if using a grill pan, preheat over medium-high heat.
4. Grill the Shrimp:
   • Place shrimp on the hot grill in a single layer.
   • Grill for about 2 minutes per side, until pink and opaque, about 4–5 minutes total.
   • Transfer to a dish and refrigerate for 30 minutes to chill.
   • Tip: Avoid overcooking to keep shrimp tender; tails can be removed after chilling for easier eating or left on for presentation.
5. Prepare the Salad Base:
   • Chop 1 heart of romaine lettuce into bite-sized pieces and divide evenly among 4 serving bowls or plates.
   • Arrange 8 halved cherry tomatoes (2 per bowl), 1 thinly sliced avocado (divided into 4 portions), and 4 halved hard-boiled eggs (2 halves per bowl) over the lettuce.
   • Season lightly with salt and pepper to taste.
   • Tip: Rinse and dry lettuce thoroughly to keep it crisp; slice avocado just before serving to prevent browning.
6. Assemble and Serve:
   • Remove chilled shrimp from the refrigerator and arrange evenly over each salad.
   • Ladle ¼–½ cup of chilled Louie dressing over the vegetables and shrimp in each bowl, reserving extra for drizzling.
   • Sprinkle with additional sliced green onions if desired, and drizzle more dressing over the shrimp for extra flavor.
   • Serve immediately with crusty bread, lemon wedges, or a glass of white wine.
   • Tip: Serve dressing on the side for individual control, and assemble just before serving to maintain freshness.

Assembly

Assembling Grilled Shrimp Louie is all about creating a vibrant, elegant salad with coastal flair for a meal that’s as refreshing as it is satisfying. Here’s how to make it look and taste incredible:

• Layer Thoughtfully: Arrange lettuce, tomatoes, avocado, and eggs artfully, topping with shrimp and dressing for a balanced, colorful presentation.
• Preparation Tips:
  • Use wide, shallow bowls or plates to showcase the salad’s vibrant ingredients; individual servings enhance the restaurant-style feel.
  • Grill shrimp to a slight char for smoky flavor, and chill thoroughly to complement the cold salad.
  • Prep dressing ahead to allow flavors to meld, and keep all components chilled until assembly to maintain freshness.
• Presentation Tips:
  • Serve on a chilled platter or individual plates to highlight the pink shrimp, green avocado, and creamy dressing.
  • Garnish with extra parsley, a lemon wedge, or a sprinkle of paprika for a refined touch.
  • Pair with a chilled Sauvignon Blanc, iced tea, or sparkling water for a complete dining experience, perfect for summer lunches, date nights, or seafood-themed dinners.
  • Arrange shrimp in a fan or spiral pattern over the salad to showcase their grill marks, offering forks for easy eating.

Storage and Make-Ahead Tips

Grilled Shrimp Louie is best fresh but can be prepped or stored with these tips to maintain its quality:

• Make-Ahead:
  • Prepare the Louie dressing up to 3 days in advance and store in an airtight container in the refrigerator; whisk before serving.
  • Grill and chill shrimp up to 1 day ahead, store in an airtight container in the refrigerator, and assemble just before serving.
  • Prep salad components (chop lettuce, halve tomatoes, slice eggs) up to 4 hours ahead, store separately in the fridge, and assemble fresh.
  • Tip: Don’t dress the salad until serving to prevent wilting; keep avocado unsliced until assembly to avoid browning.
• Storage:
  • Store undressed salad leftovers (lettuce, tomatoes, avocado, eggs, shrimp) separately in airtight containers in the refrigerator for up to 1 day; dressed salad will wilt quickly.
  • Store dressing in an airtight container in the refrigerator for up to 1 week; whisk or shake before using.
  • Tip: Avoid storing assembled salad, as lettuce and avocado lose texture; refresh wilted lettuce with a quick rinse in cold water if needed.
• Freezing:
  • Freezing is not recommended for the salad due to the fresh lettuce, avocado, and eggs, which become soggy or discolored when thawed.
  • Freeze cooked shrimp (without dressing) for up to 1 month, wrapped tightly; thaw in the fridge overnight and add to fresh salad components.
  • Tip: Label shrimp with the date, and avoid freezing dressed components to maintain quality.

Recipe Variations

Grilled Shrimp Louie is versatile and fun to customize. Here are some creative twists to try:

• Spicy Shrimp Louie: Increase cayenne to ¼ tsp in the dressing and add ½ tsp chili powder to the shrimp seasoning for a fiery kick.
• Crab Louie: Replace shrimp with 1 lb lump crab meat (chilled, not grilled) for a classic variation.
• Vegetarian Louie: Swap shrimp with grilled tofu, mushrooms, or artichoke hearts; use vegan mayo and creme fraiche in the dressing.
• Southwest Louie: Add ½ cup corn and ¼ cup black beans to the salad, and replace paprika with chipotle powder in the dressing.
• Low-Carb Louie: Omit brown sugar in the dressing, replace ketchup with sugar-free tomato sauce, and serve over extra lettuce instead of eggs.
• Gluten-Free: Ensure Worcestershire sauce is gluten-free; all other ingredients are naturally gluten-free.

Safety and Tips

Preparing and grilling for this salad requires minimal effort but some care for a safe and successful result:

• Handle Raw Shrimp Safely: Wash hands, utensils, and surfaces after handling raw shrimp, and ensure they reach an internal temperature of 145°F (63°C) to be fully cooked.
• Grill Safely: Oil the grate to prevent sticking, and use tongs or a grill basket for shrimp; keep a spray bottle of water handy for flare-ups.
• Prep Ingredients Safely: Rinse lettuce and parsley thoroughly, and use a clean cutting board for chopping to avoid cross-contamination.
• Clean Up Spills: Wipe dressing or shrimp marinade spills immediately with a damp cloth, and wash tools in hot water to remove sticky residue.

Nutritional Information

Per serving (based on 4 servings, with ¼ cup dressing):

• Calories: ~450 kcal
• Protein: ~30 g
• Fat: ~30 g
• Carbohydrates: ~15 g
• Sugar: ~8 g
• Fiber: ~4 g Note: Values are approximate and vary based on ingredient brands, portion size, and dressing amount. Using less dressing or low-fat mayo may reduce calories and fat.

Conclusion

You’re now ready to create Grilled Shrimp Louie that’s as elegant as it is delicious! This 3-hour recipe (with minimal active time) is perfect for summer lunches, date nights, or anytime you crave a fresh, seafood-packed salad. With its smoky grilled shrimp, creamy Louie dressing, and vibrant vegetables, this dish is a guaranteed crowd-pleaser. Feel free to tweak the dressing, protein, or toppings to make it your own. Fire up the grill, whisk that dressing, and enjoy every crisp, zesty bite. Happy cooking, and savor the shrimp Louie bliss!

Print

FAQs

1. Can I use a grill pan or oven instead of a grill?
Yes! Use a grill pan over medium-high heat (2–3 minutes per side) or broil shrimp in the oven at 450°F (230°C) for 3–4 minutes, flipping halfway, until opaque.

2. Is this salad very heavy?
It’s light yet satisfying due to the shrimp and lettuce, with the creamy dressing adding richness. Use less dressing or low-fat mayo for a lighter option.

3. Can I make this vegetarian?
Yes! Replace shrimp with grilled tofu, mushrooms, or artichoke hearts; use vegan mayo, creme fraiche, and Worcestershire sauce (or soy sauce).

4. Why is my dressing too thick?
Too little liquid or over-chilling can thicken it. Add 1–2 tsp water or lemon juice and whisk to thin; let sit at room temperature for 10 minutes before serving.

5. Can I use pre-cooked shrimp?
Yes! Skip grilling and toss pre-cooked shrimp with the oil, lemon, salt, and paprika; chill and add to the salad. Adjust seasoning to taste.

6. How do I keep the avocado from browning?
Slice avocado just before serving, or toss slices with a little lemon juice and store in an airtight container until assembly.

7. Can I prep this for a dinner party?
Yes! Make dressing and grill shrimp up to 1 day ahead, refrigerate, and assemble with fresh salad components just before serving.

8. What’s the best way to store leftovers?
Store undressed salad components separately in the fridge for up to 1 day; store dressing for up to 1 week. Avoid storing assembled salad to prevent wilting.