Description

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.

Ingredients

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.

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Instructions

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.
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.
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.
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.
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.
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.