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Shrimp Louie

Shrimp Louie is a classic, retro seafood salad bursting with flavour and texture.

Typically, cool plump shrimp take centre stage on a bed of crisp romaine lettuce, garnished with tomatoes, avocado and hard-boiled eggs. A creamy, tangy dressing, like the ubiquitous Thousand Island, ties everything together.

The origins of Shrimp Louie are a bit unclear, but it is thought to have originated on the West Coast, a cousin of its predecessor Crab Louie, a main dish salad that could be found in the early 1900s on hotel menus in San Fransisco, California and Spokane, Washington.

This salad is an excellent choice on a hot day served as a light lunch or dinner. As a potluck contribution, it can easily be made ahead of time and assembled last minute. Change things up by poaching the shrimp instead of sautéing them, or swap shrimp for cooked crab meat and asparagus for blanched green beans.

Shrimp Louie
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Grilled Shrimp Louie

This easy going salad is delightful when paired with rosé, Prosecco, Pinot Grigioor Sauvignon Blanc.

Ingredients

Salad Ingredients

  • 1 lb raw black tiger shrimp (16-20), peeled and deveined, tail left on
  • 2 tbsp olive oil
  • 1-2 tbsp Old Bay seasoning
  • 4 cups romaine lettuce, cleaned and chopped
  • 1 cup cherry tomatoes, halved
  • 1 Persian cucumber, cut into slices
  • 1/2 lb asparagus, trimmed and blanched
  • 3 hard-boiled eggs, peeled and quartered
  • 1 avocado, peeled and sliced

Dressing Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup chili sauce
  • 1 tbsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp brown sugar
  • 1 tsp Worcestershire sauce
  • salt and pepper

Instructions

The Shrimp

  • Season the shrimp with Old Bay seasoning. Heat olive oil in a large skillet over medium-high heat or spray a grill pan on your barbecue. Add shrimp to the pan and cook 2-3 minutes per side or until pink and opaque. Remove from heat and set aside to cool.

The Dressing

  • In a measuring cup or small bowl, whisk together mayonnaise, chili sauce, lemon juice, apple cider vinegar, sugar, Worcestershire sauce and a pinch of salt and pepper. Keep refrigerated until ready to use.

The Salad

  • On a platter, arrange lettuce, tomatoes, cucumber, asparagus, eggs and avocado, then nestle the shrimp into the salad. Serve with dressing drizzled over the top or on the side.