Shrimp Louie Salad Recipe
User Reviews
4.4
Shrimp Louie Salad Recipe
Description
Shrimp Louie Salad Recipe features fresh leafy greens like romaine or iceberg, paired with boiled medium shrimp and quartered hard-cooked egg. The dressing blends mayonnaise, ketchup, Worcestershire sauce, onion powder, ground black pepper, salt, and a few drops of chili sauce for balanced tanginess with a hint of heat. The salad is assembled by combining prepared greens, boiled shrimp, egg, and diced tomato, then coated with the dressing just before serving. Freshly chopped parsley and a squeeze of lemon juice garnish the dish, adding herbaceous aroma and bright acidity.
The shrimp are boiled or poached until cooked yet tender, allowing their mild seafood flavor to complement the creamy dressing. The dressing’s slightly sweet and savory profile enhances the crisp veggies and protein components without overpowering. The lettuce mixture provides crunch, while the soft egg and juicy tomato contribute varied textures. The timing of adding dressing before eating helps preserve freshness.
This salad works well as a light lunch or appetizer. It is refreshing on warm days or when seafood is desired without heavy cooking. The notes suggest using seasonal lettuce varieties and adjusting chili sauce heat to taste, making it adaptable. A salad spinner is recommended to remove excess water, ensuring the dressing adheres well.
Use lettuce varieties available in your region for freshness and flavor.Adjust chili sauce quantity to control salad spiciness.Employ a salad spinner to drain washed greens thoroughly.Mix dressing ingredients in a salad shaker for consistent flavor.Use gluten-free mayonnaise for a gluten-free salad option.
Ingredients
For the Salad:
- 1 Bunch green salad such as romaine, iceberg, lettuce
- 1 tomato
- 5 Medium Shrimp
- 1 egg hard-cooked
For the Dressing:
- 1 Tablespoon mayonnaise
- 1 Tablespoon ketchup
- ½ Tablespoon Worcestershire sauce
- ¼ Teaspoon salt
- ½ Teaspoon onion powder
- ½ Teaspoon black pepper ground
- chili sauce I use Tabasco, a few drops
For the Garnish:
- parsley chopped fresh, fresh
- lemon juice
Instructions
- For the Salad, boil an egg hard and quarter once boiled. Boil or poach the shrimp in some water until cooked. Keep aside.
- Wash the green salad ingredients, tomato, and parsley. Prepare the green salad into bite-sized pieces. Quarter your tomato and chop your parsley. Keep the lettuce and tomato together in one salad bowl. Keep the parsley separate as you will be using that to garnish the salad after having poured the dressing over the salad.
- For the salad to come together further add the cooked cooled quartered egg and the cooked cooled shrimp to the fresh salad ingredients. You can mix it all or place it nicely into an on-the-go salad container.
- For the Dressing place all the dressing ingredients into a salad shaker and mix it well.
- Pour the salad dressing over the ingredients just before you intend to eat the salad and garnish with the freshly chopped parsley and some lemon juice.
Notes
- Use lettuce varieties available in your region for freshness and flavor.
- Adjust chili sauce quantity to control salad spiciness.
- Employ a salad spinner to drain washed greens thoroughly.
- Mix dressing ingredients in a salad shaker for consistent flavor.
- Use gluten-free mayonnaise for a gluten-free salad option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 312g | |
| Calories | 258kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 245mg | 82% |
| Sodium | 1222mg | 51% |
| Potassium | 665mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 2645IU | 53% |
| Vitamin C | 45.9mg | 51% |
| Calcium | 95mg | 10% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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