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Shrimp Louie Salad Recipe
Shrimp Louie salad and dressing are a great way to pep up your daily lunch. Filling and satisfying, this fresh Louie salad will give you the energy you need to tackle the rest of the day. Make s a great meal prep dish to take away to work or school.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 1 serving
Calories: 258 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the Salad:
- 1 Bunch green salad such as romaine, iceberg, lettuce
- 1 tomato
- 5 Medium Shrimp
- 1 Hard-Cooked Egg
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 fresh chopped 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.
Cup of Yum
Notes
- Use a lettuce variety which is in season or which is more common in your part of the world. You can use a mixture of two such as I did in the pictures. I use plain lettuce and iceberg salad to add a crunch.
- For the dressing, you can pick a chili sauce such as a vinegar-based Tabasco sauce or a thicker sriracha chili sauce. Decide how much heat you want and add accordingly.
- Use a Salad shaker to mix the ingredients for the dressing. Use a salad leave spinner to get rid of excess water on your salad.
- Gluten-free if used with gluten-free mayonnaise
Nutrition Information
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
(19%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
2645IU
(53%)
Vitamin C
45.9mg
(51%)
Calcium
95mg
(10%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories 258
% 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.