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Shrimp Louie Salad

Shrimp Louie Salad Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb cooked large shrimp, tails off, chilled
  • 1 head iceberg lettuce, cored and chopped
  • 4 hard-boiled eggs, quartered
  • 1 cup cherry tomatoes, halved
  • ½ English cucumber, thinly sliced
  • 1 avocado, sliced
  • ½ cup mayonnaise
  • ¼ cup chili sauce
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • A few dashes hot sauce (optional)
  • Chopped chives or paprika, for garnish

Method
 

  1. Whisk together the mayonnaise, chili sauce, lemon juice, Worcestershire, salt, pepper, and hot sauce (if using) until smooth. Cover and refrigerate while you assemble the salad.
  2. Arrange the lettuce on a platter or plates, then scatter the cucumber, tomatoes, and avocado on top. Season lightly with salt and pepper.
  3. Arrange 4 to 6 shrimp per person and the quartered eggs over the vegetables.
  4. Drizzle the chilled dressing over the top, garnish with chives or paprika, and serve immediately.

Notes

Using pre-cooked shrimp and pre-boiled eggs makes this a fast, no-cook meal. If you’re starting with raw shrimp, poach them just until pink, then chill before using. Keep everything cold for the best texture.