Dive into the delicious world of seafood with this Louie Shrimp Salad recipe. Perfect for summer picnics or a fancy dinner, this dish combines succulent shrimp with a creamy dressing and crisp veggies for a meal that’s both refreshing and satisfying.
Why This Recipe Works
- The combination of creamy dressing and crunchy vegetables offers a perfect texture contrast.
- Using fresh, high-quality shrimp ensures the salad is packed with flavor.
- The recipe is versatile, allowing for easy substitutions based on dietary preferences or what’s in your fridge.
- It’s a quick and easy dish to prepare, making it perfect for busy weeknights or last-minute gatherings.
- The vibrant colors and fresh ingredients make it as visually appealing as it is delicious.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1 head iceberg lettuce, shredded
- 1 avocado, diced
- 2 hard-boiled eggs, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup green onions, sliced
Equipment Needed
- Large mixing bowl
- Small mixing bowl
- Whisk
- Large pot
- Slotted spoon
Instructions
Step 1: Cook the Shrimp
Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, until they turn pink and opaque. Use a slotted spoon to transfer the shrimp to a bowl of ice water to stop the cooking process. Drain and set aside. Tip: Don’t overcook the shrimp to keep them tender.
Step 2: Make the Dressing
In a small bowl, whisk together the mayonnaise, ketchup, lemon juice, Worcestershire sauce, and hot sauce until smooth. Taste and adjust the seasoning as needed. This creamy dressing is the heart of the salad, so make sure it’s to your liking.
Step 3: Assemble the Salad
In a large bowl, combine the shredded lettuce, avocado, eggs, tomatoes, and green onions. Add the cooked shrimp and gently toss to combine. Drizzle the dressing over the salad and toss lightly to coat all the ingredients. Tip: Add the dressing just before serving to keep the salad crisp.
Step 4: Serve and Enjoy
Divide the salad among plates and serve immediately. For an extra touch, garnish with additional sliced green onions or a sprinkle of paprika. This salad is best enjoyed fresh but can be refrigerated for a short time if needed.
Tips and Tricks
For the best flavor, use freshly cooked shrimp rather than pre-cooked. If you’re short on time, a high-quality store-bought cocktail sauce can be mixed with mayonnaise for a quick dressing. To add more crunch, include diced celery or cucumber. For a lighter version, substitute Greek yogurt for half of the mayonnaise. Always taste and adjust the seasoning of the dressing before adding it to the salad.
Recipe Variations
- Substitute the shrimp with crab meat or lobster for a different seafood twist.
- Add diced mango or pineapple for a sweet and tangy flavor.
- Use romaine or spinach instead of iceberg lettuce for a different texture and nutritional profile.
- For a spicy kick, increase the amount of hot sauce or add diced jalapeños.
- Make it a wrap by serving the salad in large lettuce leaves or tortillas.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but for the best texture, keep the dressing separate and add it just before serving. The shrimp and vegetables can be prepared up to a day in advance and stored in the refrigerator.
What can I use instead of ketchup in the dressing?
Tomato paste or a homemade chili sauce can be used as substitutes. Adjust the sweetness and acidity to taste with a bit of sugar or vinegar.
How can I tell when the shrimp are cooked?
Shrimp are done when they turn pink and opaque. Overcooking will make them tough, so keep an eye on them and remove from heat as soon as they change color.
Summary
This Louie Shrimp Salad is a delightful mix of creamy, crunchy, and fresh flavors, perfect for any occasion. With simple ingredients and easy steps, it’s a foolproof recipe that’s sure to impress.
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