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Grilled Shrimp Louie

Make a classic Grilled Shrimp Louie! This refreshing main course salad features smoky grilled shrimp, crisp romaine, avocado, egg, and a homemade tangy Louie dressing.

 

Ingredients

Scale

Here’s the complete list of ingredients, with precise measurements:

Dressing:

  • 1 cup mayonnaise
  • ⅓ cup ketchup
  • ¼ cup creme fraiche
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon packed brown sugar
  • 1 teaspoon paprika
  • ¼ teaspoon kosher salt, or to taste
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoons minced green onion (white and light green parts)
  • 2 tablespoons chopped fresh parsley

Grilled Shrimp:

  • 1 tablespoon olive oil
  • Juice of ½ lemon
  • 2 pounds uncooked medium shrimp – peeled and deveined, tails left intact (optional)  
  • 1 teaspoon kosher salt
  • ¼ teaspoon smoked paprika

Salad:

  • 1 heart of romaine lettuce, chopped
  • 8 cherry tomatoes, halved
  • 1 avocado – peeled, pitted, and thinly sliced
  • 4 hard-boiled eggs, halved  
  • Kosher salt and freshly ground black pepper, to taste
  • (Additional sliced green onions for garnish are implied from serving instructions)

These quantities make 4 generous main course salads.

Prep dressing and hard-boiled eggs ahead if possible.

Instructions

Let’s build this classic salad component by component:

1. Make the Louie Dressing:

  • In a large bowl, combine the mayonnaise, ketchup, creme fraiche, 1 tablespoon freshly squeezed lemon juice, apple cider vinegar, packed brown sugar, paprika, ¼ teaspoon kosher salt, cayenne pepper, Worcestershire sauce, 2 tablespoons minced green onion, and 2 tablespoons chopped fresh parsley.
  • Whisk together thoroughly until all ingredients are well combined and the dressing is smooth.
  • Cover the bowl and refrigerate the dressing until thoroughly chilled, at least 2 to 3 hours (or overnight). This allows the flavors to meld.

2. Prepare and Marinate the Shrimp:

  • Rinse the peeled and deveined shrimp and pat them dry.
  • In a medium bowl, add the shrimp. Drizzle with 1 tablespoon of olive oil and the juice from half a lemon.
  • Sprinkle with 1 teaspoon kosher salt and ¼ teaspoon smoked paprika.
  • Gently but thoroughly toss the shrimp until they are evenly coated. Let them marinate for about 15-20 minutes at room temperature (or slightly longer in the fridge) just before grilling.

3. Grill the Shrimp:

  • Preheat an outdoor grill (or grill pan) for high heat. Lightly oil the grill grates or grill pan.
  • Place the marinated shrimp on the hot grill in a single layer.
  • Grill for about 2 minutes per side, or until the shrimp are pink, opaque, and cooked through. Shrimp cook very quickly; do not overcook!
  • Transfer the grilled shrimp to a dish. Refrigerate until the shrimp are chilled, about 30 minutes. You can remove the shrimp tails at this point or leave them on for presentation.

4. Prepare Salad Base:

  • While shrimp chills (or just before assembly), chop the heart of romaine lettuce. Halve the cherry tomatoes. Peel, pit, and thinly slice the avocado. Halve the hard-boiled eggs.

5. Assemble the Salads:

  • Divide the chopped romaine lettuce among four serving bowls or plates.
  • Arrange the halved cherry tomatoes, thinly sliced avocado, and hard-boiled egg halves attractively on top of the lettuce.
  • Lightly season the salad vegetables with a pinch of salt and pepper.
  • Ladle about 1/4 cup to 1/2 cup of the chilled Louie dressing over the vegetables in each bowl.
  • Top each salad generously with the chilled grilled shrimp.
  • Sprinkle with additional sliced green onions (the green parts).
  • Drizzle additional Louie dressing over the shrimp, if desired.

6. Serve:

  • Serve the Grilled Shrimp Louie salads immediately.

Chilling the dressing and shrimp is key for the best flavor and temperature contrast

Find it online: https://cookupjoy.com/grilled-shrimp-louie/