Shrimp Louie Salad.. a California classic of big, succulent shrimp, crisp romaine lettuce, cherry tomatoes,
A fabulous, almost “no cook” option when it’s too hot to cook!
Growing up, this was the salad my Mum would make when the temps hovered in the triple digits. Hearty, crunchy and COLD – it was the only meal we could imagine eating.
And it definitely made hot days something to look forward to!
It’s no secret that here at ACT we love shrimp! Shrimp in Garlic Sauce, Bacon Wrapped Shrimp or Shrimp Toast – it doesn’t matter, it’s all good! But this salad – well, let’s be honest, it is all about the dressing!
Creamy, tangy with a bit of a spicy kick, this is the dressing that you will dip almost anything and everything into – trust me! Since making it was always my job, I consider myself somewhat of an expert on it – so here is what you’re going to need!
Ingredients for Louie Salad and Dressing:
- Mayonnaise – Best Foods or Hellman’s. Definitely splurge for the full-fat version!
- Chili sauce or ketchup– chili sauce is traditional and I love its flavor. I’ve always used Homade Chili sauce – and still do – I think it’s the best! If you only have ketchup, add a little finely minced onion to add texture and to help balance the sweetness.
- Worcestershire sauce – adds depth and earthiness! If you don’t have any, you can use soy sauce – but the
Worcestershireis really hard to beat beenin this dressing!
- Old Bay seasoning – this is NOT traditional but in “experimenting” I really loved the flavor that Old Bay gave the dressing. If you don’t have any, substitute a little bit of cayenne pepper.
- Fresh lemon juice, salt,
- Romaine lettuce- you definitely need a sturdy lettuce for this salad. Butter lettuce and green leaf lettuce also work, but I like the crunchiness of Romaine.
- Tomatoes – whatever tomatoes you have work just fine here.
- Cucumber– Persian or English cucumbers have a sweeter flavor than regular cucumbers. If using regular cucumbers, peel them first!
- Hard-boiled eggs – a classic ingredient in this dish!
About this Shrimp Louie Salad
Louie Dressing is similar to Thousand Island but is less sweet and more savory.
Ingredients typically include both Worcestershire sauce and horseradish. I know, horseradish! But, it gives the dressing that little bit of kick that we all love!
Yes. The dressing can be made several days ahead of time. The flavor actually improves if you make the dressing ahead.
The salad ingredients can all be prepped ahead of time as well. I don’t recommend assembling the salad too far in advance since the salad will lose some of it’s crispness.
Yes! In fact crabmeat was used in the original salad which made it’s appearance in the early 1900’s in San Francisco. If you either can’t find shrimp or don’t like it, you should definitely use crabmeat!
Did you love this salad? If so, I’d love for you to leave me a comment and rate it!! Cheers! Nancy
Old Bay Louie Salad
- 1 cup mayonnaise
- 1/4 cup chili sauce
- 1 Tablespoon fresh lemon juice
- 1/4 cup green onions minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared horseradish
- 1/2 teaspoon Old Bay Seasoning OR 1/4 teaspoon cayenne optional
- salt and pepper to taste
- 1 head romaine or iceberg lettuce cleaned and torn into 1 1/2 inch pieces
- 1 pint cherry tomatoes sliced
- 2 persian cucumbers sliced
- 4 hard boiled eggs shells removed
- 1 pound medium sized shrimp cooked and chilled
- For the dressing: Combine all the ingredients in a small bowl and whisk to combine.
- For the salad: Divide the lettuce evenly among 4 medium sized salad plates.
- Divide the tomatoes, cucumbers, eggs, and shrimp evenly between the plates. Season with salt and pepper or Old Bay seasoning
- Top with 1/4 cup of the dressing or pass the dressing separately.