If you’re looking to try one of California’s most classic and nostalgic salads, then Shrimp Louie—the ultimate shrimp salad—is the dish you’ve been searching for.
WHAT IS THE CLASSIC SHRIMP LOUIE?
Shrimp Louie is a salad with roots going back to the early 20th century, born along the West Coast of the United States. It’s a dish that combines the richness of seafood with the refreshing crunch of vegetables.
The star of the show? Shrimp—gently cooked, juicy, and generously placed on a bed of crisp iceberg lettuce.
But it doesn’t stop there: hard-boiled eggs, fresh tomato, avocado—all brought together with the signature, velvety Louie dressing.
WHAT MAKES SHRIMP LOUIE SO SPECIAL?
The shrimp – the heart of the salad: sweet, ocean-fresh, carefully cooked to deliver both flavor and protein.
The iceberg lettuce – refreshing, crisp, the cool base that supports all the other ingredients.
The Louie dressing – somewhere between mayonnaise and cocktail sauce, with spicy notes from Worcestershire sauce, sriracha, lemon, and a hint of mustard—bringing everything together in perfect style.
The tomato – for freshness, color, and a touch of tangy balance.
The egg – a detail that adds depth, classic flavor, and extra protein.
HOW IS IT SERVED TODAY?
You’ll find it at iconic lunch spots in San Francisco, beachfront cafés in Malibu, and even on modern brunch menus in New York or Copenhagen. Some versions add cucumber or bacon; others serve it as an open sandwich. But it always stays true to its core: clean flavor, nostalgic charm, and fresh ingredients.
Shrimp Louie isn’t just a salad. It’s an ode to the freshness of the sea and the kind of culinary simplicity that stands the test of time.
A refreshing return to the classic—made in California, enjoyed everywhere.
Shrimp Louie Salad
Ingredients
- 500 gr. 500g medium shrimp, peeled and deveined
- ½ tsp sriracha
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp salt
- 2 tbsp extra virgin olive oil
- ½ tsp Worcestershire sauce
- 1 tsp honey
- ¼ tsp sweet paprika
For the dressing:
- ⅓ cup mayonnaise
- ⅓ cup full-fat Greek yogurt
- 1 tbsp Dijon mustard
- ½ tsp lemon zest
- 4 tsp lemon juice
- ½ tsp sriracha
- 1 tsp honey
- ½ tsp Worcestershire sauce
- 2 tbsp capers, drained
- ¼ tsp ¼ tsp garlic powder
- ¼ tsp ¼ tsp sweet paprika
For the salad
- 2 heads of iceberg lettuce, finely chopped
- 4 hard-boiled eggs, halved
- 20 cherry tomatoes, halved
- 1 ripe avocado, sliced
- Salt
- Freshly ground black pepper
For serving
- Fresh herbs (e.g., mint)
- Black sesame seeds
Instructions
- Marinate the shrimp:In a bowl, mix the sriracha, lemon juice, garlic powder, salt, olive oil, Worcestershire sauce, honey, and paprika. Add the shrimp, toss well, and let marinate for 10 minutes.
- Prepare the dressing:Combine all dressing ingredients in a bowl and mix thoroughly until smooth.
- Cook the shrimp:Heat a large non-stick pan over medium-high heat. Add the marinated shrimp and cook for about 5 minutes, until pink and opaque. Transfer to a plate to cool.
- Assemble the salad:In a large bowl, add the chopped iceberg and toss with the dressing. Top with hard-boiled eggs, cherry tomatoes, avocado slices, shrimp, and some extra capers if desired.
- Sprinkle with fresh herbs and a pinch of black sesame seeds.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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