Classic Shrimp Louie Salad Recipe with Zesty Louie Dressing!

Cool, crisp, and full of zest, a Classic Shrimp Louie Salad is the kind of dish that feels both timeless and refreshing. Imagine tender, sweet shrimp piled high on crunchy lettuce, with creamy avocado, bright tomatoes, and a tangy, slightly spicy Louie dressing tying every bite together. This recipe brings a West Coast icon to your table—one that’s elegant enough for lunch with friends and simple enough for a weeknight dinner. Expect layers of texture, balanced flavors, and a beautiful plate that invites you to slow down, dig in, and savor.

What Makes This Shrimp Louie So Lovable

The magic of a Shrimp Louie lies in contrast—crisp greens with tender shrimp, creamy eggs and avocado against punchy, peppery dressing, and a presentation that feels celebratory. It’s a salad that satisfies like a meal and refreshes like a starter. Best of all, it’s highly adaptable: adjust the dressing heat, swap in seasonal produce, or add asparagus and cucumber for even more crunch. Every forkful offers a little party of flavors, and you don’t need complicated techniques to get there.

What You’ll Need for a Classic Shrimp Louie

For the Louie Dressing

• 1/2 cup mayonnaise — The creamy base that gives the dressing body and richness.
• 1/4 cup plain Greek yogurt — Lightens the dressing while adding a tangy, silky finish.
• 2 tablespoons ketchup — Adds gentle sweetness and color, balancing acidity.
• 1 tablespoon chili sauce (bottled) — Brings a mild kick and classic Louie character.
• 2 teaspoons prepared horseradish — The signature zing; adjust to taste for heat.
• 1 tablespoon fresh lemon juice — Brightens the dressing and lifts the seafood.
• 1 teaspoon Worcestershire sauce — Adds savory depth and complexity.
• 1/2 teaspoon smoked paprika — A subtle smokiness that complements the shrimp.
• 1/4 teaspoon hot sauce (optional) — For extra warmth if you like it spicy.
• 1/4 teaspoon fine sea salt, plus more to taste — Rounds out flavors.
• Freshly ground black pepper — A few turns to finish the dressing.

For the Salad

• 1 pound cooked medium shrimp, peeled and deveined — The star of the plate; sweet and briny.
• 1 large head iceberg or romaine lettuce, chopped — Crisp, refreshing base that holds the dressing well.
• 4 large eggs, hard-boiled and quartered — Adds creaminess and protein.
• 1 large ripe avocado, sliced — Buttery texture that marries beautifully with the dressing.
• 1 cup cherry tomatoes, halved — Juicy pops of acidity and color.
• 1 small cucumber, thinly sliced — Adds clean crunch and freshness.
• 8 asparagus spears, blanched and chilled (optional) — Classic Louie touch with springy bite.
• 1/2 small red onion, thinly sliced — A little sharpness for contrast.
• 1 lemon, cut into wedges — For a bright squeeze just before serving.
• 2 tablespoons fresh dill or chives, chopped — Herbal, aromatic finish.
• Fine sea salt and freshly ground black pepper — To season the greens and veggies lightly.

Ingredient Notes: If your shrimp are raw, you can quickly poach them (see the steps below). Iceberg lettuce is traditional for Louie; romaine works if you prefer more flavor and structure. Chili sauce varies in sweetness—start with the given amount and adjust to taste. Horseradish intensity can differ by brand; add gradually until you get the level of warmth you love.

How to Build Your Classic Shrimp Louie, Step by Step

1. Make the Louie dressing. In a medium bowl, whisk together the mayonnaise, Greek yogurt, ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, smoked paprika, hot sauce (if using), salt, and black pepper. Taste and adjust: add more lemon for brightness, horseradish for heat, or a pinch of salt as needed. Cover and refrigerate while you prep the salad so the flavors meld.
2. Cook the eggs. Place the eggs in a saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium heat, then cover, turn off the heat, and let sit for 10–11 minutes. Transfer to an ice bath to cool, then peel and quarter. The yolks should be set yet creamy.
3. If needed, poach the shrimp. If your shrimp are already cooked, skip this step. Otherwise, bring a pot of water to a simmer with a generous pinch of salt, a few lemon slices, and a bay leaf if you have one. Add the shrimp and poach 2–3 minutes, just until pink and opaque. Immediately transfer to an ice bath to stop cooking and keep them juicy. Drain and pat dry.
4. Prep the greens and veggies. Chop the lettuce into bite-size pieces and spin or pat very dry. Slice the avocado, halve the tomatoes, thinly slice the cucumber and red onion, and trim/blanch the asparagus if using. Lightly season the lettuce with a pinch of salt and pepper to bring out its flavor.
5. Chill the components. Pop the shrimp, eggs, and veggies into the fridge for 10–15 minutes while the dressing rests. Cold components make a Louie feel extra refreshing and help the dressing cling.
6. Assemble the salad. On a large platter or four individual plates, arrange a generous bed of lettuce. Mound the shrimp in the center. Tuck in the egg quarters and fan the avocado slices. Scatter tomatoes, cucumber, red onion, and asparagus around. Sprinkle with chopped dill or chives.
7. Dress and finish. Spoon some Louie dressing over the shrimp and drizzle a little around the greens, serving the rest on the side. Add lemon wedges for squeezing. Finish with a few turns of black pepper and a pinch of salt if needed.
8. Serve immediately. Shrimp Louie is best enjoyed cold and crisp, right after dressing, while the lettuce stays snappy and the shrimp taste bright.

Prep, Chill, and Serving Timeline

• Total time: About 35–45 minutes, including chilling.
• Active prep: 20–30 minutes (dressing, eggs, chopping, and optional shrimp poach).
• Chilling/resting: 10–20 minutes for the dressing and components to cool.
• When it’s ready: Once the shrimp and veggies are thoroughly chilled and the dressing has rested, assemble and serve right away for peak crunch and flavor.

If you want to get ahead, make the dressing and hard-boiled eggs up to 2 days in advance. Keep the lettuce washed, well-dried, and stored with a paper towel in a sealed container to maintain crispness. Slice avocado just before serving to prevent browning.

Pro Tips for Shrimp Louie Success

• Dry is key: Spin or pat your lettuce and shrimp very dry. Excess moisture dilutes the dressing and makes the salad soggy.
• Season the greens lightly: A tiny pinch of salt and pepper on the lettuce itself makes the entire salad taste more vibrant.
• Poach gently: If cooking shrimp, keep the water at a bare simmer—not a rolling boil—to keep them tender, never rubbery.
• Go cold: Chill your plates and the components before assembling. Cold salad feels crisper and more refreshing.
• Balance the dressing: Taste, then tweak. Add lemon for brightness, horseradish for heat, or a touch more ketchup or chili sauce for sweetness and color.
• Layer with intention: Build height by mounding shrimp in the center; it keeps the salad from getting weighed down and makes a gorgeous presentation.
• Smart swaps: Use all-mayo for a richer dressing or all-Greek yogurt for a lighter one; both work. Try romaine if you want extra crunch and a slightly heartier base.
• Make it your own: Add celery for crunch, capers for brininess, or a sprinkle of Old Bay on the shrimp for a coastal twist.

Nutrition at a Glance

Approximate values per serving, assuming 4 servings and using the recipe as written (with 1/2 cup mayo and 1/4 cup Greek yogurt):

These numbers will shift based on the exact brands used, dressing quantity, and whether you include optional ingredients like asparagus or extra avocado.

Your Questions, Answered

Can I use frozen shrimp?

Yes. Thaw them overnight in the refrigerator or in a sealed bag under cold running water for 15–20 minutes. Pat them very dry before chilling and assembling. If they’re raw, poach gently and cool in an ice bath. If they’re pre-cooked, simply thaw, dry, and chill.

Is Louie dressing the same as Thousand Island?

They’re cousins, but not twins. Louie dressing leans tangier and spicier with horseradish and Worcestershire, while Thousand Island is typically sweeter and sometimes includes relish. Both are creamy and pink, but Louie’s kick is what makes this salad distinctive.

How far ahead can I assemble the salad?

Assemble just before serving to keep it crisp. You can make the dressing and eggs up to 2 days ahead, wash and dry the lettuce a day ahead, and prep the veggies a few hours in advance. Slice avocado at the last minute and dress the salad right before bringing it to the table.

A Delicious Note to Finish

There’s something joyful about the way a Shrimp Louie brings color and freshness to the plate—like sunshine in salad form. It’s relaxed yet special, a little nostalgic but still modern in its clean, bright flavors. Whether you’re setting out a big platter for a leisurely weekend lunch or plating individual bowls for a light dinner, this salad has a way of gathering people and inviting conversation. Here’s to cooking that feels effortless, tastes vibrant, and makes every bite worth savoring. Enjoy every forkful.