Description
A refreshing, protein-packed Shrimp Louie Salad featuring plump shrimp, crisp iceberg lettuce, and a creamy, tangy zesty cocktail dressing. This no-cook meal comes together in about 20 minutes and is perfect for weeknights or summer parties.
Ingredients
- 1/2 cup (120g) full-fat mayonnaise
- 1/4 cup (60g) cocktail sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot sauce (e.g., Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly cracked black pepper
- 1 pound (450g) cooked shrimp, peeled and deveined
- 1 head iceberg lettuce, chopped into bite-sized pieces
- 2 large hard-boiled eggs, chopped
- 2 stalks celery, finely diced
- 3–4 green onions, sliced thin
- 1 medium tomato, diced
- 1 ripe avocado, diced (optional)
- Salt to taste
Instructions
- Prep the shrimp: If using frozen shrimp, thaw in cold water, drain, and pat completely dry with paper towels. Chop large shrimp in half if necessary. Refrigerate until ready to use.
- Make the dressing: In a medium bowl, whisk together mayonnaise, cocktail sauce, Dijon mustard, lemon juice, hot sauce, Worcestershire sauce, and black pepper until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
- Chop the vegetables: Wash and dry the iceberg lettuce thoroughly, then chop into 1-2 inch chunks. Dice the celery, green onions, and tomato. Dice the avocado (if using) and chop the hard-boiled eggs into quarters.
- Assemble the salad: In a large serving bowl, combine the chopped lettuce, celery, green onions, tomato, and avocado. Add the prepared shrimp and chopped eggs.
- Dress and serve: Pour the zesty cocktail dressing over the salad. Gently toss with tongs or large spoons until everything is evenly coated. Taste and add salt or pepper if needed. Serve immediately on chilled plates.
Notes
[‘Keep all ingredients cold for the best texture and to prevent the mayo from separating.’, ‘Pat shrimp and vegetables dry to avoid a watery salad.’, ‘The dressing can be made up to 24 hours in advance.’, ‘Add avocado right before serving to prevent browning.’, ‘Do not freeze or reheat this salad.’, ‘Check cocktail sauce and Worcestershire sauce labels to ensure they are gluten-free if needed.’]
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the total sal
- Calories: 320
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 3
- Protein: 22
Keywords: Shrimp Louie Salad, cocktail dressing, no-cook recipe, healthy salad, quick dinner, seafood salad, zesty dressing, iceberg lettuce salad