Hey there! I’ve been making Shrimp Louie for years and let me tell you – this isn’t just any ordinary salad. As a food blogger who’s obsessed with seafood dishes I’m excited to share everything you need to know about this amazing West Coast classic.
A Quick Overview
Shrimp Louie is a refreshing seafood salad that originated in San Francisco in the early 1900s Think perfectly cooked chilled shrimp sitting on crisp lettuce, topped with creamy avocado, hard-boiled eggs, juicy tomatoes, and that incredible Louie dressing that’ll make your taste buds dance!
The Essential Components
The Base
- Crisp lettuce (iceberg, romaine, or butter lettuce)
- Fresh tomato wedges
- Sliced cucumber
- Radishes for that peppery kick
The Stars of the Show
- Chilled, perfectly cooked shrimp
- Hard-boiled eggs (usually quartered)
- Ripe avocado slices
- That legendary Louie dressing
The Famous Louie Dressing
Here’s my go-to recipe that never fails:
- 1 cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- Fresh lemon juice
- A pinch of paprika
- Salt and pepper to taste
The History Behind the Name
Y’know what’s funny? Nobody can really agree on who created this bad boy! Some say it was born at the Olympic Club in Seattle around 1904 while others swear it was invented at the St. Francis Hotel in San Francisco. My favorite story is about the Solari family from San Francisco who supposedly named it after one of their relatives in the 1920s.
Tips for Making the Perfect Shrimp Louie
-
The Shrimp Game
- Always use high-quality, wild-caught shrimp if possible
- Cook them just until pink – overcooked shrimp = sad shrimp
- Chill them completely before adding to the salad
-
The Prep Work
- Make the dressing ahead – trust me, it gets better with time
- Keep everything cold until serving
- Layer ingredients instead of mixing them together
-
Serving Suggestions
- Serve on a large platter for that wow factor
- Add some crusty sourdough bread on the side
- Don’t forget extra lemon wedges!
Common Questions I Get About Shrimp Louie
Can I make it ahead?
You betcha! Just keep the dressing separate until serving time.
What about substitutions?
- Swap shrimp for crab (now you’ve got a Crab Louie!)
- Use vegan mayo for a plant-based version
- Add extra veggies like asparagus or green beans
How long does it keep?
Best eaten within 2 days, stored in the fridge. Keep the dressing separate to prevent soggy lettuce (nobody wants that!).
Why You’ll Love This Salad
- It’s perfect for hot summer days
- Looks fancy but is super easy to make
- Packed with protein and healthy fats
- Great for entertaining or meal prep
My Personal Touch
I like adding some chopped fresh herbs (dill and chives are amazing!) and a sprinkle of capers for extra zing. Sometimes I’ll throw in some sliced olives too – hey, don’t knock it till you’ve tried it!
Final Thoughts
Shrimp Louie is one of those dishes that’s stood the test of time for good reason. It’s fresh, it’s delicious, and it’s got that perfect balance of flavors and textures that’ll keep you coming back for more.
Whether you’re hosting a fancy lunch or just want to treat yourself to something special, this salad never disappoints. Give it a try – I bet it’ll become one of your favorites too!
Remember, cooking should be fun, so don’t stress too much about making it perfect. As long as your ingredients are fresh and you’re generous with that amazing Louie dressing, you can’t go wrong!
Pro tip: Save some of that Louie dressing – it makes an amazing dip for fresh veggies or a spread for sandwiches!
Shrimp Louie Salad Dressing
This classic Shirmp Louie Salad Dressing is creamy and full of flavor. This dressing is similar to a thousand island dressing and adds the perfect pairing to the vibrant and fresh flavor of the salad!
- 1/2 cup Mayonnaise; I usually use half fat mayo
- 1 tbsp Dijon mustard
- 1 tsp Fresh lemon zest
- 3 tbsp Fresh lemon juice (juice of one lemon)
- 2-3 dashes Tabasco sauce
- 1 tsp Honey
- 1/2 tsp Worcestershire sauce
- 2 tbsp Capers, drained
- 1/4 tsp Garlic powder
- 1/4 tsp Paprika
- If you want to have a super smooth dressing, with no noticeable capers, then you will prepare your dressing using a food processor. Add all ingredients to a small food processor. Pulse until the capers have been combined, then set on high for 30 seconds. Drizzle over your salad to toss. Place your tossed salad in individual salad bowls and drizzle with just a little more Louis dressing. Add your hard boiled eggs and ripe avocado on the side. I also top with a couple more capers for good measure. Enjoy!
- If you dont mind having noticeable capers in your dressing, simply add all of the ingredients in a small bowl. Whisk together until well combined. If your dressing is too thick, add a small amount of cold water to the mixture and whisk until fully incorporated. Repeat with a little water at a time until you reach your desired consistency.