How to Make Grilled Shrimp Louie - A Step-by-Step Guide

Grilled Shrimp Louie is a classic salad that originated on the West Coast of the United States in the early 1900s. This dish is a wonderful combination of succulent grilled shrimp, crisp vegetables, hard-boiled eggs, and a tangy Louie dressing. It is a perfect meal for a warm summer day, and can be served as a main course or as an appetizer.

The key to making a delicious Grilled Shrimp Louie is to use fresh, high-quality ingredients. The shrimp should be large and deveined, and the ve...

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Ingredients

  • 1 cup mayonnaise
  • ⅓ cup ketchup
  • ¼ cup creme fraiche
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon packed brown sugar
  • 1 teaspoon paprika
  • ¼ teaspoon kosher salt, or to taste
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoons minced green onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • ½ lemon, juiced
  • 2 pounds uncooked medium shrimp - peeled and deveined, tails left intact
  • 1 teaspoon kosher salt
  • ¼ teaspoon smoked paprika
  • 1 heart of romaine lettuce, chopped
  • 8 cherry tomatoes, halved
  • 1 avocado - peeled, pitted, and thinly sliced
  • 4 hard-boiled eggs, halved

Information

  • Prep Time: 15 mins
  • Cook Time: 4 mins
  • Additional Time: 2 hrs 30 mins
  • Total Time: 2 hrs 49 mins
  • Servings: 4
  • Yield: 1 3/4 cups dressing

  • Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
  • Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
  • Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.
  • Nutrition

    922 cal.

    • Total Fat: 70g
    • Saturated Fat: 14g
    • Cholesterol: 598mg
    • Sodium: 1558mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 6g
    • Total Sugars: 9g
    • Protein: 56g
    • Vitamin C: 47mg
    • Calcium: 191mg
    • Iron: 8mg
    • Potassium: 1077mg