Description
A fresh and flavorful Grilled Shrimp Louie salad featuring tender grilled shrimp served over mixed greens, crisp cucumber, and cherry tomatoes, all topped with a tangy Louie dressing and garnished with chopped hard-boiled eggs. Perfect for a light, protein-packed meal on warm days.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon ketchup
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
Salad
- 2 hard-boiled eggs, chopped
- 1 small cucumber, sliced
- 1 cup cherry tomatoes, halved
- 2 cups mixed salad greens
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it is hot and ready for the shrimp.
- Season Shrimp: Toss the peeled and deveined shrimp with olive oil, salt, and pepper, evenly coating them for grilling.
- Grill Shrimp: Place the shrimp on the grill and cook for 2-3 minutes per side until they turn pink and opaque, ensuring they are cooked through but still tender.
- Prepare Dressing: While the shrimp grill, mix together mayonnaise, sour cream, ketchup, lemon juice, Worcestershire sauce, and hot sauce (if using) in a small bowl to create the Louie dressing.
- Toss Salad: In a large bowl, combine the mixed salad greens, sliced cucumber, and halved cherry tomatoes, tossing gently to mix all ingredients.
- Assemble Salad: Place the grilled shrimp on top of the tossed salad greens and vegetables.
- Dress and Garnish: Drizzle the salad with the Louie dressing and garnish with the chopped hard-boiled eggs. Serve immediately for best freshness.
Notes
- You can adjust the level of spiciness in the dressing by adding more or less hot sauce, or omit it entirely for a milder taste.
- For a gluten-free version, ensure the Worcestershire sauce used is gluten-free.
- Shrimp can be substituted with cooked crab or lobster for a variation on this classic Louie salad.
- Be careful not to overcook the shrimp to maintain their juicy texture.
- This salad is best served fresh and should be eaten soon after dressing is added.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
