Classic Shrimp Louie Salad

Indulge in the refreshing classic shrimp Louie salad with this delicious recipe. Packed with juicy shrimp, crisp vegetables, and a creamy dressing.

To recipe
shrimp louie salad
Recipe insights & TIPS
shrimp louie salad

It’s always nice to have a quick and easy dish that you can whip up in a pinch that is always a hit with guests. And this Classic Shrimp Louie Salad is one of those dishes for me. The origins of this salad date back to San Francisco in the early 1900’s. It starts with a bed of greens, topped with avocado, hard-boiled eggs, tomato, shrimp and a signature dressing, that’s similar to Thousand Island. That said, feel free to get creative with the toppings based on whatever you have in the kitchen.

The great thing about this dressing is that it includes ingredients that almost everyone already has in their pantry: ketchup, mayonnaise, and Worcestershire sauce (which I’m sure you have tucked at the back of a cupboard somewhere!). It only takes a few minutes to throw together, with the longest part being cooking the shrimp. If you pre-thaw the shrimp, it will cut down your prep time substantially. I recommend thawing them overnight in the fridge if possible, or you can use fresh shrimp. 

When you’re purchasing your shrimp, make sure that it’s sustainably sourced. You can check for certifications from the Aquaculture Stewardship Council, Marine Stewardship Council, Best Aquaculture Practices, or Naturland if you’re unsure. 


Can I make the dressing ahead of time?

I would encourage it, actually. Making the dressing in advance can enhance the flavors. Just store it in the fridge and give it a good stir before pouring it over your salad.

What can I use instead of shrimp?

You can replace the shrimp with cooked chicken, crab, or even marinated tofu for a delightful twist.

Can I add other veggies to the salad?

Salads like this one are a great way to use up any veggies in your fridge that you need to get rid of. Some great options are cooked beets, olives, baby potatoes, asparagus, sliced zucchini, or green beans. 
What can I serve with shrimp louie salad?

I like to serve them on a big platter and let everyone just help themselves to however many they would like. You can serve with crusty bread that can be used to mop up the sauce. This recipe would also go great alongside a herby risotto, grilled seafood or chicken, potatoes or over pasta. 

How do I store shrimp louie salad?

Keep any leftovers in an airtight container in the fridge. The dressing may cause the lettuce to wilt over time, so store it separately if possible. Ideally, you want to eat it within a day or two.

Can I make this dish vegan?

To make this dish vegan just omit the hard-boiled eggs, and for the dressing you use vegan mayonnaise and vegan sour cream, or plant-based yogurt. Also, keep in mind that most Worcestershire sauce contains anchovies, so you need to use a vegan version or sub soy sauce or balsamic vinegar.

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Perfect for a light weekday lunch and a crowd-pleaser at a potluck, this protein and veggie-packed Shrimp Louie Salad has a classic dressing made with mayo, ketchup, Worcestershire and spices, paired with Cajun-spiced shrimp.

10 minutes
Total TIME:
30 minutes
20 minutes


  • 1 cup mayonnaise
  • ⅓ cup ketchup
  • ¼ cup sour cream
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp brown sugar
  • 1 tsp paprika
  • 1 pinch kosher salt
  • 1 tsp Worcestershire sauce


  • 3 tbsp olive oil
  • 1 lb large peeled shrimp
  • ½ tsp cajun seasoning 
  • 8 oz cherry tomatoes (halved)
  • 1 head romaine lettuce (chopped)
  • 1 large avocado (diced)
  • 4 large eggs (boiled and sliced)

Ingredient Swaps


  1. In a bowl, whisk together the dressing ingredients until smooth and pop into the fridge. 
  2. Warm the oil in a frying pan, then add the shrimp. 
  3. Sprinkle the cajun seasoning on shrimp and cook them for 3-4 minutes or until fully cooked. 
  4. In a large bowl, combine the lettuce, tomato, avocado, and shrimp. 
  5. Add in the dressing and toss the salad gently. 
  6. Serve and garnish with slices of hard-boiled eggs (cut in half).
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