Grilled shrimp basted with basil butter and a variety of crunchy vegetables sit on a bed of lettuce with a tangy Louie style dressing. This is a fresh and healthy salad to enjoy for lunch or a light supper.
Why this recipe is just so good....
- This salad is so versatile because you can cook the shrimp in so many ways. You can pan fry, boil or air fry them. Grilled shrimp is my favorite way, it's an easy, tasty way to cook them, especially basted with an herb butter. Another one of my favorite salads you may want to try is Crab Louie Salad.
- Change up the vegetables in the salad for different taste and texture. Some possibilities are adding sliced avocado, celery, chopped carrots, green or red peppers, green beans or spinach.
- Shrimp is a healthy seafood choice and fits into a low carb, keto meal. Rich in iodine and omega 3 fatty acids, a great bonus when enjoying these tender, salty shellfish.
- The shrimp louie dressing has some basic ingredients that you probably have in your refrigerator and pantry. The horseradish and chili powder give the dressing some extra kick so add more or less to your liking. If you want to keep the carbs lower in this dressing, use a low sugar ketchup.
Step by Step Directions
- Combine the dressing ingredients in a mini food processor or mix by hand. Pulse or whisk for a minute or two until blended. Refrigerate until needed.
- You can make the dressing ahead of time. It will keep in the refrigerator up to three days.
- Place shrimp in colander and run cold water over a few minutes until defrosted. Drain well.
- Place shrimp on grill over medium heat, baste with herb butter or a vinaigrette for added flavor.
- Into a bowl of chopped Romaine lettuce, add all the vegetables of your choice and the sliced hard boiled eggs.
- Drizzle the Louie dressing over salad right before serving.
Old Bay is a mixture of many herbs including celery salt, bay leaf, pepper, paprika and others. This recipe from Spruce Eats is a pretty close substitute you can make.
If shrimp are purchased already frozen, it's best to defrost them right before cooking. Take them out of the package, place in a colander and run cold water over for about 5 minutes, shaking the shrimp a bit in the strainer. Drain them well before cooking. They only need about 5 minutes to be fully cooked on the grill. Shrimp turn pinkish orange when are they are done. Overcooking the shellfish is the biggest cause of rubbery shrimp.
Let me know if you tried this recipe. I'd love a 5 star rating since that tells me what you like and want to see more of.
Here are some other salad recipes:Print
Grilled shrimp basted with an herb basil butter are served in a salad with crunchy vegetables and a tangy Louie style dressing. A healthy, low carb salad to enjoy for lunch or a light supper.
- ¾ cup mayonnaise
- ¼ cup ketchup *
- 2 tablespoons fresh lemon juice
- ¼ cup minced onion
- 1 teaspoon chili powder
- 1 teaspoon capers
- 1 teaspoon Dijon mustard
- ½ teaspoon celery seed
- ½ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 2 teaspoons horseradish
- 1 teaspoon Old Bay seasoning
- salt and pepper to taste
- 1 pound shrimp ( about 30 ), *cooked and chilled from refrigerator
- 1 large head of Romaine lettuce **
- 1 English cucumber, sliced
- ½ cup radishes, sliced
- ½ cup cherry tomatoes, sliced
- 1 sliced avocado
- 1 stalk celery, chopped
- 4 hardboiled eggs, shells removed, sliced in half
- Combine dressing ingredients and either whisk or pulse in a food processor until mixed together.
- Refrigerate until ready to use.
- Defrost shrimp under cold running water, about 5 minutes. Drain and pat dry with towel.
- Grill on outdoor or indoor grill pan, basting with Basil butter or use a little vinaigrette for extra flavor.*
- Cook for approximately 2 ½ minutes per side. Shrimp will be pinkish orange when cooked.
- Chill in refrigerator until ready to make salad.
- Onto 4 dinner plates, place an equal portion of lettuce, tomatoes and other salad ingredients.
- Place the shrimp and an equal amount of hardboiled egg halves onto the plates.
- Drizzle dressing over salad. Serve cold.
*Use no sugar added or sugar free ketchup to lower the carbs.
*Make sure the shrimp are peeled and deveined before cooking. I purchased mine frozen from a seafood market and they were cleaned and ready to cook.
*If you prefer, pan fry the defrosted shrimp in a little olive oil and some salt and pepper. The cook time will be the same as grilling, about 5 minutes total.
*You can use your choice of greens for the salad; butter lettuce, iceberg, green leaf or spinach.
Keywords: seafood salad, shellfish meal, healthy vegetable salad