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shrimp louie salad on white plate

Shrimp Louie Salad

  • Author: Deb Belsha
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: American


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.



Louie Dressing

  • 3/4  cup mayonnaise
  • 1/4 cup ketchup *
  • 2 tablespoons fresh lemon juice
  • 1/4 cup minced onion
  • 1 teaspoon chili powder
  • 1 teaspoon capers
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons horseradish
  • 1 teaspoon Old Bay seasoning
  • salt and pepper to taste
  • Salad
  • 1 pound shrimp ( about 30 ), *cooked and chilled from refrigerator
  • 1 large head of Romaine lettuce **
  • 1 English cucumber, sliced
  • 1/2 cup radishes, sliced
  • 1/2 cup cherry tomatoes, sliced
  • 1 sliced avocado
  • 1 stalk celery, chopped
  • 4 hardboiled eggs, shells removed, sliced in half


Prepare dressing:

  1. Combine dressing ingredients and either whisk or pulse in a food processor until mixed together.
  2. Refrigerate until ready to use.


  1. Defrost shrimp under cold running water,  about 5 minutes. Drain and pat dry with towel.
  2. Grill on outdoor or indoor grill pan, basting with Basil butter or use a little vinaigrette for extra flavor.*
  3. Cook for approximately 2 1/2 minutes per side.  Shrimp will be pinkish orange when cooked. 
  4. Chill in refrigerator until ready to make salad.


  1. Onto 4 dinner plates, place an equal portion of lettuce, tomatoes and other salad ingredients.
  2. Place the shrimp and  an equal amount of hardboiled egg halves onto the plates.
  3. 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