There’s something undeniably special about a perfectly executed Shrimp Louie salad. This classic San Francisco creation strikes that magical balance between indulgence and refreshment – succulent shrimp, creamy dressing, and crisp vegetables arranged in a presentation that manages to be both elegant and approachable. After years of testing various seafood recipes, I can confidently say that mastering Shrimp Louie at home delivers one of the best returns on culinary investment: impressive results with relatively straightforward techniques.

Whether you’re looking to recreate the iconic salad from Fisherman’s Wharf, searching for a show-stopping lunch entrée, or planning a sophisticated yet simple dinner, this comprehensive guide will walk you through creating a Shrimp Louie that rivals any restaurant version. The contrast of textures and flavors – creamy, tangy dressing against crisp lettuce and sweet shrimp – creates a sensory experience that will have everyone asking for the recipe.

How to Make Shrimp Louie

Quick Overview

Shrimp Louie combines plump, perfectly cooked shrimp with a rich, tangy dressing and crisp fresh vegetables arranged on a bed of lettuce for a salad that feels both luxurious and refreshing. What makes this dish truly special is the interplay of textures: the slight snap of tender-crisp shrimp against the crunch of fresh vegetables and the smooth creaminess of the signature Louie dressing that ties everything together.

The beauty of Shrimp Louie lies in its straightforward preparation that yields sophisticated results. You’ll need approximately 30 minutes from start to finish – about 15 minutes to prepare the dressing and vegetables, and another 15 minutes to cook and chill the shrimp (if you’re not using pre-cooked shrimp). This makes it perfect for entertaining, as much of the preparation can be done ahead, with just the final assembly required before serving.

One of the standout elements of this salad is undoubtedly the dressing – a creamy, slightly tangy sauce that enhances the sweetness of the shrimp without overpowering it. My version incorporates both mayonnaise and Greek yogurt for the perfect balance of richness and acidity, along with classic additions like chili sauce and sweet pickle relish that give Louie dressing its distinctive flavor profile. The result is a salad that feels indulgent while still showcasing the fresh, high-quality ingredients at its heart.

The Ingredients I Use to Bring My Shrimp Louie to Life

For the shrimp:

1 pound large shrimp (16-20 count), peeled and deveined (tails on or off, your preference)
1 tablespoon Old Bay seasoning
1 lemon, halved
2 bay leaves
1 teaspoon kosher salt

For the Louie dressing:

3/4 cup mayonnaise (preferably Hellmann’s or Best Foods)
1/4 cup Greek yogurt
3 tablespoons Heinz chili sauce (not to be confused with Asian-style chili sauce)
2 tablespoons sweet pickle relish
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, adjust to taste)
Salt and freshly ground black pepper to taste

For the salad assembly:

1 large head of iceberg lettuce, cored and cut into 4 wedges
2 ripe avocados, sliced
4 hard-boiled eggs, peeled and quartered
2 medium tomatoes, cut into wedges
1 English cucumber, sliced
1/4 red onion, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup black olives (preferably Kalamata)
2 tablespoons capers, drained
Fresh parsley or chives for garnish
Lemon wedges for serving

Step-by-Step Instructions

Step 1: Cook the Shrimp to Perfection (if using raw)

If you’re starting with raw shrimp (which I recommend for the best flavor and texture), begin by properly cooking them. Fill a large pot with about 3 quarts of water. Add the Old Bay seasoning, juice from half a lemon (then drop the squeezed half in too), bay leaves, and kosher salt. Bring the water to a boil over high heat.

“In the meantime, fill a large bowl with cold water and ice to create an ice bath.”

“When the water reaches a rolling boil, add the peeled and deveined shrimp. Cook for 2–3 minutes, or until they turn pink and opaque—cooking time may vary slightly based on size. Avoid overcooking: perfectly cooked shrimp will curl into a ‘C’ shape, while overcooked ones form a tight ‘O.”

Using a slotted spoon, immediately transfer the cooked shrimp to the ice bath to halt the cooking process. Let them chill completely, about 5 minutes, then drain thoroughly and pat dry with paper towels. Refrigerate until ready to use.

(If using pre-cooked shrimp, simply thaw if frozen, pat dry, and proceed to the next step.)

Step 2: Make the Louie Dressing

The signature Louie dressing is the heart of this dish and deserves attention to detail. In a medium bowl, combine the mayonnaise and Greek yogurt, whisking until smooth and well combined. This combination provides both richness and a pleasant tanginess.

Add the chili sauce, sweet pickle relish, fresh lemon juice, Worcestershire sauce, and horseradish. The chili sauce (such as Heinz) provides a subtle sweetness and color, while the horseradish adds a gentle heat that complements the shrimp beautifully.

“Add the paprika and cayenne pepper (if using), then season with salt and freshly ground black pepper to your liking. Whisk everything together until smooth and well combined. The dressing should be pale pink or orange in color and thick enough to cling to the back of a spoon.”

Cover the dressing and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This dressing can be made up to 3 days ahead and kept refrigerated in an airtight container.

Step 3: Prepare the Salad Components

While the dressing is chilling, prepare your salad ingredients. Proper preparation ensures the “crisp” element of this creamy and crisp masterpiece.

Wash and thoroughly dry your iceberg lettuce (excess water will dilute the dressing). Remove the core and cut into four wedges or chop into bite-sized pieces, depending on your preferred presentation style.

Slice or quarter the hard-boiled eggs for serving. To make perfect hard-boiled eggs, start by placing them in a pot of cold water. Bring the water to a boil, then cover the pot, remove it from the heat, and let the eggs sit for exactly 10 minutes before transferring them to an ice bath.

Slice the avocados just before assembling the salad to prevent browning. Cut the tomatoes into wedges, slice the cucumber and red onion, and halve the cherry tomatoes. Drain the olives and capers.

Arrange all components on a platter or individual serving plates, or keep them separate for a build-your-own Shrimp Louie bar, which is excellent for entertaining.

Step 4: Assemble the Shrimp Louie

For a classic presentation, arrange the iceberg lettuce wedges on individual plates or a large serving platter. If you prefer a tossed salad style, roughly chop the lettuce and place it in a large bowl.

“Neatly arrange the shrimp, avocado slices, egg quarters, tomato wedges, cucumber slices, red onion, cherry tomatoes, olives, and capers over the lettuce wedges or mix them gently with the chopped lettuce.”

Drizzle a generous amount of the Louie dressing over the top, allowing it to cascade down the sides of the salad ingredients. Alternatively, serve the dressing on the side to allow each person to add their desired amount.

Garnish with fresh herbs like parsley or chives and serve with lemon wedges on the side for an extra brightness that cuts through the creamy dressing and enhances the shrimp’s flavor.

What to Serve Shrimp Louie With

Shrimp Louie is substantial enough to stand alone as a main course, but pairs beautifully with several complementary items:

For a light lunch:

Sourdough bread or oyster crackers – San Francisco’s sourdough is a particularly authentic choice
A cup of clam chowder for a complete seafood experience
Fresh fruit, particularly seasonal berries or citrus segments
Chilled white wine like Sauvignon Blanc or Pinot Grigio

For a more substantial dinner:

Grilled artichokes with aioli
Crusty garlic bread
Roasted fingerling potatoes with herbs
A simple risotto or pilaf

For entertaining:

Create a seafood-themed meal by serving alongside crab cakes or a small cup of bisque
Fresh asparagus with lemon butter
A cheese board with crackers for before or after
Champagne or Prosecco to elevate the occasion

For a gathering:

Set up a Shrimp Louie bar with all components separated so guests can build their own
Offer additional protein options like crab meat or grilled chicken
Provide various breads and crackers
Serve with both still and sparkling water with lemon

Top Tips for Perfecting Shrimp Louie

1. Shrimp selection and preparation

Choose large, high-quality shrimp (16-20 count per pound is ideal). While pre-cooked shrimp can work in a pinch, cooking them yourself gives you control over the flavor and texture. If using frozen shrimp, thaw completely in the refrigerator overnight, never at room temperature.

“For Shrimp Louie, the ideal shrimp should be firm with a pleasant snap, not tough or rubbery. Follow the ‘C vs. O rule: well-cooked shrimp form a loose ‘C’ shape, while overcooked ones curl into a tight ‘O.”

2. Dressing consistency secrets

The ideal Louie dressing should be creamy but not so thick that it sits in globs on the salad. If your dressing seems too thick, thin it with a small amount of water or lemon juice, adding just a teaspoon at a time until you reach the desired consistency. For a richer version, you can use all mayonnaise instead of the mayo-yogurt combination.

Always taste and adjust the seasoning before serving. The balance of tangy, sweet, and savory elements makes Louie dressing special – it should have a complex flavor profile rather than just tasting like seasoned mayonnaise.

3. Temperature matters

Serve Shrimp Louie well-chilled but not ice-cold. Remove the shrimp from the refrigerator about 10 minutes before serving to take the edge off the chill, which allows their flavor to fully bloom. However, keep the lettuce and vegetables as cold and crisp as possible until the last minute.

4. Presentation techniques

For an impressive presentation, arrange the components in distinct sections atop the lettuce rather than mixing everything together. This showcases the beautiful colors and allows each element to maintain its texture until it’s eaten.

Consider serving the dressing in a small pitcher alongside rather than pouring it over the entire salad. This keeps everything crisp and allows guests to add as much or as little as they prefer.

5. Customization options:

Seafood variations: Add lump crab meat, lobster, or a combination for a “Seafood Louie”
Vegetable adjustments: Add blanched green beans, artichoke hearts, or radishes for extra crunch
Dressing tweaks: To turn up the heat, try adding more horseradish or a splash of hot sauce.
Lettuce alternatives: Butter lettuce or romaine hearts can substitute for iceberg
Dietary accommodations: For a lighter version, use all Greek yogurt instead of mayonnaise

Storing and Reheating Tips

Shrimp Louie is best enjoyed freshly made, but components can be prepared ahead and stored separately:

For the dressing:
Keep in an airtight container in the refrigerator and use within 3 days. The flavors will continue to develop overnight, often making it even better the next day. If it thickens too much in storage, whisk in a small amount of lemon juice or water to restore the proper consistency.

For the cooked shrimp:
Properly cooked and chilled shrimp can be kept in an airtight container in the refrigerator for up to 2 days. Adding a paper towel inside the container helps absorb excess moisture and preserves their texture.

For the prepared vegetables:
Most components can be prepared a day ahead and stored separately in the refrigerator:

Lettuce: Wrap in a slightly damp paper towel and place in a plastic bag
Hard-boiled eggs: Keep unpeeled in their shell for best freshness
Cucumber, tomatoes, onions: Store in separate containers
Avocados should always be cut just before serving to prevent browning

For assembled salad:
Once dressed, Shrimp Louie should be consumed within a few hours, as the dressing will begin to wilt the lettuce. If you anticipate leftovers, keep components separate and assemble only what will be eaten immediately.

Leftover strategy:
If you do end up with assembled leftovers, they can be stored for up to 24 hours, though the quality will diminish somewhat. The lettuce will lose its crispness, but the flavors will still be good.

Creative repurposing:
Transform leftover components into:

Shrimp Louie wraps using large tortillas
A pasta salad by adding cooked, chilled pasta
Stuffed avocados or tomatoes with the shrimp mixture
Topped crostini for an elegant appetizer

This Shrimp Louie salad embodies the perfect balance between elegant and approachable food. The combination of sweet, tender shrimp, creamy dressing with just the right tanginess, and the fresh crunch of vegetables creates a sensory experience that feels like a special occasion even on an ordinary weeknight. By following these detailed techniques for achieving that ideal balance of creamy and crisp, you’ll create a restaurant-quality dish that’s sure to impress both family and guests. Whether served as a light summer lunch or as part of a special dinner, this classic San Francisco creation deserves a place in your regular recipe rotation.

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