The Shrimp Louie Salad You Will Want to Make All Summer

When we lived in Northern California, we had a good friend that introduced us to all things seafood. Cioppinno, how to steam still-wiggling dungeoness crab and a Crab Louie salad made out of the leftover crab after drowning the leg meat in butter. This Shrimp Louie Salad is based on his Crab Louie since finding fresh crab in land-locked northern Texas is impossible.

What is Shrimp Louie Salad?

Any traditional “Louie” salad has a few standard components:

  • Greens
  • Hard Boiled Eggs
  • Tomatoes and other veggies
  • A creamy mayo and ketchup based sauce

Is it Whole30 Compatible?

This salad is easily made Paleo and Whole30 friendly simply by using a storebought ketchup that has no added sweetener like Primal Kitchen Ketchup or you can make your own with pantry ingredients.

Make Ahead Shrimp Louie Salad

All components can be made a day or two ahead of time and you can assemble just before eating. The veggies can be pre-cut, but do not cut tomatoes until just before serving. Tomatoes should never be refrigerated and if they are cut they would have to be refrigerated.

Ways to Cook Shrimp

For the salad pictured in this post and the recipe below, I roasted the shrimp. However, if you are making this ahead of time, you may want to steam or boil the shrimp- instead of roasting or simply used pre-cooked shrimp.

Roasted Shrimp for Shrimp Louie Salad

How to Serve at a Party

Shrimp is always festive for a party and this salad takes it a step further than shrimp cocktail. (And it’s easier on your budget.) You can plate individual salads as a first course at a sit-down dinner. For a casual gathering, serve family style on a big platter. Make individual portions in small clear cups for a movable feast such as backyard BBQ or cocktail party.

The Shrimp Louie Salad You Will Want to Make All Summer


  • 1 lb large Greensbury Market shrimp

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1/2 tsp each salt and pepper

  • avocado oil

  • 1/2 mayo

  • 1/4 cup ketchup

  • 1 tbsp horseradish (or to taste)

  • juice of 1/2 lemon

  • To serve: Romaine lettuce, tomatoes, cucumbers, radishes, boiled eggs


  • Toss the shrimp with the spices and oil. Place on a large cookie sheet and broil for 3 minutes or until the shrimp are perfectly pink and curled up.
  • Mix together the mayo, ketchup, horseradish and lemon juice. Add salt to taste.
  • Chop lettuce and cut tomatoes and other veggies you are using into bite-sized pieces. Divide the lettuce among 4 bowls.
  • Arrange the shrimp, veggies and boiled eggs over the lettuce. Drizzle with a little of the dressing.
  • Pass extra dressing at the table.

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