Shrimp Louie Salad
with eggs / tomatoes / avocado
This California classic combines juicy poached shrimp with crisp lettuce, sweet tomatoes, and creamy avocados. The shrimp and green beans cook in just a few minutes, and everything can be made ahead and chilled until serving time. It's a great choice for hot, late-summer evenings.
- Shrimp - 1 lb , peeled and deveined
- Eggs - 4
- Green beans - 8 oz , trimmed
- Lemons - 1/2 , wedges
- Lettuce, butterhead - 1 head , leaves chopped or torn (sub any salad greens)
- Tomatoes, cherry or grape - 1 cup , halved
- Avocados - 1 , sliced
- Pepitas / pumpkin seeds - 2 Tbsp
- Mayonnaise - 1/3 cup
- Mustard, Dijon - 1 Tbsp
- Lemon juice - 2 tsp
- Worcestershire sauce - 2 tsp
- Paprika - 1 tsp
- Oil, cooking - 1 tsp
- Honey - 1 tsp
- Garlic powder - 1/2 tsp
Shrimp - Defrost shrimp.
Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. Roll eggs against a hard, flat surface to break up the shell and then peel. If making ahead of time, peel right before serving. (Can be done up to 5 days ahead)
Green beans / Lemons - Prep as directed. (Can be done up to 5 days ahead)
Make dressing - In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, paprika, oil, honey, and garlic powder. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Poach shrimp and green beans - Fill a Dutch oven or large saucepan with about 1 ½ quarts of water and salt generously. Place over medium heat and bring to a simmer. Add shrimp and simmer gently until cooked through, about 2-3 minutes. Using a slotted spoon, remove shrimp to a strainer and rinse under cold water. Bring the water back to a simmer and add green beans. Cook beans until bright green and crisp-tender - 5 to 8 minutes depending on size. Drain the beans and rinse briefly under cold water. Store shrimp and beans in separate containers and refrigerate until ready to serve. (Can be done 1 day ahead)
Cut eggs into slices or quarters.
Divide lettuce among serving plates.
Arrange shrimp, eggs, green beans, tomatoes, and avocados on top of lettuce.
Serve salads topped with Louie dressing and pepitas, with lemon wedges on the side to squeeze over top. Enjoy!