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.
Ingredients
- 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
Prep
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Shrimp - Defrost shrimp.
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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)
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Green beans / Lemons - Prep as directed. (Can be done up to 5 days ahead)
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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)
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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)
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Make
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Cut eggs into slices or quarters.
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Divide lettuce among serving plates.
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Arrange shrimp, eggs, green beans, tomatoes, and avocados on top of lettuce.
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Serve salads topped with Louie dressing and pepitas, with lemon wedges on the side to squeeze over top. Enjoy!
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