Shrimp Louie Salad is a culinary masterpiece that excites the senses with its harmonious blend of flavors and textures from its historical roots to its carefully curated ingredients and impeccable presentation that will undoubtedly put your dining experience above the rest.
Shrimp Louie Salad
Shrimp Louie Salad is a classic versatile and delicious American dish that can be enjoyed and impressive enough to serve to guests despite its simplicity, thanks to its rich history and simple, elegant presentation, this salad remains a beloved salad that can be easily adapted to different tastes and dietary needs.
Ingredients
Instructions
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In a mixing bowl, combine the mayonnaise, tomato ketchup, sour cream, palm sugar, lemon juice, red chili powder, salt, parsley, and black pepper. Mix them well to create the dressing for the salad
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In a separate bowl, marinate the large shrimp with lemon juice, olive oil, salt, and black pepper. Allow the shrimp to soak up the flavors for about 10-15 minutes
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Heat a grill pan or skillet over medium-high heat and cook the marinated shrimp until they turn pink and opaque, usually for about 2-3 minutes per side. Set them aside to cool
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Meanwhile, prepare the other salad components. Chop the Roman lettuce into bite-sized pieces, halve the cherry tomatoes, slice the avocado, and peel and slice the boiled eggs
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Once the shrimp has cooled down, you can either serve them whole or chop them into smaller pieces, depending on your preference
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In a large salad bowl, combine the chopped lettuce, cherry tomatoes, avocado slices, boiled eggs, and the cooked shrimp
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Pour the dressing you made earlier over the salad and toss everything gently to ensure all the ingredients get coated with the dressing
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Serve the shrimp salad immediately and enjoy
Servings: 4 ServingCalories:546kcalTotal Fat:41gSaturated Fat: 8gTrans Fat: 0.2gCholesterol:326mgSodium:1691mgPotassium:1404mgTotal Carbohydrate:22gDietary Fiber: 11gSugars: 7gProtein:27gVitamin A: 28359IUVitamin C: 44mgCalcium: 215mgIron: 5mg
Note
- While romaine lettuce is the classic choice, you may also use mixed greens, arugula, or iceberg lettuce.
- For this dish, we use giant shrimp, but any size would work just well.
- Nobody likes shrimp that are harsh and rubbery from being overcooked.
