Shrimp Louie Recipe
Fresh iceberg and romaine lettuce tossed in our seafood dressing, topped with purple onions, red bell peppers, tomatoes, egg slices and black olives.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
Seafood Dressing
Method
Prepare the Salad Base
- 1
Wash and Dry the Lettuce
Thoroughly wash the iceberg and romaine lettuce under cold running water. Dry them using a salad spinner or by gently patting them with a clean kitchen towel.
- 2
Chop the Lettuce
Roughly chop the washed iceberg and romaine lettuce into bite-sized pieces and place them into a large salad bowl.
Prepare the Toppings
- 3
Prepare the Vegetables
Slice the purple onion, red bell pepper, and tomatoes into thin strips or bite-sized pieces as preferred. Set aside.
- 4
- 5
Slice the Olives
Slice the black olives into rings and set aside.
Prepare the Seafood Dressing
- 6
Mix the Dressing
In a mixing bowl, combine mayonnaise, ketchup, Worcestershire sauce, lemon juice, Dijon mustard, seafood seasoning, salt, and black pepper. Whisk together until smooth and well combined.
Assemble the Salad
- 7
Combine Ingredients
Pour the seafood dressing over the chopped lettuce in the salad bowl. Toss gently to coat the lettuce evenly with the dressing.
- 8
Add Toppings
Top the dressed salad with the prepared purple onion, red bell pepper, tomatoes, egg slices, and sliced black olives.
- 9
Serve
Serve the Shrimp Louie immediately as a refreshing main dish or side salad.
