Shrimp Louie salad
A San Francisco classic: sweet shrimp, eggs, avocado and tomato over crisp iceberg with a creamy, tangy Louie dressing.
- 30 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $5.06 a serving
- 480 calories
- Gluten-free
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 4 large eggs
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 lemon, half juiced, half cut into wedges
- 1 dill pickle, finely chopped
- 1 tsp hot sauce
- 1 head iceberg lettuce, chopped
- 2 tomatoes, cut into wedges
- 1 cucumber, sliced
- 1 avocado, sliced
- 1 lb cooked shrimp, thawed if frozen, tails removed
From your pantry
- ¼ tsp paprika
- ¼ tsp salt
Each serving has about 480 calories, 37 g protein, 17 g carbs and 31 g fat, and costs about $5.06 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No lemons? Limes work.
- No hot sauce? Sriracha works.
- No tomatoes? Roma tomatoes work.
- No cucumbers? English cucumbers or mini cucumbers work.
- No avocados? Guacamole works.
Steps
Tap an underlined word for a quick explanation.
Put the eggs in a , cover with cold water by an inch and on high. Turn off the heat, cover, and leave them 12 minutes.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heatTimer: 12 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Move the eggs into a bowl of ice water for 5 minutes, then and quarter them.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Timer: 5 min
the mayonnaise, ketchup, lemon juice, pickle, hot sauce, paprika and salt together for the Louie dressing.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the lettuce and spread it over 4 plates. Cut the tomatoes into wedges and the cucumber and avocado.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
the shrimp dry and arrange it on the lettuce with the eggs, tomatoes, cucumber and avocado.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Frozen cooked shrimp thaws in 10 minutes in a bowl of cold water. Pat it dry so the dressing clings.Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Spoon the dressing over the top and serve with lemon wedges.
Dolly’s tip: For lunch, pack the shrimp, eggs and vegetables in one container and the lettuce and dressing separately. Keep it cold and eat it within a day.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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