Grilled Shrimp Louie

4.7
(38)
29 Reviews
10 Photos

The dressing for this dish is made to use with crab, but I think the smoky grilled shrimp are a great summertime twist. Make the dressing ahead of time and chill it before you adjust the seasonings.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on July 20, 2024
10
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Prep Time:
15 mins
Cook Time:
4 mins
Additional Time:
2 hrs 30 mins
Total Time:
2 hrs 49 mins
Servings:
4
Yield:
1 3/4 cups dressing
Jump to Nutrition Facts

Ingredients

Dressing:

  • 1 cup mayonnaise

  • ⅓ cup ketchup

  • ¼ cup creme fraiche

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon packed brown sugar

  • 1 teaspoon paprika

  • ¼ teaspoon kosher salt, or to taste

  • ⅛ teaspoon cayenne pepper

  • ½ teaspoon Worcestershire sauce

  • 2 tablespoons minced green onion

  • 2 tablespoons chopped fresh parsley

Grilled Shrimp:

  • 1 tablespoon olive oil

  • ½ lemon, juiced

  • 2 pounds uncooked medium shrimp - peeled and deveined, tails left intact

  • 1 teaspoon kosher salt

  • ¼ teaspoon smoked paprika

Salad:

  • 1 heart of romaine lettuce, chopped

  • 8 cherry tomatoes, halved

  • 1 avocado - peeled, pitted, and thinly sliced

  • 4 hard-boiled eggs, halved

Directions

  1. Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.

  2. Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.

  3. Preheat an outdoor grill for high heat and lightly oil the grate.

  4. Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.

  5. Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.

    close up of a Grilled Shrimp salad with eggs, avocados, and lettuce in a white bowl
    Chef John

Chef's Notes

If you do grill the shrimp, don't toss them with the oil and lemon juice until just before you grill them.

You don't need to leave the tails on the shrimp, but I think they impart a richer flavor to grilled shrimp.

The amount of dressing is more than you'll need for this salad, but it's great on other salads too!

Check out this method for Soft Hard-Boiled Eggs — they're perfect for salads.

Nutrition Facts (per serving)

922 Calories
70g Fat
21g Carbs
56g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 922
% Daily Value *
Total Fat 70g 89%
Saturated Fat 14g 71%
Cholesterol 598mg 199%
Sodium 1558mg 68%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 21%
Total Sugars 9g
Protein 56g 112%
Vitamin C 47mg 52%
Calcium 191mg 15%
Iron 8mg 43%
Potassium 1077mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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