Grilled Shrimp Louie Salad is a bright, satisfying meal that combines smoky grilled shrimp, creamy avocado, hard‑cooked egg, roasted beets and crisp greens, all finished with a rich louie dressing. It’s easy to prep ahead for quick weeknight dinners or make-ahead lunches, and it’s naturally high in protein while remaining gluten‑ and dairy‑free when you skip any dairy‑based toppings.
I often choose a hearty, loaded salad over an entrée when dining out, and this Shrimp Louie is one of my go‑to recreations at home. It sits alongside favorites such as salmon nicoise and chicken cobb as a reliably flavorful, filling salad option. The ingredients are simple but complementary: juicy grilled shrimp, creamy avocado, tender roasted beets, briny black olives, halved cherry tomatoes and crisp mixed greens, finished with a classic louie dressing.
This salad is highly customizable: swap the shrimp for cooked crab or bay shrimp, use roasted asparagus or green beans, or omit seafood entirely for a vegetarian version with chickpeas or white beans. Many components can be prepared up to two days in advance to simplify assembly on the day you serve it.
Why you’ll love this recipe
- High in protein and rich in fresh vegetables, making it both satisfying and nutritious.
- Dairy‑ and gluten‑free when prepared without dairy‑based dressings or toppings.
- Components like beets, eggs, shrimp and dressing can be prepped ahead for easy meal prep.
- Very adaptable — change the seafood, add roasted vegetables, or make a vegetarian variant.
Recipe ingredients
This Shrimp Louie is built from simple, wholesome parts. Below are the core ingredients and sensible substitutions to keep on hand.
- Shrimp — large raw shrimp, peeled and deveined for the fastest prep. Grill, sauté, air fry, or use cooked bay shrimp or fresh crab as preferred.
- Beets — oven‑roasted beets work beautifully; pre‑cooked beets are also convenient.
- Hard cooked eggs — cooked to your preferred doneness; these add richness and extra protein.
- Lettuce — a spring mix or butter lettuce blend provides tender greens.
- Vegetables — cherry tomatoes and avocado are classic, but roasted red peppers, asparagus or green beans are great additions.
- Black olives — use your favorite variety for a salty contrast.
- Louie dressing — a creamy, tangy dressing similar to a restrained Thousand Island; it can be made in advance and refrigerated.
The full ingredient quantities are provided in the recipe section below so you can follow the recipe exactly.
How to make Louie salad with shrimp
This recipe benefits from a little advance prep: roast beets, hard cook eggs and make the dressing up to two days ahead. The shrimp can also be prepared a day in advance if desired.
Pro tip: Roast the beets and make the dressing ahead of time. Store components separately for the freshest assembled salad.
- Preheat your grill to medium. Toss 16 ounces of peeled, deveined large shrimp with 1½ tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Mix until evenly coated.
- Thread the shrimp onto skewers or arrange in a single layer on a grill basket. Grill 2–3 minutes per side, until opaque and just cooked through. Remove from heat and let cool slightly, then remove from skewers if used.
- Divide 6 ounces of spring lettuce among four plates. Add sliced roasted beets, four halved hard‑cooked eggs, 2 cups halved cherry tomatoes, one sliced avocado, and 1 cup drained black olives to each plate.
- Top each salad with the grilled shrimp, drizzle with louie dressing to taste, and serve with lemon wedges if you like a bright citrus finish.
Recipe FAQs
A Louie (or Louis) salad is a classic West Coast salad usually served chilled or at room temperature. Traditional versions include fresh crab meat or bay shrimp, hard‑cooked egg, olives, tomato and sometimes asparagus, all dressed in a creamy louie dressing that resembles Thousand Island but is less sweet.
No. Shrimp may be grilled, sautéed, air‑fried or replaced with cooked bay shrimp or fresh crab. Choose the cooking method that best fits your time and equipment.
Yes. Omit the seafood and add chickpeas, white beans or roasted vegetables for substance and protein.
Yes. Beets, hard‑cooked eggs and dressing can be prepared up to two days in advance. Shrimp can be cooked the day before and reheated briefly or served chilled.
Recipe Notes
- Make ahead: Roast beets and prepare eggs and dressing up to 48 hours ahead to streamline assembly.
- Buying peeled and deveined shrimp saves a lot of time.
- If you prefer not to grill, sauté or air‑fry the shrimp, or use cooked bay shrimp or crab for a different texture.
- To make a vegetarian version, swap the seafood for beans or roasted mushrooms.
More salad recipes you’ll love:
- Butter lettuce salad
- Horiatiki (Greek village salad)
- Italian chopped salad
- Santa Fe chicken salad with tangy lime dressing
- Spring mix salad
Did you try this recipe? If so, please leave a review below and share a photo so others can see your version.
Grilled Shrimp Louie Salad — recipe summary
Serves: 4 | Prep time: 15 mins | Cook time: 1 hr (includes any roasting/cooling time) | Total time: about 1 hour 15 mins
Ingredients (summary): 16 oz large raw shrimp (peeled & deveined), 1.5 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, 6 oz spring lettuce, 2 oven‑roasted beets (sliced), 4 large hard‑cooked eggs, 2 cups cherry tomatoes (halved), 1 avocado (sliced), 1 cup black olives (drained), louie dressing, lemon wedges (optional).
Nutrition (per serving)
Calories: 495 kcal; Carbohydrates: 47 g; Protein: 26 g; Fat: 25 g; Saturated Fat: 4 g; Sodium: 1862 mg; Fiber: 8 g; Sugar: 27 g; Cholesterol: 329 mg; Potassium: 958 mg. Nutrition is estimated and intended as a guideline.
Note: This recipe was originally published in August 2018. Step‑by‑step photos and additional notes have been added to improve clarity and make the recipe easier to follow.