New Shrimp Louie (Poached Shrimp Salad) Recipe (2024)

About the only thing I'd do differently is make this into four platters, rather than randomly serving. Why? Because there are people who will take all the shrimp and none of the egg. OR all the avocado and none of the beans. :-)

I am a huge fan of both shrimp and crab Louie and would never top it with a watery vinaigrette. Sorry. I use the sublime and perfect for seafood recipe from the Joy of Cook for the Louie dressing. No ketchup, but rather a tangy chili sauce and mayonnaise dressing with bell peppers, shallots, a squeeze of lemon, cayenne pepper and dash of Worcestershire sauce. Let it sit and there is nothing better on a seafood salad than this. It's perfect!

I used to make this dressing for a Bay Area seafood restaurant I once worked at, and the secret ingredient was a small splash of brandy! Try it, it really makes a difference.

Shrimp Louie with no Louie Dressing. It’s like scampi without the shrimp...

Gang, it's a variation on a Louie salad, hence the title NEW. Can you get off your pulpits exclaiming it has to be traditional creamy dressing!

If you opt for the "run under cold water" method, please make it a drizzle and catch that clean, wonderful water in a pot in the sink. Use it to wash dishes (adding hot to it) or to soak dirty dishes in; to water your plants or throw it into the bathtub (with stopper closed). It will decrease the amount of water needed for your next bath. The point: none of us with droughts and wildfires raging should waste our precious water to make eggs easier to peel or any other single use.

I use James Beard's Louie dressing: mayonnaise, chili sauce, lightly whipped cream and some grated oniion. Add horseradish sauce for punch and serve on the side.

Just made this for tonight’s dinner and my husband and I were both delighted with the results. Full disclosure, I’ve never had a Shrimp Louie salad before, so no preconceived notions of what it should be like. Made the following variations: used dill instead of tarragon, boiled and cubed a couple of small Yukon gold potatoes, added a small number of colorful cherry tomatoes. This dish is as beautiful as it was delicious.

I make a very spicy (lots of horseradish) co*cktail sauce and then add enough buttermilk to make it the consistency of a thin dressing. That way I get the tang from the buttermilk but with fewer calories than mayo (though I do love mayo!).

Thousand Island dressing on a Louie salad? No much too sweet and cloying. Louis dressing is completely different and would make an old shoe delicious. Joy of Cooking has a good recipe, I add chopped egg to the dressing as well as on the salad.

Sorry but an ice bath is essential. Otherwise the shrimp will overcook. Furthermore, the ice bath firms up the texture.

I LOVE Shrimp Louie Salad. Musso & Frank's in Hollywood also makes a divine one with a tarragon aoili that is a vast improvement over Thousand Island dressing. Looking forward to trying this version. Thanks!

I combined the shallots, lemon juice, tarragon and olive oil in a traditional vinaigrette and dressed each ingredient with it separately before composing the salad. It seemed to me a better way to see that everything was equally covered with the dressing.

How delicious! I substituted asparagus for the beans, and that worked, too. Thank you.

I was told that greener or not, adding baking soda destroys some nutritional value; my mother told me that, years ago, and I'm 77 now. .....Turns out cooking food with baking soda (a.k.a. sodium bicarbonate) can indeed damage a number of nutrients, such as vitamin C, vitamin D, riboflavin, thiamin, and one essential amino acid.

I put this salad together only I used regular, not watermelon radishes. We liked the lighter dressing alternative and think this is a great summer salad. Our only hack was to serve it with a slice of toasted no knead bread. Nice recipe, Alison!

This salad was a a ray of sunshine on this snowy April night in New England. I made this for dinner for myself and two tween daughters and we all loved it! Made exactly according to recipe except without the mayo. I will make this again, and again!

good idea for Atkin's or Keto eaters...very lo-carb

It was really good but I was making it just for me so I combined the shallot, lemon juice, olive oil, pepper, and aioli into one dressing and it was very tasty - I also included chives instead of tarragon because I absolutely hate tarragon. I also made my yolks runny and it was such a bonus. Ate this over two nights for dinner!

Incredible! I followed the advice to mix the olive oil into the vinaigrette. I made 1.5 pounds of shrimp, about 10 oz green beans, 4 eggs, and 3 regular radishes for a dinner for two. I skipped the avocado. Dipping Mayo on the side was great; we added salt and pepper to Kensington Mayo, a fancy store brand. I will definitely be making this again. The tarragon is key.

I bought some already cooked Jumbo Shrimp co*cktail to a dinner as a surprise, but my surprise is the host already had some. So, I returned home with it. I was looking for a salad to use it on the next day and found this one. I like the mixture here, except I left out the eggs, though. I don't care if it's a pure "Louie". It's a nice salad.

Made a half recipe for one with leftovers for lunch tomorrow. Did not want to mess with making aioli, so made jammy eggs and dipped the shrimp and beans in. Really good, adding to regular rotation.

Authenticity aside, I made this fairly exactly and it's outstanding. Delicious combination of flavors and textures. It does take forever, though - the steps are simple, but there are a lot of them.

I’m with Stephen. Chili sauce instead of ketchup and blue crabmeat, very fresh

I assembled this dish this past weekend--delicious! I loved the lemon-tarragon dressing, though I may not have had the exact proportions, and think that serving w/mayonnaise on the side keeps the dressing flavors nicely distinct. I did enjoy dipping the dressed vegetables and shrimp into the mayonnaise. The only thing I left out was the avocado. I also added fennel and sugar snap peas.

Loved it just the way it was! Made an aioli from another recipe I found online and had it on the side for dipping. If I make it again, I think I'd combine the shallot, lemon juice and tarragon w/the olive oil to make a dressing instead of separating them.

Delicious. Put whatever you want on top. Get some top notch ingredients and you’ve got a quick and easy dinner. Serve it individually if you’re only feeding two and the rest of it stores simply and separately for lunch the next day. Yum.

I based my dinner on this recipe and it was delicious! I cooked extra shrimp though and then wasn't sure what to do with them. I ended up making a "co*cktail sauce" using unsweetened ketchup, jarred crushed ginger, and some powdered garlic. It was amazing. 200% better than normal co*cktail sauce. 10/10 would serve with all my future shrimp co*cktails.

Stephen's previous reference to seafood sauce in the Joy of Cooking (Ethan Becker version) is indexed under Sauces–Louis. Sounds like a winner to me. I agree about preferring a richer sauce to vinaigrette for this salad. Trying the Joy's tonight.

Since I have never had traditional Shrimp Louie, I wasn't worried about messing with the recipe. After reading all the reviews, I just made about 1 1/2 cups of dressing and used half as marinade for peeling and deveined shrimp. I added splash of brandy, roasted garlic, a touch of honey, red chili pepper, fresh dill, and shallot to the lemon and olive oil with salt and pepper. Not a fan of poached shrimp so I pan seared them in the marinade. Then assembled. Best shrimp ever! Very fresh!