Best 7 Shrimp Louis Platter Salad Recipes

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**Tantalize your taste buds with the delectable Shrimp Louis Platter Salad, a symphony of flavors and textures.**

Indulge in a culinary journey with our curated collection of Shrimp Louis Platter Salad recipes. This iconic dish, rooted in the culinary traditions of New Orleans, combines succulent shrimp, crisp lettuce, and a tantalizing sauce to create a symphony of flavors. Immerse yourself in the classic Shrimp Louis Salad, featuring a zesty dressing of mayonnaise, ketchup, and horseradish, or explore variations that incorporate avocado, bacon, or a refreshing grapefruit vinaigrette. Each recipe offers a unique twist on this timeless salad, ensuring an unforgettable dining experience.

Here are our top 7 tried and tested recipes!

SHRIMP LOUIS PLATTER SALAD



Shrimp Louis Platter Salad image

Dress your cabbage and shrimp salad with Thousand Island dressing for a heaping dinner that's ready in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 6

4 cups shredded Chinese (napa) cabbage
1 lb. shelled deveined cooked large shrimp
1/2 cup purchased real bacon pieces
1/2 cup chopped red bell pepper
1 avocado, peeled, pitted and sliced
1 cup purchased Thousand Island salad dressing

Steps:

  • On large serving platter, arrange cabbage, shrimp, bacon, bell pepper and avocado. Drizzle dressing over salad.

Nutrition Facts : Calories 340, Carbohydrate 10 g, Cholesterol 170 mg, Fat 4, Fiber 2 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 7 g

ROASTED SHRIMP COCKTAIL LOUIS



Roasted Shrimp Cocktail Louis image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails
Good olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups good mayonnaise, such as Hellmann's
1/2 cup Heinz chili sauce
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons bottled grated white horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
1/4 cup minced scallions (2 scallions)
2 tablespoons capers, drained

Steps:

  • Preheat the oven to 400 degrees F.
  • Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
  • Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.

SHRIMP LOUIE SALAD



Shrimp Louie Salad image

The Louie salad is a California original that is usually served with shrimp or crab. My twist is to saute the shrimp, but you can also poach and chill them like the original. If using crab, just substitute cooked canned crab.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

1 cup olive oil mayonnaise
1/2 cup ketchup
1 teaspoon prepared horseradish
1 tablespoon lemon juice
1 teaspoon granulated sugar
1 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 large eggs
1 pound (12- to 15-count) large shrimp, peeled and deveined
1/2 teaspoon Old Bay Seasoning
2 tablespoons olive oil
2 hearts romaine lettuce, washed and torn
2 ripe Roma tomatoes, cut into 6 wedges
1/2 English cucumber, thinly sliced
1 ripe avocado, diced
Kosher salt and freshly ground black pepper

Steps:

  • For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
  • For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
  • Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
  • Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.

SHRIMP LOUIS



Shrimp Louis image

Categories     Salad     Shellfish     Appetizer     Picnic     Quick & Easy     Lunch     Condiment     Mayonnaise     Seafood     Shrimp     Avocado     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 9

1/4 cup mayonnaise
2 tablespoons purchased chili sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
4 cups mixed baby greens
1 avocado, peeled, halved, pitted
10 cooked peeled deveined extra-large shrimp
1 green onion, finely chopped

Steps:

  • Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Arrange greens on 2 plates. Top greens with 1 avocado half, rounded side down. Fill avocado cavities with shrimp. Spoon dressing over; sprinkle with green onion.

NEW SHRIMP LOUIE (POACHED SHRIMP SALAD)



New Shrimp Louie (Poached Shrimp Salad) image

In this spirit of classics like shrimp Louie or niçoise salad, this is a fairly basic, highly customizable salad-for-dinner deal, in which the nonnegotiables are fresh seafood (shrimp or salmon), crunchy lettuce (romaine or Little Gems) and tons of lemon (which comes in a tangy vinaigrette made with shallot and tarragon). From there, you can add any number of raw or lightly blanched vegetables, like shaved radish, sliced avocado or blanched green beans. To make things easy and efficient, the shrimp, eggs and green beans can all be cooked in the same pot of boiling water, so it's not much of a fuss.

Provided by Alison Roman

Categories     brunch, dinner, lunch, weekday, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
8 ounces green beans, tails trimmed
1 1/2 pounds large shrimp, shell on, deveined if you like
4 large eggs
1 small shallot, sliced
2 tablespoons fresh tarragon leaves, finely chopped
3 tablespoons fresh lemon juice
Freshly ground black pepper
1/2 large head romaine lettuce or 3 heads Little Gem lettuce, torn or cut into large pieces
1 medium watermelon radish or 3 regular radishes (or a mix of both), thinly sliced
1 avocado, thinly sliced
Olive oil, for serving
1 cup aioli or mayonnaise, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, 2 minutes or so. Remove from water and transfer to a plate to cool. (No need to use an ice bath, but if you want to, go for it.)
  • Add shrimp and cook until bright pink and just cooked through, 2 to 4 minutes depending on the size of the shrimp. Transfer to a plate to cool. Once the shrimp are cool enough to handle, peel.
  • Return the water to a boil and gently lower in eggs. Boil for 6 to 7 minutes (6 for runnier yolks, 7 for slightly firmer). Remove from heat and run under cold water for a minute or two. (Feel free to place them in an ice bath, if you wish, but I find very cold running water does the trick.)
  • Combine shallot, tarragon and lemon juice in a small bowl and season with salt and pepper.
  • To assemble the salad, arrange the lettuce on a large serving platter or in a shallow bowl and scatter with radishes, avocado, green beans and shrimp. Spoon shallot mixture over everything and drizzle with olive oil. Peel and halve the eggs and nestle in the salad. Serve with aioli or mayonnaise alongside for individual dressing.

GRILLED SHRIMP LOUIS SALAD



Grilled Shrimp Louis Salad image

A speedy main-dish salad with zest dressing pairs hot-off-the-grill shrimp and cool, crisp greens.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 13

1/2 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1 teaspoon olive or vegetable oil
1/8 teaspoon salt
4 cups chopped romaine lettuce
1 medium stalk celery, finely chopped (1/2 cup)
1/2 cup chopped red bell pepper
1 cup grape tomatoes, cut in half
2 tablespoons reduced-fat mayonnaise
1 tablespoon plain yogurt
1 tablespoon shrimp cocktail sauce
1/2 teaspoon grated lemon peel
1/8 teaspoon salt
1 to 2 tablespoons fat-free (skim) milk

Steps:

  • Heat gas or charcoal grill. On each of two 12-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush with oil. Sprinkle with 1/8 teaspoon salt.
  • Cover and grill kabobs over medium heat 4 to 6 minutes, turning once, until shrimp are pink and firm. Remove shrimp from skewers.
  • On 2 serving plates, place lettuce. Top with celery, bell pepper, tomatoes and grilled shrimp.
  • In small bowl, mix all dressing ingredients, adding enough milk for desired consistency. Spoon dressing onto centers of salads.

Nutrition Facts : Calories 210, Carbohydrate 15 g, Cholesterol 165 mg, Fat 1 1/2, Fiber 5 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 10 g, TransFat 0 g

GRILLED SHRIMP LOUIE



Grilled Shrimp Louie image

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.

Provided by Chef John

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 2h49m

Yield 4

Number Of Ingredients 21

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
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
1 heart of romaine lettuce, chopped
8 cherry tomatoes, halved
1 avocado - peeled, pitted, and thinly sliced
4 hard-boiled eggs, halved

Steps:

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

Nutrition Facts : Calories 921.9 calories, Carbohydrate 21.2 g, Cholesterol 598.3 mg, Fat 69.7 g, Fiber 5.9 g, Protein 56.1 g, SaturatedFat 14.1 g, Sodium 1558.4 mg, Sugar 8.6 g

Tips:

- For the perfect shrimp, choose large, firm shrimp with a glossy sheen. Avoid shrimp that are discolored or have a slimy texture. - To devein the shrimp, use a sharp knife to make a shallow cut along the back of the shrimp. Then, use your fingers to remove the vein. - If you don't have time to cook the shrimp yourself, you can use pre-cooked shrimp. Just be sure to thaw them before using. - To make the dressing, whisk together all of the ingredients until smooth. - For the best results, chill the salad for at least 30 minutes before serving. - Serve the salad on a bed of lettuce or greens. - Garnish the salad with additional chopped green onions, parsley, or paprika, if desired.

Conclusion:

Shrimp Louis platter salad is a classic dish that is perfect for any occasion. It is a light and refreshing salad that is packed with flavor. The combination of shrimp, avocado, hard-boiled eggs, and dressing is simply delicious. If you are looking for a new salad to try, I highly recommend this one. It is sure to be a hit with your family and friends.

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