Shrimp and prawns · American · 30 min
Shrimp Louie Salad with Hard-Boiled Egg, Lettuce, Avocado & Tomato
- 30 min
- 2–6 servings
- 578 kcal / serving
A light, textural salad with creamy avocado, crisp lettuce, and tender shrimp, finished with a tangy lemon dressing. It comes together quickly for a weeknight supper.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- 1 headbutter (Boston) lettuce
- 1 tbspcapers
- 2eggs
- ½ pintgrape tomatoes
- 1lemon
- ½ bunchradish
- ¾ lbraw peeled shrimp, fresh or frozen
- lemons
- avocados
From the pantry: black pepper, chili-garlic sauce, extra virgin olive oil, garlic powder, honey, ketchup, mayonnaise, paprika, parsley flakes, salt, Worcestershire sauce
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater · grater (optional) · measuring spoons · mixing bowls · nonstick skillet · small saucepan · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½avocado
- 1 headbutter (Boston) lettuce
- ½ pintgrape tomatoes
- 1lemon
- ½ bunchradish
- lemons
- avocados
Dairy, eggs & chilled
- 2eggs
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
Sauces, oils & condiments
- 1 tbspcapers
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| butter (Boston) lettuce | 1 head | 2 heads | 3 heads |
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| eggs | 2 | 4 | 6 |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| lemon | 1 | 2 | 3 |
| radish | ½ bunch | 1 bunch | 1 ½ bunches |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Bring a small pot of water to a boil, then lower to a simmer and cook the eggs for 8 minutes. Cool the eggs under running water or in ice water, then peel and quarter.
- Wash and dry all fresh produce before using.
- In a small bowl, zest and juice a lemon, then whisk in oil, honey, chili-garlic sauce, Worcestershire, and the spices to make a bright dressing.
- If using frozen shrimp, rinse them under cold water to thaw slightly and remove ice; pat dry if needed.
- Preheat a nonstick skillet over medium-high heat.
- Toss the shrimp with half of the dressing in a bowl until evenly coated, reserving the rest for later.
- Add the shrimp to the hot skillet and cook until they turn opaque, about 1–2 minutes per side. Let them cool briefly.
- In a separate bowl, mix chopped capers with the remaining dressing and whisk in mayonnaise and ketchup to form a creamy dressing.
- Prepare the vegetables: trim and thinly slice radishes; halve the tomatoes; peel and quarter the eggs; pit and dice the avocado; tear or chop the lettuce into bite-sized pieces.
Two tips
- Prep the dressing ahead and refrigerate for up to a day.
- Serve leftovers as a quick wrap filling with extra lettuce and tomato.
Nutrition per serving
- Calories
- 578 kcal
- Protein
- 33 g
- Carbs
- 28 g
- Fat
- 39 g
- Fiber
- 7 g
- Sodium
- 1260 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.