Grilled Shrimp Louie Recipe

Shrimp: Fresh or frozen, peeled and deveined, these are the star of the dish.

Romaine lettuce: Provides a crisp and refreshing base for the salad.

Cherry tomatoes: Adds a burst of sweetness and color.

Cucumber: Offers a cool, crunchy texture.

Olive oil: Used to coat the shrimp for grilling.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a touch of heat and depth.

Mayonnaise: Forms the creamy base of the Louie dressing.

Ketchup: Adds a tangy sweetness to the dressing.

Lemon juice: Provides a zesty brightness.

Worcestershire sauce: Adds a savory umami flavor.

Hot sauce: Gives the dressing a spicy kick.

When grilling shrimp, ensure they are evenly coated with olive oil and seasonings to prevent sticking and enhance flavor. Use a grill basket or skewers to make flipping easier and to prevent the shrimp from falling through the grates. For the louie dressing, whisk the mayonnaise and ketchup together first to create a smooth base before adding the lemon juice, worcestershire sauce, and hot sauce. This ensures a well-emulsified and flavorful dressing.

• shrimp - Substitute with scallops: Scallops have a similar texture and mild flavor, making them a good alternative for grilling.

• romaine lettuce - Substitute with butter lettuce: Butter lettuce has a tender texture and mild flavor that works well in salads.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness, making them an easy swap.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, suitable for salads.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and neutral flavor, making it great for grilling.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor but can offer a slightly different texture.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with fewer calories and added protein.

• ketchup - Substitute with tomato paste: Tomato paste offers a rich tomato flavor with less sweetness, which can be balanced with a bit of sugar.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a good alternative.

• worcestershire sauce - Substitute with soy sauce: Soy sauce adds a similar umami flavor, though it is slightly saltier.

• hot sauce - Substitute with sriracha: Sriracha provides a similar heat level with a bit of garlic flavor, making it a good alternative.

• Allow the shrimp to cool completely before storing. This helps prevent condensation, which can make the shrimp soggy.
• Transfer the grilled shrimp to an airtight container. If you have a lot of shrimp, consider layering them with parchment paper to avoid sticking.
• Store the romaine lettuce, cherry tomatoes, and cucumber separately from the shrimp and dressing to maintain their crispness.
• Place the louie dressing in a small, airtight container. This will keep it fresh and prevent it from making the salad soggy.
• Refrigerate all components. The shrimp and dressing can be stored for up to 3 days, while the vegetables can last up to 5 days if kept dry and in a separate container.
• For freezing, place the cooled shrimp in a single layer on a baking sheet and freeze until solid. This prevents them from clumping together.
• Once frozen, transfer the shrimp to a freezer-safe bag or container. Label with the date and use within 2 months for the best quality.
• Thaw the frozen shrimp in the refrigerator overnight before using. Avoid microwaving to maintain the texture and flavor.
• When ready to serve, reassemble the salad by combining the romaine lettuce, cherry tomatoes, and cucumber. Top with thawed shrimp and drizzle with the louie dressing.
• If the louie dressing has thickened in the fridge, whisk in a small amount of lemon juice or water to reach the desired consistency.

• Preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Heat for about 10 minutes or until the shrimp are warmed through.

• For a quicker method, use a skillet. Heat a small amount of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes, stirring occasionally, until heated through.

• If you prefer using a microwave, place the shrimp on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• To reheat the salad components, avoid the microwave as it can make the lettuce soggy. Instead, toss the romaine lettuce, cherry tomatoes, and cucumber in a bowl and let them come to room temperature naturally.

• For the louie dressing, whisk it again to recombine the ingredients if it has separated. If you prefer it slightly warm, you can microwave it in a microwave-safe bowl for 10-15 seconds, but be cautious not to overheat.

• If you have an air fryer, preheat it to 350°F (175°C). Place the shrimp in the basket and heat for 3-4 minutes, shaking the basket halfway through to ensure even reheating.

• To maintain the shrimp's grilled flavor, you can also use a grill pan. Heat the pan over medium heat and add the shrimp. Cook for 2-3 minutes, turning occasionally, until warmed through.

• Grill: Used to cook the shrimp, giving them a smoky flavor and perfect char.

• Tongs: Essential for flipping the shrimp on the grill without piercing them.

• Mixing bowl: Needed for tossing the shrimp with olive oil, salt, and pepper.

• Whisk: Used to mix the ingredients for the Louie dressing until smooth.

• Cutting board: Provides a surface for chopping the romaine lettuce, halving the cherry tomatoes, and slicing the cucumber.

• Chef's knife: Necessary for chopping the vegetables efficiently and safely.

• Measuring spoons: Ensures accurate measurement of ingredients like salt, pepper, mayonnaise, ketchup, lemon juice, Worcestershire sauce, and hot sauce.

• Large bowl: Used to combine the romaine lettuce, cherry tomatoes, and cucumber before adding the shrimp and dressing.

• Serving platter: Ideal for presenting the finished Grilled Shrimp Louie salad.

Prep ingredients ahead: Chop romaine lettuce, halve cherry tomatoes, and slice cucumber in advance.

Marinate shrimp early: Toss shrimp with olive oil, salt, and pepper and let it sit for extra flavor.

Make dressing in bulk: Whisk together mayonnaise, ketchup, lemon juice, worcestershire sauce, and hot sauce and store in the fridge.

Use a grill pan: If you don't have an outdoor grill, a grill pan works just as well and is quicker to heat up.

Batch cooking: Grill extra shrimp to use in other meals throughout the week.