Shrimp Louie Salad

Why This Is Strictly Keto

The classic Louie salad is built from shrimp, eggs, avocado and crisp lettuce — all whole foods. The traditional sweet, ketchup-based Louie dressing is swapped for a simple lemon, olive oil and Dijon vinaigrette, so there is no added sugar anywhere on the plate.

Ingredients

Salad

• 1½ lb large raw shrimp (16–20 count), peeled and deveined
• 1 tablespoon Cajun seasoning (check that it has no added sugar)
• 1 tablespoon olive oil, for the skillet
• 6 hard-boiled eggs, halved
• 8 cups romaine lettuce, chopped
• 8 oz cherry tomatoes, halved
• 1 large ripe avocado, sliced
• 2 tablespoons capers, drained
• Salt and freshly ground black pepper, to taste

Lemon vinaigrette

• ¼ cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 small garlic clove, grated
• ¼ teaspoon salt

Instructions

1. Season the shrimp: Toss the shrimp with the Cajun seasoning until evenly coated.

2. Sear: Heat the olive oil in a large skillet over medium-high heat. Cook the shrimp 2–3 minutes per side, until pink and just cooked through. Set aside.

3. Make the vinaigrette: Whisk the olive oil, lemon juice, Dijon, garlic and salt until emulsified.

4. Build the salad: Pile the romaine on a large platter and scatter the tomatoes, avocado, capers and shrimp over the top.

5. Add the eggs: Nestle the halved eggs into the salad, season with salt and pepper and serve with the vinaigrette on the side.

Nutritional Info (per serving, approximate)

Tips

• Do not overcook the shrimp or they turn rubbery — they are done as soon as they curl and turn pink.
• Prep the shrimp, eggs and vinaigrette ahead and assemble just before serving.
• Butter lettuce, mixed greens or baby spinach all work in place of romaine.
• Leftovers keep 1–2 days in the fridge; keep the dressing separate.