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Cajun Shrimp Louie Salad

Craving a classic with a kick? This Shrimp Louie Salad takes the traditional flavors you love and injects them with the smoky warmth of my Born on the Bayou spice blend. Imagine juicy shrimp seasoned with a unique blend of oregano, Spanish paprika, black pepper, onion, garlic, and a healthy dose of cayenne, nestled on a bed of crisp romaine lettuce alongside creamy avocado, bright tomatoes, and perfectly cooked hard-boiled eggs. The creamy, tangy dressing with a hint of smokiness ties everything together for a flavor explosion that will have you begging for seconds.

Shrimp Louie Salad

Cajun Shrimp Louie Salad

Makes 4 servings


For the Dressing:

  • 1/2 cup Greek yogurt (or mayonnaise if you prefer)

  • 1/4 cup buttermilk

  • 2 Tbsp ketchup

  • 1 Tbsp lemon juice

  • 1 tsp Worcestershire sauce

  • 1 tsp Born on the Bayou

  • Kosher salt, to taste

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined

  • 1 Tbsp extra virgin olive oil

  • 2 tsp Born on the Bayou

For the Salad:

  • 4 cups chopped romaine lettuce

  • 1 pint cherry or grape tomatoes, halved

  • 1 ripe avocado, sliced or diced

  • 4 hard-boiled eggs, quartered

  • 2 Tbsp capers, drained and rinsed


  1. Make the Dressing: Whisk together the yogurt, buttermilk, ketchup, lemon juice, Worcestershire sauce, and 1 teaspoon Born on the Bayou. Season to taste with kosher salt. Set aside.

  2. Cook the Shrimp: Toss the shrimp with the olive oil and 2 teaspoons Born on the Bayou. Heat a large skillet over medium heat. Add seasoned shrimp to the pan and cook 2-3 minutes per side, or until shrimp is pink and cooked through. Remove shrimp from heat and set aside to cool slightly.

  3. Assemble the Salad: In a large bowl, toss the lettuce with about 1/4 cup of the dressing. Divide lettuce among 4 bowls and then top each with shrimp, tomatoes, avocado, eggs, and capers. Serve immediately with extra dressing alongside.

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