Shrimp Louie



  • 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

Grilled Shrimp:

  • 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


Instructions Checklist

  • Step 1

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.

  • Step 2

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.

  • Step 3

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

  • Step 4

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.

  • Step 5

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.


Recipe from Chef John of