Salad: United States – Nevada (Las Vegas), Southwestern United States – Las Vegas Casino Shrimp Louie

Serving Size: 4

Approximate Time

Prep 30 min

Cook 8 min

Additional 10 min

Total 50 min

Ingredients

- 1.5 lb (680 g) large shrimp (16–20 count), peeled and deveined, tails on
- 1 tsp (5 ml) kosher salt, plus more for seasoning
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/2 tsp (2.5 ml) smoked paprika
- 1/8 tsp (0.5 ml) cayenne pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 4 large eggs, approx. 8 oz (225 g)
- 1 head iceberg lettuce, about 1.5 lb (700 g), cored and chopped
- 1 large avocado, about 7 oz (200 g), sliced
- 2 medium tomatoes, seeded and cut into wedges (about 10 oz / 300 g)
- 1 small English cucumber, thinly sliced (about 6 oz / 170 g)
- 3 green onions, thinly sliced (about 1.5 oz / 45 g)
- 1 tbsp (15 ml) capers, drained
- Lemon wedges for serving
- Optional garnish: 2 tbsp (30 g) tobiko or salmon roe; chopped chives; flaky sea salt
Louie Dressing:
- 1 cup (240 ml) mayonnaise (preferably full-fat)
- 1/4 cup (60 ml) ketchup
- 2 tbsp (30 ml) chili sauce (or mild cocktail sauce)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) prepared horseradish
- 1 tbsp (15 ml) Sriracha (or 1 tsp / 5 ml chipotle in adobo, minced, for smokier heat)
- 1 small roasted Fresno chile, seeded and finely minced (or 1/2 fresh jalapeño), about 1 tbsp (15 g)
- 1/2 tsp (2.5 ml) Old Bay seasoning
- 1/2 tsp (2.5 ml) smoked paprika
- 2 tbsp (30 ml) olive oil (to thin)
- Salt and black pepper to taste (start with 1/4 tsp / 1.25 ml salt)

Instructions

Short Description:
A luxurious, showy Shrimp Louie built with large seared shrimp, crisp iceberg lettuce, avocado, hard‑boiled eggs and a bold, spicy Louie dressing that reflects Las Vegas flair and heat.

Regional Notes:
The Las Vegas version highlights larger, theater‑style shrimp and a spicier, more assertive Louie dressing (smoked paprika, Fresno or chipotle heat, and Sriracha) for a glamorous presentation often finished with roe or extra garnishes. This keeps the classic Shrimp Louie composition but amplifies richness and spice to match Vegas extravagance.

1. Make the dressing: In a bowl whisk together mayonnaise, ketchup, chili sauce, lemon juice, Worcestershire, Dijon, horseradish, Sriracha (or minced chipotle), minced roasted Fresno, Old Bay and smoked paprika. Whisk in 2 tbsp (30 ml) olive oil to loosen. Taste and season with salt and pepper. Chill while you prepare the rest.
2. Hard‑boil eggs: Place eggs in a saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a gentle boil, then reduce heat and simmer 9 minutes. Transfer eggs to an ice bath for 5 minutes, peel, and quarter.
3. Season the shrimp: Pat shrimp dry and toss with 1 tsp (5 ml) kosher salt, 1/2 tsp (2.5 ml) black pepper, 1/2 tsp (2.5 ml) smoked paprika and 1/8 tsp (0.5 ml) cayenne.
4. Sear the shrimp: Heat a large skillet over medium‑high heat. Add 2 tbsp (30 ml) olive oil and 2 tbsp (28 g) butter. When butter foams, add shrimp in a single layer (work in batches if necessary). Sear 1.5–2 minutes per side until pink and just cooked through; baste with pan juices and finish with a squeeze of lemon. Remove to a plate and keep warm.
5. Prep salad components: Chop the iceberg and arrange in a shallow platter or divide among 4 plates. Arrange cucumber slices, tomato wedges, avocado slices and quartered eggs in sections over the lettuce (classic Louie is arranged in neat rows or segments).
6. Assemble: Nestle seared shrimp over the center or fan along one side. Scatter green onions and capers over the salad. Drizzle some dressing over the components and serve additional dressing on the side.
7. Finish and serve: Garnish with chopped chives and, if using, a light spoonful of tobiko or salmon roe for extra luxury and color. Serve immediately with lemon wedges and extra dressing.