Shrimp Louie salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp Louie salad

20-Minute Meal

Shrimp Louie salad

Gluten-Free Friendly, Keto-Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 420 Calories/Serving

20 Minutes

With seared shrimp, crisp romaine and cucumbers, juicy tomatoes, and cool hard-cooked eggs, this salad is exactly what you want for dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 eggs
  • Shellfish options:
  • 8 ounces wild Gulf shrimp
  • 10 ounces wild jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 organic romaine heart or other lettuce
  • 1 organic cucumber
  • ¼ pound organic grape or cherry tomatoes
  • Sunbasket Thousand Island dressing (mayo - tomato paste - capers - onion - maple syrup - lemon juice - apple cider vinegar - Dijon mustard - kosher salt - black pepper)
  • 3 tablespoons pumpkin seeds

Nutrition per serving

Calories 420, Total Fat 30g (38% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 290mg (97% DV), Sodium 540mg (23% DV), Total Carb. 14g (5% DV), Fiber 5g (18% DV), Total Sugars 7g (Incl. 2g Added Sugars, 4% DV), Protein 25g
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the eggs

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, prepare the shellfish.


Prep and cook the shellfish

Shrimp or jumbo shrimp:

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed. 


  • Pat the scallops dry with a paper towel; season lightly with salt.

In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed. 

While the shellfish cooks, start preparing the remaining salad ingredients.


Prep the remaining salad ingredients

  • Trim the root end from the romaine heart; coarsely chop the leaves.
  • Peel the cucumber if desired and trim the ends; cut the cucumber in half lengthwise, then crosswise into ¼-inch-thick half-moons. 
  • Cut the tomatoes in half.
  • Finely chop the eggs. Season to taste with salt and pepper. 
  • In a small bowl, mix together the Thousand Island dressing with 2 to 3 teaspoons water.

In a large bowl, toss together the romaine and 1 to 2 teaspoons [2 to 3 tsp] oil. Season to taste with salt and pepper.


Transfer the romaine to individual bowls. Top with the cucumber, tomatoes, eggs, and shellfish. Drizzle with as much Thousand Island dressing as you like and garnish with the pumpkin seeds. Serve any remaining dressing on the side.
Kids Can!
  • Peel the eggs.
  • Toss the romaine with oil.
  • Help assemble the salad.