12 Delicious Grilled Shrimp Louie Recipes

Picture this: succulent grilled shrimp, perfectly charred and tossed in a creamy Louie dressing, ready to elevate your dinner game in minutes. Whether you’re craving a quick weeknight meal or planning a summer BBQ, these 12 Delicious Grilled Shrimp Louie Recipes are your ticket to flavor town. Dive in and discover your next favorite dish that’s sure to impress!

Classic Grilled Shrimp Louie Salad

Unveil the simplicity and elegance of a Classic Grilled Shrimp Louie Salad, a dish that combines succulent seafood with crisp greens for a refreshing meal.

Ingredients

• 1 lb large, wild-caught shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 head crisp romaine lettuce, chopped
• 1/2 cup creamy Louie dressing
• 2 hard-boiled farm-fresh eggs, sliced
• 1/2 cup ripe cherry tomatoes, halved
• 1/4 cup crunchy cucumber, diced
• 1/4 cup sharp red onion, thinly sliced

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. Toss shrimp with olive oil, black pepper, and sea salt in a bowl.
3. Grill shrimp for 2-3 minutes per side until pink and slightly charred. Tip: Do not overcrowd the grill to ensure even cooking.
4. Arrange romaine lettuce on a large platter.
5. Top lettuce with grilled shrimp, sliced eggs, cherry tomatoes, cucumber, and red onion.
6. Drizzle Louie dressing over the salad just before serving. Tip: Add dressing sparingly to avoid soggy greens.
7. Serve immediately for the best texture and flavor. Tip: Pair with a chilled white wine for an elevated dining experience.

The salad offers a delightful contrast between the smoky shrimp and the fresh, crisp vegetables. For a twist, serve the grilled shrimp on skewers alongside the salad for easy sharing.

Spicy Grilled Shrimp Louie with Avocado

Kick off your summer grilling with this Spicy Grilled Shrimp Louie with Avocado. It’s a bold twist on the classic salad, perfect for hot days.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 2 tbsp spicy Cajun seasoning
• 2 tbsp rich extra virgin olive oil
• 1 ripe avocado, sliced
• 1 cup crisp romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup creamy Louie dressing
• 1 tbsp fresh lemon juice
• 1/4 tsp finely ground black pepper

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. In a bowl, toss shrimp with Cajun seasoning and olive oil until evenly coated.
3. Grill shrimp for 2-3 minutes per side, until pink and slightly charred. Tip: Don’t overcrowd the grill to ensure even cooking.
4. In a large bowl, combine romaine, tomatoes, and avocado. Drizzle with lemon juice and toss gently.
5. Arrange the salad on plates, top with grilled shrimp, and drizzle with Louie dressing. Tip: For extra flavor, let the shrimp sit in the seasoning for 10 minutes before grilling.
6. Sprinkle with black pepper before serving. Tip: Serve immediately to keep the avocado from browning.

Mouthwatering grilled shrimp pairs perfectly with the creamy avocado and crisp lettuce. The spicy Cajun seasoning adds a kick that’s balanced by the cool dressing. Try serving it with a side of crusty bread to soak up the dressing.

Grilled Shrimp Louie with Homemade Louie Dressing

Savory and succulent, this Grilled Shrimp Louie brings a fresh twist to your summer grilling. Perfectly charred shrimp meet a creamy, tangy homemade Louie dressing for a dish that’s both light and satisfying.

Ingredients

• 1 lb large, wild-caught shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 cup high-quality mayonnaise
• 1/4 cup sweet chili sauce
• 2 tbsp fresh lemon juice
• 1 tbsp finely chopped fresh dill
• 1 tsp Worcestershire sauce
• 1 clove garlic, minced

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a bowl, toss shrimp with olive oil, black pepper, and sea salt until evenly coated.
3. Grill shrimp for 2-3 minutes per side, until they turn pink and slightly charred. Tip: Don’t overcrowd the grill to ensure even cooking.
4. While shrimp grill, whisk together mayonnaise, sweet chili sauce, lemon juice, dill, Worcestershire sauce, and minced garlic in a bowl to make the Louie dressing. Tip: For a smoother dressing, let it sit for 10 minutes before serving.
5. Remove shrimp from the grill and let them rest for 2 minutes. Tip: Resting allows the juices to redistribute, making the shrimp more flavorful.
6. Serve the grilled shrimp with the Louie dressing on the side or drizzled on top.

Tender shrimp with a smoky grill flavor pair beautifully with the creamy, slightly spicy Louie dressing. Try serving over a bed of crisp lettuce for a refreshing salad or with crusty bread to soak up the dressing.

Grilled Shrimp Louie Lettuce Wraps

Nothing beats the fresh, zesty flavors of summer, especially when they’re packed into a light, crunchy lettuce wrap. These Grilled Shrimp Louie Lettuce Wraps are a perfect blend of smoky, sweet, and tangy, ready in minutes.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 tbsp vibrant, freshly squeezed lemon juice
• 1 tbsp rich, extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 cup creamy, homemade Louie dressing
• 8 crisp, butter lettuce leaves
• 1 ripe, juicy avocado, sliced
• 1/4 cup finely chopped, aromatic green onions

Instructions

1. Preheat grill to medium-high, 375°F.
2. In a bowl, toss shrimp with lemon juice, olive oil, and black pepper until evenly coated.
3. Grill shrimp for 2-3 minutes per side, until pink and slightly charred. Tip: Don’t overcrowd the grill to ensure even cooking.
4. Remove shrimp from grill; let rest for 2 minutes to retain juices.
5. Lay out lettuce leaves on a serving platter.
6. Divide grilled shrimp among leaves, topping each with avocado slices and a drizzle of Louie dressing.
7. Sprinkle green onions over the top for a fresh crunch. Tip: Serve immediately to keep lettuce crisp.

Light and refreshing, these wraps offer a delightful contrast between the smoky shrimp and cool, creamy dressing. Try adding a sprinkle of chili flakes for an extra kick.

Grilled Shrimp Louie with Mango Salsa

Delight in the perfect summer dish that combines succulent seafood with a sweet, tangy twist. Grilled to perfection, this recipe is a must-try for any seafood lover.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 ripe mango, diced into small cubes
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeds removed and finely diced
• 2 tbsp freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, toss the shrimp with olive oil, black pepper, and sea salt until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, until they turn pink and slightly charred. Tip: Do not overcrowd the grill to ensure even cooking.
4. While the shrimp grill, combine the diced mango, red onion, jalapeño, lime juice, and cilantro in a medium bowl to make the salsa. Tip: Let the salsa sit for 10 minutes to allow the flavors to meld.
5. Remove the shrimp from the grill and let them rest for 2 minutes. Tip: Resting the shrimp ensures they remain juicy.
6. Serve the grilled shrimp topped with the mango salsa.

Great for a light lunch or a fancy dinner, the grilled shrimp pairs beautifully with the fresh mango salsa. The contrast between the smoky shrimp and the vibrant salsa is unforgettable.

Grilled Shrimp Louie Tacos

Unleash a burst of coastal flavors with these Grilled Shrimp Louie Tacos, a perfect blend of smoky and creamy textures.

Ingredients

• 1 lb large, wild-caught shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 8 small, soft corn tortillas
• 1 cup crisp iceberg lettuce, shredded
• 1/2 cup ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup Louie dressing, homemade or store-bought
• 1 lime, cut into wedges

Instructions

1. Preheat grill to medium-high heat, 400°F.
2. In a bowl, toss shrimp with olive oil, black pepper, and sea salt until evenly coated.
3. Grill shrimp for 2-3 minutes per side, until pink and slightly charred. Tip: Do not overcrowd the grill to ensure even cooking.
4. Warm tortillas on the grill for 30 seconds per side. Keep them wrapped in a clean towel to stay warm.
5. Assemble tacos by placing lettuce on each tortilla, followed by grilled shrimp, avocado, and cilantro.
6. Drizzle with Louie dressing and serve with lime wedges. Tip: For extra flavor, squeeze lime juice over tacos before adding dressing.
7. Garnish with additional cilantro if desired. Tip: Serve immediately to enjoy the contrast of warm shrimp and cool, crisp lettuce.

Hearty yet refreshing, these tacos offer a delightful crunch with every bite. The smoky shrimp pairs perfectly with the creamy Louie dressing, making it a standout dish for any summer gathering.

Grilled Shrimp Louie with Quinoa Salad

Outdoor grilling season calls for dishes that are both refreshing and satisfying. This Grilled Shrimp Louie with Quinoa Salad combines succulent seafood with hearty grains for a perfect summer meal.

Ingredients

• 1 lb large, wild-caught shrimp, peeled and deveined
• 2 cups cooked quinoa, cooled
• 1 cup cherry tomatoes, halved
• 1/2 cup crisp cucumber, diced
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp smooth Dijon mustard
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh dill, chopped
• 1 ripe avocado, sliced

Instructions

1. Preheat grill to medium-high, 375°F.
2. In a bowl, whisk together olive oil, lemon juice, Dijon mustard, black pepper, and sea salt for the dressing.
3. Toss shrimp with half the dressing, ensuring they’re evenly coated.
4. Grill shrimp for 2-3 minutes per side until pink and slightly charred.
5. In a large bowl, combine quinoa, cherry tomatoes, cucumber, and dill.
6. Pour remaining dressing over quinoa salad, tossing gently to combine.
7. Divide quinoa salad among plates, top with grilled shrimp and avocado slices.

How the smoky shrimp pairs beautifully with the fresh, zesty quinoa salad. Serve it on a warm evening with a chilled glass of white wine for an unbeatable combination.

Grilled Shrimp Louie Stuffed Avocados

Unbelievably simple yet impressively elegant, these Grilled Shrimp Louie Stuffed Avocados are a summer game-changer. Perfect for al fresco dining or a quick gourmet lunch.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 ripe, creamy avocados, halved and pitted
• 1/2 cup rich, homemade Louie dressing
• 1 tbsp vibrant lemon juice
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp lush extra virgin olive oil

Instructions

1. Preheat your grill to a medium-high heat of 375°F.
2. In a bowl, toss the shrimp with olive oil, lemon juice, sea salt, and black pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, until they turn pink and slightly charred. Tip: Don’t overcrowd the grill to ensure even cooking.
4. Remove shrimp from the grill and let them cool slightly before chopping into bite-sized pieces.
5. Gently fold the chopped shrimp into the Louie dressing, ensuring each piece is well coated.
6. Scoop a generous amount of the shrimp mixture into each avocado half. Tip: Use a spoon to slightly hollow out the avocado for more filling.
7. Serve immediately. Tip: Garnish with a sprinkle of paprika or fresh dill for an extra pop of color and flavor.

Perfectly balanced, the creamy avocado pairs beautifully with the crunchy, tangy shrimp. Try serving on a bed of mixed greens for a fuller meal.

Grilled Shrimp Louie with Cucumber Noodles

Every summer meal deserves a refreshing twist, and this Grilled Shrimp Louie with Cucumber Noodles delivers just that. It’s a light, flavorful dish perfect for warm evenings.

Ingredients

• 1 lb large, wild-caught shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 large, crisp cucumbers, spiralized into noodles
• 1/2 cup creamy Louie dressing
• 1 tbsp fresh lemon juice
• 1/4 cup chopped, fresh dill

Instructions

1. Preheat grill to medium-high, 400°F.
2. Toss shrimp with olive oil, black pepper, and sea salt in a bowl.
3. Grill shrimp for 2 minutes per side, until pink and slightly charred. Tip: Don’t overcrowd the grill to ensure even cooking.
4. In a large bowl, combine cucumber noodles with Louie dressing and lemon juice. Tip: Spiralize cucumbers just before serving to keep them crisp.
5. Add grilled shrimp to the bowl and gently toss to combine. Tip: Let shrimp rest for a minute before tossing to retain juices.
6. Sprinkle with fresh dill before serving.

Unbelievably crisp cucumber noodles contrast with the smoky, tender shrimp, while the Louie dressing adds a creamy tang. Serve chilled for an extra refreshing bite.

Grilled Shrimp Louie and Corn Salad

Delight in the perfect summer dish that combines succulent seafood with the sweetness of corn. Grilled Shrimp Louie and Corn Salad is a vibrant, flavorful meal that’s as easy to make as it is delicious.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 2 ears sweet corn, husks removed
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 cup crisp romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup creamy Louie dressing
• 2 tbsp fresh chives, finely chopped

Instructions

1. Preheat grill to medium-high heat, 400°F.
2. In a bowl, toss shrimp with 2 tbsp olive oil, lemon juice, black pepper, and sea salt.
3. Grill shrimp for 2-3 minutes per side until pink and slightly charred. Tip: Don’t overcrowd the grill to ensure even cooking.
4. Brush corn with remaining olive oil and grill for 10 minutes, turning occasionally, until kernels are tender and lightly charred. Tip: Use tongs for easy turning.
5. Let corn cool slightly, then cut kernels off the cob.
6. In a large bowl, combine romaine, cherry tomatoes, grilled corn, and chives.
7. Add grilled shrimp to the salad and drizzle with Louie dressing. Tip: Toss gently to keep shrimp intact.
8. Serve immediately for the best texture and flavor.

Crunchy romaine and sweet corn contrast beautifully with the tender, smoky shrimp. For a twist, serve the salad in halved avocado shells for an extra creamy texture.

Grilled Shrimp Louie with Garlic Butter

Bursting with flavor, this Grilled Shrimp Louie with Garlic Butter is a summer must-try. Simple yet sophisticated, it’s perfect for any gathering.

Ingredients

• 1 lb large, fresh shrimp, peeled and deveined
• 3 tbsp rich, unsalted butter, melted
• 2 cloves garlic, finely minced
• 1 tbsp fresh lemon juice
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat grill to medium-high heat, about 400°F.
2. In a small bowl, combine melted butter, minced garlic, lemon juice, sea salt, and black pepper. Stir well.
3. Thread shrimp onto skewers, leaving small gaps between each for even cooking.
4. Brush shrimp generously with garlic butter mixture on both sides.
5. Place skewers on grill. Cook for 2-3 minutes per side, until shrimp turn pink and opaque.
6. Remove skewers from grill. Immediately brush with remaining garlic butter and sprinkle with chopped parsley.
7. Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
8. Tip: Don’t overcrowd the skewers to ensure each shrimp cooks evenly.
9. Tip: Use fresh lemon juice for a brighter, more vibrant flavor.

The shrimp are succulent with a smoky char, bathed in a garlicky, buttery sauce. Serve over a bed of crisp greens for a light, refreshing meal.

Grilled Shrimp Louie Skewers with Lemon Herb Dressing

Craving something fresh and flavorful for your next BBQ? These skewers combine succulent shrimp with a zesty dressing for a light yet satisfying meal.

Ingredients

• 1 lb large, wild-caught shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 cup crisp romaine lettuce, chopped
• 1/2 cup juicy cherry tomatoes, halved
• 1/4 cup creamy avocado, diced
• 2 tbsp fresh lemon juice
• 1 tbsp smooth Dijon mustard
• 1 clove garlic, minced
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat grill to medium-high, 400°F.
2. Thread shrimp onto skewers, brush with olive oil, and season with black pepper and sea salt.
3. Grill skewers for 2-3 minutes per side until shrimp are pink and opaque.
4. In a bowl, whisk together lemon juice, Dijon mustard, minced garlic, and parsley to create the dressing.
5. Toss romaine lettuce, cherry tomatoes, and avocado in a large bowl with half the dressing.
6. Divide salad among plates, top with grilled shrimp skewers, and drizzle remaining dressing over the top.

Best enjoyed immediately, the skewers offer a perfect balance of smoky, tangy, and fresh flavors. Serve with crusty bread to soak up any extra dressing.

Conclusion

Nothing brings family and friends together like a delicious meal, and our roundup of 12 Delicious Grilled Shrimp Louie Recipes offers something for everyone. Whether you’re a seasoned chef or just starting out, these recipes are sure to impress. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning your top picks on Pinterest. Happy cooking!