Pregnancy Friendly Classic Shrimp Louie Salad
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lbs large shrimp (21–25 count), peeled and deveined, tails removed
- 1 tsp kosher salt
- 1 bay leaf
- ½ lemon, sliced
For the Louie dressing
- 1 cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- ¼ cup chili sauce
- 2 tbsp sweet pickle relish
- 1 tbsp fresh lemon juice
- 1 tsp worcestershire sauce
- ½ tsp smoked paprika
- ¼ tsp hot sauce
- salt and pepper, to taste
For the salad
- 1 head iceberg lettuce, outer leaves removed, cut into 4 wedges
- 4 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 medium tomatoes, cut into wedges
- 1 english cucumber, sliced into rounds
- 2 ripe avocados, pitted, peeled, and sliced
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Fill a large pot with water, add the kosher salt, bay leaf, and lemon slices, and bring to a boil over high heat.
- 2
Add the shrimp to the boiling water and cook until pink, curled, and opaque throughout, about 2–3 minutes. Transfer with a slotted spoon to a bowl of ice water and let chill for 5 minutes, then drain and pat dry. Refrigerate until ready to assemble.
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