Best 7 Shrimp Louis Dip Recipes

Shrimp Louis dip is a classic American party food that is perfect for any occasion. It is a creamy, tangy dip made with shrimp, mayonnaise, lemon juice, and a variety of other ingredients. It is typically served with crackers, chips, or vegetables. Shrimp Louis dip is a great way to use up leftover shrimp, and it is also a good appetizer for a party or potluck. If you are looking for a delicious and easy-to-make shrimp dip, then you should try this recipe.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED SHRIMP COCKTAIL LOUIS

Roasted Shrimp Cocktail Louis image

Provided by Ina Garten

Categories appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

2 pounds large (16 to 20 count) shrimp, peeled, deveined, with the tails on
Good olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups good mayonnaise, such as Hellmann's
1/2 cup Heinz chili sauce
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons bottled grated white horseradish, drained
2 teaspoons Sriracha
1 teaspoon Worcestershire sauce
1/4 cup minced scallions (2 scallions)
2 tablespoons capers, drained

Steps:

Preheat the oven to 400 degrees F.
Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper, toss well and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool.
Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails.

SHRIMP LOUIS

Shrimp Louis image

Categories Salad Shellfish Appetizer Picnic Quick & Easy Lunch Condiment Mayonnaise Seafood Shrimp Avocado Summer Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
2 tablespoons purchased chili sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
4 cups mixed baby greens
1 avocado, peeled, halved, pitted
10 cooked peeled deveined extra-large shrimp
1 green onion, finely chopped

Steps:

Whisk mayonnaise, chili sauce, mustard, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Arrange greens on 2 plates. Top greens with 1 avocado half, rounded side down. Fill avocado cavities with shrimp. Spoon dressing over; sprinkle with green onion.

SHRIMP LOUIS DIP

Shrimp Louis Dip image

This is an old recipe Hellmann's put out many years ago, but it is easy,quick and can served with crackers or celery. Very good for the holidays when you are busy.

Provided by glitter

Categories < 15 Mins

Time 10m

Yield 3 cups

Number Of Ingredients 8

Ingredients

1 cup hellmann reduced-calorie mayonnaise
1 cup sour cream
1/4 cup chili sauce
1/3 cup green pepper, chopped fine
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 cups cooked shrimp, finely chopped

Steps:

Blend all above ingredients until mixed.
Cover bowl and refrigerate.

Nutrition Facts : Calories 460.3, Fat 43.2, SaturatedFat 14.3, Cholesterol 63.2, Sodium 1021.2, Carbohydrate 14.5, Fiber 1.1, Sugar 4.7, Protein 4

CRAB AND SHRIMP LOUIS

Crab and Shrimp Louis image

This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.

Provided by Scotty

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 13

Ingredients

4 eggs
1 head iceberg lettuce, shredded
¼ cucumber, thinly sliced
½ pound crabmeat
8 ounces cooked shrimp
1 avocado - peeled, pitted and sliced
8 cherry tomatoes, halved
⅔ cup mayonnaise
⅓ cup hot chile sauce
2 tablespoons sweet pickle relish
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 lemon - cut into wedges, for garnish

Steps:

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 19 g, Cholesterol 352.3 mg, Fat 43.2 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 7.3 g, Sodium 700.7 mg, Sugar 6 g

BUBBA GUMP'S MAMA'S BEST SHRIMP LOUIS

Bubba Gump's Mama's Best Shrimp Louis image

This wonderful recipe comes from "The Bubba Gump Shrimp Co. Cookbook". It is deceptively simple, but very tasty. Prep time includes chilling the shrimp after cooking.

Provided by Miss Annie

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 cups water
2 lbs unpeeled medium raw shrimp
1/2 cup mayonnaise or 1/2 cup salad dressing
2 tablespoons chopped green onions
2 tablespoons chopped green peppers
1 large hard-boiled egg, finely chopped
1 tablespoon chopped pimiento
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
curly leaf lettuce
shredded iceberg lettuce

Steps:

Bring water to a boil; add shrimp, and cook 3-5 minutes, or until shrimp turns pink.
Drain well; rinse with cold water.
Chill.
Peel and devein shrimp.
Cover and chill thoroughly.
Combine mayonnaise and next 7 ingredients; stir well.
Pour mayonnaise mixture over shrimp, and toss gently.
Line a shell shaped bowl or salad bowl with leaf lettuce; top with shredded iceberg lettuce.
Spoon shrimp mixture evenly over shredded lettuce.

Nutrition Facts : Calories 183.2, Fat 3.6, SaturatedFat 0.7, Cholesterol 332.6, Sodium 1632.3, Carbohydrate 2.8, Fiber 0.2, Sugar 0.3, Protein 32.6

SHRIMP OR CRAB LOUIS

Shrimp or Crab Louis image

I have made this using the packaged crab meat and have also made this using both crab and small shrimp, this makes a wonderful lower fat salad to serve for a brunch get together :)

Provided by Kittencalrecipezazz

Categories Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs cooked small shrimp or 2 lbs crab
coarsley shredded lettuce leaf
chopped tomato
4 -8 hard-boiled eggs
4 large lemon wedges
salt and pepper
1 cup reduced-fat mayonnaise (or use full-fat)
1/4 cup bottled chili sauce
1 finely minced green onion (or 1/4 cup scallion)
2 -3 tablespoons minced green olives
2 -4 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon horseradish
salt and pepper

Steps:

Whisk all dressing ingredients together and season with salt and pepper.
Prepare four large bowls.
Divide the shredded lettuce in the bowls.
Divide and top with seafood, then place egg wedges and tomatoes around the seafood, with a lemon wedge.
Pass the dressing on the side.
Delicious!

SHRIMP-LOUIE SANDWICH

Shrimp-Louie Sandwich image

This sandwiched-riff on the famed salad, said to have originated in California, is the perfect summertime lunch to enjoy outdoors. We warm the namesake ingredient in butter, then lightly dress it in a lemony ketchup sauce flecked with paprika and ancho chili powder.

Provided by Greg Lofts

Time 20m

Yield Makes 2

Number Of Ingredients 11

Ingredients

2 tablespoons ketchup
1 tablespoon fresh lemon juice
1/2 teaspoon ground paprika
3/4 teaspoon chili powder, preferably ancho
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, plus more, melted, for brushing
2 cups frozen cooked salad shrimp (9 ounces), thawed, drained, and thoroughly patted dry (1 1/2 cups)
5 scallions, light-and dark-green parts only, thinly sliced (2/3 cup)
1 small avocado, halved, pitted, peeled, and cut into a 1/2-inch dice
4 slices sweet Hawaiian, potato, butter, or similar soft white sandwich bread
Butter-lettuce leaves, for serving

Steps:

In a bowl, stir together ketchup, lemon juice, paprika, chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Melt butter in a small saucepan over medium-low heat. Add shrimp and cook, gently stirring, just until warmed through but not hot, 1 to 2 minutes. Transfer to bowl with ketchup mixture; stir to combine.
Gently fold in scallions and avocado; season to taste. Lightly brush one side of each bread slice with melted butter. Sandwich shrimp mixture and lettuce leaves between buttered sides of bread slices; serve immediately.

Tips:

Use a variety of shrimp. A combination of cooked shrimp, smoked shrimp, and raw shrimp will give the dip a more complex flavor.
Don't overcook the shrimp. Overcooked shrimp will be tough and rubbery.
Use fresh, high-quality ingredients. The better the ingredients, the better the dip will be.
Make sure the dip is well chilled before serving. This will help the flavors to meld together.
Serve the dip with a variety of dippers. Crackers, vegetables, and bread are all good options.

Conclusion:

Shrimp Louis dip is a delicious and easy-to-make appetizer that is perfect for any occasion. With its creamy, tangy, and slightly spicy flavor, this dip is sure to be a hit with your guests. So next time you're looking for a crowd-pleasing appetizer, give Shrimp Louis dip a try!

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