š¦ Shrimp Louie Salad w/ Creamy Thousand Island Dressing
- ketogenicfasting
- May 22
- 3 min read
By Chef Janine Lechuga | 525 Calories | 5g Net Carbs
West Coast Classic, Ketogenically Reimagined
Shrimp Louie Salad, famously known as the "King of Salads", is a vibrant, flavorful dish that dates back to the early 1900s in San Francisco, where it first appeared in high-end seafood restaurants. Today, Chef Janine brings a keto-friendly revival of this beloved California coastal classic, tailored for a new generation of health-conscious foodies.
With wild-caught shrimp, creamy avocado, crisp romaine, and Chef Janineās proprietary sugar-free Thousand Island-style dressing, this salad is low-carb, nutrient-rich, and full of West Coast nostalgia.
š A Bite of History

The Shrimp Louie SaladĀ originated in the early 20th century in San Francisco, often credited to Solariās RestaurantĀ and the Palace Hotel, two institutions known for elegant seafood presentations.
Appearing on menus between 1905ā1915, it quickly earned the nickname "King of Salads"Ā for its luxurious use of shrimp and creamy, tangy dressing.

Shrimp Louie gained traction in West Coast hotels and supper clubs throughout the mid-20th century, becoming a staple in Californiaās culinary identity.
Though its fame waned during the low-fat craze of the 1980s and '90s, it's now enjoying a renaissanceāespecially in modernized, keto-friendly formats. Today, modern iterations can be found in upscale bistros and boutique eateries.
š¦ Chef Janineās Ā ketogenic versionāserved exclusively at Comfort KetoĀ in Riverside Countyāpays homage to the original with carefully sourced ingredients, artisanal preparation, and a keen eye for metabolic health.

š From Sea to Salad: Californiaās Pink Jewel

Shrimp has long been a staple of Californiaās coastal cuisine, deeply embedded in the regionās rich culinary heritage. Among the most prized varieties is the California pink shrimpĀ (Pandalus jordani), also known as ocean shrimp.
This delicate species has played a vital role in the West Coastās commercial fishing industry since the late 1800s. Found along the Pacific coast from Sitka, Alaska to Point Loma in San Diego, these shrimp thrive in cold, nutrient-rich watersāespecially near Crescent City, where they are most abundant.

Since the late 1980s, the California pink shrimp fisheryĀ has experienced a remarkable resurgence, yielding some of the most abundant and sustainable harvestsĀ in its century-long history. These sweet, tender shrimp are not only a testament to Californiaās thriving seafood industryāthey are also the heart of Chef Janineās signature Keto Shrimp Louie Salad.
š” Chef Janine proudly chooses wild-caught California pink shrimp, celebrating their clean flavor and embracing their rich legacy in West Coast cuisine. Itās more than a saladāitās a bite of coastal California tradition with a fresh, ketogenic twist!
š„ š„¬ Classic Meets Modern: The Keto Upgrade
Ingredient | Health Benefits šæ |
š„¬ Curly Lettuce | Rich in water content, fiber, and vitamin A |
š¦ California Pink Shrimp (Wild-Caught) | Lean protein, selenium, iodine, and low in calories |
š« Low-Sodium Black Olives | Good fats, supports heart health, reduced sodium intake |
š Cherry Tomatoes | Rich in antioxidants, lycopene, vitamin C |
š„ Avocados | High in healthy fats, potassium, fiber, supports heart health |
š„ Bread & Butter Style Pickled Egg | Boosts gut health, source of protein & probiotics |
š Lemon Wedges | Supports digestion, adds brightness without carbs |
š§ Green Onions | Adds flavor, contains quercetin for inflammation support |
š§“ Chef Janineās Sugar-Free Louie Dressing Ć la Palace Hotel | Prepared with house avocado mayo, sugar-free ketchup, Calabrian chili sauce, house relish, herbs |
š§Ŗ Nutrition Facts (Per Serving)
Nutrient | Amount |
š„ Calories | 525 kcal |
š³ Protein | 32g |
š§ Fat | 42g |
š½ Total Carbs | 7g |
ā Net Carbs | 5g |
š§ Sodium | 760mg |
š„¬ Fiber | 2g |
ā Keto-Friendly
ā Gluten-Free
ā Sugar-Free Dressing
ā High in Healthy Fats
ā Made with Wild-Caught Shrimp
š½ļø Serving Suggestions
Serve well chilledĀ on a chilled plate with chilled utensils āļø
Great as a light, refreshing lunchĀ or elevated brunch
Add a pinch of flaky sea salt and a crack of black pepper before serving š§āØ
Enjoy with a slice of Swedish crispy WASAĀ bread and a pat of butter for that satisfying crunch š§š„
š¹ Drink Pairings
To complement the creamy, briny, and citrusy tones of this salad, pair with:
š« Iced Green Tea with Lemon & MintĀ ā refreshing and digestive
š Sparkling Water with Lemon or CucumberĀ ā cleanses palate and zero carbs
š· Brut Champagne or Dry Rosé ā keto-compatible in moderation, adds a celebratory touch
š„ Cucumber Electrolyte WaterĀ ā helps hydrate and support keto balance
š„ Chef Janineās Keto Twist
Chef Janine transforms this West Coast treasure into a modern ketogenic masterpiece by:
š„ Using house-prepared avocado oil mayo in her signature Louie dressing
š Incorporating sugar-free organic ketchup with no hidden sugars
š¶ļø Adding a touch of fiery Calabrian chili sauce for a subtle, spicy kick
š„ Blending in her house-made relish for a bright, tangy lift
š§ Infusing a secret herb & spice blend for maximum flavor
š« Skipping all added sugars and high-carb fillers commonly found in traditional dressings
The result is a clean, creamy, bold dressing that enhances without overpoweringāletting each fresh ingredient shine through perfectly.
š¦āØ Shrimp Louie Salad by Chef Janine ā Where West Coast Tradition Meets Keto Innovation. Fresh. Bold. Guilt-Free.
Stay updated on when this delicious dish will be on the menu by visiting our website: www.myketopal.com.
Bon AppƩtit!
Chef Janine
Comments