🦐 Shrimp Louie Salad w/ Creamy Thousand Island Dressing

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 Janine’s proprietary sugar-free Thousand Island-style dressing, this salad is low-carb, nutrient-rich, and full of West Coast nostalgia.

📜 A Bite of History

The Palace Hotel is a landmark historic hotel in San Francisco, CA, located at the corner of Market and New Montgomery streets.

The Shrimp Louie Salad originated in the early 20th century in San Francisco, often credited to Solari’s Restaurant and the Palace Hotel, two institutions known for elegant seafood presentations.

Appearing on menus between 1905–1915, it quickly earned the nickname "King of Salads" for its luxurious use of shrimp and creamy, tangy dressing.

The Shrimp Louie Salad is often credited to Solari’s Restaurant in San Francisco.

Shrimp Louie gained traction in West Coast hotels and supper clubs throughout the mid-20th century, becoming a staple in California’s culinary identity.

Though its fame waned during the low-fat craze of the 1980s and '90s, it's now enjoying a renaissance—especially in modernized, keto-friendly formats. Today, modern iterations can be found in upscale bistros and boutique eateries.

🦐 Chef Janine’s  ketogenic version—served exclusively at Comfort Keto in Riverside County—pays homage to the original with carefully sourced ingredients, artisanal preparation, and a keen eye for metabolic health.

Chef Janine transforms the West Coast treasure "Shrimp Louie Salad" into a modern ketogenic masterpiece.

🌊 From Sea to Salad: California’s Pink Jewel

Chef Janine chooses wild-caught California pink shrimp for her Shrimp Louie Salad.

Shrimp has long been a staple of California’s coastal cuisine, deeply embedded in the region’s rich culinary heritage. Among the most prized varieties is the California pink shrimp (Pandalus jordani), also known as ocean shrimp.

This delicate species has played a vital role in the West Coast’s 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 waters—especially near Crescent City, where they are most abundant.

Point Loma in San Diego County

Since the late 1980s, the California pink shrimp fishery has experienced a remarkable resurgence, yielding some of the most abundant and sustainable harvests in its century-long history. These sweet, tender shrimp are not only a testament to California’s thriving seafood industry—they are also the heart of Chef Janine’s signature Keto Shrimp Louie Salad.

💡 Chef Janine proudly chooses wild-caught California pink shrimp, celebrating their clean flavor and embracing their rich legacy in West Coast cuisine. It’s more than a salad—it’s a bite of coastal California tradition with a fresh, ketogenic twist!

🥗 🥬 Classic Meets Modern: The Keto Upgrade

Ingredient	Health Benefits 🌿
🥬 Curly Lettuce	Rich in water content, fiber, and vitamin A
🦐 California Pink Shrimp (Wild-Caught)	Lean protein, selenium, iodine, and low in calories
🫒 Low-Sodium Black Olives	Good fats, supports heart health, reduced sodium intake
🍅 Cherry Tomatoes	Rich in antioxidants, lycopene, vitamin C
🥑 Avocados	High in healthy fats, potassium, fiber, supports heart health
🥚 Bread & Butter Style Pickled Egg	Boosts gut health, source of protein & probiotics
🍋 Lemon Wedges	Supports digestion, adds brightness without carbs
🧅 Green Onions	Adds flavor, contains quercetin for inflammation support
🧴 Chef Janine’s Sugar-Free Louie Dressing à la Palace Hotel	Prepared with house avocado mayo, sugar-free ketchup, Calabrian chili sauce, house relish, herbs

🧪 Nutrition Facts (Per Serving)

Nutrient	Amount
🔥 Calories	525 kcal
🍳 Protein	32g
🧈 Fat	42g
🌽 Total Carbs	7g
➖ Net Carbs	5g
🧂 Sodium	760mg
🥬 Fiber	2g

✅ Keto-Friendly

✅ Gluten-Free

✅ Sugar-Free Dressing

✅ High in Healthy Fats

✅ Made with Wild-Caught Shrimp

🍽️ Serving Suggestions

• Serve well chilled on a chilled plate with chilled utensils ❄️

• Great as a light, refreshing lunch or elevated brunch

• Add a pinch of flaky sea salt and a crack of black pepper before serving 🧂✨

• Enjoy with a slice of Swedish crispy WASA bread and a pat of butter for that satisfying crunch 🧈🥖

🍹 Drink Pairings

To complement the creamy, briny, and citrusy tones of this salad, pair with:

• 🫖 Iced Green Tea with Lemon & Mint – refreshing and digestive

• 🍋 Sparkling Water with Lemon or Cucumber – cleanses palate and zero carbs

• 🍷 Brut Champagne or Dry Rosé – keto-compatible in moderation, adds a celebratory touch

• 🥒 Cucumber Electrolyte Water – helps hydrate and support keto balance

🔥 Chef Janine’s Keto Twist

Chef Janine transforms this West Coast treasure into a modern ketogenic masterpiece by:

🥑 Using house-prepared avocado oil mayo in her signature Louie dressing

🍅 Incorporating sugar-free organic ketchup with no hidden sugars

🌶️ Adding a touch of fiery Calabrian chili sauce for a subtle, spicy kick

🥒 Blending in her house-made relish for a bright, tangy lift

🧄 Infusing a secret herb & spice blend for maximum flavor

🚫 Skipping all added sugars and high-carb fillers commonly found in traditional dressings

The result is a clean, creamy, bold dressing that enhances without overpowering—letting each fresh ingredient shine through perfectly.

🦐✨ Shrimp Louie Salad by Chef Janine — 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 Appétit!

Chef Janine