Pinch and Swirl

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Shrimp Remoulade

Filed Under: Appetizer, Fish And Seafood Recipes, Main Course Salads, Salad

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Shrimp Remoulade on a bed of lettuce served on a white plate

Shrimp Remoulade is easy to make and a fantastic way to enjoy spicy Louisiana-style remoulade sauce! Toss cooked shrimp with this creamy, spicy, tangy sauce and pile it on delicately crisp butter lettuce leaves. A perfect main dish salad or appetizer.

Shrimp-Remoulade-Salad_ served on white plates

I fell in love with shrimp around the time that I fell in love with my husband, more than two decades ago. My mom had and still has an aversion to seafood of all sorts, so it wasn’t something that we ate. Keith’s family was a different story. Both of his parents grew up in the American south where seafood, shrimp especially, is a staple. Once I had my first taste of the buttery, salty deliciousness, I was hooked. I’ve been making up for lost time ever since: Shrimp Creole, Salt and Pepper Shrimp, Shrimp Tacos, Coconut Shrimp and, of course, Shrimp Remoulade.

Shrimp-Remoulade-served and photographed form above

I love this Shrimp Remoulade salad all year long (when I’m not making Crab Salad), as lunch or a light dinner. But it also makes an excellent appetizer for a holiday meal (or any meal!).

Shrimp-Remoulade-Salad_ served on white plates featured
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5 from 3 votes

Shrimp Remoulade

You can poach raw shrimp that you've peeled and deveined in water seasoned with salt, a bay leaf and some peppercorns. Let them cool before assembling the salad. Or, to make it even easier, begin with already cooked shrimp that you've purchased from your grocery store or fish monger.
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Salad
Cuisine: American
Servings: 4 people
Calories: 427kcal

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 1/2 teaspoons ketchup
  • 1/2 teaspoon minced fresh garlic
  • 1 teaspoon grated fresh horseradish or prepared horseradish
  • 1 1/2 teaspoons lemon juice ideally fresh
  • 2 tablespoons capers coarsely chopped
  • 2 tablespoons fresh parsley coarsely chopped
  • 1 tablespoon coarsely chopped green onion
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon hot pepper sauce such as Tabasco brand
  • 2 pounds medium cooked shrimp peeled and deveined, chilled
  • 1 small head butter lettuce washed and separated into leaves

Instructions

  • Stir together first 11 ingredients (mayonnaise through hot pepper sauce) until smooth, in a bowl large enough to hold the shrimp. Add shrimp and gently toss to coat evenly.
  • Divide butter lettuce leaves among 4 serving plates and top each with 1/4 of shrimp remoulade. Serve.

Nutrition

Calories: 427kcal | Carbohydrates: 1g | Protein: 47g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 583mg | Sodium: 2130mg | Potassium: 203mg | Sugar: 1g | Vitamin A: 9% | Vitamin C: 16.5% | Calcium: 33.2% | Iron: 29.1%
Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
Shrimp Remoulade is my favorite way to use spicy remoulade sauce! Just toss with cooked shrimp and serve over crunchy butter lettuce - pure heaven! #shrimp #shrimpremoulade #condiment #southernfood

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Comments


  2. This is a great recipe! I didn’t have the green onions or parsley so I subbed onion powder and dried parsley. Reminds me of New Orleans !

    Reply

  3. This is definitely a Southern classic, and it’s totally got me craving shrimp remoulade now! Just toss those shrimp onto a nice toasted hoagie bun, and you’re well on your way to a delicious shrimp po’boy! 🙂

    Reply

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