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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 Piccata, Shrimp Creole, Cajun Shrimp, Salt and Pepper Shrimp, Shrimp Tacos and Grilled Shrimp Tacos, Coconut Shrimp, Shrimp Salad, Seafood Pasta Salad, Shrimp Ceviche 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

5 from 3 votes
Prep: 15 minutes
Total: 15 minutes
Course: Appetizer, Salad
Cuisine: American
Calories: 427
Servings: 4 people
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.

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: 450IU | Vitamin C: 13.6mg | Calcium: 332mg | Iron: 5.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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16 Comments

  1. Sam says:

    5 stars
    The horseradish really made this recipe amazing – perfect amount of kick! Thanks for sharing!

    1. Marissa says:

      So glad you enjoyed it, Sam! Thank you for coming back to let me know!

  2. Maretta says:

    5 stars
    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 !

    1. Marissa says:

      I’m so glad you enjoyed it, Maretta! Thank you for coming back to let me know!

  3. David @ Spiced says:

    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! 🙂

    1. Marissa says:

      I like how you think, David!