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    Recipes » Salad Recipes » Southern Salads

    Shrimp Remoulade

    Published: Nov 30, 2017 · Modified: Oct 30, 2020 by Marissa Stevens · 16 Comments

    Low CarbPescatarian

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    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 Piccata, Shrimp Creole, Salt and Pepper Shrimp, Shrimp Tacos and Grilled Shrimp Tacos, Coconut Shrimp, Shrimp Salad, Seafood Pasta Salad, 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

    Shrimp Remoulade

    Marissa Stevens
    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.
    5 from 3 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Appetizer, Salad
    Cuisine American
    Servings 4 people
    Calories 427 kcal

    Ingredients
      

    • ½ cup mayonnaise
    • 1 tablespoon whole grain mustard
    • 1 ½ teaspoons ketchup
    • ½ teaspoon minced fresh garlic
    • 1 teaspoon grated fresh horseradish or prepared horseradish
    • 1 ½ 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
    • ½ 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 ¼ of shrimp remoulade. Serve.

    Nutrition

    Calories: 427kcalCarbohydrates: 1gProtein: 47gFat: 24gSaturated Fat: 3gCholesterol: 583mgSodium: 2130mgPotassium: 203mgSugar: 1gVitamin A: 450IUVitamin C: 13.6mgCalcium: 332mgIron: 5.2mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
    « French Remoulade Sauce
    Celery Root Remoulade »

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sam says

      October 25, 2018 at 3:17 pm

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

      Reply
      • Marissa says

        October 25, 2018 at 3:40 pm

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

        Reply
    2. Maretta says

      October 22, 2018 at 8:55 am

      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 !

      Reply
      • Marissa says

        October 22, 2018 at 9:24 am

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

        Reply
    3. David @ Spiced says

      December 04, 2017 at 7:14 am

      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
      • Marissa says

        December 04, 2017 at 4:10 pm

        I like how you think, David!

        Reply
    4. cakespy says

      December 03, 2017 at 4:45 am

      Wow, this is so elegant and sounds SO delicious!! I love the zing of horseradish and mustard to contrast the creaminess.

      Reply
      • Marissa says

        December 04, 2017 at 4:11 pm

        Thank you, Jessie! I love that contrast too.

        Reply
    5. Katherine | Love In My Oven says

      December 01, 2017 at 3:28 pm

      I never grew up eating seafood either, unless you count those boxed fish sticks my Mom would serve us occasionally haha! I LOVE shrimp now, and I just know I would love this remoulade. Looks so good Marissa!!

      Reply
      • Marissa says

        December 04, 2017 at 4:12 pm

        lol! Yes, we had those fish sticks too. 🙂

        Reply
    6. Dawn - Girl Heart Food says

      December 01, 2017 at 4:26 am

      5 stars
      Awwww- I want to hear more about your love story, Marissa! This looks fabulously good, my friend! Yay for horseradish- love the spicy bite! Happy Friday! XO

      Reply
      • Marissa says

        December 04, 2017 at 4:12 pm

        Isn't horseradish the best? Thanks my friend!

        Reply
    7. Lorraine @ Not Quite Nigella says

      November 30, 2017 at 5:04 pm

      This looks incredible Marissa! I'm a big fan of prawns or shrimp (what is the difference I wonder?). I'll have to give this a go. Prawns are usually part of an Australian Christmas dinner or lunch 😀

      Reply
      • Marissa says

        December 04, 2017 at 4:14 pm

        Thank you, Lorraine! Now you've got me wondering, off to look up the difference... 😉

        Reply
    8. Kelsie | the itsy-bitsy kitchen says

      November 30, 2017 at 4:05 pm

      Can I please tell you how much I love remoulade? This has my name written all over it! Have a wonderful weekend, Marissa!

      Reply
      • Marissa says

        December 04, 2017 at 4:14 pm

        Yes you can! 😉 Thanks so much, Kelsie...

        Reply

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