Shrimp remoulade is a favorite classic appetizer from Louisiana. Packed with a ton of delicious flavor, this easy-to-make dish is creamy, tangy, and a little spicy! Served on lettuce cups, on top of a green salad, or even in a sandwich, this fun recipe is a must-try.
What Makes This Recipe So Good
- This succulent dish is super versatile. It can be served as an appetizer with lettuce cups but also on a crunchy salad as a main dish or even on a sandwich, po’ boy style!
- Shrimp remoulade is SO easy to make, but it looks pretty fancy. The mayo-based sauce is flavored with spices, fresh herbs, and pickles, and it complements the shrimp beautifully. You’ll impress anyone you make this for!
- You can easily customize it to your preference when it comes the heat level! If you prefer it a little milder with just that satisfying kick or would rather it be really spicy, it’s up to your taste! Start with one teaspoon of Tabasco and add more if you wish.
- Ideally, the remoulade should sit in the fridge for at least an hour before serving. While chilling, the flavors will continue to develop for a perfectly balanced sauce. Feel free to even make it 24 hours in advance if needed! Simply add the shrimp to it shortly before you’re ready to eat.
- We’re cooking our own shrimp here, but you could absolutely use plain, pre-cooked shrimp to make this recipe even easier.
- To make this recipe Whole30-compliant, check the Dijon mustard ingredients for no wine, check the horseradish as well and use compliant mayonnaise. For an easy, homemade Whole30 mayo, check out my one-minute Whole30 mayo recipe!
More Delicious Shrimp Recipes You’ll Love
- Frozen Shrimp In The Air Fryer
- Buffalo Shrimp
- Vegan Shrimp With Vegan Sriracha Mayo
- Shrimp And Corn Soup
- Creamy Shrimp Risotto With Parmesan
For the Remoulade
- ½ cup mayonnaise see Notes
- ½ teaspoon Cajun seasoning
- ½ teaspoon paprika
- 1 tablespoon whole-grain dijon mustard see Notes
- 2 cloves garlic minced
- 2 tablespoons finely chopped baby pickles
- 1 teaspoon hot sauce to taste
- 1 teaspoon horseradish
- 1 tablespoon lemon juice
- 1 green onion chopped
- 1 tablespoon parsley chopped
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
For the Shrimp
- 1 tablespoon neutral oil
- 1 pound medium shrimp peeled, deveined
- 1 tablespoon lemon juice
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
- butter lettuce cups
- medium bowl with lid (or plastic wrap to cover)
- whisk or rubber spatula
- Large skillet
- Add all remoulade ingredients to medium bowl. Whisk or stir well to fully incorporate ingredients, then cover bowl and refrigerate sauce at least 1 hour.
- Heat large skillet over medium heat, then add 1 tablespoon neutral oil to hot skillet. When oil is hot and shimmering, add shrimp, lemon juice, salt, and pepper. Gently toss or stir to coat shrimp.
- Cook shrimp 1 to 2 minutes, then flip shrimp and cook another 1 to 2 minutes, until shrimp are opaque and curled slightly. Remove shrimp from skillet and let rest 10 minutes or until cooled.
- Gently stir cooled shrimp into chilled remoulade. Divide shrimp remoulade into butter lettuce cups and serve.
- You can use Creole mustard in place of dijon mustard if you’d like more kick to your remoulade.
- Make it Whole30: Make sure your dijon mustard, horseradish, and mayo are all compliant.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Leave a Comment