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–+ servings
Close-up view of shrimp remoulade on a bed of lettuce with lemon wedges.

Shrimp Remoulade

easyhealthyrecipes.com/shrimp-remoulade/
This Louisiana-style shrimp remoulade is creamy, tangy, and a little spicy! Serve it on butter lettuce cups for a perfect appetizer or light meal.
Prep: 10 minutes
Cook: 5 minutes
Chill: 1 hour 10 minutes
Total: 1 hour 25 minutes
Recipe makes approximately 4 servings

Equipment Needed

  • medium bowl with lid ((or plastic wrap to cover))
  • whisk or rubber spatula
  • Large skillet
  • Plate

Ingredients Needed

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)

To Serve

  • butter lettuce cups

Instructions

  • 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.
    Ingredients for remoulade in small white bowl.
  • 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.
    Shrimp in large cast iron skillet on grey background.
  • 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.
    Shrimp in medium bowl with remoulade sauce.

Recipe Notes

  • 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.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 335kcal | Protein: 24g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Total Carbs: 4g | Fiber: 1g | Sugar: 1g | Net Carbs: 3g | Vitamin C: 6mg | Cholesterol: 194mg | Sodium: 770mg | Potassium: 362mg | Calcium: 87mg | Iron: 1mg