Shrimp remoulade is a classic New Orleans dish that combines tender cooked shrimp with a zesty, herbaceous remoulade sauce. Remoulade is a mayonnaise-based sauce flavored with mustard, capers, pickles, herbs, and other savory ingredients.
It perfectly complements the sweet flavor of shrimp. This easy appetizer is ideal for a Mardi Gras celebration anytime you want mouthwatering Cajun flavors.
In this recipe, I will walk through how to cook the shrimp, make the remoulade sauce from scratch, and assemble and serve this flavorful dish. Tangy flavors, and soft shrimp, this remoulade recipe will add some authentic Big Easy flair to your next gathering With its CREAMY texture.
Shrimp Remoulade
Equipment
- Medium bowl
- Small bowl
- Mixing spoon
- Skillet
- Serving platter
Ingredients
For the shrimp
- 1 lb medium shrimp, peeled and deveined
- 1 lemon, juiced
- 2 tbsp Creole seasoning
- 2 tbsp olive oil
- ⁄4 cup chopped parsley
For the remoulade
- 1 cup mayonnaise
- 1⁄4 cup diced celery
- 2 tbsp Creole mustard
- 1 tbsp prepared horseradish
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tsp paprika
- 1 garlic clove, minced
- 1⁄4 cup chopped parsley
- Salt and pepper to taste
Instructions
- Rinse the shrimp under cold water and pat dry the place in a medium bowl.
- Add the lemon juice, Creole seasoning, and olive oil. Toss to coat the shrimp. Cover and refrigerate for 30 minutes.
- Whisk the mayonnaise, celery, mustard, horseradish, and lemon juice in a small bowl. Worcestershire, hot sauce, paprika, garlic, and parsley. Season with salt and pepper. Refrigerate until ready to serve.
- In a skillet over medium heat, cook the shrimp for 2-3 minutes per side until pink and cooked through. Transfer to a clean bowl.
- To serve, spread the remoulade sauce on a serving platter. Arrange the cooked shrimp on top. Garnish with extra parsley if desired.
- Serve immediately while the shrimp is still warm, with crackers or slices of French bread.
Video
Notes
Tips and Tricks About Shrimp Remoulade Recipe
- Make the remoulade sauce to allow the flavors to meld. It will keep refrigerated for up to 4 days.
- Use pre-cooked shrimp to save time, toss in the Creole seasoning, and heat through before serving.
- Adjust the horseradish and hot sauce to your preferred spice level. Add more for extra punch.
- Garnish with thinly sliced green onions or radishes for color and crunch.
- Serve in lettuce cups or stuffed into mini pitas for a fun presentation.
- Make shrimp remoulade sliders on Hawaiian rolls for a hearty appetizer.
- Mix in diced tomatoes or shredded lettuce to the remoulade to add texture.
- For a festive presentation, serve in mini martini glasses lined with butter lettuce leaves.
- Substitute crab meat or crawfish for a variation on the classic shrimp.
- Roast lemon wedges and serve on the side to brighten the rich flavors.
- Chill the platter and shrimp before serving to keep the dish cool on hot days.
Conclusion
With its savory, piquant flavors and soft-cooked shrimp, this recipe makes the perfect starter for any occasion. Use fresh, quality ingredients, from the shrimp to the homemade remoulade sauce.
Tailor the spice level to your preference and play with add-ins and garnishes. Serve this classic Southern appetizer chilled, with crispy bread alongside for scooping up every last drop of that incredible sauce. For more delectable seafood recipes, explore our extensive collection on QuickRecipees’ seafood category.