Shrimp Remoulade

This Shrimp Remoulade Recipe is a classic New Orleans style appetizer that’s as easy as it is delicious! Shrimp pan seared in butter and tossed in zesty homemade remoulade sauce that’s finger lickin good! Serve with fresh lettuce and French bread for the ultimate seafood appetizer!

For more shrimp recipes, try this Pan Seared Shrimp, Old Bay Shrimp Boil and Louisiana Shrimp Creole!

So I just got back from New Orleans and I must say – I am bursting at the seams with ideas for yummy Cajun-inspired food from the Big Easy!

This shrimp remoulade recipe and my boom boom shrimp are certainly some of them – and with Mardi Gras yesterday, it’s only right that I post this recipe today.

What is Shrimp Remoulade?

It’s a cold appetizer made with a creamy Louisiana style remoulade, shrimp seared in butter, and served on a bed of lettuce with fresh bread.

Shrimp remoulade makes for an ideal first course appetizer for any holiday meal or special occasion to really get the night started off right. The rémoulade sauce is zesty and savory with a small kick of spice while the shrimp is cooked to perfection, making this dish both memorable and impressive.

If you love a good seafood recipe, look no further than this dish! Also try this hamachi crudo!

Key Ingredients

For the Shrimp

• Shrimp – the size of the shrimp is so important! I like using jumbo sized, preferably wild-caught shrimp.

• Cajun Seasoning – we’re using cajun seasoning to season the shrimp as well as in the remoulade sauce for tons of flavor in every bite!

• Olive oil and Butter – the shrimp is quickly seared in a skillet before being tossed in the remoulade sauce. Olive oil and butter allow the shrimp to brown nicely in the pan and add buttery notes to enhance that New Orleans style flavor.

Remoulade Sauce

• Mayo – mayonnaise is the basis of the sauce.

• Dijon Mustard – for a little tang.

• Cajun Seasoning and Celery Salt – if you don’t have cajun seasoning, creole seasoning works well here too. You can sub out celery salt for salt, but I highly recommend using celery salt because it pairs SO well with seafood.

• Horseradish – the horseradish adds a nice zest to the sauce.

• Pickles and Garlic – dice the pickles and garlic as finely as possible to release all of that savory and briny flavor!

• Worcestershire Sauce

• Ketchup

• Fresh Parsley for brightness and a little herby flavor. I love using this in shrimp recipes for a little color too, especially with my shrimp chimichurri recipe!

• Hot Sauce – don’t worry if you don’t like hot foods, we’re only using a tablespoon of hot sauce to add more flavor to the sauce. This isn’t a spicy sauce at all.

• Fresh Lemon Juice

Optional ingredients – lemon wedges, fresh tarragon, chives, and green onions are all popular garnishes for this shrimp remoulade salad.

Expert Tips

• You can use pre-cooked shrimp for this recipe! Just be sure to season the shrimp, no need to sear it in the pan.
• When cooking the shrimp, be sure not to overcook it! Once the shrimp is pink and slightly curled, remove it from the heat! Overcooked shrimp is rubbery and unpleasant so we want to avoid this!

How do you make Shrimp Remoulade?

• If using frozen shrimp, add shrimp to a large bowl with cold water and allow it to thaw for 20-30 minutes. If using fresh shrimp, skip this step. Make the creamy remoulade sauce.
• Combine mayo, dijon mustard, cajun seasoning, celery salt, horseradish, diced pickles and garlic, Worcestershire sauce, ketchup, parsley, hot sauce, and lemon juice in a mixing bowl. Mix until all ingredients are combined. Taste for salt and add as desired. (Image #1)

• Pat shrimp dry and season with cajun seasoning, salt, and black pepper. (Image #2)

• Add olive oil and butter to skillet over medium heat. Place shrimp in the skillet and cook on each side for 2-4 minutes, until pink and slightly curled. Remove from the pan and allow shrimp to cool for 5 minutes. (Image #3)

• Add shrimp to the remoulade sauce and toss together. (Image #4)

• Garnish with lemon slices and red pepper flakes. Serve with fresh bread and chopped iceberg lettuce alongside these delicious Deviled Eggs.

Make Ahead and Storage

• Make Ahead: shrimp remoulade can be made up to 24 hours in advance of serving. I recommend serving within this timeframe so that the dish tastes fresh!
• Storage: Store in an airtight container for up to 3 days in the refrigerator. I do not recommend freezing this dish.

Recipe FAQs

More Seafood Recipes

Main Course

Crawfish Boil Recipe

Main Course

Cajun Salmon Pasta

Main Course

Seafood Boil Sauce

Main Course

Seafood Boil Recipe with Garlic Butter Sauce