Shrimp Remoulade

5 from 2 votes

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!

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Dinner, Lunch

Cuisine: American, Cajun

Servings:

Calories: 362kcal

Author: Britney

Equipment

Mixing Bowl
Skillet

Ingredients

Remoulade Sauce

1 ¼ cup Mayonnaise
3 tbsps Fresh Parsley (chopped)
2 tbsps Pickles (diced finely)
2 cloves Garlic (diced finely)
2 tbsps Ketchup
2 tbsps Dijon Mustard
2 tbsps Lemon Juice
1 tbsp Hot Sauce
2 tsps Horseradish
1 tsp Worcestershire Sauce
1 tbsp Cajun Seasoning
½ tsp Celery Salt

Shrimp

2 lbs Jumbo Shrimp
1 tbsps Cajun Seasoning
Salt and Black Pepper (to taste)
2 tbsps Olive Oil
2 tbsps Butter

Instructions

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, diced fresh parsley, diced pickles, diced garlic, ketchup, dijon mustard, lemon juice, hot sauce, horseradish, Worcestershire sauce, cajun seasoning, and celery salt. Mix until all ingredients are combined. Taste for salt and add as desired.
Pat shrimp dry and season with cajun seasoning, salt, and black pepper. 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.
Add shrimp to the remoulade sauce and toss together.
Garnish with lemon slices and red pepper flakes. Serve with fresh bread and chopped iceberg lettuce.
Serve immediately or chill for one hour before serving for best results.

Nutrition