Shrimp Remoulade

Classic Louisiana-Style Shrimp Rémoulade

A cold, tangy shrimp salad in a piquant rémoulade sauce, served over lettuce as a classic Creole appetizer from New Orleans. It is traditionally a celebration of three sauces (mayo, mustard, and ketchup) brightened with horseradish and a finely chopped vegetable "trinity."

Prep

25 min

Cook

5 min

Total

30 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •900 g (2 lb) large shrimp, shell-on, U.S. wild-caught preferred; deveined
• •1 tbsp old bay or creole seasoning, plus 1 tsp for the boiling water
• •1 piece lemon, halved
• •240 ml (1 cup) mayonnaise, real, not dressing
• •60 ml (¼ cup) creole or dijon mustard, creole mustard is traditional
• •30 ml (2 tbsp) ketchup
• •15 ml (1 tbsp) prepared horseradish, drained
• •5 ml (1 tsp) paprika, preferably hot/smoked
• •2 ml (½ tsp) cayenne pepper, adjust to taste
• •1 clove garlic, minced to a paste
• •2 whole celery stalks, finely diced
• •2 whole green onions, finely sliced, whites and greens
• •15 ml (1 tbsp) fresh parsley, finely chopped
• •15 ml (1 tbsp) fresh chives, finely chopped
• •5 ml (1 tsp) capers, rinsed and chopped
• •5 ml (1 tsp) lemon juice, freshly squeezed
• •1 dash worcestershire sauce
• •1 head iceberg or romaine lettuce, shredded, for serving
• •1 whole hard-boiled egg, quartered, optional garnish
• •1 whole lemon, cut into wedges, for serving

Steps

1. 1 Set up an ice bath in a large bowl. Bring 2 liters (about 8 cups) of water to a rolling boil in a wide pot with 1 tsp Creole seasoning and the halved lemon.
2. 2 Add the shrimp all at once. Once the water returns to a boil, cook 60–90 seconds only — just until the shrimp turn pink and curl into a loose C-shape. Do not overcook; the residual heat will finish them as they cool.
3. 3 Drain immediately and plunge the shrimp into the ice bath for 3 minutes to stop the cooking. Drain again, peel, and devein if needed. Pat dry and chill in the refrigerator while you make the sauce.
4. 4 In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, horseradish, paprika, cayenne, garlic paste, lemon juice, and Worcestershire until smooth and uniformly colored.
5. 5 Fold in the diced celery, green onions, parsley, chives, and capers. Taste and adjust salt and cayenne. The sauce should be vivid, lightly spicy, and herby.
6. 6 Toss the chilled shrimp with the rémoulade until every piece is coated. Cover and refrigerate at least 30 minutes (ideally 1–2 hours) to let the flavors meld.
7. 7 Pile a generous bed of shredded lettuce on chilled plates, spoon the shrimp rémoulade over the top, and garnish with quartered egg and lemon wedges. Serve very cold.
8. 8 Food safety note: serve the shrimp within 24 hours of cooking and keep refrigerated; discard any shrimp that sits at room temperature for more than 2 hours. Cooked shrimp are done at an internal temperature of 63 °C / 145 °F.