Shrimp Remoulade

I love to add some boiled eggs, olives, and avocado for a bit of variety. It’s perfect as a daily salad or as a stunning, easy appetizer for any holiday gathering. This dish is a true New Orleans classic that never fails to impress. If you’re a fan of shrimp, you’re going to love my Shrimp Remoulade. They sure know how to cook shrimp in Louisiana. From hearty Shrimp Creole to rich and decadent New Orleans BBQ Shrimp to a fully loaded Po’ Boy, I absolutely loved every single meal in our New Orleans’s trip. I made this shrimp appetizer for a recent get together instead of regular shrimp cocktail, and it was an instant hit with everyone.

What is Shrimp Remoulade?

Remoulade sauce has its roots in French cuisine but has been heartily adopted and adapted by various cultures, most notably in Louisiana Creole cooking. This New Orleans shrimp dish is as basic as cold boiled shrimp with their famous zesty mustard-mayo sauce, remoulade, pronounced Reh-mou-Lahd. It’s easy and super quick. Often served as a first course appetizer during celebration times like Mardi Gras, I don’t see why you can’t fix yourself a quick lunch bowl with this simple theme. Southern food always warms the heart and soothes the soul. It has tons of flavor and is seasoned with generous hands. No wonder I became the biggest fan of the food that comes from the southern region of America. Your boiled shrimp doesn’t have to be boring and flavorless… You just have to do it New-Orleanian style!

Ingredients Needed

Shrimp – I like a little larger sized shrimp, but you can use any. To boil the shrimp – Water, lemon slices, bay leaves, red pepper flakes, salt, Worcestershire sauce. Remoulade sauce – You can use store bought, but my homemade remoulade sauce is so easy and so much better. See below for ingredients. Lettuce – For serving. Something hardy. I love butter or Boston lettuce for this one, as they make great lettuce cups. In a pinch you can use any. For garnishings – Hard boiled eggs, olives, avocados.

Tips for Boiling the Shrimp

How to Boil Shrimp

Some folks might just boil shrimp in plain water, and that’s okay if you’re in a rush. But I like to add a bit of flavor by seasoning the water. It only takes a few extra pantry staples and a couple more minutes. I start by bringing water to a boil with some lemon slices, bay leaves, red pepper flakes, salt, and a dash of Worcestershire sauce. I let it simmer for about 10 minutes to infuse the water with all those flavors. Then, I crank up the heat to get a rolling boil and toss in the shrimp. Depending on their size, I cook them for about 2 to 4 minutes, just until they turn opaque. After that, I drain them quickly and plunge them into a bowl of ice water to stop the cooking and keep them juicy and tender. Once they cool off, I pat them dry and refrigerate till ready to use.

Homemade Remoulade Sauce

I am using two different versions of Louisiana style remoulade. Basically, you just mix together the ingredients. You can get more specific details on my Remoulade post. The ingredients are… Remoulade 1 (pink): Mayonnaise, Creole mustard, sweet relish, finely chopped capers, lemon juice, minced garlic, Worcestershire sauce, Louisiana style hot sauce, paprika, Cajun or Creole seasoning, finely chopped parsley, salt & pepper. Remoulade 2 (red): Creole mustard, ketchup, mayonnaise, minced garlic, lemon juice, Worcestershire sauce, paprika, cayenne, sugar, finely chopped parsley, salt & pepper, extra virgin olive oil.

How to Serve

Prep your garnishings. Cut the avocados any which way you prefer. Same goes with hard boiled eggs. You can keep olives whole or slice them. You can mix all these garnishings together in a bowl or arrange them separately. When ready to eat, I toss the cold shrimp with remoulade sauce in a bowl till well coated. I start by arranging the lettuce on the platter, making sure each leaf is ready to hold a generous spoonful of shrimp. Then, I spoon the shrimp into each lettuce cup and arrange the garnishes around them to make it look inviting. And voilà, it’s all set! To really top it off, I like to bring out some sparkling rosé or crisp white wine.

Alpana’s Tips

1. When it comes to shrimp, quality really makes a difference. I always try to get fresh, wild-caught shrimp because the flavor is just so much better. You can use pre-cooked shrimp if you’re in a rush, but boiling your own with aromatic ingredients really takes the dish to another level.
2. For the remoulade sauce, my recipe makes more than you’ll need for the shrimp. Don’t throw it out! I keep the extra sauce in an airtight container in the fridge for up to two weeks. It’s fantastic as a zesty sandwich spread, a dip for fries or veggies, or even as a dressing for a bold salad.
3. If you’re in the mood for something different, give the red remoulade version a try. It changes up the flavor but is just as delicious.
4. And when it comes to garnishes, feel free to get creative. I like adding cucumber slices, cherry tomatoes, or even some crispy bacon bits for extra flavor and texture.
5. If you love a bit of heat, don’t hesitate to add more hot sauce or a bit more Cajun seasoning. Let me know if you give my New Orleans shrimp remoulade a try. Personally, once my remoulade is ready in the refrigerator, I am on look out for any excuse to use it. These shrimp are one of the easiest ways to use that yum sauce. Make these lettuce cups as a quick appetizer that looks so fancy with minimum efforts. Perfect if you have a long menu to fill out while entertaining. Pin or bookmark this beauty, you might use it this holiday season. While you’re here, check out my collections of favorite Shrimp Recipes and Cajun Recipes. Keep coming back to GypsyPlate to check what we have been cooking up for you. Take care…

Classic Shrimp Remoulade, on our Gypsy Plate… enjoy!

Try some of our other great Cajun and Creole recipes:Grillades and GritsCochon de LaitPastalaya (Jambalaya Pasta)Maque ChouxShrimp BoilYakamein

¼ cup creole mustard1 Tbsp mayonnaise2 Tbsp ketchup½ tsp Worcestershire sauce1 medium sized garlic, minced½ Tbsp lemon juice1.5 tsp paprika⅛ tsp black pepperCayenne, pinch1 tsp sugar2 Tbsp parsley, chopped2 Tbsp extra virgin olive oil¼ tsp salt