Shrimp Remoulade Recipe

I’ve just stumbled upon the ultimate shrimp remoulade recipe that’s bursting with Southern charm and a zesty twist, and trust me, this dish is about to be your next go-to for impressing friends at any gathering or simply indulging your own taste buds on a weeknight.

A photo of Shrimp Remoulade Recipe

I adore preparing plates that spotlight harmonious flavor combinations. This Shrimp Remoulade is a perfect case in point.

Succulent shrimp, tossed in olive oil and balanced with a spicy, zesty remoulade sauce—featuring Creole mustard, horseradish, and a touch of hot sauce—make this dish an absolute delight. And as if that weren’t enough, this dish also happens to be a lovely source of protein.

Shrimp Remoulade Recipe Ingredients

Ingredients photo for Shrimp Remoulade Recipe

  • Shrimp: A low-calorie protein source, rich in omega-3 fatty acids and minerals.
  • Olive oil: Heart-healthy fats, contains antioxidants, aids in nutrient absorption.
  • Creole mustard: Adds tangy spice, low in calories, enhances flavor complexity.
  • Horseradish: Provides heat, low in calories, contains antioxidants and vitamins.
  • Worcestershire sauce: Savory depth, umami flavor, blends various spices harmoniously.
  • Hot sauce: Adds heat and spice, boosts metabolism, made from chili peppers.
  • Lemon juice: Adds bright acidity, rich in vitamin C, enhances overall flavor.

Shrimp Remoulade Recipe Ingredient Quantities

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup mayonnaise
  • 1/4 cup Creole mustard
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 2 teaspoons horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons finely chopped parsley
  • 1 clove garlic, minced

How to Make this Shrimp Remoulade Recipe

1. Set your grill or stovetop to medium-high heat. Put the shrimp that have been peeled and deveined into a bowl. Drizzle in some olive oil and then season with salt and freshly ground black pepper. Toss until the shrimp are evenly coated. The shrimp are now ready to be cooked.

2. Cook the shrimp on the grill or in a sauté pan for approximately 2-3 minutes per side until they have turned pink and are showing slight charring. Remove them from the heat and set aside to cool.

3. In a big bowl, combine the mayonnaise, Creole mustard, and ketchup. Blend until smooth.

4. Combine the following ingredients into a bowl:

• 1 cup mayonnaise
• 1/4 cup lemon juice
• 1 tablespoon horseradish
• 1 tablespoon Worcestershire sauce
• 1 dash hot sauce
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Stir well to create a creamy and tasty remoulade sauce.

5. Finely chop the green onions, and add them, along with the parsley and minced garlic, to the remoulade sauce that you have been stirring affectionately as to integrate all the ingredients thoroughly.

6. When the shrimp are cool, mix them with the remoulade sauce so that they are all well coated.

7. Refrigerate the bowl for a minimum of 30 minutes. This allows the flavors to meld.

8. Prior to serving, give the blend a gentle stir. Sample and amend seasoning with supplementary salt or pepper, if necessary.

9. Serve the shrimp remoulade cold, either on its own or over a bed of lettuce, as a salad.

10. If you want, you can add more chopped parsley or green onions as a garnish, and then you can enjoy this shrimp remoulade dish that is packed with flavor.

Enjoyment isn’t all there is to understand when it comes to this dish; there’s also its inherent flavor. And I think that’s worth pondering.

Shrimp Remoulade Recipe Equipment Needed

1. Grill or stovetop (for cooking shrimp)
2. Sauté pan (if using stovetop to cook shrimp)
3. Mixing bowls (one large for remoulade, one medium for shrimp seasoning)
4. Measuring cups and spoons
5. Tongs (for cooking and handling shrimp)
6. Whisk or spoon (for mixing and blending)
7. Knife (for chopping ingredients)
8. Cutting board (for chopping ingredients)
9. Refrigerator (for chilling the dish)
10. Serving plate or bowl (for presenting the dish)

FAQ

  • Q: Can I use a different size of shrimp for this recipe?A: Yes, medium or jumbo shrimp can be used, but the cooking time must be adjusted to guarantee that they are completely cooked.
  • Q: How long will the shrimp remoulade keep in the refrigerator?Shrimp remoulade that has been prepared can be kept in a sealed container in the fridge for a maximum of 3 days.
  • Q: Is it possible to make the remoulade sauce ahead of time?Yes, you can assemble the remoulade sauce up to 2 days in advance and keep it in the refrigerator.
  • Q: Can I substitute Creole mustard with a different type of mustard?A: Yes, you can use Dijon mustard as a substitute, but its flavor will be a little different from that of the uniquely flavored Creole mustard.
  • Q: What is the best method to cook the shrimp for this recipe?A: This dish will work well with shrimp that you’ve grilled, boiled, or pan-seared in olive oil and seasoning, depending on your personal taste.
  • Q: Is it necessary to include the hot sauce and cayenne pepper?A: You can opt for a milder taste. Just reduce or eliminate the hot sauce and cayenne during preparation, and add only to your taste. Milder flavors are also a great base for slathering on a sandwich.

Shrimp Remoulade Recipe Substitutions and Variations

Dijon mustard: For a bolder flavor, substitute with Creole mustard.
Wasabi: Use it in place of horseradish if you’re looking for the same ole pungent kick. But if you’re mixing up something where horseradish is the star (like cocktail sauce), stick with the real deal.
Soy sauce: Umami-rich alternative to Worcestershire sauce. Use soy sauce as a substitute.
Chili paste or Sriracha can be used in place of hot sauce for a fiery blend.
Green onions. Substitute with chives. For a milder, onion-like flavor.

Pro Tips

1. Marination Time After tossing the shrimp with olive oil, salt, and pepper, let them marinate for 15-20 minutes before cooking. This allows the flavors to penetrate the shrimp more deeply.

2. Grilling Tips To ensure a nice char and prevent the shrimp from sticking, preheat the grill or pan well before adding the shrimp. Consider using a grill basket or skewers to make handling easier on the grill.

3. Remoulade Consistency Adjust the consistency of the remoulade sauce by adding more lemon juice or a splash of water until you reach your desired thickness. This can make the sauce lighter and easier to coat the shrimp.

4. Flavor Infusion For an extra burst of flavor, consider adding a splash of white wine or sherry when cooking the shrimp. This can add a subtle depth and complement the flavors in the remoulade sauce.

5. Serving Options Serve the shrimp remoulade on toasted baguette slices or inside a warm roll for a more filling dish. This can transform the dish into a delicious shrimp po’boy sandwich with a satisfying crunch.

Photo of Shrimp Remoulade Recipe

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Shrimp Remoulade Recipe

My favorite Shrimp Remoulade Recipe

Equipment Needed:

1. Grill or stovetop (for cooking shrimp)
2. Sauté pan (if using stovetop to cook shrimp)
3. Mixing bowls (one large for remoulade, one medium for shrimp seasoning)
4. Measuring cups and spoons
5. Tongs (for cooking and handling shrimp)
6. Whisk or spoon (for mixing and blending)
7. Knife (for chopping ingredients)
8. Cutting board (for chopping ingredients)
9. Refrigerator (for chilling the dish)
10. Serving plate or bowl (for presenting the dish)

Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup mayonnaise
  • 1/4 cup Creole mustard
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 2 teaspoons horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons finely chopped parsley
  • 1 clove garlic, minced

Instructions:

1. Set your grill or stovetop to medium-high heat. Put the shrimp that have been peeled and deveined into a bowl. Drizzle in some olive oil and then season with salt and freshly ground black pepper. Toss until the shrimp are evenly coated. The shrimp are now ready to be cooked.

2. Cook the shrimp on the grill or in a sauté pan for approximately 2-3 minutes per side until they have turned pink and are showing slight charring. Remove them from the heat and set aside to cool.

3. In a big bowl, combine the mayonnaise, Creole mustard, and ketchup. Blend until smooth.

4. Combine the following ingredients into a bowl:

• 1 cup mayonnaise
• 1/4 cup lemon juice
• 1 tablespoon horseradish
• 1 tablespoon Worcestershire sauce
• 1 dash hot sauce
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Stir well to create a creamy and tasty remoulade sauce.

5. Finely chop the green onions, and add them, along with the parsley and minced garlic, to the remoulade sauce that you have been stirring affectionately as to integrate all the ingredients thoroughly.

6. When the shrimp are cool, mix them with the remoulade sauce so that they are all well coated.

7. Refrigerate the bowl for a minimum of 30 minutes. This allows the flavors to meld.

8. Prior to serving, give the blend a gentle stir. Sample and amend seasoning with supplementary salt or pepper, if necessary.

9. Serve the shrimp remoulade cold, either on its own or over a bed of lettuce, as a salad.

10. If you want, you can add more chopped parsley or green onions as a garnish, and then you can enjoy this shrimp remoulade dish that is packed with flavor.

Enjoyment isn’t all there is to understand when it comes to this dish; there’s also its inherent flavor. And I think that’s worth pondering.