Classic Shrimp Remoulade Louisiana (Print-Friendly Version)
Juicy shrimp tossed in bold, tangy remoulade sauce inspired by New Orleans flavors. Light, easy, refreshing.
# What You'll Need:
→ Remoulade Sauce
01 -
120 ml mayonnaise
02 -
15 g Dijon mustard
03 -
10 g whole grain mustard
04 -
20 ml tomato ketchup
05 -
5 ml hot sauce
06 -
5 ml Worcestershire sauce
07 -
1 garlic clove, finely minced
08 -
2 green onions, finely sliced
09 -
10 g capers, drained and chopped
10 -
10 g fresh parsley, finely chopped
11 -
Salt and freshly ground black pepper, to taste
→ Shrimp
12 -
500 g large shrimp, peeled and deveined
13 -
15 ml olive oil
14 -
8 g Cajun seasoning
→ Salad and Garnish
15 -
100 g mixed salad greens
16 -
10 ml olive oil
17 -
10 ml lemon juice
18 -
Lemon wedges, to serve
19 -
Fresh parsley leaves, for garnish
# How to Make It:
01 -
In a large bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, ketchup, hot sauce, and Worcestershire sauce. Fold in garlic, green onions, capers, chopped parsley, and season with salt and pepper. Cover and refrigerate to allow flavors to blend.
02 -
In a separate bowl, toss shrimp with olive oil and Cajun seasoning until evenly coated. Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side, until pink and just cooked through. Remove from heat and set aside.
03 -
Toss salad greens with olive oil and lemon juice. Arrange evenly on chilled serving plates.
04 -
Arrange warm or chilled shrimp on salad greens. Generously spoon remoulade sauce over shrimp. Garnish with lemon wedges and fresh parsley. Serve immediately.
# Additional Tips:
01 -
For optimal texture, avoid overcooking the shrimp; they should remain juicy and slightly firm.
02 -
Prepare the remoulade up to one day ahead to intensify the flavors, but dress the shrimp just before serving.