Shrimp Remoulade – Now this is art! Lettuce cups adorned with plump succulent shrimp, tossed generously with my favorite Louisiana style remoulade.
Accompany it with some boiled eggs, olives and avocado and it could be your everyday salad or good looking easy appetizer for the holidays.
This is a New Orleans classic that never gets old. If you like shrimp, then you are going to love our Shrimp Remoulade…
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!
Why You’ll LOVE Our Shrimp Remoulade Recipe
- Flavor Explosion: Imagine biting into succulent shrimp that’s been swimming in a medley of aromatic spices, lemon, and Worcestershire sauce. Then pair that with a spoonful of Creole-infused remoulade that’s got its own sizzle. It’s a fireworks display for your tastebuds!
- Versatility: This dish is equally at home as a show-stealing appetizer or as a light, yet satisfying main course. And let’s not forget the leftover remoulade! Spread it on a sandwich, dunk some fries in it, or use it to jazz up a simple grilled chicken breast.
- Easy to Make: It might sound gourmet, but this dish is actually a breeze to pull together. You’re basically boiling shrimp and mixing a sauce. Even a cooking novice can master this, and the reward is a dish that will wow any guest.
- Shrimp – We 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 homemade 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
- Find fresh shrimp. Of course you can make this with frozen or even pre-cooked packaged shrimp. But nothing beats the taste of fresh shrimp when you eat them boiled. Jumbo or large size will look great on your platter, but medium will do too. Devein and clean the shrimp. We are not keeping any tails or heads, as they are going in lettuce cups.
- NEVER OVERCOOK SHRIMP. No one wants tough and rubbery seafood. All they need is a quick hot bubble bath and then they get cooled in ice cold water.
- You can always pre-boil the shrimp and refrigerate before assembling the lettuce cups. Great meal prep idea. If you boil a big batch they can be used in other meals too.
How to Boil Shrimp
Some people boil the shrimp in plain water. You can do that in a hurry, but seasoning the water with a few things will add a little layer of flavor. You just need a few staples from your pantry and a few extra minutes.
Bring the water to a boil in a pot along with lemon slices, bay leaves, red pepper flakes, salt and Worcestershire sauce. Simmer for 10 minutes to allow flavors to seep into the water.
Bring it to a rolling boil over high heat and add in the shrimp. Cook for 2-4 (depending on the size of the shrimp) minutes, until the shrimp are opaque. Drain them in a colander and quickly put them in a bowl with ice and water.
Once they cool off, 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 Shrimp Remoulade
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, toss the cold shrimp with remoulade sauce in a bowl till well coated.
Arrange the lettuce on the platter. Spoon your shrimp into each lettuce cup. Arrange your garnishings around… and voila. Bring some nice sparkling rose or white and you are ready to entertain.
Different Ways to Serve Shrimp Remoulade
- A very popular and common way to serve shrimp remoulade in the south is over top of Fried Green Tomatoes… so yum!!
- Instead of lettuce cups, how about serving these shrimp over a Wedge Salad?
- Another novel way is over an avocado. Just halve the avocado, scoop out the pit, and serve the shrimp over the avocado halves.
- Make a shrimp remoulade po’ boy.
Recipe Notes and Tips
- Shrimp Quality Matters: If possible, go for fresh, wild-caught shrimp for the best flavors. While you can use pre-cooked shrimp for convenience, boiling your own shrimp with those aromatic ingredients really elevates the dish.
- Remoulade Rendezvous: The recipe makes more Remoulade sauce than you’ll need for the shrimp. Don’t let it go to waste! Store the extra in an airtight container in the fridge for up to two weeks. Use it as a zesty sandwich spread, a dip for fries or veggies, or even a dressing for a punchy salad.
- Alternative Red Remoulade: If you’re feeling adventurous or just want a variation, try the red Remoulade version noted in the recipe. It offers a slightly different but equally tantalizing flavor profile.
- Garnish Galore: Feel free to get creative with the garnishments. Cucumber slices, cherry tomatoes, or even some crispy bacon bits can add another layer of flavor and texture.
- Spice it Up: If you like your food to have an extra kick, you can easily up the hot sauce or add a sprinkle more of Cajun seasoning. Your mouth, your rules!
Leftovers and Storage
Excess remoulade can be stored in an airtight container in the fridge for up to two weeks.
Likewise, refrigerate leftover shrimp in sealed container, but eat within three days.
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.
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!
To Boil Shrimp
- 1 lemon, sliced
- 3 bay leaves
- 1 tsp red chili flakes
- 2 Tbsp salt
- 1 tsp Worcestershire sauce
- 1 pound shrimp, peeled and deveined
For Remoulade Sauce (see note 3 for other version)
- 1 cup mayonnaise
- 2 Tbsp Creole mustard
- 1 Tbsp Louisiana style hot sauce
- 2 Tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 Tbsp sweet relish
- 1 medium sized garlic clove, minced
- 2 Tbsp parsley, chopped
- 2 tsp capers, chopped
- 1 tsp cajun or creole seasoning
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 6 butter or Boston lettuce leaves
- 3 hard boiled eggs
- 1 cup black olives
- 1 Avocado
- 1/2 lemon, wedged
- Add lemon, bay leaves, chili flakes, salt and Worcestershire sauce to large potful of water. Bring to boil and simmer for 10 minutes to allow flavors to seep into the water.
- Add shrimp to water and cook until opaque, 2-4 minutes depending upon the size of the shrimp. Drain in colander and immediately place shrimp in ice water bath.
- Mix all remoulade ingredients together and cut garnishings to your desired shape.
- Drain shrimp and mix with 1/2 cup remoulade sauce.
- Arrange lettuce cups and garnishings on platter. Scoop equal portions of shrimp mixture into lettuce cups.
- In a hurry? You can use pre-cooked shrimp, though I love the flavors this method imparts.
- This makes a larger amount of remoulade than is needed for the shrimp. Refrigerate remaining in sealed container for up to two weeks. Leftovers are great as a sandwich spread or for dipping pretty much anything. Or just cook more shrimp!
- This is for the more traditional pink version of remoulade. For the red version, which I also love, use:
- 1/4 cup creole mustard
- 1 Tbsp mayonnaise
- 2 Tbsp ketchup
- 1/2 tsp Worcestershire sauce
- 1 medium sized garlic, minced
- 1/2 Tbsp lemon juice
- 1.5 tsp paprika
- 1/8 tsp black pepper
- Cayenne, pinch
- 1 tsp sugar
- 2 Tbsp parsley, chopped
- 2 Tbsp extra virgin olive oil
- 1/4 tsp salt
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 394Total Fat 30gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 17gCholesterol 288mgSodium 1165mgCarbohydrates 10gFiber 4gSugar 2gProtein 22g
Nutrition information calculated by Nutritionix.
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