Name: Shrimp Remoulade Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Creole
Ingredients: 1/4 cup Creole mustard (or grainy brown mustard and 1 1/2 teaspoons prepared horseradish); 1/4 cup red wine vinegar; 1 cup mayonnaise; 1/4 cup olive oil; 1 green onion (sliced); 1 stalk celery (chopped); 1/2 cup parsley (loosely packed, then chopped); 1 Tablespoon tarragon (or basil, chopped); 1/4 teaspoon paprika (not smoked); 1/4 teaspoon black pepper; 1 or 2 drops Louisiana hot sauce (optional); 1 pound shrimp (26-30 count, thawed, deveined, and peeled); 1 teaspoon kosher salt; 1 lemon (juiced, juice reserved, and halves saved, about 1/4 cup juice); 1 Tablespoon Creole seasoning (or Old Bay); 5 sprigs fresh parsley; 3 sprigs fresh tarragon; 1 teaspoon whole black peppercorns; 2 cups cold water; 1 head iceberg lettuce (shredded or coarsely chopped); 1 firm tomato (seeded and diced); 1 avocado (diced); 2 Tablespoons capers (drained); 2 eggs (hard boiled and quartered)

Jump to Recipe· 4.2 from 13 reviews

There is something truly irresistible about this Shrimp Remoulade Recipe that captures the perfect balance of creamy, tangy, and spicy flavors all at once. The bright and zesty remoulade sauce clings beautifully to tender, perfectly poached shrimp, creating a dish that feels both elegant and comforting. Whether you’re hosting a casual get-together or simply craving a fresh seafood salad that bursts with flavor, this recipe brings the vibrant tastes of Creole cuisine right to your table in under half an hour. Once you try this, it’s bound to become one of your favorite go-to shrimp dishes!

Ingredients You’ll Need

The image shows seven small clear glass bowls arranged on a wooden surface. Each bowl contains a different ingredient: the top left bowl is filled with white creamy mayonnaise, next to it on the right is a golden yellow clear olive oil. Beside that is a bowl filled with fresh green leafy parsley. On the bottom row from left to right, there is a bowl with diced pale green celery, then a bowl with a dark brown liquid, followed by a bowl containing grainy brown mustard, and lastly a bowl of chopped bright green spring onions. To the far right side of the wooden surface, there is a sprig of fresh green herbs and a small silver spoon holding red paprika powder. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Fresh, simple ingredients are the secret behind the magic of this Shrimp Remoulade Recipe. Each item brings something special—whether it’s the tang of the mustard and vinegar, the herbal lift from fresh parsley, or the subtle kick from Creole seasoning that adds depth without overpowering.

Creole mustard: The foundation of the sauce, it offers a spicy, grainy texture that sets the tone.
Red wine vinegar: Adds a sharp, bright acidity to balance the richness from the mayonnaise.
Mayonnaise: Gives the remoulade dressing its creamy body and smooth consistency.
Olive oil: Blends the sauce together while adding a light fruitiness.
Green onion: Brings a fresh onion flavor and slight crunch.
Celery: Adds a refreshing crisp texture and subtle earthiness.
Parsley: Fresh and herbaceous, it lightens the whole dish.
Tarragon (or basil): Offers a sweet anise-like note that complements the seafood.
Paprika: For subtle warmth and vibrant color, but not smoked to keep flavors clean.
Black pepper: Adds gentle heat that awakens the palate.
Louisiana hot sauce (optional): Just a drop or two for those who love a hint of fiery punch.
Shrimp (thawed, peeled, and deveined): The star ingredient, tender and juicy after poaching.
Kosher salt: Essential for seasoning the shrimp perfectly.
Lemon (juiced): Brightens both the shrimp and the sauce with fresh citrus zing.
Creole seasoning (or Old Bay): Infuses the poaching liquid with classic Southern flavor.
Fresh parsley and tarragon sprigs: Infuse aromatic flavor during the shrimp poach.
Black peppercorns: Add subtle spice to the poaching liquid.
Iceberg lettuce: Crisp and refreshing base for the salad.
Tomato: Diced for juicy bursts of sweetness and color contrast.
Avocado: Creamy texture that balances the tangy remoulade.
Capers: Bring a salty, briny pop that livens up every bite.
Hard boiled eggs: Quartered for richness and visual appeal.

How to Make Shrimp Remoulade Recipe

Step 1: Prepare the Remoulade Sauce

Start by blending the creamy base of this Shrimp Remoulade Recipe. In a food processor with the blade attachment, combine the mayonnaise, Creole mustard, red wine vinegar, celery, green onions, fresh herbs, paprika, and black pepper. Pulse gently to bring everything together while keeping some texture. With the motor running, slowly drizzle in olive oil until the sauce achieves a smooth, velvety consistency. Taste it to tweak the seasoning—you might want a touch more olive oil if it feels too tangy or a few drops of Louisiana hot sauce for a subtle kick. Chill this sauce until you’re ready to toss it with the shrimp.

Step 2: Poach the Shrimp

Poaching brings the shrimp to tender perfection while infusing them with flavor. In a medium pot, combine cold water with freshly squeezed lemon juice, lemon halves, parsley and tarragon sprigs, whole black peppercorns, and Creole seasoning. Stir to mix the aromatics. Add the peeled and deveined shrimp along with kosher salt. Heat gently to a low boil, then cook the shrimp for about 8 minutes, stirring occasionally. You’ll know they’re done when the water bubbles gently at the edges and the shrimp turn bright pink and firm. Turn off the heat, and let the shrimp sit in the poaching liquid for 2 more minutes to finish cooking gently while you prepare an ice bath to stop the cooking process. Afterward, plunge the shrimp into the ice bath, then drain and chill.

Step 3: Assemble the Salad

Wait to assemble until you’re ready to serve to preserve freshness. Toss shredded or coarsely chopped iceberg lettuce with about half a cup of the remoulade sauce for a lightly dressed base. In another bowl, toss the chilled shrimp with an additional 1/4 to 1/3 cup of the remoulade—enough to coat but not drench them. Divide the lettuce onto serving plates, then arrange the shrimp on top. Garnish with juicy diced tomatoes, diced avocado drizzled with lemon, capers, fresh chopped parsley, and a quarter of a hard boiled egg. Serve extra remoulade on the side for dipping or drizzling.

How to Serve Shrimp Remoulade Recipe

A white plate holds a shrimp salad with about eight pink shrimp covered in a creamy white sauce with green herbs and small mustard seeds. Under the shrimp, there is light green lettuce and small red tomato pieces scattered around. On the right side of the plate, there is a quarter of a hard-boiled egg with a yellow yolk and white part. A spoon is held above the shrimp by a woman's hand, pouring extra creamy sauce over the salad. In the blurry background, there are two small white bowls with yellow and creamy contents on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The final touches on this Shrimp Remoulade Recipe add bursts of color and layers of flavor. Fresh parsley sprigs brighten the plate while diced tomatoes and avocado provide juicy, creamy contrasts to the tangy, spicy sauce. Capers give delightful briny notes, and the hard boiled eggs add a satisfying richness that rounds out each bite beautifully.

Side Dishes

This dish pairs wonderfully with light accompaniments. Consider serving alongside crusty French bread or buttery crackers to scoop every last bit of sauce. A crisp cucumber salad or grilled asparagus also complements the creole flavors without overwhelming them, keeping the meal fresh and balanced.

Creative Ways to Present

For a fun twist, serve this Shrimp Remoulade Recipe in individual lettuce cups for a handheld appetizer or dinner party starter. Alternatively, pile it on toasted baguette slices as an elegant shrimp canapé. If you’re feeling adventurous, turn it into a vibrant shrimp sandwich with a buttery bun and extra remoulade sauce for a casual, flavorful lunch.

Make Ahead and Storage

Storing Leftovers

Any leftover shrimp and remoulade sauce should be stored separately in airtight containers in the refrigerator. The shrimp will stay fresh for up to two days without losing their texture, while the sauce maintains its flavor for about three to four days. Keep lettuce and delicate garnishes aside until ready to serve for the best texture.

Freezing

Freezing cooked shrimp is possible but not ideal for this recipe since it can affect the delicate texture of the seasoned shrimp and the sauce. If you must freeze leftovers, do so before tossing shrimp in remoulade, and use within one month. Thaw slowly overnight in the refrigerator before reheating gently.

Reheating

To enjoy leftovers, avoid microwaving the shrimp directly as it can become rubbery. Instead, remove shrimp from the fridge and let them come close to room temperature, then gently warm briefly in a skillet over low heat or enjoy cold. Always re-toss with fresh remoulade for maximum flavor and creaminess before serving.

FAQs

Can I use other types of mustard in the Shrimp Remoulade Recipe?

Yes, if Creole mustard is not available, grainy brown mustard combined with a bit of prepared horseradish works well to mimic the unique flavor and texture that the sauce needs.

Is it necessary to poach the shrimp, or can I grill them?

Poaching the shrimp in aromatic broth keeps them tender and infuses subtle flavors, but grilling adds a smoky char for a different twist. Just be sure to keep the sauce chilled and toss the shrimp in it after grilling.

How spicy is this Shrimp Remoulade Recipe?

The spice level is mild to moderate, with paprika and optional hot sauce providing gentle warmth without overwhelming the fresh, tangy flavors. You can always adjust the hot sauce amount to suit your taste.

Can I prepare the remoulade sauce in advance?

Absolutely! The remoulade sauce can be made up to two days ahead and kept chilled, which actually helps the flavors meld beautifully before serving.

What type of lettuce works best with this recipe?

Iceberg offers crisp texture and a refreshing crunch that balances the rich sauce, but romaine lettuce is also a great substitute for a slightly heartier leaf.

Final Thoughts

I hope you feel inspired to whip up this Shrimp Remoulade Recipe soon because it’s one of those dishes that instantly lifts the mood and the table. With simple ingredients and straightforward steps, it delivers big on flavor and sophistication. Whether for a weeknight dinner or a special occasion, this shrimp salad reminds you why fresh food done right is always worth the effort. Give it a try and enjoy every delicious bite!

Shrimp Remoulade Recipe

Ingredients You’ll Need