Butter and garlic shrimp, served over a bed of creamy remoulade sauce, is a true Louisiana-inspired delight. This dish combines the rich, briny flavor of large, shell-on shrimp with a zesty, tangy remoulade that balances heat, acidity, and umami in perfect harmony. The sauce itself is a complex blend of mayonnaise, Creole mustard, ketchup, and a touch of horseradish, all seasoned with cajun spices and fresh herbs. It’s an appetizer that brings the vibrant spirit of New Orleans to your dinner table, whether you’re hosting a party or preparing a romantic meal for two.
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Ultimate Shrimp Remoulade Recipe
A creamy, spicy shrimp remoulade with a bold blend of mayonnaise, Creole mustard, and cajun spices, served over crisp iceberg lettuce.
- Total Time: 25
- Yield: 4
Ingredients
✓ ⅓ cup mayonnaise
✓ 1 tablespoon ketchup
✓ ½ stalk celery
✓ 1 green onion
✓ 1 teaspoon finely chopped parsley
✓ 1 teaspoon white vinegar
✓ 1 teaspoon worcestershire sauce
✓ 2 cloves garlic
✓ ½ teaspoon prepared horseradish
✓ ½ teaspoon cajun seasoning
✓ ¼ teaspoon black pepper
✓ ¼ teaspoon paprika
✓ pinch cayenne pepper
✓ 2 lemons
✓ 3 cups water (3 quarts)
✓ 2 bay leaves
✓ 1 bunch parsley stems
✓ 1 teaspoon peppercorns
✓ 1 teaspoon onion powder
✓ 1 teaspoon garlic powder
✓ 1 teaspoon paprika
✓ ¼ cup kosher salt
✓ ½ teaspoon red pepper flakes
✓ 1 pound large shrimp (shell on (31-35 size))
✓ 1 head iceberg lettuce
Instructions
✓ Bring 3 quarts of water to a boil in a large pot and add bay leaves, parsley stems, peppercorns, onion powder, garlic powder, paprika, kosher salt, and red pepper flakes.
✓ Add the shrimp to the boiling broth and cook for 2-3 minutes until pink and opaque, then drain and set aside.
✓ In a mixing bowl, whisk together mayonnaise, Creole mustard, ketchup, white vinegar, Worcestershire sauce, and prepared horseradish.
✓ Add minced garlic, chopped celery, green onion, parsley, and cayenne pepper to the sauce and mix well.
✓ Taste and adjust seasoning if needed; add a squeeze of lemon juice for brightness.
✓ Serve shrimp over a bed of iceberg lettuce and drizzle with the remoulade sauce.
✓ Garnish with a sprig of parsley and a lemon wedge.
Notes
The remoulade sauce can be made ahead and stored in the refrigerator for up to 2 days. Shrimp can be cooked in advance and reheated gently.
- Prep Time: 15
- Cook Time: 10
- Category: Appetizer
- Cuisine: Creole
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15
The key to a great shrimp remoulade lies in the balance of ingredients and how they’re prepared. Start with 1 pound of large shrimp (31-35 count), which are both visually appealing and flavorful. The shells are left on for extra taste, and the shrimp are boiled in a seasoned broth that infuses them with deep, savory notes. While the shrimp cook, the remoulade sauce is whipped together—this is where the magic happens. A smooth base of mayonnaise is folded with Creole mustard for a fiery kick, ketchup for a subtle sweetness, and fresh celery and green onions for a crisp, aromatic contrast. The addition of white vinegar, Worcestershire sauce, and a hint of horseradish gives the sauce its signature tangy, spicy complexity.
The sauce is not only delicious but also versatile. It pairs beautifully with a crisp head of iceberg lettuce or can be served alongside crusty bread to soak up every last drop. The remoulade is a condiment that brings together the bright, fresh elements of the dish with a rich, creamy texture that coats the shrimp perfectly. When served hot, it’s a celebration of bold Southern flavors, but it’s also a great cold appetizer when chilled and served with a side of crackers or toasted bread.
Preparing shrimp remoulade at home requires some patience and attention to detail, but the results are worth it. The shrimp must be cooked just long enough to remain tender and juicy—overcooking will make them tough and rubbery. The broth used for cooking the shrimp is essential, as it’s infused with bay leaves, peppercorns, onion powder, and garlic powder to create a rich, aromatic base. As the shrimp simmer, they absorb these flavors, becoming a robust foundation for the remoulade. Once the shrimp are done, they’re drained and set aside, while the broth is strained and used to create a flavorful, clear base for the sauce.
The remoulade sauce is best made fresh, as it’s a combination of mayonnaise and several condiments that need to be blended properly to avoid curdling. Start with ⅓ cup of mayonnaise, and gently fold in the other ingredients—Creole mustard, ketchup, white vinegar, Worcestershire sauce, and prepared horseradish—until everything is smooth and well combined. Add the finely chopped parsley, garlic, and celery for freshness and texture. A pinch of cayenne pepper and a dash of red pepper flakes give the sauce a subtle heat that enhances the shrimp without overpowering them. The final touch is a squeeze of lemon juice, which brightens the flavors and adds a fresh, citrusy note.
One of the most important aspects of this recipe is the technique used to cook the shrimp. Using a large pot with 3 quarts of water, bring the seasoned broth to a rolling boil. Add the shrimp and cook for just 2-3 minutes, or until they turn pink and opaque. The shells will become more vibrant and the shrimp will curl slightly, indicating they’re perfectly cooked. Drain the shrimp immediately and set them aside to cool. This quick cooking method ensures that the shrimp remain succulent and don’t become tough or overcooked. The broth can also be reserved for other uses, such as a flavorful base for soups or seafood stews.
Once the shrimp are cooked, the sauce can be made and served immediately. The remoulade is best when served at room temperature or slightly chilled, which allows the flavors to meld and intensify. It’s a versatile dish that can be adapted to suit different tastes and occasions. For a lighter version, you could reduce the mayonnaise or substitute Greek yogurt. For those who prefer more heat, increase the cayenne or add a few dashes of hot sauce. The sauce can also be made ahead and stored in the refrigerator for up to 2 days, making it ideal for entertaining.
When serving, place the shrimp on a bed of crisp iceberg lettuce or over a small pile of toasted bread. Drizzle the remoulade sauce over the shrimp and garnish with a fresh sprig of parsley or a lemon wedge for a vibrant, appetizing presentation. This dish is a perfect balance of textures and flavors—creamy, spicy, tangy, and slightly sweet. It’s a crowd pleaser that brings a taste of the South to any table, and it’s a dish that can be enjoyed year-round, whether it’s a summer barbecue or a cozy dinner on a cold night.
