Shrimp Remoulade Recipe

Boiled shrimp can be boring and flavorless, but not with our shrimp remoulade recipe. The dish is packed with flavors and benefits.

cook TIME 5 mins
prep TIME 10 mins
total TIME 15 mins

Course: Main CourseCuisine: American

Servings: 4 servings

Calories: 474 kcal

Author: Tuyet Pham, Luna Regina

Ingredients (18)

14 oz peeled and deveined shrimp 28 oz raw shrimp
12 oz avocado halved
1 oz onion boil
3 oz lettuce
1 1/2 cup water boil
2 1/2 tbsp olive oil
1/4 tsp salt
1 tsp lemon juice
1/2 tsp cayenne
1 tbsp Heinz ketchup
3 tbsp Japanese mayonnaise
1/2 tsp Worcestershire sauce
1 tsp traditional Dijon mustard
1/2 tsp oregano
1 tsp paprika boil
1 tsp peppercorns boil
2 tbsp parsley chopped
1 bay leaf boil

INSTRUCTIONS

Make the remoulade sauce: in a small bowl, add 2 1/2 tbsp olive oil, 1 tsp lemon juice, 1/2 tsp cayenne, 1 tbsp Heinz's Ketchup, 3 tbsp mayonnaise, 1/2 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/2 tsp oregano. Whisk until well combined and set aside.

In a large pot, heat 1 1/2 cup water, 1 tsp paprika, 1 tsp peppercorns, 1 bay leaf, and 1 oz onion. Bring the water to a boil, then add 14 oz shrimp and cook for 2 minutes. Remove shrimp from the pot using a slotted spoon.

In a large bowl, stir together the shrimp and remoulade until coated.

Serve the shrimp over 3 oz lettuce and 12 oz avocado. Garnish with 2 tbsp chopped parsley.

Nutrition