Our shrimp remoulade recipe is an easy and fantastic way to enjoy seafood with Louisiana-style remoulade sauce.
The luscious shrimp, coated generously with creamy, spicy sauce, are then served over crunchy lettuce. With the addition of avocado, this dish makes a delicate and wholesome side salad, appetizer, or light meal.
Mayonnaise and Remoulade
Remoulade (pronounced re-moo-lahd) is a traditional French sauce created by combining eggs and oil to create mayonnaise. It is then flavored with additional ingredients such as herbs, capers, spices, and pickles.
Although it began in France, Louisiana popularized and spread it throughout the world. Its recipes vary significantly between countries and even regions. The sauce is often served as a seafood dipping sauce or a condiment for cold meats, and fried foods such as French fries.
Shrimp is a nutritious, complete protein source since it contains all of the nine essential amino acids (EAAs). In addition to brain-healthy lipids, it contains omega-3 fatty acids. This kind of fat is an essential nutrient for overall health and good for the heart.
Avocado provides additional nutritional benefits. It is abundant in healthful monounsaturated fats and contains a multitude of minerals, including vitamins C, E, K, B, magnesium, potassium, and copper, among others.
More importantly, our shrimp remoulade is served in reasonably -sized portions. Each serving has approximately 474 calories, 4.2 grams of saturated fat, and 554 milligrams of sodium (calculated using the USDA's food database).
Ingredients for Shrimp Remoulade
For a chewy bite, we use large shrimp, at least 16-20 pieces per pound of shrimp. We also keep the tails on for their aesthetic quality.
Unlike regular poached shrimp, our shrimp remoulade has tons of flavor thanks to the seasoned boiling water. Scroll down for details about the spices used in our boiling water.
Remoulade sauce is similar to most classic recipes. Here is what you will need:
Mayonnaise and Olive Oil: Mayonnaise is the sauce's foundation, so we don’t suggest substituting it with other condiments. It was acceptable when we tried making it with plain Greek yogurt, but the end result was less creamy.
Other condiments include lemon juice, cayenne, ketchup, Worcestershire sauce, Dijon mustard, salt, and oregano.
In the New Orleans region, it is also common to add chopped hard-boiled eggs. This makes a creamy, acidic, spicy, and delectable dip that can be enjoyed year-round.
3. Boiling Water Seasonings
Some recipes boil the shrimp in plain water: okay if you’re in a hurry, but adding a few ingredients to the water will help enhance the flavor. There’s no right or wrong blend of condiments, but if you want a starting point, try our combo.
In a pot, bring the water, paprika, peppercorns, bay leaf, and onion to a boil. One or two minutes of simmering will allow the flavors to permeate through the water.
Add the shrimp when it has reached a rolling boil over high heat. Depending on the size of the shrimp, cook for 2 to 4 minutes, or until the shrimp are opaque, and remove the cooked shrimp to a bowl.
We promise that a few pantry staples and a few more minutes will take your shrimp to another level of deliciousness.
How to Make Shrimp Remoulade
Shrimp remoulade is more straightforward than you can imagine! This New Orleans-style recipe requires only basic ingredients and a simple homemade remoulade sauce.
Step 1: Prepare the remoulade sauce.
Step 2: Boil the shrimp in water with spices and herbs.
Step 3: Drizzle the remoulade sauce over the shrimp.
Step 4: Serve the shrimp over lettuce and avocado.
This recipe is perfect for warm weather. The poached shrimp is dressed with remoulade sauce and can be served alone or in lettuce cups as a complete meal. It is light and refreshing, yet filling.
We recommend storing the shrimp and remoulade sauce separately to keep them fresh for longer:
Keep any leftover shrimp in an airtight container and store them in the fridge. They should last from three to four days.
Remoulade sauce made with store-bought mayonnaise can be refrigerated for up to 2 weeks when properly stored in an airtight container and refrigerated. The homemade remoulade sauce has a shorter shelf life of 3 days once kept in the fridge.
What to Serve with Shrimp Remoulade
Rich, flavorful, and protein-packed, our shrimp remoulade needs a carbohydrate side dish to boost its calorie and nutritional profile. We recommend serving the dish with air fryer potato wedges, dipped in ketchup.
Finally, we bring everything together with our delightful and herbal pineapple ginger juice. This juice contains only simple fruits and herbs to refresh your taste buds with their aromas after each bite.
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)
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.
Amount Per Serving (1 serving)
Calories 474Calories from Fat 270
% Daily Value*
Saturated Fat 4g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Vitamin A 390IU
Vitamin C 11mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Natalie Butler is a registered dietitian nutritionist with a passion to help others live their best life through food, fitness, safer beauty and a healthy lifestyle. She has expertise with a variety of diets and diseases and believes that there is no one-size-fits-all approach for health.
Shrimp remoulade is a zesty and flavorful appetizer or side dish.