Skip to Content

Get recipes, tips and more! Get free recipes and exclusive content. SIGN UP!

Menu
X

Home » Main Dish » Seafood » Easy Shrimp Remoulade Salad Recipe

Easy Shrimp Remoulade Salad Recipe

This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

Shrimp remoulade salad is fresh and zesty, with juicy shrimp, crisp greens and loads of fresh herbs. The creamy Old Baby Remoulade is simple to make and packs a flavor punch that truly makes this shrimp medley shine. Serve shrimp remoulade over crisp bibb lettuce or tucked into a sandwich for a tasty, New Orleans inspired dish.

A shrimp salad with remoulade dressing.

Shrimp rémoulade has Cajun roots, as it originated in New Orleans and combines a classic French remoulade sauce with fresh shrimp for a culinary delight!

If you’ve never made a remoulade sauce, you’re in for a treat. This creamy Cajun-inspired version is an easy, mayonnaise based dressing that features flavorful add-ins like Creole mustard, horseradish and Old Bay seasoning.

It’s creamy and bold with a little bit of a kick- key elements for a good New Orleans shrimp remoulade! Combine it with our seafood gumbo or our chicken and sausage gumbo for a standout meal.

Why This Shrimp Remoulade Recipe Works

A harmonious blend of flavors in this classic shrimp remoulade recipe makes a stand-out meal that is sure to be a crowd-pleaser.

Fresh herbs and a zesty Old Bay remoulade add a vibrant, stand-out flavor to the shrimp that is simply irresistible. 

Large, succulent shrimp tossed in a creamy homemade remoulade dressing makes the perfect party starter, main course or simple side.

And that’s one of the best features of this dish- it can be a delicious main meal served po’ boy style or as a light lunch over a bed of greens. This simple shrimp recipe is also a great dish for a special occasion, holiday meal or a light weekend lunch. 

Here’s what we love about it:

  • Easy to make. You can put in as much (or as little effort) as you want and still get good results. While we recommend cooking your own shrimp, you can use pre-cooked shrimp or a store-bought dressing if you’re short on time. Shrimp salad remoulade is a taste of The Big Easy in every sense!
  • An any-occasion, any-meal type of dish. Serve it as a starter or enjoy it as your main course. Similar to chicken or a tuna salad, the options are endless and there’s no wrong way to serve up this shrimp remoulade! This dish works for any occasion, including the holidays, a fun Mardi Gras party or a summertime backyard BBQ. 
  • Full of flavor. The delicious Creole seasoning and hot, zesty add-ins create an explosion of flavors in the tangy remoulade sauce.
Shrimp salad on a bed of lettuce.

Ingredients

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.:

  • Large raw shrimp. You’ll season the shelled shrimp with salt and let it simmer in hot water seasoned with lemon and bay leaves. Any size of shrimp will work but large shrimp add a satisfying bite.  
  • Mayonnaise. The creamy base for the Old Bay remoulade sauce. 
  • Creole mustard or spicy brown mustard. For a mildly spicy flavor to the dressing. 
  • Capers. Drained and chopped, you’ll add these for a briny flavor. 
  • Horseradish. This adds the perfect amount of heat!
  • Seasonings. A combination of Old Bay Seasoning and pepper ​season the sauce to perfection. 
  • Lemon zest and juice. Fresh lemon juice and zest give the sauce just the right amount of tang. 
  • Worcestershire. ​Adds a complex flavor.
  • Tabasco. ​Feel free to use your favorite hot sauce to add a spicy kick!
  • Fresh herbs and aromatics. You’ll need diced celery, diced shallot or red onion, fresh dill and fresh parsley (or cilantro)

How to Make Creamy Shrimp Remoulade: Recipe Highlights

Here’s a look at this easy recipe but be sure to scroll to the bottom of the page to view the printable recipe card with all of the ingredient amounts! 

 A note before starting: If you’re taking a shortcut and using pre-cooked shrimp, skip the first steps which is for cooking the shrimp. If you are using raw shrimp and need to cook it first (our recommendation), make sure to let them cool completely before mixing the shrimp into the creamy dressing. 

  1. Cook the shrimp. Set a large mixing bowl of ice water off to the side. The ice bath is shock the shrimp and stop them from overcooking. Bring a large pot of water to a boil over high heat. Reduce it to a simmer and add the lemon, bay leaves and shrimp. Cook for 2-4 minutes, then drain the shrimp and transfer them to the ice bath.
  2. Combine the remoulade ingredientsAdd the Remoulade sauce ingredients to a large bowl. Mix well. 
  3. Add the shrimp and mix-ins. Toss in the cooked shrimp, celery, red onion, dill and parsley. Mix to combine. 
  4. Serve. Spoon the mixture on a bed of greens or tuck it into crusty French bread and enjoy. You can garnish with fresh lemon slices, creamy avocado or more fresh herbs if desired. 
Tossing the ingredients together for a shrimp salad.

Pro Tips for the Best Results

  • You can buy pre-cooked shrimp but I’ve found that they don’t have as much flavor. However, the creamy remoulade sauce packs in a ton of flavor so if needed, pre-cooked shrimp is a wonderful shortcut. If you want to go that route, pre-cooked Bay shrimp is my preferred option.
  • It’s important that the shrimp is completely cooled before mixing them into the remoulade salad dressing. 
  • Store any leftovers in an airtight container in the refrigerator for 3-4 days. 
A bowl of shrimp salad with lemon wedges.

How to Serve Shrimp Remoulade Salad

​Shrimp remoulade is so versatile! Here are a few ideas for how you can enjoy it:

Easy Sandwiches

​Serve in between slices of your favorite bread or tuck it into hoagies to make delicious shrimp po’ boys inspired by Creole cuisine.

Shrimp Lettuce Cups with Remoulade Dressing

Choose your favorite type of lettuce with small leaves, baby romaine, Iceburg, or arugula, and spoon the shrimp remoulade on top to create tasty lettuce cups for easy appetizers. 

Iceburg Wedge

Serve the creamy shrimp over a wedge of ice berg lettuce for a delicious spin your guests will love! Garnish with green onions or chopped parsley.

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below. 

A shrimp salad on a bed of lettuce.

Shrimp Remoulade Salad

Yield: 4 to 6 servings

This Shrimp Salad is a harmonious blend of fresh herbs and a zesty Old Bay Remoulade. Whether served over crunchy lettuce or as a decadent sandwich filling, this recipe is a crowd-pleaser.

While any size shrimp can be used, large ones add a satisfying bite. If you use pre-cooked shrimp, skip the first steps for cooking them. If you start with raw shrimp, let them cool completely before mixing with the dressing.

Ingredients

Cook the Shrimp (if purchasing raw)

  • 2 tablespoons salt
  • 1 lemon, quartered
  • 2 to 3 bay leaves
  • 2 pounds large shrimp, shelled

Old Bay Remoulade Sauce (or use store-bought dressing)

  • ½ cup mayonnaise
  • 2 tablespoons Creole mustard or spicy brown mustard
  • 1 tablespoon chopped drained capers
  • 2 teaspoons horseradish sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • ¼ teaspoon pepper
  • ½ teaspoon Worcestershire
  • dash of Tabasco or your favorite hot sauce

All the Extras

  • ½ cup diced celery
  • ¼ cup diced shallot or red onion
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh parsley or cilantro

Instructions

Cook the Shrimp (if you purchased raw)

  1. Set a large bowl of ice water off to the side. You will use it to shock the shrimp and stop them from over cooking. 
  2. Add the salt to a large pot of water and bring it to a boil over high heat. Reduce the heat to a simmer and toss in the lemon, bay leaves, and shrimp. Simmer for 2 to 4 minutes (depending on the size) or until opaque and pink to orange in color. 
  3. Drain the shrimp through a colander then transfer them to the ice water so they stop cooking. 

Make the salad

  1. Add all the ingredients for the Remoulade sauce to a large bowl: mayonnaise, mustard, lemon zest, lemon juice, capers, horseradish, Old Bay, pepper, Worcestershire, and Tabasco. Mix well. 
  2. Toss in the cooked shrimp, celery, red onion, dill, and parsley or cilantro. 
  3. Serve over crisp lettuce or in shrimp sandwiches. 

Notes

  • You can buy precooked shrimp for a quick shortcut, but I've noticed they don't seem to have as much flavor. However, the Remoulade sauce in this recipe packs in a ton of flavor.
  • Any sized shrimp will work. I like using large to medium shrimp but pre cooked Bay shrimp work great as well.
  • Make sure the shrimp cools completely before adding it to the Remoulade salad dressing. 
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 328mgSodium: 3895mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 36g

Nutrition information is a guideline only. It is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

Click here to follow us on Pinterest!

Please leave a comment on the blog or share a photo on Pinterest

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandson or exploring the beautiful Pacific Northwest.

Related Recipes

Never Miss a New Recipe!

Enter your email address below to sign up for our newsletter and get your free copy Weeknight Dinners from Scratch eBook!



Steelhead trout amandine on a serving platter with lemon slices.
Previous Post
Classic Trout Amandine Recipe
Several small bunny cakes on a bed of green coconut.
Next Post
Mini Bunny Cakes

angiesrecipes

Friday 9th of February 2024

I love remoulade. This is easy and quick to prepare and so delicious!

Dahn Boquist

Friday 9th of February 2024

thanks Angie!

Shop Our Kitchen

Skip to Recipe