Shrimp Remoulade Salad

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.

5 from 2 votes

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Prep Time: 10

Cook Time: 3

Total Time: 13

Servings: to 6 servings

Calories: 332kcal

Author: Dahn Boquist

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)

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.
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.
Drain the shrimp through a colander then transfer them to the ice water so they stop cooking.

Make the salad

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.
Toss in the cooked shrimp, celery, red onion, dill, and parsley or cilantro.
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.

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