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.
Servings: 4 to 6 servings
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 spicy brown mustard
- 1 tablespoon chopped drained capers
- 2 teaspoons horseradish sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- ¼ teaspoon ground black 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 fresh chopped 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.
Nutrition
Serving: 1 | Calories: 332kcal | Carbohydrates: 8g | Protein: 36g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 328mg | Sodium: 3895mg | Fiber: 2g | Sugar: 2g
