If you are craving a dish that perfectly blends zesty, creamy, and fresh flavors, you’re going to love this Creamy Shrimp Remoulade Salad Recipe. It’s a vibrant salad featuring tender shrimp dressed in a bold, tangy remoulade sauce made from mayonnaise, Creole mustard, horseradish, and just the right pinch of paprika and hot sauce. Every bite bursts with the crunch of celery and green onions balanced on a bed of crisp salad greens. Whether you’re looking for a quick lunch, a light dinner, or an impressive appetizer for guests, this salad is as delicious as it is easy to make. Get ready to fall in love with this classic recipe that feels like a celebration of flavors in every forkful.
Ingredients You’ll Need
To make this Creamy Shrimp Remoulade Salad Recipe, you don’t need a long list of complicated ingredients — each one plays a crucial role in layering the dish with texture, flavor, and color. From the succulent shrimp to the punchy remoulade sauce and crisp veggies, every component complements one another beautifully.
- 1 pound cooked medium shrimp: Fresh or thawed, peeled and deveined shrimp provide tender, protein-packed bites.
- 1/2 cup mayonnaise: The creamy base that gives the salad its luscious texture.
- 2 tablespoons Creole mustard: Adds bold, spicy notes with a slight tang; Dijon mustard works too.
- 1 tablespoon prepared horseradish: Brings a subtle heat that brightens the sauce.
- 1 tablespoon fresh lemon juice: Offers refreshing acidity that balances the richness.
- 1 tablespoon chopped parsley: Adds a hit of fresh, herbal brightness and a splash of green color.
- 1 teaspoon hot sauce (optional): For those who like a little extra kick, but optional if you prefer mild.
- 1 teaspoon paprika: Gives a warm, smoky undertone and beautiful color.
- 1/2 teaspoon garlic powder: Enhances the savory depth without overpowering.
- 1/4 teaspoon salt: Balances and elevates all the flavors.
- 1/4 teaspoon black pepper: Adds gentle heat and complexity.
- 1/4 cup finely chopped green onions: Offers a mild onion crunch and fresh aroma.
- 1/4 cup finely chopped celery: Provides crisp texture and subtle earthiness.
- 4 cups mixed salad greens or shredded iceberg lettuce: The refreshing bed that makes the salad feel light and inviting.
How to Make Creamy Shrimp Remoulade Salad Recipe
Step 1: Prepare the Remoulade Sauce
In a medium bowl, whisk together mayonnaise, Creole mustard, horseradish, lemon juice, chopped parsley, hot sauce (if using), paprika, garlic powder, salt, and black pepper until everything is smooth and well combined. This sauce is the heartbeat of the dish, packing a creamy, tangy punch that coats the shrimp beautifully.
Step 2: Toss the Shrimp and Vegetables
Add the cooked shrimp, finely chopped green onions, and celery to the bowl with the remoulade sauce. Gently toss them together, ensuring every shrimp is generously coated with that flavorful mixture. The crisp crunch of the vegetables balances the creamy sauce perfectly.
Step 3: Chill to Blend Flavors
Cover the bowl and place it in the refrigerator for at least 30 minutes. This chilling step is crucial as it lets the flavors meld, making every bite more harmonious and refreshing.
Step 4: Assemble the Salad
When ready to serve, sprinkle the mixed salad greens or shredded iceberg lettuce on individual plates. Spoon the creamy shrimp remoulade mixture over the greens, creating a visually appealing and inviting presentation. It’s as beautiful as it is delicious!
How to Serve Creamy Shrimp Remoulade Salad Recipe
Garnishes
Elevate your Creamy Shrimp Remoulade Salad Recipe with fresh garnishes like extra chopped parsley or lemon wedges to squeeze over the top. These little touches add freshness and a pop of color that makes the salad feel special and vibrant.
Side Dishes
This salad pairs wonderfully with warm crusty bread or crispy garlic toast to soak up any extra sauce. For a light meal, consider serving alongside a chilled glass of white wine or a crisp iced tea for a perfectly balanced dining experience.
Creative Ways to Present
Besides serving over greens, you can transform this salad into a filling for sandwiches or wraps, or place it atop halved avocados for an elegant and nutrient-packed bite. You could even scoop it onto endive leaves for a fancy appetizer that impresses every guest.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Creamy Shrimp Remoulade Salad Recipe, store them in an airtight container in the refrigerator. It will stay fresh for 2 to 3 days, though best enjoyed within the first 24 hours to keep the salad’s crispness intact.
Freezing
Because this salad relies on fresh vegetables and mayonnaise-based dressing, it is not recommended to freeze it. Freezing may compromise the texture and flavor of the shrimp and remoulade sauce.
Reheating
This salad is best served cold, so reheating isn’t advised. Simply allow leftovers to come to room temperature for 15 minutes before serving to restore some creaminess and flavor.
FAQs
Can I use raw shrimp in this Creamy Shrimp Remoulade Salad Recipe?
It’s best to use cooked shrimp for this recipe. If you only have raw shrimp, cook them first by boiling or sautéing until pink and opaque, then proceed with the recipe.
Is there a way to make this salad lighter?
Absolutely! You can substitute half of the mayonnaise with Greek yogurt to reduce the fat and add a subtle tang without sacrificing creaminess.
Can I make this salad vegan or vegetarian?
This recipe relies on shrimp for its signature flavor and protein. For a vegetarian twist, consider replacing shrimp with hearts of palm or marinated artichoke hearts, though it won’t have the same classic taste.
How spicy is the salad, and can I adjust the heat?
It has a gentle heat from paprika, horseradish, and optional hot sauce. Feel free to omit or increase hot sauce or add cayenne pepper to suit your spice preference.
What type of mustard is best for remoulade?
Creole mustard is traditional and adds a bold, slightly coarse texture. If unavailable, Dijon mustard offers a smooth, tangy alternative that works wonderfully.
Final Thoughts
This Creamy Shrimp Remoulade Salad Recipe is more than a salad — it’s an invitation to enjoy a dish bursting with vibrant flavors and textures that feel both comforting and elegant. Whether you’re preparing a quick weekday lunch or entertaining friends a little more fancily, this salad will quickly become one of your favorites. Give it a try and watch it become a beloved staple in your recipe box!
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Creamy Shrimp Remoulade Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Cajun/Creole
- Diet: Gluten Free
Description
This Creamy Shrimp Remoulade Salad is a flavorful and easy-to-make Cajun/Creole dish featuring tender cooked shrimp coated in a zesty remoulade sauce. Perfectly balanced with mayonnaise, Creole mustard, horseradish, and a hint of spice, it’s served chilled over fresh salad greens for a refreshing seafood salad that’s ideal as a light lunch or appetizer.
Ingredients
Remoulade Sauce
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard (or Dijon mustard)
- 1 tablespoon prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped parsley
- 1 teaspoon hot sauce (optional)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Shrimp and Vegetables
- 1 pound cooked medium shrimp, peeled and deveined
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped celery
Salad Base
- 4 cups mixed salad greens or shredded iceberg lettuce
Instructions
- Prepare the Remoulade Sauce: In a medium bowl, whisk together the mayonnaise, Creole mustard, horseradish, lemon juice, parsley, hot sauce, paprika, garlic powder, salt, and black pepper until you achieve a smooth and well-combined sauce.
- Toss Shrimp and Vegetables: Add the cooked shrimp, green onions, and celery into the bowl with the remoulade sauce. Gently toss everything together to coat the shrimp evenly with the creamy sauce without breaking up the shrimp.
- Chill the Salad Mixture: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and intensify.
- Serve: When ready to serve, arrange the mixed salad greens or shredded iceberg lettuce onto plates. Spoon the creamy shrimp remoulade mixture over the greens. Garnish with additional chopped parsley or lemon wedges as desired for an added touch of freshness and presentation.
Notes
- Substitute Greek yogurt for half of the mayonnaise to reduce the richness and lighten the dish.
- For a spicier variation, increase the amount of hot sauce or add a pinch of cayenne pepper.
- This shrimp remoulade can also be used as a flavorful sandwich filling or served atop avocado halves for a low-carb option.
