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
Scale
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.
