The Shrimp Remoulade Recipe is a traditional New Orleans appetizer that is both easy and tasty. The shrimp are pan-seared in butter and then tossed in a zesty homemade remoulade sauce that will make your mouth water. Serve with French bread and fresh lettuce for the best seafood appetizer ever!
I just got back from New Orleans and I’m already full of delicious Cajun-inspired recipes! This shrimp remoulade, which is a bit like my boom boom shrimp, is one of them, and since Mardi Gras was yesterday, it’s only fitting that I post this recipe today.
As a seafood lover I’m always on the hunt for new and exciting ways to enjoy shrimp. On a recent trip to New Orleans, I tried shrimp remoulade for the first time at a cozy Creole bistro in the French Quarter. The tangy herby sauce complemented the tender shrimp perfectly. I was an instant fan!
Once I returned home, I knew I had to try making this iconic Louisiana dish myself Through some experimenting in the kitchen, I’ve become quite an expert on all things shrimp remoulade Keep reading for everything you need to know about this traditional Southern appetizer.
What is Shrimp Remoulade?
Shrimp remoulade is a classic cold seafood dish with French and Spanish influences that originated in New Orleans. It consists of cooked shrimp that is chilled and coated in a piquant remoulade sauce.
Some key facts about shrimp remoulade:
- Features cooked shrimp served chilled
- Topped with a creamy, tangy remoulade sauce
- Popular appetizer in Cajun and Creole cuisines
- Traditionally uses boiled or grilled shrimp
- Can also be made with other types of seafood
- Served as a salad, appetizer, or sandwich topping
So in a nutshell, shrimp remoulade combines tender shrimp with a bold, flavor-packed sauce. It makes for a refreshing break from heavier Creole and Cajun main dishes.
The Origins of This New Orleans Specialty
While the exact origins of shrimp remoulade are unknown, it’s believed this dish emerged in New Orleans in the early 20th century. The city was a melting pot of French, Spanish, African, Caribbean, and Italian influences, which likely inspired this recipe.
The name “remoulade” derives from the French word remouiller, meaning to re-wet. It originally referred to a simple vinegary mayonnaise sauce until more elaborate versions emerged in New Orleans. Over time, shrimp remoulade became a standard appetizer on menus across Louisiana and the Gulf Coast.
How to Make Traditional Shrimp Remoulade Sauce
The star of this dish is undoubtedly the zesty remoulade sauce. Traditional recipes call for:
- Mayonnaise – often homemade for richer flavor
- Grainy mustard – for tang
- Horseradish – adds signature kick
- Fresh lemon juice and zest – acidity and brightness
- Minced garlic and shallots – provides aroma
- Cajun seasoning – brings the heat
- Herbs like paprika, parsley, chives
The sauce ingredients can be tweaked depending on your preferences. But the classic version combines creamy, pungent, herby flavors for the perfect shrimp topper.
Adding the Delicious Shrimp Component
While the sauce might steal the spotlight, using high-quality shrimp is also key. The shrimp lend the protein and add their sweet, briny flavor to balance the sauce.
Some tips for preparing the shrimp:
- Purchase fresh Gulf shrimp if possible
- Peel, devein, and rinse the shrimp
- Cook via boiling, grilling, or sautéing
- Chill the cooked shrimp before adding sauce
- Leave some shrimp whole and roughly chop others
Pre-cooking the shrimp allows them to soak up the maximum flavor from the bold sauce. Just don’t overcook them or they’ll dry out.
Transforming Shrimp Remoulade into a Meal
Shrimp remoulade is often served as a starter or light lunch. There are endless ways to transform this sauce-coated shrimp into a full meal:
- Serve it atop a crisp green salad or slaw
- Stuff into a split and grilled baguette
- Enjoy with buttery grits or pasta
- Put on top of creamy polenta cakes
- Fill avocado halves with it for a twist
- Add slices to po’ boy sandwiches
- Serve alongside Creole classics like gumbo
I also like to add extra garnishes like sliced radishes, avocado, or even quick-pickled vegetables for a fresher crunch and pop of color.
Trying Different Riffs on Shrimp Remoulade
Half the fun of shrimp remoulade for me is experimenting with new flavor combos. Some of my favorite riffs include:
- Charred corn remoulade – add grilled corn to the sauce
- Creole remoulade with hot sauce and tomatoes
- Dill remoulade with fresh dill and capers
- Spicy chipotle remoulade with smoky chipotles
- Herb-packed green remoulade with parsley, chives, and tarragon
You can also use entirely different sauces like chimichurri, lime crema, or tangy mango salsa. Don’t be afraid to give your shrimp remoulade a personal twist!
Key Questions About Shrimp Remoulade
If you’re new to shrimp remoulade, chances are you have a few questions about making and enjoying this Southern specialty. Here are some common FAQs:
How long does the sauce keep in the fridge?
The remoulade sauce will stay fresh 3-4 days when stored in an airtight container.
Can I use pre-cooked shrimp?
Absolutely! Thaw frozen cooked shrimp or even use canned shrimp for quick convenience.
What’s the difference between shrimp remoulade and shrimp cocktail?
Shrimp cocktail features chilled shrimp with cocktail sauce. Remoulade has more complex herbs, mustard, and horseradish flavors.
Do I need Cajun seasoning?
You can customize the spice level by adjusting or omitting the Cajun seasoning. Paprika alone will add flavor without much heat.
Where to Sample the Best Shrimp Remoulade in New Orleans
When visiting the Big Easy, there are certain spots where you can dig into phenomenal shrimp remoulade made by expert Louisiana chefs. Some top spots include:
- Classic Creole restaurants like Arnaud’s, Antoine’s, or Brennan’s
- Casual seafood joints like Mr. B’s Bistro and Parasol’s
- The French Market for po’ boys stuffed with remoulade shrimp
- Local bars and cafes in the French Quarter
- Upscale eateries headed by renowned chefs
Asking the locals is also a great way to find hidden gems for savoring this NOLA specialty.
Giving This Southern Classic a Try
As a proud Southerner, shrimp remoulade gives me a taste of New Orleans right in my own kitchen. I love how each component – the snappy shrimp, pungent sauce, and fresh garnishes – comes together to create something truly unique and delicious. This versatile appetizer never disappoints, whether you’re hosting a cocktail party or enjoying a casual summer lunch.
How do you make Shrimp Remoulade?
- In a large bowl, add cold water and put frozen shrimp. Let the shrimp sit there for 20 to 30 minutes to thaw. If using fresh shrimp, skip this step. Make the creamy remoulade sauce.
- In a mixing bowl, mix together cajun seasoning, celery salt, horseradish, Worcestershire sauce, ketchup, parsley, hot sauce, lemon juice, diced pickles and garlic, and horseradish. Mix until all ingredients are combined. Taste for salt and add as desired. ( #1).
- Salt and black pepper should be added to the shrimp after patting them dry. ( #2) .
- Add olive oil and butter to skillet over medium heat. Put shrimp in the pan and cook for two to four minutes on each side, until they are pink and slightly curled. Take the shrimp out of the pan and let them cool for 5 minutes. ( #3).
- Add shrimp to the remoulade sauce and toss together. ( #4).
- Garnish with lemon slices and red pepper flakes. These tasty Deviled Eggs go well with fresh bread and chopped iceberg lettuce.
What is Shrimp Remoulade?
It’s a cold starter made with shrimp fried in butter and a creamy Louisiana-style remoulade. It’s served on lettuce with fresh bread.
Shrimp remoulade is a great starter dish for any holiday meal or special event that you want to get the party started right. The shrimp is cooked just right, and the rémoulade sauce is tangy, savory, and has a hint of spice. This dish is both impressive and memorable.
If you love a good seafood recipe, look no further than this dish! Also try this hamachi crudo!
- Shrimp: The size of the shrimp is very important! I like to use big shrimp that were caught in the wild.
- Cajun Seasoning—we’re adding cajun seasoning to both the shrimp and the remoulade sauce to make every bite taste great.
- Olive oil and butter are used to quickly sear the shrimp in a pan before adding the remoulade sauce. As the shrimp browns in the pan, the butter and olive oil add buttery notes that make the New Orleans-style flavor stronger.
- Mayo – mayonnaise is the basis of the sauce.
- Dijon Mustard – for a little tang.
- Clam seasoning and celery salt. If you don’t have crawfish seasoning, that will also work. You can use salt instead of celery salt, but I really think you should use celery salt because it goes SO well with seafood.
- Horseradish: The horseradish gives the sauce a nice zing.
- Pickles and Garlic: Cut the garlic and pickles into very small pieces to get all of their salty and briny flavors out.
- Hot Sauce: Don’t worry if you don’t like spicy food; we’re only adding a tablespoon of hot sauce to make the sauce taste better. This isnt a spicy sauce at all.
Lemon wedges, fresh tarragon, chives, and green onions are all popular add-ons that can be used to decorate this shrimp remoulade salad.
- You can use shrimp that has already been cooked in this recipe. Just season it, and there’s no need to sear it in the pan.
- When cooking the shrimp, make sure not to cook it too long! Take it off the heat when it’s pink and slightly curled; overcooked shrimp tastes bad, so we want to avoid this!
Shrimp Remoulade – Cooked by Julie – Episode 142
What is shrimp remoulade?
Shrimp Remoulade (pronounced ruma-lahd) is a classic New Orleans dish composed of cold-boiled succulent shrimp with a spicy mustard-based dressing. It is generally served as a first-course appetizer, making it perfect for your mardi gras celebration or other special occasions.
How do you eat shrimp remoulade?
Add shrimp and gently toss to coat evenly. Divide butter lettuce leaves among 4 serving plates and top each with 1/4 of shrimp remoulade. Serve. Nutrition information is automatically calculated, so should only be used as an approximation.
What is cold cooked shrimp remoulade?
Cold cooked shrimp are dressed up with a tangy remoulade sauce and served over a bed of lettuce. A popular appetizer, shrimp remoulade is simply cold shrimp, doused in remoulade sauce and generally spread over a simple bed of crisp lettuce. That’s pretty much it, because the tangy, spicy remoulade sauce speaks for itself.
Can you cook shrimp in remoulade sauce?
If you prefer to boil your shrimp you definitely can, and then serve with the remoulade sauce. Also if you’re really short on time, you can grab cooked shrimp at the seafood counter and just whip up this remoulade sauce and serve. Short cuts around the holidays are totally acceptable.