Shrimp Remoulade
Shrimp Remoulade is a timeless Creole appetizer made with poached gulf shrimp tossed with a zesty, creamy remoulade sauce and served over crisp lettuce. With roots stretching back to the early 1900s, iconic New Orleans restaurants like Galatoire’s have been serving this cold shrimp salad for over 100 years. I’ll show you how to make the sauce from scratch, share tips for perfectly cooked shrimp, and explain the difference between red and white remoulade.
Gulf shrimp are plentiful in South Louisiana, and we sure know how to use them! We love them in shrimp dishes like Shrimp Creole, Shrimp and Grits, and this refreshing Shrimp Remoulade. It’s a cold appetizer that is right at home on the white tablecloths of Galatoire’s or a backyard crawfish boil. Tangy, crisp, and packed with flavor, this dish is a true taste of Creole New Orleans.
Why do I love this dish so much? For one, I’m a sucker for that bold horseradish-kissed flavor. And two, it’s the perfect make-ahead dish for a dinner party. In fact, it actually tastes better after a night in the fridge. All the prep can be done ahead of time, so when it’s time to serve, just spoon it over a bed of crispy lettuce and enjoy.
What is Remoulade?
Remoulade (RAH-muhl-odd) is a zesty, creamy sauce typically made with mayonnaise, Creole mustard, and horseradish for tang. There are countless variations of this sauce, and no two are the same. Some include ingredients like ketchup, paprika, hot sauce, lemon juice, vinegar, Worcestershire sauce, garlic, capers, or herbs. Each one brings its own twist to this bold Creole condiment.
There are two types of remoulade sauce: red and white. Red remoulade, often called Creole remoulade, is usually oil-based and considered the more traditional version. White remoulade is mayonnaise-based and the one you’re most likely to find at New Orleans restaurants today. It’s closer to the French version of the sauce. Both versions are served cold and pair beautifully with seafood.
In the 5th edition of The Picayune Creole Cook Book (published in 1916!), the remoulade sauce recipe is made with hard boiled egg yolks whisked with garlic, mustard, vinegar, and olive oil. It’s fascinating to see how recipes evolve over time! Download the PDF version of this historic cook book here: The Picayune Creole Cook Book.
Lagniappe
Lagniappe: LAN-yap – a little something extra
Shrimp remoulade has been a staple at the iconic New Orleans restaurant Galatoire’s since they opened their doors in 1905. It remains one of their most beloved dishes today. Galatoire’s even generously shares their famous shrimp remoulade recipe here. In 1918, Arnaud’s introduced their take on the dish called Shrimp Arnaud, which features a red remoulade. You’ll still spot this classic on the menus of other long-standing New Orleans institutions like Antoine’s, Tujague’s, and Commander’s Palace. Some versions even include a boiled egg, a nod to the original remoulade recipe. (Read more about the history of shrimp remoulade here.)
Ingredients & Substitutions
See the recipe card below for the complete list of ingredients and measurements.
- Creole mustard – A tangier, horseradishy version of dijon mustard. Substitute for whole grain Dijon mustard.
- Prepared horseradish – This should be around the condiments in your grocery store, or maybe the refrigerated section. It is “prepared” meaning already finely grated, not the whole horseradish root. Not the same as “horseradish sauce” which is already blended with mayo.
- Cajun seasoning – I prefer to make my own homemade cajun seasoning since store-bought varieties are very salty. Substitute for Creole seasoning.
- White vinegar – Substitute for red wine vinegar if needed.
- Kosher salt – I use Diamond Crystal kosher salt in my recipes. It is lighter and flakier than table salt, so if substituting with table salt, use half the amount.
- Shrimp – Large size shrimp work best for this recipe. I prefer the 31-35 size. You’ll need 2 pounds of unpeeled, head-off shrimp, or about 3 pounds of unpeeled head-on shrimp. Check out my shrimp sizing guide for more information.
How to Make Shrimp Remoulade
- Mix all ingredients for the remoulade sauce and store in the refrigerator, preferably overnight to let the flavors develop.
- Bring the poaching liquid ingredients to a boil and simmer for about 10 minutes to flavor the broth. Add in the shrimp, then remove from heat and let the shrimp poach for 10 minutes.
- Transfer the shrimp to an ice bath to stop the cooking process, then drain well. It’s best to chill the shrimp in their shells overnight in the refrigerator.
- Peel the shrimp, and toss with remoulade sauce. Chill again for at least 2 hours for best flavor. Then serve cold over a bed of lettuce.
Lauren’s Tips
- Let it sit. Remoulade sauce is better after it chills in the refrigerator a while. Make it a day ahead of time to maximize the flavor.
- Use shell on shrimp. Boiling the shrimp in the shell enhances the flavor, plus its easier to peel them after they’ve been boiled.
- Marinate. After the shrimp have been poached, let them soak in the shells in the refrigerator over night to lock in extra flavor.
- Blend it. If you like a smoother sauce, blend it in a food processor or with an immersion blender. I like it a little chunky though.
Storage & Make Ahead
- Storage: Store in the refrigerator for 1-2 days.
- Freeze: Do not freeze.
- Make ahead: This recipe is perfect for preparing in advance. Make the sauce 1-2 days ahead of time, and poach the shrimp the day before. Chill shrimp in their shells overnight, then peel and toss with sauce. Chill again for a few hours until ready to serve.
What to Serve With Shrimp Remoulade
This cold shrimp salad is the perfect starter for a fancy New Orleans feast or a boozy brunch.
It makes a great first course before dishes like gumbo, crawfish étouffée, or shrimp creole. I love it for dinner parties since it can be prepped ahead of time. For brunch, serve it alongside shrimp and grits and shrimp deviled eggs for a bold, seafood-packed spread.
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Shrimp Remoulade
Ingredients
Remoulade Sauce
- ⅓ cup mayonnaise
- 2 tablespoons Creole mustard (or whole grain Dijon mustard)
- 1 tablespoon ketchup
- ½ stalk celery
- 1 green onion
- 1 teaspoon finely chopped parsley
- 1 teaspoon white vinegar
- 1 teaspoon worcestershire sauce
- 2 cloves garlic
- ½ teaspoon prepared horseradish
- ½ teaspoon cajun seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- pinch cayenne pepper
Poaching Liquid and Shrimp
- 2 lemons
- 4 cloves garlic
- 12 cups water (3 quarts)
- 4 bay leaves
- 1 bunch parsley stems
- 1 teaspoon peppercorns
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ cup kosher salt
- ½ teaspoon red pepper flakes
- 2 pounds large shrimp (shell on (31-35 size))
For Serving
- 1 head iceberg lettuce
Instructions
- PREP: Finely chop celery, green onion, and parsley. Mince 2 cloves garlic for remoulade, and smash and peel 4 cloves garlic for the poaching liquid. Cut lemons into quarters. Optional: Finely shred lettuce now or prep just before serving.½ stalk celery, 1 green onion, 1 teaspoon finely chopped parsley, 2 cloves garlic, 4 cloves garlic, 2 lemons
- MIX: Combine mayo, creole mustard, ketchup, celery, green onion, parsley, white vinegar, Worcestershire sauce, garlic, horseradish, cajun seasoning, black pepper, paprika, and cayenne pepper to a bowl and mix well. Refrigerator for at least 2 hours, preferably overnight.⅓ cup mayonnaise, 2 tablespoons Creole mustard, 1 tablespoon ketchup, ½ stalk celery, 1 green onion, 1 teaspoon finely chopped parsley, 1 teaspoon white vinegar, 1 teaspoon worcestershire sauce, 2 cloves garlic, ½ teaspoon prepared horseradish, ½ teaspoon cajun seasoning, ¼ teaspoon black pepper, ¼ teaspoon paprika, pinch cayenne pepper
- POACH: Add the water to a stock pot. Squeeze in the lemon juice and drop in the quarters. Stir in garlic, bay leaves, parsley stems, spices, and salt. Bring to a boil and cook for 10 minutes. Add shrimp, stir, turn off heat, and soak for 10 minutes. Transfer shrimp to an ice bath for 10 minutes to cool. Drain and store until ready to use.12 cups water, 4 bay leaves, 1 bunch parsley stems, 1 teaspoon peppercorns, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, ¼ cup kosher salt, ½ teaspoon red pepper flakes, 2 pounds large shrimp
- ASSEMBLE: At least 2 hours before serving, peel and devein shrimp. Drain shrimp well and toss with the remoulade. Refrigerate until just before serving. To serve, layer shredded lettuce on a platter, and top with coated shrimp.1 head iceberg lettuce
Notes
- Substitute Creole mustard for whole grain Dijon mustard.
- Substitute cajun seasoning for Creole seasoning.
- Substitute white vinegar for red wine vinegar.
- If using unpeeled, head-on shrimp, you will need about 3 pounds.
- This dish is best made ahead of time: Make the sauce 1-2 days ahead of time, and poach the shrimp the day before. Chill shrimp in their shells overnight, then peel and toss with sauce. Chill again for a few hours until ready to serve.
- Store leftovers in the refrigerator for 1-2 days.
Equipment
- Large pot
Nutrition
Frequently Asked Questions
Shrimp remoulade is made with poached or boiled shrimp tossed with a zesty remoulade sauce. It’s served cold over a bed of lettuce.
Remoulade has a bold, zesty flavor that’s creamy, tangy, and a little spicy. It can be flavored with garlic, herbs, and horseradish.
Yes, you can save some time and use chilled pre-cooked shrimp. But freshly poaching your own will taste better and have a better texture.
Shrimp remoulade is always served cold over a bed of crisp lettuce.
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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