Imagine the vibrant flavors of New Orleans coming to life in your very own kitchen with this Creamy Shrimp Remoulade Salad Recipe. This dish is a true celebration of zesty, creamy, and fresh elements mingling together, bringing you that classic Southern tang with every bite. Tender shrimp are coated in a luscious, slightly spicy remoulade, then served atop crisp lettuce—perfect for a light lunch, hearty appetizer, or elegant dinner starter. It’s a recipe you’ll want to keep in your back pocket for potlucks, picnics, or anytime you crave a taste of the Gulf Coast.
Ingredients You’ll Need
The ingredient list for this salad couldn’t be simpler or more approachable, yet every single component brings its own punch of flavor, color, or crunch. Using basics like mayonnaise and lemon with Cajun pantry favorites, you build something restaurant-worthy in no time.
- Shrimp (1 lb, cooked, peeled, and deveined): Choose good-quality shrimp—pre-cooked for ease, or cook your own for extra flavor and tenderness.
- Mayonnaise (½ cup): The creamy backbone of the dressing that ties it all together.
- Dijon Mustard (2 tbsp): Adds a sharp, tangy kick and depth you don’t want to skip.
- Prepared Horseradish (1 tbsp): Brings that classic remoulade zing—start small if you’re new to it!
- Fresh Lemon Juice (1 tbsp): Wakes up the other flavors and gives a fresh, citrusy brightness.
- Hot Sauce (1 tsp, optional): For a little heat; adjust to taste or omit for a milder version.
- Worcestershire Sauce (1 tsp): Just a dash delivers umami magic and savoriness.
- Paprika (1 tsp): Lends beautiful color and a subtle smokiness.
- Garlic (1 clove, minced): Adds gentle, aromatic bite—fresh is best!
- Green Onions (2, sliced): For a peppery, oniony crunch and a pop of green.
- Celery (1 stalk, finely diced): Crisp texture and vegetal freshness in every bite.
- Fresh Parsley (2 tbsp, chopped): Sprinkles of herby flavor and vibrant color.
- Salt and Black Pepper (to taste): Don’t skimp; these make all the other flavors shine.
- Chopped Romaine or Butter Lettuce: For a crisp, refreshing bed that holds everything together.
- Lemon Wedges (for garnish): The finishing citrusy touch everyone will want to squeeze.
How to Make Creamy Shrimp Remoulade Salad Recipe
Step 1: Mix the Creamy Remoulade Dressing
Start by grabbing a medium-sized mixing bowl, because this is where the magic happens! Whisk together the mayonnaise, Dijon mustard, horseradish, lemon juice, hot sauce (if using), Worcestershire sauce, paprika, and minced garlic. This base is what saturates the shrimp with that signature flavor, so whisk it until everything is perfectly smooth and blended.
Step 2: Toss in the Shrimp and Veggies
Now, add your cooked shrimp, sliced green onions, diced celery, and chopped parsley right into the bowl with the dressing. Gently toss everything together so that every shrimp gets a generous coat of that tangy, creamy sauce, and all the veggies are evenly distributed. Season this mixture to your liking with salt and plenty of cracked black pepper.
Step 3: Let the Flavors Meld
Transfer the bowl to the refrigerator and let your salad chill for at least 30 minutes. This brief rest lets the flavors develop and come together—trust me, giving the ingredients a little time to mingle pays off in a big way.
Step 4: Serve and Enjoy
Just before serving, arrange a bed of fresh, chopped lettuce in your serving bowls or plates. Spoon that glorious creamy shrimp remoulade salad mixture on top and add a couple of lemon wedges on the side for squeezing. You’ve just made a dish that looks as fabulous as it tastes!
How to Serve Creamy Shrimp Remoulade Salad Recipe
Garnishes
Sprinkle a little extra chopped parsley or green onion on top for a burst of color. A pinch of paprika creates a restaurant-worthy presentation, and those lemon wedges? Don’t underestimate how a quick squeeze brightens the entire dish. For bonus flair, top with a few microgreens or a dusting of flaky sea salt.
Side Dishes
This Creamy Shrimp Remoulade Salad Recipe pairs beautifully with simple sides like crisp toasted baguette slices, saltine crackers, or a light cucumber salad. If you want to lean into Southern flavors, some chilled sweet tea and Creole corn salad would make it an unforgettable meal.
Creative Ways to Present
For entertaining, serve the salad in elegant martini or parfait glasses for an appetizer guests will remember. Layer it in lettuce cups for finger-friendly bites, or stuff it into ripe avocado halves for a retro-chic presentation that’s as delicious as it is pretty!
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy shrimp remoulade salad recipe in an airtight container in the refrigerator for up to two days. The flavors continue to develop over time, so it’s still tempting and delicious the next day for a quick lunch or snack.
Freezing
Freezing is not recommended for this salad, as the creamy dressing can separate and the shrimp can become watery after thawing. For best results, make only as much as you plan to eat within a couple of days.
Reheating
This is a cold salad and is meant to be enjoyed straight from the fridge, so there’s no need to reheat. In fact, serving it chilled is part of what makes the Creamy Shrimp Remoulade Salad Recipe so refreshing and satisfying.
FAQs
Can I use frozen shrimp?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before mixing with the dressing to prevent excess moisture.
Is the remoulade dressing spicy?
The dressing has a gentle kick from the horseradish and hot sauce, but you can easily adjust the heat by reducing or omitting the hot sauce if you prefer a milder version.
Can I make this salad ahead of time?
Yes, you can prepare the salad up to a day in advance. The flavors deepen and meld together when chilled, making this a fantastic choice for entertaining or meal prep.
What can I substitute for mayonnaise?
If you want a lighter option, try replacing half the mayonnaise with plain Greek yogurt. You’ll keep the creamy texture while adding a slight tang and cutting some calories.
Can I add other seafood or vegetables?
This salad is wonderfully flexible! Feel free to toss in lump crab meat, chopped boiled eggs, or crunchy diced bell peppers for more variety and a personal touch.
Final Thoughts
If you’re searching for a dish that’s as easy as it is impressive, the Creamy Shrimp Remoulade Salad Recipe is truly worth a spot on your table. Every forkful bursts with Southern charm, making it perfect for both casual lunches and festive gatherings. I hope you enjoy making and sharing this delight as much as I do!
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Creamy Shrimp Remoulade Salad Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of this shrimp remoulade salad, a Cajun-inspired dish that’s perfect for a light and refreshing meal. With a zesty dressing and tender shrimp, this salad is a delightful blend of flavors and textures.
Ingredients
Shrimp Remoulade:
- 1 lb cooked shrimp (peeled and deveined)
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp prepared horseradish
- 1 tbsp fresh lemon juice
- 1 tsp hot sauce (optional)
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 clove garlic (minced)
- 2 green onions (sliced)
- 1 celery stalk (finely diced)
- 2 tbsp chopped fresh parsley
- Salt and black pepper to taste
For Serving:
- Chopped romaine or butter lettuce
- Lemon wedges for garnish
Instructions
- Prepare the Dressing: In a medium bowl, whisk together mayonnaise, Dijon mustard, horseradish, lemon juice, hot sauce, Worcestershire sauce, paprika, and garlic until smooth.
- Add the Shrimp: Toss the cooked shrimp, green onions, celery, and parsley in the dressing until evenly coated. Season with salt and pepper.
- Chill and Serve: Refrigerate the salad for at least 30 minutes. Serve over lettuce with lemon wedges.
Notes
- Use pre-cooked shrimp or poach your own.
- For a lighter version, use half mayo and half Greek yogurt.
- Great as an appetizer or light main course.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course or Appetizer
- Method: No-Cook
- Cuisine: Cajun-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 2g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 165mg
