Shrimp Remoulade

Homemade shrimp remoulade is easier than you might think! This New Orleans-style recipe has an easy homemade remoulade sauce and needs only a few basic ingredients. Ready in less than 30 minutes!

this recipe

In true Jessie fashion, I'm two days late to my own party. (But at least I brought food, right?) Because Wednesday was my two-year blogiversary!

If I had confetti, I would throw it at you. Right at your face. Through my computer screen. And then scream YAY CONFETTI. And then make you less angry about the confetti throwing by giving you a plate of this shrimp remoulade. Truce?

So many good things in my life have happened because of this blog. And I'm so grateful for the friends I've made and the opportunities I've had because of Life As A Strawberry.

It's fitting, I think, that the recipe I share today should be one inspired by my recent trip to NOLA.

This is a copycat of the famous shrimp remoulade called Shrimp Arnaud at Arnaud's Restaurant in the French Quarter.

We stopped into their bar for drinks and snacks, and even though Shrimp Arnaud wasn't technically on the bar menu, the bartender let us order it anyway (so nice!).

This is their famous signature dish, and the recipe is apparently super SUPER secret. I did some Googling, though, and experimented a bit until I came up with a suitable copycat version of their remoulade sauce. I'm actually really happy with it - it's a touch smokier than the version we had in New Orleans (which I actually quite liked) and the consistency is just right.

I lightened this remoulade sauce up a bit by using greek yogurt instead of mayonnaise, and served it just like we had it at Arnaud's - tomato, lettuce, shrimp in delicious sauce. Check annnd done.

Make your own shrimp remoulade at home for a taste of New Orleans while you wait for those early bird conference tickets to go on sale! And come next June, we can all go eat the original together in the Big Easy.

Hungry for more? Try our 20 minute tomato shrimp next →

Shrimp Remoulade

★★★★★ 5 from 1 reviews

• Author: Jessie
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 minutes
• Yield: Serves 4
• Category: Seafood
• Cuisine: Cajun Inspired

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Description

This easy homemade shrimp remoulade is sure to be a hit.

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Ingredients

Scale 1x2x3x

FOR THE REMOULADE SAUCE:

• 1 Tbsp. apple cider vinegar
• 1 Tbsp. fresh parsley
• 3 Tbsp. extra virgin olive oil
• 3 Tbsp. plain greek yogurt (you could also use mayonnaise)
• 1 tsp. smoked paprika
• 1 tsp. hot sauce (I like sriracha)
• 2 Tbsp. stone-ground dijon mustard
• 3 Tbsp. yellow onion, chopped
• 1 tsp. lemon juice
• salt and pepper to taste

TO ASSEMBLE:

• 1 large tomato, cut into 4 thick slices
• 2 cups romaine lettuce, shredded
• 12 cooked jumbo shrimp, peeled and with tails removed
• hot sauce (optional) for garnish

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Instructions

For the Remoulade:

1. Combine all ingredients in a blender or food processor and pulse until you have a smooth sauce. Taste and re-season if necessary, or add more hot sauce if you like things spicy.

To Assemble:

1. Toss shrimp with remoulade sauce until they are completely coated. Cover and chill for at least an hour, then pull out when ready to serve.
2. Place 1 tomato down on each of 4 serving plates. Top with a handful of romaine and three chilled, remoulade-coated shrimp. Sprinkle a bit of hot sauce around the plate for an extra kick. Serve immediately.

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Notes

The remoulade here has a nice kick to it, so if you don't like spice I suggest halving the amount of paprika and hot sauce the recipe calls for, then tasting the sauce and adding more spice a bit at a time until you're happy with the spice level.

Serve with my easy Gruyere Biscuits or Skillet Cornbread Biscuits!

Nutrition

• Serving Size:
• Calories: 141
• Sugar: 2.5 g
• Sodium: 629.1 mg
• Fat: 11.2 g
• Carbohydrates: 4.4 g
• Protein: 4.5 g
• Cholesterol: 24.4 mg

Keywords: sauce, dip, seafood