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Shrimp with remoulade sauce on top of a tomato slice.

Shrimp Remoulade

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


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




  • 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


  • 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


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.


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!

Keywords: sauce, dip, seafood