Shrimp Remoulade Recipe
Make Shrimp Remoulade Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
LUNCH ENTREE
Method
LUNCH ENTREE
- 1
In a medium bowl, whisk together mayonnaise, Dijon mustard, Creole seasoning, prepared horseradish, hot sauce, and lemon juice. Fold in chopped celery, green onions, and parsley. Season to taste with salt and black pepper. Set the remoulade aside to meld flavors.
- 2
Poach the shrimp: in a large pot, bring 4 cups water to a gentle simmer and season with a pinch of salt. Add the shrimp and cook 2–3 minutes until they turn pink and opaque. Remove with a slotted spoon, drain, and cool.
- 3
To assemble, lay 1–2 lettuce leaves on each plate. Arrange the shrimp on the lettuce and spoon or drizzle a generous amount of remoulade over the shrimp. You may also serve remoulade on the side for dipping.
- 4
