Gulf Shrimp Recipe

Make the remoulade

In a medium bowl combine 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp prepared horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir until smooth.

Add the finely minced shallot, 1 tbsp chopped capers (if using), 1 tbsp minced cornichon or dill pickle (if using), and 1 tbsp finely chopped flat-leaf parsley. Mix thoroughly. Taste and adjust seasoning (more lemon, hot sauce, or salt as needed).

Cover and refrigerate for at least 30 minutes to let flavors meld (can be made up to 24 hours ahead). Stir again before serving.

Prepare shrimp

Pat the shrimp dry with paper towels. Place in a bowl and toss with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, and 2 tbs extra-virgin olive oil until evenly coated. Let sit 5–10 minutes while you preheat the pan.

Cook shrimp

Heat a large skillet over medium-high heat. Add 1 tbsp unsalted butter and let it melt. When shimmering, add the shrimp in a single layer (work in batches if needed so shrimp are not crowded). Cook undisturbed 1.5–2 minutes, until edges begin to turn pink and golden. Flip and cook another 1–2 minutes until opaque and just cooked through. Total cook time per batch ~3–4 minutes. Avoid overcooking.

Remove shrimp to a warm plate. Squeeze juice of 1 lemon over shrimp and toss with 2 tbs chopped fresh parsley. If desired, return shrimp to pan for 10–15 seconds to glaze with any remaining butter and pan juices.

Arrange shrimp on a platter or individual plates. Spoon remoulade into a small bowl on the side or dollop along the shrimp.

Garnish with lemon wedges and microgreens or extra parsley. Serve immediately while shrimp are warm.