Shrimp Salad Royal Recipe

Poach or use pre-cooked shrimp

If using raw shrimp: bring a pot of water to a gentle simmer (enough to cover shrimp). Add 1 tsp kosher salt. Add shrimp and cook until just pink and opaque, about 2–3 minutes for large shrimp. Immediately transfer shrimp to an ice bath to stop cooking, then drain and pat dry. If using pre-cooked shrimp, rinse under cold water, drain, and pat dry.

Season the cooled shrimp lightly with 1/2 tsp freshly ground black pepper. If desired, chop shrimp into bite-sized pieces (leave whole for an elegant presentation). Reserve in bowl while you prepare other components.

Make the remoulade dressing

In a medium bowl whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp fresh lemon juice, 1 tsp chopped capers, 1/2 tsp prepared horseradish, 1/2 tsp Worcestershire sauce, and 1 tsp hot sauce (if using) until smooth. Stir in 1 tbsp chopped chives and 1 tbsp chopped parsley. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper; taste and adjust acidity or heat with more lemon juice or hot sauce as desired. Chill the dressing 10–15 minutes to meld flavors while assembling salad.

Arrange 6 cups butter lettuce and 1 cup baby arugula on a large platter or divide among plates. Distribute diced avocado, sliced cucumber, diced tomato, and thinly sliced radishes evenly over the greens.

If you left the shrimp whole, arrange shrimp on top of the salad in an attractive pattern; if chopped, mound the shrimp mixture centrally. Reserve about 2 tbsp of dressing to lightly toss with the shrimp if you want them slightly coated; otherwise serve the dressing on the side or drizzle over the plated salads.

Drizzle 2 tsp extra-virgin olive oil lightly over the greens for sheen and flavor. Spoon the remoulade dressing over the shrimp and salad (or pass on the side). Garnish with microgreens or dill sprigs and serve lemon wedges alongside for guests to squeeze over the shrimp.

Serve immediately with toasted brioche or crusty bread slices, if using. Leftover dressing can be refrigerated up to 3 days.