Sep 09 2026
Restaurants›The Bywater›Shrimp & Avocado Remoulade Recipe

Shrimp & Avocado Remoulade Recipe

Inspired by The Bywater
Time25m
Serves2

Make Shrimp & Avocado Remoulade Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Remoulade Sauce

Shrimp

Salad & Garnish

Method

Remoulade Sauce

  1. 1

    Make the sauce

    In a medium bowl combine 3 tbs mayonnaise and 2 tbs creme fraiche (or sour cream). Whisk in 1 tsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp hot sauce, 1 tbs lemon juice and 1 tsp Worcestershire sauce until smooth.

  2. 2

    Add aromatics and season

    Fold in 1 tsp finely chopped capers, 1 tsp finely chopped cornichons (or dill pickles), 1 tbsp minced shallot, 1 tbsp chopped parsley and 1 tsp chopped chives. Season with 1 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or heat — add a little more lemon juice or hot sauce if desired. Refrigerate while preparing shrimp for flavors to meld.

Shrimp

  1. 3

    Season shrimp

    Pat the 12 large peeled and deveined shrimp dry with paper towels. Toss with 1 tsp olive oil, 1/2 tsp minced garlic, 1/2 tsp lemon zest, 1/4 tsp salt and 1/8 tsp black pepper to coat evenly.

  2. 4

    Cook shrimp

    Heat a skillet over medium-high heat until hot. Add the shrimp in a single layer and sear 1–1.5 minutes per side, until pink and opaque and just cooked through. Remove from heat and let rest briefly. Do not overcook—shrimp will become rubbery.

  3. 5

    Toss with remoulade

    When shrimp are slightly cooled (warm, not hot), transfer them to the bowl with the remoulade and gently toss to coat, reserving a couple of shrimp for garnish if desired. Use just enough sauce to coat the shrimp lightly (about 3–4 tbs).

Salad & Assembly

  1. 6

    Prepare salad bed

    Place 2 cups mixed baby greens on a serving plate or individual plates. Scatter 6 halved cherry tomatoes and 1/4 cup thinly sliced fennel (if using) over the greens. Drizzle 1 tsp extra virgin olive oil and a squeeze of fresh lemon wedge over the salad, lightly toss to combine.

  2. 7

    Prep avocado

    Halve the 1 medium avocado, remove the pit, and score the flesh in a grid without cutting the skin. Scoop out cubes with a spoon and arrange the avocado pieces over the greens.

  3. 8

    Top with shrimp

    Arrange the remoulade-coated shrimp on top of the avocado and greens. Garnish with microgreens or an additional 1 tbsp chopped parsley. Place lemon wedges on the side for extra brightness.

  4. 9

    Serve

    Serve immediately so the avocado stays fresh and the shrimp remain pleasantly warm. Optionally serve extra remoulade on the side.

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