Shrimp Remoulade

Name: Shrimp Remoulade
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb raw shrimp, peeled; 1/2 cup mayonnaise; 2 tbsp Creole mustard; 1/4 cup celery, finely diced; 1/4 cup green onions, sliced; 2 cloves garlic, minced; 2 tbsp lemon juice; 1 tsp hot sauce; 1 tsp paprika; 2 tbsp fresh parsley, chopped

A classic cold seafood dish featuring juicy poached shrimp tossed in a spicy, creamy Creole mustard remoulade sauce.

20 minEasyServes 4240 cal/serving

CajunAppetizerStovetopPescatarianLow CarbKetoHigh ProteinHalal-friendlyGluten-FreeDairy-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb raw shrimp, peeled
1/2 cup mayonnaise
2 tbsp Creole mustard
1/4 cup celery, finely diced
1/4 cup green onions, sliced
2 cloves garlic, minced
2 tbsp lemon juice
1 tsp hot sauce
1 tsp paprika
2 tbsp fresh parsley, chopped

Instructions

1

Bring a large pot of salted water to a boil over high heat.
2

Add 1 lb peeled raw shrimp and cook for 2 to 3 minutes until opaque and the internal temperature reaches 145 degrees F.
3

Drain 1 lb peeled raw shrimp immediately and submerge in an ice bath to chill completely.
4

In a bowl, combine 1/2 cup mayonnaise, 2 tbsp Creole mustard, 1/4 cup finely diced celery, 1/4 cup sliced green onions, 2 cloves minced garlic, 2 tbsp lemon juice, 1 tsp hot sauce, 1 tsp paprika, and 2 tbsp chopped fresh parsley.
5

Pat 1 lb peeled raw shrimp dry with paper towels, toss in the sauce until coated, and chill before serving.

Questions

How long does Shrimp Remoulade keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Shrimp Remoulade?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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