Shrimp Remoulade

What I love about this recipe is that you can use chicken or even make a salad using the remoulade as a dressing. The possibilities are endless. I prefer to use shrimp because shrimp cooks in less than 2 minutes and I love shrimp.

I use this same sauce when making Shrimp Po Boy sandwiches. So good. You can serve these shrimp with pasta or rice. Your choice. 

Shrimp Remoulade

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Course: Appetizer, Entree

Cuisine: American

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 4 people

Calories: 307kcal

Author: Julie Maestre

Homemade remoulade sauce with real ingredients. Perfect for salads, shrimp, chicken, etc. 

Ingredients

• ▢ 3/4 cup mayo
• ▢ 2 tbsp ketchup
• ▢ 2 tbsp horseradish
• ▢ 1 clove garlic
• ▢ 3 tsp paprika
• ▢ pinch of cayenne pepper
• ▢ 1 green onion
• ▢ 1/2 stick of celery
• ▢ 1/4 tsp red crushed pepper
• ▢ 3 tbsp parsley
• ▢ salt and pepper to taste

Instructions

• To make the remoulade sauce, Place the mayo, ketchup, garlic, paprika, cayenne pepper, parsley, celery, and green onion into a food processor and blend until smooth.
• Season with salt and pepper.
• Melt some butter in a large skillet over medium-high heat.
• Add the shrimp to the skillet and the season with salt, pepper, and red crushed chili flakes.
• Cook for 1-2 minutes on each side.
• Add 1/4 cup of the remoulade sauce and coat the shrimp well.
• Serve immediately and enjoy!

Video

Nutrition

Calories: 307kcal | Carbohydrates: 4g | Protein: 1g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 381mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1230IU | Vitamin C: 6.8mg | Calcium: 15mg | Iron: 0.6mg

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