Shrimp Remoulade Salad
This Shrimp Remoulade salad is perfect if you’re looking for a delicious salad that’s fresh, easy, and full of flavor. This salad is packed with flavor – fresh boiled Gulf shrimp seasoned with Cajun seasoning and a quick marinate in a zesty remoulade dressing. The marination gives ample flavor without drowning the greens in salad dressing. Ready in minutes and you can dress it up however you like!
The cooked and marinated shrimp can be served cold, room temperature or warm on a bed of greens. I prefer chilled in the spring and summer, and warm for a Fall or winter salad. This is also a great appetizer salad for fried catfish or a big bowl of Louisiana seafood gumbo!
Ingredients
Just a few simple ingredients create a delicious shrimp salad that can be served as an appetizer or entree.
- Shrimp-fresh or frozen works well here, though I recommend fresh Gulf shrimp whenever possible
- Seasoning – for shrimp – a little Cajun or Creole seasoning works best
- Greens-I usually use crisp romaine for this salad, but a tender green like Bibb lettuce or spinach works equally well.
- Dressing – the remoulade dressing consists of mayonnaise, sweet chili sauce, Dijon mustard, A1 Steak sauce, Worcestershire sauce, fresh minced garlic, fresh lemon juice, dill weed, horseradish (optional), salt and pepper
How to make Shrimp Remoulade salad
Here’s a quick overview of the steps to make this easy shrimp salad. See the recipe card below for exact ingredients measurements and instructions.
- Thaw, rinse and devein shrimp; sprinkle a little Cajun or Creole seasoning over them and let them rest while you bring a pot of water to a boil
- Add seasoned shrimp to the boiling waterand cook for about 5 minutes; drain and transfer to a mixing bowl
- Make the salad dressing – combine all the ingredients in a bowl; spoon a little dressing into the bowl cooked shrimp; toss until well combined; refrigerate for 10-15 minutes.
- Prep the greens – wash, rinse and tear or chop salad greens; if you want to add onions or other crisp veggies to the shrimp salad, now is the time to chop ’em up
- Plate the greens, add marinated shrimp (and any other veggies) and drizzle a little more of the remoulade dressing on top if you want! Season to taste with salt and pepper.
Recipe Tips
- Don’t overcook the shrimp – place seasoned shrimp in boiling water for 5 minutes or until they turn pink. If you overcook the shrimp, they get a rubbery texture.
- Let the cooked shrimp marinate in the remoulade dressing for at least 15 minutes
- Once you’ve made the remoulade salad dressing, let it sit in the refridgerator for about 10 minutes. This helps the flavors marry and blend together.
Serving suggestions and storage
The shrimp in this salad can be served cold, room temperature or warm. If you want to serve the shrimp warm, just place the shrimp and remoulade dressing marinade in a saucepan and heat on low heat for a few minutes.
Store unused dressing in an airtight container or tightly sealed jar in the fridge for up to 14 days. Store unused greens in a damp paper towel in the vegetable drawer in the refrigerator.
Use this same remoulade marinade for a shrimp po’boy!
To make a Po’ boy shrimp sandwich, follow the recipes as written below and place the shrimp on a toasted hoagie roll with lettuce and tomatoes!
Shrimp remoulade salad can be served as an appetizer, light lunch or dinner, or as a delicious brunch item!
Related recipes
- Seafood Cobb Salad
- Louisiana Remoulade Salad Dressing
- Orange Shrimp and Scallop Ceviche
- Creamy Cold Shrimp Salad
If you make this recipe, please scroll down and leave a comment. I love to hear from you! Thank you!
Shrimp Remoulade Salad
Ingredients
Salad ingredients
- 1 pound shrimp, rinsed, peeled and deveined (fresh or frozen; if frozen, allow to thaw)
- 1 tablespoon Cajun or Creole dry seasoning , I use Tony Chachre's Creole Seasoning
- 1 large head of iceberg or a large bunch romaine lettuce
- veggies of your choice: optional , sliced cucumbers, avocado, bacon crumbles, hard boiled eggs – add whatever you like or nothing at all
Remoulade Salad Dressing – this makes 3 cups; half the recipe if you don't need that much
- 2 cups mayonnaise
- ½ cup sweet chili sauce (See Recipe Notes below)
- 2 tablespoons Dijon mustard
- ¼ cup steak sauce (like A1 Steak sauce)
- 1 teaspoon Worcestershire sauce
- ¼ cup honey
- 1 large lemon (about 2 tablespoons of fresh lemon juice)
- 2 large garlic cloves, minced (about 1 tablespoon)
- 2 teaspoons dried dill weed
- prepared horseradish sauce (optional); to taste
- salt and ground white pepper to taste
Instructions
- Rinse, peel and devein shrimp; sprinkle Cajun or Creole seasoning over shrimp and allow to rest while you make the dressing. (You may not use all of the dry seasoning-depends upon your heat preference.)1 pound shrimp, rinsed, peeled and deveined, 1 tablespoon Cajun or Creole dry seasoning
- Combine the salad dressing ingredients in a bowl; cover and refrigerate for 15 minutes2 cups mayonnaise, ½ cup sweet chili sauce, 2 tablespoons Dijon mustard, ¼ cup steak sauce (like A1 Steak sauce), 1 teaspoon Worcestershire sauce, ¼ cup honey, 1 large lemon, 2 teaspoons dried dill weed, prepared horseradish sauce (optional); to taste, 2 large garlic cloves, minced
- Bring a saucepan of water to a boil (enough to cover the shrimp); once the water boils, add seasoned shrimp and cook 5-8 minutes or until they turn pinkk/orange; remove from water and drain in colander; place shrimp in a bowl
- Get the dressing out of the fridge and spoon a little over the shrimp, coating all the shrimp well; cover and refrigerate both bowls of dressing
- Prep greens and any other veggies you want to add1 large head of iceberg or a large bunch romaine lettuce, veggies of your choice: optional
- Plate greens; spoon marinated shrimp onto greens and add any other veggies. Lightly season to taste with salt and pepper. Drizzle a little dressing over the salad if you want and enjoy!salt and ground white pepper to taste
