Creamy Shrimp Remoulade Salad Recipe A Zesty New Orleans Classic with a Fresh Twist

Alright, friends, I can barely contain my excitement—this creamy shrimp remoulade salad is hands down one of my all-time favorites! Imagine plump, juicy shrimp tossed in a tangy, zesty remoulade sauce that’s creamy yet bright with a hint of spice. It’s like a little party for your taste buds with every crunchy bite of fresh greens. If you love New Orleans flavors but want something fresh and easy to throw together on a weeknight (or impress guests), this recipe is calling your name. Plus, I’ll share my best tips to keep the shrimp tender and the sauce perfectly balanced. Let’s dive in and jazz up your salad game!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 6 cups mixed salad greens (like romaine, arugula, and radicchio)
• 1 large cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 green onions, sliced thin
• 1 avocado, sliced (optional, but highly recommended!)

For the Sauce / Garnish:

• 1/2 cup mayonnaise
• 2 tablespoons Creole or Dijon mustard
• 1 tablespoon ketchup
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce (like Crystal or Tabasco), add more for extra kick
• 1 garlic clove, minced
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley

How I Make It

Step 1:

Start by seasoning your shrimp with a pinch of salt, pepper, and a drizzle of olive oil. Heat a large skillet over medium-high heat and cook the shrimp until they turn pink and just firm, about 2 minutes per side. Don’t overcook them—you want them juicy and tender, not rubbery!

Step 2:

While the shrimp are cooking, whip up the remoulade sauce. In a bowl, combine the mayonnaise, mustard, ketchup, lemon juice, Worcestershire sauce, hot sauce, minced garlic, smoked paprika, salt, and pepper. Give it a good stir until it’s smooth and creamy, then fold in fresh chopped parsley for a pop of color and freshness.

Step 3:

Toss your mixed greens, cucumber slices, cherry tomatoes, and green onions in a large salad bowl. If you’re using avocado, add it now for that creamy texture contrast.

Step 4:

Add the cooked shrimp on top of the salad and drizzle generously with your homemade remoulade sauce. You can toss everything gently to coat or serve the shrimp and sauce on top for a more elegant presentation.

Step 5:

Give your salad a quick taste and adjust seasoning if needed—sometimes a little more lemon juice or hot sauce really brightens it up!

Step 6:

Serve immediately for the best texture and flavor. If prepping ahead, keep the dressing separate until ready to serve to avoid soggy greens.

Variations & Tips

• Swap shrimp for cooked crab meat or sliced grilled chicken for a different protein.
• Use Greek yogurt instead of mayonnaise for a lighter remoulade sauce.
• Add diced celery or bell peppers for extra crunch and color.
• If fresh parsley isn’t handy, fresh cilantro adds a lovely herbaceous twist.
• Make the sauce a day ahead—it tastes even better after the flavors meld overnight.
• Use pre-cooked shrimp in a pinch; just toss them in the sauce without reheating.

How I Like to Serve It

This shrimp remoulade salad shines on a warm spring or summer evening when you want something light but satisfying. I love serving it alongside crusty French bread or buttery corn on the cob for a true Southern feast. It also makes a fabulous starter for a holiday dinner or a picnic favorite that travels well when components are packed separately.

Notes

• Store leftover shrimp and sauce separately in airtight containers for up to 2 days—avoid mixing to keep salad crisp.
• Reheat shrimp gently in a skillet or microwave until just warm; overcooking will toughen them up.

Closing: Trust me, this creamy shrimp remoulade salad brings a burst of New Orleans flavor and freshness every single time—it’s a total crowd-pleaser you’ll want to make again and again!