Easy shrimp remoulade may sound fancy but it is a simple recipe. Creole inspired and packed with flavor, this quick shrimp dish is perfect for potlucks, holidays, and Sunday dinners. Serve the tasty cold shrimp as an appetizer or main course.

Ingredients for Easy Shrimp Remoulade

Shrimp: peeled, deveined & tails removed
Mayonnaise
Green Onion
Grain Mustard
Prepared Horseradish
Hot Sauce
Creole seasoning
Old Bay seasoning (optional, for boiling the shrimp)

collage of ingredients for shrimp remoulade

How To Make Shrimp Remoulade

This recipe comes together very quickly.

In a large saucepan, add Old bay seasoning (if using) to the water and bring to a boil. Add the shrimp and return to a boil. Boil for approximately 2 minutes. Drain the water and rinse the shrimp in cold water. Set the shrimp aside or refrigerate until ready to use.
In a medium size bowl, whisk together the mayonnaise, grain mustard, horseradish, hot sauce, Creole seasoning, and green onion until well blended.
Gently fold in the cooked shrimp. Toss until well blended.
Refrigerate until ready to serve.

Homemade Remoulade Sauce

The key to this recipe is the remoulade sauce. This is not a traditional remoulade, this is an easy one using Creole ingredients. Mayonnaise is the main ingredient in a remoulade. If you’re not a mayo fan, this is not the recipe for you. Everyone has their own version of remoulade. This one is mine. In addition to mayonnaise, this remoulade includes grain mustard, horseradish, hot sauce, and Creole seasoning.

overhead shot of shrimp boiling in water

What Type Of Shrimp To Use

This recipe calls for cooked shrimp that has been peeled & deveined. I remove the tails from my shrimp and boil them in Old bay seasonings. Instructions to do so are in the recipe box however, how you cook your shrimp is up to you.

overhead shot of cooked shrimp added to remoulade sauce

How To Serve Shrimp Remoulade

Traditionally, you serve this shrimp dish cold. Other than that, one thing I love about this recipe is you can serve it many different ways. On top of lettuce as an appetizer is a popular choice.

FAQs & Tips

Make this ahead of time! The remoulade sauce can be made a day ahead of time. In fact, some people may say that’s better the 2nd day.
Store-bought, cooked shrimp can be used however frozen shrimp cannot. Thaw the cooked shrimp before tossing with the sauce.
Leftover remoulade can be used on sandwiches, salads, or as a dip.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Shrimp Recipes

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5 from 1 vote

Easy Shrimp Remoulade

This easy shrimp remoulade recipe comes together quickly and will is impress any crowd. Packed with Creole flavor, this tasty mayonnaise-based shrimp can be served as a starter or a main course.

Prep Time 10

Cook Time 20

Servings servings

Author Shannon Epstein

Ingredients

2 pounds shrimp, peeled & deveined
1 cup mayonnaise
3 tablespoons grain mustard
1 1/2 teaspoons prepared horseradish
1 1/2 teaspoons hot sauce
1 teaspoon Creole seasoning
1 green onion, chopped finely
salt & pepper
1 teaspoon Old Bay seasoning (optional) to boil the shrimp
1 1/2 quarts water to boil the shrimp

Instructions

Add Old bay seasoning (if using) to the water and bring to a boil. Add the shrimp and return to a boil. Boil for approximately 2 minutes. Drain the water and rinse the shrimp in cold water. Set the shrimp aside or refrigerate until ready to use.
In a medium size bowl, whisk together the mayonnaise, grain mustard, horseradish, hot sauce, Creole seasoning, and green onion until well blended.
Gently fold in the cooked shrimp. Toss until well blended.
Refrigerate until ready to serve.