Shrimp Remoulade - A Sprinkling of Cayenne

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My shrimp remoulade is an ultra-flavorful delight that’s just as versatile as it is luxurious, y’all!! Cooked shrimp tossed with classic South Louisiana-style sauce is a treat on its own, in a salad, or as a refreshing, restaurant-quality appetizer with crackers. Yep and yay…

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Shrimp Remoulade Arose From the Love of the Sauce

In the early 17th century, French settlers introduced their native country’s famous remoulade sauce to their new South Louisianan neighbors. At this time, the European-style sauce was white, included oil and eggs, and was heavily seasoned with herbs.

Over time, regional cooks transformed the traditional French remoulade sauce into a local delicacy. This New Orleans-style remoulade version was no longer white, but red from the mix of mayo, Creole mustard, parsley, cayenne pepper, and hot sauce or paprika. There are also hints of citrus and finely chopped Cajun trinity bits that further enhance the sauce with distinctive regional flavors.

The abundance of fresh shrimp in Louisiana waters no doubt led to the creation of shrimp remoulade. The folding of delicate, freshly cooked shrimp into the rich and tangy sauce was likely an instinctive choice that was an instant hit. So much so that many notable French Quarter restaurants, such as Arnaud’s and Galatoire’s, began to feature shrimp remoulade on their menus in the early 1900s.

Shrimp Remoulade Remains a Cherished, Time-Tested New Orleans Dish

Today, shrimp with remoulade sauce remains a cherished dish that home cooks regularly serve their families. It’s also still served in restaurants and remains a staple on modern special occasion menus.

My version of this iconic regional dish is quite simple. I poach the shrimp, then toss them with my easy homemade remoulade sauce. I enjoy it at room temperature the first time. Then, I refrigerate the leftovers and eat them cold with crackers.

Shrimp remoulade is just sooo super good, y’all!! The delicate, perfectly cooked shrimp bring just the right amount of seafood sweetness to the tangy sauce! Each bite is luscious and saucy, leading to a smooth finish accented with bits of crunchy, finely chopped fresh veggies.

Yep, this dish has stood the test of time for ALL the right reasons. And, once you try it, you’ll likely become a lifelong fan of this classic New Orleans shrimp remoulade recipe. Indeed!!

Ingredients & Substitutions

Ingredients for shrimp remoulade in bowls on a white background with grey marbling.

Freshly poached shrimp with remoulade sauce is an ideal pairing, boasting an unforgettable combination of taste and texture that earns rave reviews. However, you can substitute just about any type of cooked shrimp that you have, including baked, sauteed, steamed, broiled, or boiled.
Blue Plate mayonnaise is a rich, full-bodied regional favorite that makes each bite of this Cajun shrimp appetizer super luxurious. That said, use whatever type of mayo you have on hand the first time that you try this. Then, upgrade to a better brand the next time that you prepare it.
The combination of Creole mustard and yellow mustard brings a tangy, slightly spicy element to this dish that serves as the perfect balance to the tender, sweet shrimp. Use both if at all possible. But if you only have on hand, go ahead and make the recipe; it will still be very tasty.
Heinz brand ketchup and chili sauce are my go-tos for this dish. I always have them on hand, and they pair perfectly, offering sweet, savory, and tangy flavors, elevated by just a tiny amount of heat. I highly recommend using both of them, if at all possible, to experience this recipe as intended.
The finely chopped Cajun trinity veggies bring their distinctive local flavors and a bit of captivating crunch to the shrimp with remoulade. Use all three for the best taste and texture results.
Minced garlic deepens the flavor profile beautifully. So, you definitely want to substitute garlic powder if you don’t have any fresh or bottled refrigerated garlic on hand.
Lemon juice and zest brighten and enhance the other flavors in the dish. Therefore, they’re pretty important to the recipe. However, you can substitute lemon pepper in a pinch.

How to Serve Shrimp Remoulade

Shrimp remoulade is an extremely versatile dish that you can serve in a number of ways, including:

As an appetizer. Prep then chill the dish until cold. Then, place large spoonfuls in a martini or cocktail glass until halfway-filled. Garnish with green onions and fresh parsley.
As a side dish potluck item. Chill the dish overnight. Then, set out bread, crackers, and lettuce cups at the time of the event, letting guests choose how to best enjoy their individual servings.
As a salad. Set the shrimp remoulade on top of lettuce or spinach leaves on small salad dishes. Then, place chopped tomatoes on top and garnish with green onions.

Storage

Store the leftovers in an airtight glass or plastic container in the refrigerator for up to three days. Then, stir each individual serving to redistribute the remoulade sauce over the shrimp before eating.

Freezing

I do not recommend freezing the shrimp remoulade, as the sauce may break upon thawing. Also, the defrosted shrimp may become rubbery and not be enjoyable cold.

Safety

Serve this dish cold if at all possible. If attending an event, set the shrimp remoulade out over ice. If you must leave the shrimp remoulade out at room temperature, then only do so for up to 2 hours to avoid bacterial growth.

What to Serve with Shrimp Remoulade

Shrimp remoulade is a very popular cold appetizer that pairs well with other New Orleans-style starters, including:

Cajun crab cakes are also served with remoulade sauce, giving your guests two ways to enjoy the cherished South Louisiana-style sauce.
Cajun crackers hold just the right amount of shrimp remoulade on top, making them the perfect party bite.
Fried red tomatoes with roasted artichoke remoulade is another captivating dish to serve with shrimp remoulade. The dishes are similar enough to complement one another yet different enough to stand out scrumptiously on their own.
Cajun crab au gratin is a substantial snack that would be perfect for pairing with shrimp and remoulade. Both dishes give guests a taste of authentic local cuisine and a standout seafood-only mini feast they won’t soon forget.

How to Make Shrimp Remoulade

Place washed lettuce leaves on one large serving plate or several small salad or appetizer plates.

Then, pour all of the remoulade sauce ingredients into a large bowl.

Mayo, Creole mustard, yellow mustard, ketchup, chili sauce, and dried spices in a large white mixing bowl.

Stir until combined.

Then, fold cooked shrimp into the remoulade sauce and stir until well combined.

Serve immediately, or refrigerate until use.

Freshly made poached shrimp with remoulade sauce in a bowl.

And that’s it, y’all!!

This shrimp remoulade is an incredibly lush dish that you can use to elevate your menu offerings any day of the year. Serve it as a salad or a side for family dinners, and make double batches to share at holiday parties. Everyone will love it and will likely ask you to make it again.

So, it’s a year-round winner that’s a make-ahead dream, as its flavors just get even better after an overnight trip in the fridge. For sure!!

Share this shrimp remoulade with those whose presence is just as refreshingly familiar as their vision is exhilaratingly unique. Much food love, and see y’all on the yum side…

A closeup image of shrimp remoulade on green leaf lettuce.

This post was originally published on September 28, 2022, and was updated and republished on April 29, 2026.

More Easy Shrimp Recipes

More Easy Appetizer Recipes

Shrimp remoulade on top of green leaf lettuce on a white plate next to a dark red napkin and yellow and red flowers.

1 small head green leaf lettuce washed and leaves separated
3 tablespoons mayonnaise
1 tablespoon finely chopped yellow onion
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped fresh celery rib
1 teaspoon lemon juice
¼ teaspoon lemon zest
1 teaspoon minced garlic
1 teaspoon Creole mustard
1 teaspoon yellow mustard
2 teaspoons chili sauce
2 teaspoons ketchup
1 teaspoon hot sauce, optional
1 pound cooked shrimp such as poached, boiled, or broiled
sliced green onions for garnishing, optional

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Place the green leaf lettuce leaves on serving plates.
Stir all of the remaining ingredients, except for the shrimp, in a large bowl until well incorporated.
Add the shrimp to the sauce mixture, then toss gently until combined.
Arrange the shrimp remoulade over the bed of lettuce, then garnish with green onions, if desired.
Serve immediately, or refrigerate until use.

Substitute any coarse-grain mustard, such as country-style Dijon, for the Creole mustard called for in the recipe, if necessary.
Only leave shrimp remoulade out at room temperature for up to 2 hours. Then, return the leftovers to the refrigerator to avoid bacterial growth.
This dish keeps well in the fridge in an airtight container for up to three days. But, it doesn’t freeze well, as the sauce breaks and gets watery, and the texture of the shrimp becomes rubbery.
Serve shrimp remoulade as a salad or appetizer with crackers. You can also create a New Orleans-themed buffet event by pairing this dish with other local favorites, such as Cajun crab cakes, fried red tomatoes, and Cajun crackers.

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