Shrimp Remoulade

How to Make Shrimp Remoulade

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1. Stir the mayonnaise, mustard, horseradish, lemon juice, paprika, hot sauce, garlic, spring onions, celery and parsley together in a bowl. Taste and adjust the seasoning.

   Mark done

2. Bring the water to the boil in a large pan with the Creole seasoning, lemon halves, bay leaves and salt, and simmer for 5 minutes.

   Mark done Start 5 min timer

3. Add the shrimp and cook for 2 to 3 minutes until they turn pink and curl into a loose C shape.

   Mark done Start 2 min timer

4. Drain the shrimp at once and plunge them into a bowl of iced water for 2 minutes to stop the cooking. Drain well and pat dry.

   Mark done Start 2 min timer

5. Toss the shrimp with two thirds of the remoulade sauce until coated. Cover and chill for at least 1 hour.

   Mark done

6. Pile the shrimp onto shredded lettuce, spoon over the remaining sauce and serve with lemon wedges.

   Mark done

Tips for Making Shrimp Remoulade

• Take the shrimp out after 2 to 3 minutes. They keep cooking in the hot water, and once curled tightly into a circle they are overcooked.
• Cool them in iced water. It stops the cooking at once and keeps the shrimp plump and firm.
• Dry the shrimp before adding the sauce. Water dilutes the remoulade and makes it thin and pale.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Shrimp Remoulade

• Shredded iceberg lettuce
• Crusty French bread
• A cold lager

Storing & Reheating Shrimp Remoulade

Keeps covered in the fridge for up to 2 days. The sauce keeps for up to 5 days, and the shrimp are best coated on the day. Not suitable for freezing.

Shrimp Remoulade FAQ: Common Questions

Shrimp Remoulade Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.