Creamy Shrimp Remoulade Salad
A refreshing and easy-to-make salad featuring tender shrimp in a creamy, zesty remoulade sauce on a bed of mixed greens.
Ingredients
Shrimp
- 1 pound shrimp (peeled and deveined; fresh or frozen)
Salad
- 4 cups mixed greens (or your favorite salad blend)
- 1 whole avocado (diced) because who doesn’t love avocado?
- 1 cup cherry tomatoes (halved) for that pop of color
- 1/4 cup green onions (sliced) they add a nice crunch
For the Remoulade Sauce
- 1/2 cup mayonnaise the creamy base!
- 2 tablespoons Dijon mustard for a little zing
- 2 tablespoons lemon juice freshly squeezed, please!
- 1 tablespoon capers (chopped) because why not?
- 1 teaspoon Worcestershire sauce it’s a secret weapon
- 1 teaspoon hot sauce optional for those who like a kick
- to taste salt and pepper
Instructions
Cooking the Shrimp
- Start by boiling a pot of water. Toss in your shrimp and cook for about 2–3 minutes until they turn pink and opaque.
- If you’re using frozen shrimp, just follow the package instructions to make it easy peasy! Drain and let them cool.
Making the Remoulade Sauce
- In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, capers, Worcestershire sauce, and hot sauce.
- Mix well until you have a smooth, creamy consistency. Add salt and pepper to taste.
Combining Shrimp and Sauce
- Once the shrimp is cool, mix them into the remoulade sauce. Ensure every shrimp piece gets coated.
Assembling the Salad
- On a large serving plate or individual bowls, layer the mixed greens, followed by the diced avocado and cherry tomatoes.
- Lastly, pop that creamy shrimp right on top.
Garnishing and Serving
- Sprinkle the sliced green onions over the salad and serve it up immediately.
Notes
Let the remoulade sit for about 30 minutes in the fridge before serving for enhanced flavor. For a low-carb twist, serve the shrimp over zucchini noodles instead of salad greens. Store leftovers separately to keep everything fresh.