Description
Indulge in the classic flavors of the South with this Creamy Shrimp Remoulade Salad. Tender shrimp are coated in a zesty remoulade sauce and served over a bed of fresh mixed greens for a refreshing and satisfying meal.
Ingredients
Scale
Shrimp Remoulade:
- 1 pound cooked shrimp (peeled and deveined)
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard (or Dijon mustard)
- 1 tablespoon prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce (such as Tabasco)
- 1 teaspoon Worcestershire sauce
- 1/4 cup celery (finely chopped)
- 1/4 cup green onions (thinly sliced)
- 1 tablespoon fresh parsley (chopped)
- Salt and black pepper to taste
Salad:
- 4 cups mixed salad greens
Instructions
- Prepare the Remoulade: In a medium bowl, whisk together the mayonnaise, Creole mustard, horseradish, lemon juice, hot sauce, and Worcestershire sauce until smooth.
- Add Ingredients: Add celery, green onions, and parsley to the dressing and stir to combine.
- Combine with Shrimp: Gently fold in the cooked shrimp until fully coated in the remoulade sauce.
- Season and Chill: Season with salt and pepper, then cover and refrigerate for at least 30 minutes.
- Serve: Divide the salad greens among plates and top with the chilled shrimp remoulade mixture.
Notes
- For added flavor, use freshly boiled Gulf shrimp.
- You can also serve the shrimp remoulade over sliced tomatoes or in lettuce cups for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 2g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 180mg
