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Creamy Shrimp Remoulade Salad

A vibrant and easy-to-make salad featuring juicy shrimp and a rich remoulade sauce, perfect for any occasion.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Seafood
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb cooked shrimp, peeled and deveined
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice (freshly squeezed if possible)
  • 1 tsp paprika (smoked if you’re feeling adventurous)
  • to taste Salt and pepper
  • 1 stalk celery, finely diced
  • 1/4 cup green onions, chopped
  • for serving Lettuce
  • Optional: sliced avocados or hard-boiled eggs for added flair

Method
 

Preparation
  1. In a mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, paprika, salt, and pepper. Whisk until smooth and creamy.
  2. Gently toss the cooked shrimp into the dressing, coating them thoroughly.
  3. Fold in the diced celery and chopped green onions.
  4. Allow the salad to chill in the refrigerator for at least 30 minutes.
Serving
  1. Line a platter with fresh lettuce leaves and spoon the shrimp salad on top.
  2. Add optional slices of avocado or hard-boiled eggs for extra presentation.

Notes

For a lighter version, substitute mayonnaise with Greek yogurt. Store leftovers in an airtight container in the fridge for up to two days. You can also add more veggies like chopped bell peppers or diced cucumbers.