Emeril'S Shrimp And Avocado Salad With Remoulade Sa

Name: Emeril'S Shrimp And Avocado Salad With Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1/2 cup scallion, green part only finely chopped; 2 tablespoons parsley, finely chopped; 2 tablespoons celery, finely chopped; 2 tablespoons mustard, whole-grain; 2 tablespoons ketchup; 1 tablespoon tomato paste; 1 1/2 teaspoons garlic, minced; 3 teaspoons paprika, sweet; 1 teaspoon hot sauce; 1/4 teaspoon black pepper, freshly ground; 6 cups lettuce leaves, baby greens; 16 cherry tomatoes, halved; 1 tablespoon olive oil, extra virgin; 2 avocados, peeled and pitted; 1 1/4 lbs shrimp, peeled deveined and boiled; 1/4 cup scallion, sliced thin; salt and pepper

Servings: persons

1 cup mayonnaise
1/2 cup scallion, green part only finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons mustard, whole-grain
2 tablespoons ketchup
1 tablespoon tomato paste
1 1/2 teaspoons garlic, minced
3 teaspoons paprika, sweet
1 teaspoon hot sauce
1/4 teaspoon black pepper, freshly ground
6 cups lettuce leaves, baby greens
16 cherry tomatoes, halved
1 tablespoon olive oil, extra virgin
2 avocados, peeled and pitted
1 1/4 lbs shrimp, peeled deveined and boiled
1/4 cup scallion, sliced thin
salt and pepper

1
Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days.
2
Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined.
3
Place tomatoes in a small bowl and drizzle with olive oil, toss to combine.
4
Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup mayonnaise, 1/2 cup scallion, green part only finely chopped, 2 tablespoons parsley, finely chopped, 2 tablespoons celery, finely chopped, and more.

Yes, Emeril'S Shrimp And Avocado Salad With Remoulade Sauce falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Emeril'S Shrimp And Avocado Salad With Remoulade Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions