Shrimp Remoulade

Name: Shrimp Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp horseradish mustard; 1/2 cup vinegar; 2 tbsp ketchup; 1 tbsp paprika; 3/4 to 1 teaspoon salt; 1/4 to 1/2 teaspoon cayenne pepper; 1 garlic clove, minced; 1 cup canola oil; 1/2 cup minced green onion; 1/2 cup finely minced celery; 2 lb cooked, peeled, and cleaned large shrimp

Eats Now Editorial Team · 844 kcal · Seafood

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Shrimp Remoulade – a delicious recipe with horseradish, vinegar, ketchup, paprika, salt, cayenne pepper. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

4 tbsp horseradish mustard
1/2 cup vinegar
2 tbsp ketchup
1 tbsp paprika
3/4 to 1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1 garlic clove, minced
1 cup canola oil
1/2 cup minced green onion
1/2 cup finely minced celery
2 lb cooked, peeled, and cleaned large shrimp

1
Mix together the horseradish, vinegar, ketchup, paprika, cayenne, salt and garlic.
2
Gradually add the oil, beating thoroughly.
3
Stir in the green onion and celery.
4
Add the cooked shrimp, cover and let marinate in refrigerator for 5 to 6 hours.
5
Place the shrimp on a bed of lettuce, whisk dressing in bowl and spoon more over the plate as desired.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 4 tbsp horseradish mustard, 1/2 cup vinegar, 2 tbsp ketchup, 1 tbsp paprika, and more.

Yes, Shrimp Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
844 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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