Shrimp Remoulade Recipe

Name: Shrimp Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 lbs medium shrimp, shells on (about 40); 1 ¼ cups reduced-fat 2% plain Greek yogurt; 3 scallions, chopped; 2 tablespoons stone-ground mustard; 2 tablespoons ketchup; 2 tablespoons brine-packed capers, rinsed and chopped; 1 tablespoon fresh lemon juice; ¾ teaspoon minced garlic clove; cayenne pepper, to taste; 1 small head bibb lettuce, torn; lemon wedge (to garnish)

Servings: persons

1 14 lbs medium shrimp, shells on (about 40)
1 ¼ cups reduced-fat 2% plain Greek yogurt
3 scallions, chopped
2 tablespoons stone-ground mustard
2 tablespoons ketchup
2 tablespoons brine-packed capers, rinsed and chopped
1 tablespoon fresh lemon juice
¾ teaspoon minced garlic clove
cayenne pepper, to taste
1 small head bibb lettuce, torn
lemon wedge (to garnish)

1
Prepare ice-water bath.
2
Bring a stockpot of water to boil.
3
Reduce heat to low.
4
Add shrimp and poach until just cooked through, about 2 minutes.
5
Transfer to ice-water bath.
6
Let stand until cool.
7
Drain.
8
Peel and devein shrimp.
9
Refrigerate.
10
Meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic, and cayenne.
11
Toss shrimp in remoulade to coat; refrigerate for 30 minutes.
12
Divide lettuce evenly among plates, and top with shrimp.
13
Garnish with lemon wedges.

115

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

You need 11 ingredients. The key ingredients include: 1 14 lbs medium shrimp, shells on (about 40), 1 ¼ cups reduced-fat 2% plain Greek yogurt, 3 scallions, chopped, 2 tablespoons stone-ground mustard, 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.

Shrimp Remoulade

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