Cajun Remoulade Shrimp (Printable Version)
Plump shrimp with a bold, tangy Cajun remoulade perfect for any flavorful Southern-style appetizer.
# What You'll Need:
→ For the Shrimp
01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp cayenne pepper
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ For the Cajun Remoulade Sauce
08 - 1/2 cup mayonnaise
09 - 1 tbsp Dijon mustard
10 - 2 tsp prepared horseradish
11 - 2 tsp lemon juice
12 - 1 tbsp ketchup
13 - 1 tbsp finely chopped pickles or cornichons
14 - 1 tbsp finely chopped capers
15 - 1 small garlic clove, minced
16 - 2 tsp Louisiana-style hot sauce
17 - 1/2 tsp smoked paprika
18 - 1/4 tsp cayenne pepper
19 - 1 tbsp finely chopped fresh parsley
20 - Salt and black pepper, to taste
# Directions:
01 - Toss shrimp with olive oil, paprika, garlic powder, cayenne, salt, and black pepper in a medium bowl until evenly coated.
02 - Heat a large skillet over medium-high heat. Add shrimp in a single layer and sauté for 2–3 minutes per side, or until pink and opaque. Remove from heat and set aside.
03 - Combine mayonnaise, Dijon mustard, horseradish, lemon juice, ketchup, pickles, capers, garlic, hot sauce, smoked paprika, cayenne, and parsley in a bowl. Mix until smooth. Season with salt and black pepper to taste.
04 - Serve the sautéed shrimp warm or chilled with the Cajun remoulade sauce on the side for dipping.
# Expert Advice:
01 -
- This sauce transforms plain shrimp into something that feels like a special occasion
- The recipe comes together faster than you can set out serving plates
02 -
- Overcooked shrimp becomes rubbery so pull them from the heat the moment they turn pink
- The remoulade actually tastes better after sitting for an hour so make it first if you can plan ahead
03 -
- Pat the shrimp completely dry before tossing with spices so they sear instead of steam
- Let the sauce rest at room temperature for 20 minutes before serving to wake up all the flavors