Make Ahead

Shrimp Remoulade Slaw

Name: Shrimp Remoulade Slaw
Yield: Makes 4 healthy servings
Cuisine: American
Ingredients: 1 cup homemade mayo or a good quality commercial one; 1 stalk celery, finely diced; 2 green onions, finely sliced; 1 heaping tablespoon Creole mustard (if you don\'t have Creole, Dijon will work); 1 tablespoon Worcestershire sauce; 1 tablespoon ketchup; 1 tablespoon fresh lemon juice; 3 good shakes (or more if you want it a little spicy) hot sauce (I used Cholula); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 pound medium peeled and deveined shrimp, thawed if frozen ( I used 36-40s); 1/2 lemon; 5 cups shredded common cabbage; 1/2 cup chopped parsley; The remoulade; Salt and pepper for seasoning

by: inpatskitchen

October 4, 2022

4.5

2 Ratings

Makes 4 healthy servings

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Author Notes

I love remoulade sauce with shrimp, crab cakes, oysters and even fish. Thought this time I'd turn shrimp remoulade into a salad. —inpatskitchen

What You'll Need

Ingredients

For the remoulade
1 cup homemade mayo or a good quality commercial one
1 stalk celery, finely diced
2 green onions, finely sliced
1 heaping tablespoon Creole mustard (if you don't have Creole, Dijon will work)
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon fresh lemon juice
3 good shakes (or more if you want it a little spicy) hot sauce (I used Cholula)
¹/₄ teaspoon salt
¹/₄ teaspoon black pepper

For the slaw
1 pound medium peeled and deveined shrimp, thawed if frozen ( I used 36-40s)
¹/₂ lemon
5 cups shredded common cabbage
¹/₂ cup chopped parsley
The remoulade
Salt and pepper for seasoning

Directions

For the remoulade
Combine all ingredients and refrigerate for at least 2 hours.

For the slaw
Bring about 3 quarts of water along with the 1/2 lemon to a rolling boil. Add the shrimp, put a lid on the pot, turn the heat off and let the shrimp sit for about 2 minutes. Drain the shrimp in a colander, and rinse the shrimp quickly in cold, cold water to cool.
Once the shrimp has cooled combine it with the shredded cabbage, remoulade sauce and chopped parsley. Season to taste with salt and pepper and chill before serving.

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12 Reviews

boulangere April 30, 2015

Glad to see this again and remember how you had me at "remoulade."

inpatskitchen May 1, 2015

Thanks! LOVE remoulade!

Kevin F. May 14, 2014

Made this last night and it is quite good. Letting the flavors meld a bit before serving is key if you skip the 2 hour rest time for the dressing (do it on the front side or the back side, but it gets done!). 6 and 9 year old loved it too - this is definitely a recipe I will make again.

inpatskitchen May 14, 2014

Thank you Kevin! I'm glad the kids loved it too!

aargersi July 18, 2012

I have had remoulade on the brain too - yum! Nice!!

inpatskitchen July 18, 2012

Thanks!

krusher July 18, 2012

This looks great. I can tell I would like this. As I always have chili flakes at hand I know I would not be able to stop myself from shaking a few into the mix. Forgive me. I have saved this for cooking soon.

inpatskitchen July 18, 2012

Oh yes! Spicy is a good thing. Sometimes I'll add a little grated fresh horseradish also if I have it. Thanks...hope you enjoy if you try it.

drbabs July 17, 2012

Pat, you seriously beat me to the draw on this one. I have remoulade in the fridge and shrimp cooking as we speak. We must have been on mind meld. Good luck!

inpatskitchen July 17, 2012

Thank you drbabs! It's like 99 degrees here right now...this will make a great dinner. Enjoy yours!

boulangere July 17, 2012

This sounds wonderful, Pat. I'm a Cholula gal too!