Make Ahead

Shrimp Remoulade Slaw

October  4, 2022
2 Ratings
  • Makes 4 healthy servings
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
  • 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
  1. For the remoulade
  2. Combine all ingredients and refrigerate for at least 2 hours.
  1. For the slaw
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • boulangere
  • Kevin French
    Kevin French
  • aargersi
  • krusher
  • drbabs

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

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
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!
inpatskitchen July 17, 2012
Thanks b! Cholula is the best!!