Cajun Remoulade Shrimp

The shrimp were supposed to be a last-minute appetizer for a Mardi Gras party, but my sister ended up lingering in the kitchen, dipping each one into that fiery pink sauce and murmuring between bites. Now its the only thing anyone asks for when they come over, and honestly, I dont blame them.

My friend from Baton Rouge taught me that the secret is letting the sauce sit for at least an hour, so I always make it first thing in the morning. By the time everyone shows up, the flavors have married into something that tastes like it came from a restaurant kitchen.

Ingredients

• Large raw shrimp: Peeled and deveined saves so much time, and bigger shrimp hold up better to that bold seasoning
• Olive oil: Just enough to help the spices cling and give the shrimp a gorgeous sear
• Paprika, garlic powder, cayenne, salt, black pepper: This blend creates that classic Cajun flavor profile without being overwhelming
• Mayonnaise: The creamy base that makes the sauce luxurious and velvety
• Dijon mustard: Adds a sharp tang that cuts through the richness
• Prepared horseradish: The sneaky heat that makes people ask whats in this
• Lemon juice: Brightens everything and balances the mayonnaise
• Ketchup: Traditional in remoulade and adds just the right sweetness
• Finely chopped pickles or cornichons: Briny crunch that makes every bite interesting
• Capers: Little bursts of salty brightness throughout
• Minced garlic clove: Fresh garlic makes all the difference here
• Louisiana-style hot sauce: Essential for that authentic Southern kick
• Smoked paprika and extra cayenne: Deepens the flavor and keeps the heat consistent
• Fresh parsley: Adds color and a fresh finish to all that richness

Instructions

Season the shrimp:

Toss the shrimp with olive oil and all the spices until every piece is evenly coated and looking reddish-brown

Sear them hot:

Get your skillet ripping hot over medium-high heat, then arrange the shrimp in one layer and let them sizzle until they turn pink and opaque, about 2 to 3 minutes per side

Whisk up the magic sauce:

Dump everything for the remoulade into a bowl and stir until completely smooth, then taste and adjust the salt and pepper until it sings

Bring them together:

Pile those gorgeous seared shrimp onto a platter with the sauce in a bowl alongside, and watch them disappear

Pin It

Last summer I made this for a backyard cookout and my neighbor kept sneaking back into the kitchen with a fork, dipping shrimp directly into the serving bowl. By the time I went to refill the platter, half the sauce was gone.

Make-Ahead Magic

The sauce actually gets better after a day or two in the refrigerator, so I often double the batch and keep some on hand for unexpected guests or when I need a quick fancy appetizer.

Serving Ideas

Sometimes I skewer the shrimp and grill them instead of pan-searing, which adds this gorgeous smoky flavor that plays beautifully with the spicy sauce. Other times I serve them over buttered lettuce for a lighter lunch.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the richness perfectly, but an ice-cold beer works just as well. The sauce also pairs beautifully with crab cakes or even as a spread on a po-boy sandwich.

• Cornichons add an extra briny punch if you love that pickle-forward flavor
• A dash of Worcestershire sauce deepens the umami notes
• Let the sauce come to room temperature before serving for the best texture

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Whether its a party or just a Tuesday night, this combination never fails to make people feel special and well-fed.

Recipe FAQs

→ What type of shrimp works best?

Large raw shrimp, peeled and deveined, provide a tender texture and absorb seasoning well.

→ Can I prepare the sauce ahead of time?

Yes, the remoulade sauce can be made up to two days in advance and kept refrigerated for optimal flavor.

→ How should I cook the shrimp for best results?

Sauté shrimp over medium-high heat for 2–3 minutes per side until pink and opaque to retain juiciness.

→ What gives the remoulade its distinctive spice?

Smoked paprika, cayenne pepper, horseradish, and Louisiana-style hot sauce combine to create the sauce's bold, tangy heat.

→ Are there suggested pairings for this dish?

Pair with crisp Sauvignon Blanc or a light lager to complement the tangy and spicy flavors.

→ Can I add extra ingredients for crunch?

Chopped green onions or celery can be added to the remoulade for an added crunchy element.