Cajun Remoulade Shrimp (Print Version)
Plump shrimp dressed in a tangy, bold Cajun remoulade perfect for a Southern-inspired starter.
# What You Need:
→ 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
→ 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
# Preparation Steps:
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. Arrange shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque throughout. Remove from heat and set aside.
03 - Combine mayonnaise, Dijon mustard, horseradish, lemon juice, ketchup, chopped pickles, capers, minced garlic, hot sauce, smoked paprika, cayenne, and parsley in a bowl. Whisk until thoroughly blended and smooth. Adjust seasoning with salt and black pepper to taste.
04 - Arrange sautéed shrimp on a serving platter. Serve warm or at room temperature with Cajun remoulade sauce on the side for dipping.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- You can prep everything ahead and just sear the shrimp when guests arrive
02 -
- Overcooked shrimp are rubbery and sad, so pull them the second they turn pink throughout
- The sauce needs at least 30 minutes in the fridge to let the flavors really come together
03 -
- Pat the shrimp completely dry before seasoning so they sear instead of steam
- Buy the best mayonnaise you can find since its the foundation of the sauce