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Shrimp Remoulade on lettuce leaf

Shrimp Remoulade

Tangy, slightly spicy mustard sauce compliments sweet succulent shrimp.
Prep Time 4 hrs
Total Time 4 hrs
Course Easy Appetizer Recipes
Cuisine Southern
Servings 4 Servings



  • 1/2 cup diced celery
  • 1/3 cup diced green onion
  • 1 tablespoon fresh tarragon chopped
  • 2 tablespoons dijon mustard
  • 1 tablespoon grated horseradish
  • 1 teaspoon capers
  • 2 teaspoons paprika
  • 1/4 - 1/2 teaspoon cayenne pepper depending on the amount of heat you like
  • 1 clove garlic chopped
  • 1/4 cup olive oil
  • fresh cracked pepper and kosher salt
  • 1 pound 25-30 count cooked, peeled and chilled prawns
  • lettuce leaves


  • Combine first 9 ingredients in a food processor. Process until smooth. With processor running, slowly pour in oil until sauce emulsifies. Season to taste with salt and pepper. Cover and refrigerate for at least 4 hours.
  • Pour about 1/3 of the mixture in a bowl. Toss cold shrimp with the mixture. If you would like your shrimp saucier, add a little more sauce. Place shrimp on lettuce leaves. Serve.


As you can see you will have some remoulade left over, I cut up some baguette slices, toasted them under the broiler and dipped them into the left over sauce. Don't you love it when you get two easy appetizers like that? Enjoy!
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: appetizer, comfort food, Food, new orleans, Prawns, Recipe, remoulade, shrimp, snack, souther, southern food, tradition