Shrimp Salad with Remoulade Dressing

Shrimp Salad with Remoulade Dressing is one of our favorite quick and easy seafood dinner salads. I start this salad by boiling some shrimp. Then, I toss the shrimp with a creamy and spicy remoulade dressing, spring greens, grape tomatoes, avocado, cucumber ribbons, and radishes. We like this dish for several reasons. First of all, I like that I can make this salad in just fifteen minutes of hands -on time. Secondly, I like that I can make components of this salad ahead of time. I like to boil the shrimp and make the remoulade dressing early in the day. Thirdly, I like that I can use ingredients that I always have in my pantry, refrigerator, or freezer to make this dish. And, lastly, we all love the creamy dressing, crisp vegetables, and sweet shrimp.

THE EQUIPMENT I USED

• A Large Pot- Use a large pot to boil the shrimp.

THE INGREDIENTS NEEDED FOR SHRIMP SALAD WITH REMOULADE DRESSING

• Shrimp- My preference is to use Gulf Shrimp. I order them from Rastelli’s. You do not need to defrost the shrimp before cooking them. Do be sure to peel and devein them, though, if they are not already.
• Horseradish- You can find prepared horseradish in the dairy section of your market.
• Mayonnaise- Use full fat mayonnaise for the best flavor.
• Tomatoes- To add great color to your salad, try adding multicolored cherry tomatoe
• Lemon Juice- For the remoulade, I like to use fresh lemon juice.
• Dijon Mustard- Be sure to use Dijon mustard and not yellow mustard.

HOW I MADE MY SALAD

• First, I boiled the shrimp. Take care to not overcook them.
• Next, I made the dressing. Take care to measure the ingredients.
• Then, I tossed everything together.

If you like shrimp, you need to try this fresh and delicious Shrimp Salad with Remoulade Dressing.

Shrimp Salad with Remoulade Dressing

Chilled boiled shrimp, scented with lemon and thyme, and served with a creamy remoulade dressing on top of spring greens, avocado, radishes, cherry tomatoes, and cucumber ribbons.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine American, Creole

Servings 6

Calories 150 kcal

Ingredients

  

1x2x3x

• ½ tsp. kosher salt
• 2 sprigs fresh thyme
• 1 tsp. red pepper flakes
• 1 tsp. fennel seeds
• ½ lemon
• 1 lb. Rastelli's Wild-Caught Gulf Shrimp or other peeled and deveined shrimp
• ¾ cup mayonnaise
• 2 tbsp. sliced scallions
• 2 tbsp. lemon juice
• 2 tbsp. whole milk
• 1 tbsp. Dijon mustard
• 1 tbsp. prepared horseradish
• 1 tsp. Tabasco sauce
• 1 tsp. Worcestershire sauce
• ¼ tsp. paprika
• 4 cups Spring mix lettuce
• 1 cup halved radishes
• 1 cup halved cherry tomatoes
• 1 cup cucumber ribbons or slices
• 1 cup avocado, chopped

Instructions

 

• Begin by making the shrimp: Bring a large pot, half full of water, to a boil. Add the salt, thyme, red pepper flakes, fennel seeds, lemon, and the shrimp.
• Boil the shrimp for 5 minutes, or until pink and firm. Remove the shrimp with a slotted spoon and drain them in a colander. Chill while you make the rest of the salad.
• While the shrimp chills, make the remoulade dressing: Mix together the milk, mayonnaise, Dijon, lemon juice, scallions, horseradish, tabasco, Worcestershire, and paprika. If it is too thick, add more milk.
• Toss together the spring greens, the rest of the vegetables, the shrimp, and the dressing.

Nutrition

Calories: 150kcal

Keyword seafood, shrimp

Tried this recipe?Let us know how it was!