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
Ingredients
- 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.
