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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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Creole
Servings 6
Calories 150 kcal

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.

Nutrition

Calories: 150kcal
Keyword seafood, shrimp
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