Jump to Recipe

Now this is art! Lettuce cups adorned with plump succulent shrimp, tossed generously with my favorite Louisiana style remoulade. Accompany it with some boiled eggs, olives and avocado and it could be your everyday salad or good looking easy appetizer for the holidays.

This is a New Orleans classic that never gets old. If you like shrimp, then you are going to love our Shrimp Remoulade…

Three shrimp remoulade lettuce cups on a platter, two using the pink version of the sauce and one using the red, alongside garnishings of olives, hard boiled eggs and avocado.

What is Shrimp Remoulade?

This New Orleans shrimp dish is as basic as cold boiled shrimp with their famous zesty mustard-mayo sauce, remoulade, pronounced Reh-mou-Lahd. It’s easy and super quick.

Often served as a first course appetizer during celebration times like Mardi Gras, I don’t see why you can’t fix yourself a quick lunch bowl with this simple theme.

Southern food always warms the heart and soothes the soul. It has tons of flavor and is seasoned with generous hands. No wonder I became the biggest fan of the food that comes from the southern region of America.

Your boiled shrimp doesn’t have to be boring and flavorless… You just have to do it New-Orleanian style!

This is what you want for this super simple dish

Shrimp –We like a little larger sized shrimp but you can use any.
To boil the shrimp –Water, lemon slices, bay leaves, red pepper flakes, salt, Worcestershire sauce.
Lettuce –Something hardy. I love butter or Boston lettuce for this one, as they make great lettuce cups. In a pinch you can use any.
Remoulade sauce –You can use store bought, but homemade is so easy and so much better.See belowfor ingredients.
For garnishings –Hard boiled eggs, olives, avocados.

Tips for boiling the shrimp

Find fresh shrimp. Of course you can make this with frozen or even pre-cooked packaged shrimp. But nothing beats the taste of fresh shrimp when you eat them boiled. Jumbo or large size will look great on your platter, but medium will do too. Devein and clean the shrimp. We are not keeping any tails or heads, as they are going in lettuce cups.
NEVER OVERCOOK SHRIMP. No one wants tough and rubbery seafood. All they need is a quick hot bubble bath and then they get cooled in ice cold water.
You can always pre-boil the shrimp and refrigerate before assembling the lettuce cups. Great meal prep idea. If you boil a big batch they can be used in other meals too.

How to boil shrimp

Potful of water seasoned with lemon, bay leaves, red chili flakes and salt.

Some people boil the shrimp in plain water. You can do that in a hurry, but seasoning the water with a few things will add a little layer of flavor. You just need a few staples from your pantry and a few extra minutes. Bring the water to a boil in a pot along with lemon slices, bay leaves, red pepper flakes, salt and Worcestershire sauce.

Simmer for 10 minutes to allow flavors to seep into the water. Bring it to a rolling boil over high heat and add in the shrimp. Cook for 2-4 (depending on the size of the shrimp) minutes, until the shrimp are opaque. Drain them in a colander and quickly put them in a bowl with ice and water.

Once they cool off, pat them dry and refrigerate till ready to use.

Whipping up Remoulade sauce is easy

我用两个不同版本的路易斯安那州猪圈le remoulade. Basically, you just mix together the ingredients. You can get more specific details on myRemoulade post. The ingredients are…

Remoulade 1 (pink):Mayonnaise, Creole mustard, sweet relish, finely chopped capers, lemon juice, minced garlic, Worcestershire sauce, Louisiana style hot sauce, paprika, Cajun or Creole seasoning, finely chopped parsley, salt & pepper.

Remoulade 2 (red):Creole mustard, ketchup, mayonnaise, minced garlic, lemon juice, Worcestershire sauce, paprika, cayenne, sugar, finely chopped parsley, salt & pepper, extra virgin olive oil.

Assembling your platter

Prep your garnishings. Cut the avocados any which way you prefer. Same goes with hard boiled eggs. You can keep olives whole or slice them. You can mix all these garnishings together in a bowl or arrange them separately.

Two bowls of the cooked shrimp in remoulade sauce. One bowl has the red sauce and one bowl has the pink sauce.

When ready to eat, toss the cold shrimp with remoulade sauce in a bowl till well coated.

Arrange the lettuce on the platter. Spoon your shrimp into each lettuce cup. Arrange your garnishings around… and voila. Bring some nice sparkling rose or white and you are ready to entertain.

近距离的lettuce cup with three shrimp coated in pink remoulade sauce.

Different ways to serve Shrimp Remoulade

A very popular and common way to serve shrimp remoulade in the south is over top of perfectly fried green tomatoes… so yum!!
Instead of lettuce cups, how about serving these shrimp over a wedge salad ?
Another novel way is over an avocado. Just halve the avocado, scoop out the pit, and serve the shrimp over the avocado halves.
Make a shrimp remoulade po’ boy.

Storage

Excess remoulade can be stored in an airtight container in the fridge for up to two weeks. Likewise, refrigerate leftover shrimp in sealed container, but eat within three days.

近距离的nother lettuce cup, this time with the shrimp coated in the red remoulade sauce.

Let me know if you give my shrimp remoulade a try. Personally, once my remoulade is ready in the refrigerator, I am on look out for any excuse to use it. These shrimp are one of the easiest ways to use that yum sauce. These lettuce cups are a quick appetizer that looks so fancy with minimum efforts on my part. Perfect if you have a long menu to fill out while entertaining.

Pin or bookmark this beauty, you might use it this holiday season. While you’re here, check out my roundup of the bestshrimp recipes. Keep coming back to GypsyPlate to check what we have been cooking up for you. Take care…