My shrimp remoulade is just as easy on the eyes as it is scrumptious on the lips, y'all. Fresh, raw shrimp, seasoned with a bit of south Louisiana spice and hot sauce. Then, baked in the oven while you whip up the super simple sauce. After the shrimp cool and are drained, a quick toss marries the flavors into flavor-popping deliciousness that just gets better and better the longer that it sits in the fridge. Yep and yay...
It's Rustic and Fancy at the Same Time, Y'all...
Just like many other dishes, the Cajuns brought their love of remoulade sauce down to the bayous a long, long time ago now. The modern-day version of Louisiana remoulade differs from the French version, of course. But, the regional variations are what inject it with a flavor kick that makes it indispensable for sooo many dishes that we just can't live without down here. Yep.
You usually see remoulade sauce served alongside our baked balls of goodness. And with just about every fried food, as well. This dressing pairs well with salads, too. And you can also use it to take your grilled meat dishes to a whole 'nother level, too. Indeed.
I usually prepare the sauce on the side of whatever I'm making. However, for this shrimp remoulade, I incorporate it much more into the actual recipe. Since shrimp picks up the flavors of the sauce so quickly, this recipe comes together easily with immediate tantalizing results that intensify after a quick fridge trip.
How to Make Shrimp Remoulade
Begin by chopping the Cajun trinity veggies. Then, gather the remaining ingredients and preheat the oven.
Pour the spices and hot sauce over the shrimp in the bowl.
Then, coat the shrimp with the seasonings.
Now, arrange the seasoned shrimp along the bottom of your cast iron skillet or baking dish. Then, slide it into the oven, and bake until the shrimp reaches the appropriate safe-eating temperature.
While the shrimp are baking, make the sauce. You want to use a big bowl to mix it all together so that you have room to cover the shrimp completely with the sauce.
Finally, stir the cooked seasoned shrimp into the sauce. Enjoy immediately, or cover and refrigerate for a while to let the flavors marry.
And that's it, y'all!!
The first thing you notice about the shrimp remoulade is that it's super flavorful as soon as you mixed the cooled shrimp into the sauce. Then, once you've covered and refrigerated it for a bit, you just can't believe the level of rustic sophistication you're experiencing for very little effort.
So, bookmark this recipe for when you just can't think of the perfect lunch. Or, when you need just one more standout dish to complete your holiday or event table. Cause this recipe never fails or disappoints, y'all. And you can double or even triple the recipe to have even more on hand for your family and guests.
Share this shrimp remoulade with those who light up your life with astonishing delight. Much food love, and see y'all on the yum side...
For the Baked Shrimp
- 1 pound fresh raw shrimp, peeled and deveined
- 2 teaspoons Crystal hot sauce
- 1 teaspoon each garlic powder, onion powder, and parsley flakes
- ½ teaspoon paprika
- salt, black pepper, and cayenne pepper to taste
For the Shrimp Remoulade Sauce
- 1 tablespoon each finely chopped onions, green bell peppers, and celery stalks
- 3 tablespoons mayonnaise
- 1 teaspoon lemon juice
- ¼ teaspoon lemon zest
- 1 teaspoon minced garlic
- 1 ½ teaspoons Creole mustard
- 1 ½ teaspoons yellow mustard
- 1 ½ teaspoons gluten free chili sauce
- 1 ½ teaspoons gluten free ketchup
- Preheat the oven to 350 degrees F.
- Season the raw shrimp with the hot sauce, garlic powder, onion powder, parsley flakes, and salt, black pepper, and cayenne pepper to taste.
- Pour the seasoned shrimp into a very well-greased cast iron skillet or baking dish.
- Bake for 10 minutes, or until a digital meat thermometer inserted into the thickest part of many of the shrimp reads at least 145 degrees.
- Remove the shrimp and let cool down to room temperature, about 10 to 15 minutes. Drain when cooled. (The oil in the bottom of the pan will make the finished dish oily and runny, so definitely get rid of those pan drippings.)
- Stir all of the shrimp remoulade sauce ingredients into a small bowl, and stir until well-combined.
- Fold in the cooled, drained cooked seasoned shrimp.
- For best results, cover and refrigerate for at least one hour before serving to give all of the flavors time to fully incorporate.
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