Cajun Remoulade Sauce with Shrimp (Printable version)
Creamy Cajun-inspired sauce paired with tender sautéed shrimp. Perfect as an appetizer or flavorful topping for salads.
# What You'll Need:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon Cajun seasoning
04 - 1/4 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1 tablespoon fresh lemon juice
→ Cajun Remoulade Sauce
07 - 1/2 cup mayonnaise
08 - 2 tablespoons Dijon mustard
09 - 1 tablespoon prepared horseradish
10 - 2 tablespoons ketchup
11 - 1 tablespoon fresh lemon juice
12 - 1 tablespoon Louisiana-style hot sauce
13 - 2 teaspoons capers, finely chopped
14 - 2 teaspoons sweet pickle relish
15 - 2 tablespoons celery, finely chopped
16 - 2 tablespoons scallions or green onions, finely chopped
17 - 1 clove garlic, minced
18 - 1/2 teaspoon smoked paprika
19 - 1/2 teaspoon Cajun seasoning
20 - Salt and black pepper to taste
# How to Prepare:
01 - In a medium bowl, toss the shrimp with olive oil, Cajun seasoning, salt, pepper, and lemon juice until evenly coated.
02 - Heat a skillet over medium-high heat. Add the shrimp in a single layer and sauté for 2 to 3 minutes per side, or until pink and opaque. Remove from heat and let cool slightly.
03 - In a separate bowl, whisk together all remoulade sauce ingredients until smooth and well combined. Taste and adjust seasoning as desired.
04 - Arrange the cooked shrimp on a platter or serving dish. Serve with the remoulade sauce on the side or drizzled over the shrimp.
05 - Garnish with extra chopped scallions or lemon wedges if desired.
# Expert advice:
01 -
- The remoulade transforms from good to magnificent if you give it those extra couple hours in the fridge, letting all those spices get friendly with each other.
- Its that perfect balance of creamy and zingy that makes people ask what your secret is, while making simple shrimp feel like a special occasion dish.
02 -
- The first time I made this, I rushed the shrimp and cooked them too long, turning them into little rubber erasers instead of tender morsels.
- Adding all the hot sauce at once almost ruined a batch until I discovered its better to go gradually, tasting between each addition since hot sauces vary dramatically in heat level.
03 -
- For the absolute best texture, hand-chop all your vegetables rather than using a food processor, which can turn them mushy and release too much liquid into your sauce.
- If youre short on time but still want deep flavor, gently warm your Cajun spices in a dry pan for 30 seconds before adding them to the remoulade, which wakes up their essential oils.