Description
This Creamy Shrimp Remoulade Salad offers a delightful combination of tender cooked shrimp tossed in a tangy, spicy remoulade dressing, served over fresh mixed salad greens. Perfect for a quick, flavorful lunch or light dinner, this recipe balances creamy, zesty, and fresh flavors in just 15 minutes.
Ingredients
Scale
Shrimp Salad
- 1 lb cooked shrimp, peeled and deveined
- 2 cups mixed salad greens
- 1/2 cup celery, finely chopped
- 1/4 cup red bell pepper, diced
- 2 green onions, sliced
Remoulade Dressing
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp Creole or spicy brown mustard
- 1 tsp hot sauce (optional)
- 1 garlic clove, minced
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Prepare the Remoulade Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, Creole mustard, lemon juice, minced garlic, hot sauce, paprika, salt, and pepper until well combined and smooth.
- Combine Salad Ingredients: In a large bowl, mix the cooked shrimp, finely chopped celery, diced red bell pepper, and sliced green onions evenly.
- Toss with Dressing: Pour the remoulade dressing over the shrimp mixture and gently toss to coat all ingredients evenly without breaking the shrimp.
- Serve on Greens: Arrange the mixed salad greens on serving plates and spoon the dressed shrimp salad on top.
- Chill Before Serving: For optimal flavor, refrigerate the assembled salad for 15-20 minutes before serving to allow the flavors to meld.
Notes
- This salad is best served chilled to enhance the flavor of the remoulade dressing.
- Use cooked shrimp that is properly deveined and peeled for ease of eating.
- Adjust hot sauce quantity according to your preferred spice level or omit for a milder taste.
- For a gluten-free version, ensure all mustard and hot sauce ingredients are certified gluten-free.
- Can be made a few hours ahead and kept refrigerated until ready to serve.
