Classic Shrimp Remoulade

Classic Shrimp Remoulade is perfect for holiday meals! Everything can be made ahead and chilled so all there is to do is plate and serve!

When you need a fancy, show stopping recipe for a holiday or special occasion, this shrimp can’t be beat! This roasted shrimp recipe can be made ahead of time and plated right before serving. For more easy and elegant recipes, check out our Bacon Wrapped Shrimp and these Bacon Wrapped Scallops!

Shrimp remoulade recipe on a bed of lettuce

What Is Shrimp Remoulade?

Classic Shrimp Remoulade is usually made from boiled shrimp like in a shrimp cocktail. We’ve kicked up this shrimp remoulade recipe by roasting the shrimp first instead of boiling it simply because it adds more flavor.

Remoulade sauce is a mayonnaise based sauce that’s often served with seafood as in this shrimp dish or other seafood recipes like Crab Cakes. But I’m telling you, we love this remoulade sauce so much we use it as a dip for French Fries and as a sauce for Grilled Chicken!

How Do You Make Shrimp Remoulade?

This roasted shrimp recipe is so easy to make, it’ll only take you a few minutes of prep time! Remoulade sauce has a few ingredients, but all you do is add them to a bowl and whisk them together.

An important part to making a tasty remoulade sauce is letting the sauce chill for at least an hour (or overnight) before serving. This allows the flavors to blend together and become extra delicious.

Remoulade sauce in a white bowl with whisk

As we mentioned before, we like seasoning our shrimp and roasting it in the oven for about 7-8 minutes. Roasting shrimp adds more flavor than boiling or poaching shrimp but both methods will work.

If you prefer to boil your shrimp you definitely can, and then serve with the remoulade sauce. Also if you’re really short on time, you can grab cooked shrimp at the seafood counter and just whip up this remoulade sauce and serve.

Short cuts around the holidays are totally acceptable. Especially when you end up with something as beautiful as this Classic Shrimp Remoulade.

Shrimp Remoulade recipe over lettuce on gray plate

How Far In Advance Can I Make This Shrimp Recipe?

Roast and chill the shrimp and make the remoulade sauce up to 2 days in advance. I wouldn’t go longer than that with fresh seafood but 2 days is absolutely acceptable, and the more you can get done in advance when you’re planning a dinner party the better!

Although this recipe calls for the shrimp to be chilled, slightly warm is also really tasty. The warm shrimp is a wonderful contrast to the chilled sauce and crisp lettuce. So it’s up to you how you want to serve it!

Shrimp Remoulade is a chilled shrimp recipe with a creamy mayonnaise sauce

How To Serve Shrimp Remoulade

Once your shrimp has been roasted and the sauce has been chilled, add a pile of shredded lettuce to an appetizer plate. We used shredded iceberg but you can use whatever you like. Butter lettuce, romaine and even fresh spinach would all be delicious.

Next pile about 4-5 shrimp on top of the lettuce and then drizzle with the remoulade sauce. garnish with chopped parsley, fresh chives or fresh tarragon and serve.

We always add fresh black pepper on top of our shrimp remoulade right before serving. A mild, spicy bite that goes perfectly with the creamy remoulade sauce and the chilled shrimp.

Roasted Shrimp with creamy sauce drizzled on top

Bonus: This shrimp recipe isn’t just for appetizers! Serve this roasted shrimp recipe on a dinner plate, add a few more shrimp and you’ve got yourself a show stopping recipe for a holiday meal or a dinner party!

Looking For More Shrimp Recipes?

Roasted Shrimp with creamy sauce drizzled on top

Classic Shrimp Remoulade

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 6 servings 1x

This easy and classic shrimp appetizer adds an elegant touch to you holiday meal! Everything can be done ahead of time so all there is to do is serve!



  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt, Fresh black pepper and paprika for seasoning
  • Shredded lettuce such as iceberg or romaine
  • Fresh chopped parsley for garnish

For The Remoulade Sauce

  • 1 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 1 tablespoon lemon juice
  • 12 teaspoons hot sauce
  • 1 teaspoon Worcestershire
  • 1 teaspoon paprika
  • 2 teaspoons chopped garlic
  • 1 tablespoon ketchup
  • 1 tablespoon pickle brine (or pickle relish)
  • 1/2 teaspoon kosher salt
  • Fresh black pepper


  1. Preheat the oven to 400 degrees. Season the shrimp with salt, pepper and paprika on both sides and add to a baking sheet that’s been sprayed with cooking spray. Roast the shrimp for 7-8 minutes until pink and cooked through, and then remove from the oven. Once the shrimp has cooled down, chill in the refrigerator until ready to serve.
  2. While the shrimp is chilling, mix together all the ingredients for the remoulade sauce, cover and chill until ready to serve.
  3. Add a pile of lettuce to 6 plates. Divide the shrimp between the plates and then drizzle with the remoulade sauce. Garnish with black pepper and chopped parsley and serve immediately.

Recipe Notes

The shrimp and remoulade sauce can be made up to 2 days ahead of time. Leftover remoulade will keep for 4-5 days in the refrigerator.

  • Category: Appetizers
  • Method: Oven
  • Cuisine: American


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