Cajun Remoulade Sauce with Shrimp (Printable version)
Creamy Cajun-inspired sauce with tender sautéed shrimp. Perfect appetizer or flavorful topping.
# Ingredient list:
→ 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, 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
# Directions:
01 - In a medium bowl, combine shrimp with olive oil, Cajun seasoning, salt, pepper, and lemon juice. Toss until evenly coated.
02 - Heat a skillet over medium-high heat. Add shrimp in a single layer and sauté for 2-3 minutes per side until pink and opaque. Remove from heat and allow to cool slightly.
03 - In a separate bowl, whisk together mayonnaise, Dijon mustard, horseradish, ketchup, lemon juice, hot sauce, capers, pickle relish, celery, scallions, garlic, smoked paprika, and Cajun seasoning until smooth. Adjust seasoning to preference.
04 - Arrange cooked shrimp on a serving platter. Serve remoulade sauce alongside or drizzled over shrimp.
05 - Top with additional chopped scallions or lemon wedges as desired before serving.
# Expert Tips:
01 -
- The sauce actually tastes better after sitting in the fridge overnight, making it the perfect prepare ahead dish when youre entertaining and need to reduce day-of stress.
- The balance of creamy, tangy, and spicy elements creates such a complex flavor profile that people will think you spent hours in the kitchen rather than just 15 minutes throwing it together.
02 -
- Do not overcook the shrimp or theyll turn rubbery, and all the delicious sauce in the world wont save them, trust me on this one.
- Letting the sauce sit for at least an hour before serving allows the flavors to meld, turning something good into something that will make people close their eyes when they taste it.
03 -
- Pat your shrimp completely dry with paper towels before seasoning, otherwise theyll steam rather than sauté and youll miss out on that beautiful caramelization.
- The sauce will look slightly separated after sitting in the refrigerator, but a quick stir brings it right back to that perfect creamy consistency.