Description
A refreshing yet indulgent salad featuring tender shrimp coated in a zesty creamy remoulade, served over crisp romaine with fresh vegetables. Perfect for a quick lunch, elegant appetizer, or crowd-pleasing dish.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 4 cups romaine lettuce, shredded
- 1 cup cherry tomatoes, halved
- 2 stalks celery, finely diced
- 3 green onions, sliced
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 teaspoon horseradish
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- Fill a large pot with water and bring to a gentle boil.
- Whisk together mayonnaise, Creole mustard, horseradish, paprika, hot sauce, lemon juice, parsley, salt, and pepper until smooth.
- Season boiling water with a pinch of salt, then add shrimp.
- Cook shrimp for 2–3 minutes until pink and opaque. Drain and cool.
- Toss cooled shrimp in the prepared remoulade sauce.
- Arrange shredded lettuce on a serving platter, scatter tomatoes, celery, and green onions, then spoon shrimp mixture on top.
- Chill briefly if desired, then serve with lemon wedges.
Notes
- Use fresh lemon juice for the brightest flavor.
- Chill shrimp immediately after cooking for best texture.
- Double the remoulade if you want extra for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 190mg