Description
A quick and flavorful Creamy Shrimp Remoulade Salad perfect for a light lunch or appetizer. This salad combines tender cooked shrimp with fresh vegetables and a zesty remoulade dressing, served over crisp mixed greens.
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, garlic, hot sauce, paprika, salt, and pepper until smooth and well combined.
- Combine shrimp and vegetables: In a large bowl, mix the cooked shrimp, finely chopped celery, diced red bell pepper, and sliced green onions.
- Toss with dressing: Pour the remoulade dressing over the shrimp mixture and gently toss to ensure everything is evenly coated.
- Serve: Arrange the mixed salad greens on serving plates and spoon the shrimp remoulade mixture over the top.
- Chill and enhance flavor: Refrigerate the assembled salad for 15-20 minutes before serving to allow the flavors to meld for the best taste experience.
Notes
- For a spicier kick, increase the amount of hot sauce or add Cajun seasoning.
- You can substitute cooked crab meat for the shrimp for a different seafood twist.
- This salad is best served chilled to maintain freshness and flavor.
- Leftovers can be stored covered in the refrigerator for up to 2 days.
