Cajun Remoulade Shrimp Appetizer (Printable)
Plump shrimp served with bold, tangy Cajun remoulade. Perfect for flavorful Southern-inspired starters.
# What You Need:
→ Shrimp
01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp cayenne pepper
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Cajun Remoulade Sauce
08 - 1/2 cup mayonnaise
09 - 1 tbsp Dijon mustard
10 - 2 tsp prepared horseradish
11 - 2 tsp lemon juice
12 - 1 tbsp ketchup
13 - 1 tbsp finely chopped pickles or cornichons
14 - 1 tbsp finely chopped capers
15 - 1 small garlic clove, minced
16 - 2 tsp Louisiana-style hot sauce
17 - 1/2 tsp smoked paprika
18 - 1/4 tsp cayenne pepper
19 - 1 tbsp finely chopped fresh parsley
20 - Salt and black pepper, to taste
# How-To Steps:
01 - In a medium bowl, toss shrimp with olive oil, paprika, garlic powder, cayenne, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add shrimp in a single layer and sauté for 2–3 minutes per side, or until pink and opaque. Remove from heat and set aside.
03 - Combine mayonnaise, Dijon mustard, horseradish, lemon juice, ketchup, pickles, capers, garlic, hot sauce, smoked paprika, cayenne, and parsley in a bowl. Mix until smooth. Season with salt and black pepper to taste.
04 - Serve the sautéed shrimp warm or chilled with the Cajun remoulade sauce on the side for dipping.
# Helpful Tips:
01 -
- The sauce comes together in literally five minutes but tastes like you fussed over it for an hour
- It hits every single flavor button: creamy, tangy, spicy, and fresh
02 -
- Overcooked shrimp become rubbery tragedy—pull them the second they turn pink and opaque
- The remoulade needs at least 30 minutes in the fridge to let all the flavors make friends
03 -
- Let the sauce come to room temperature before serving for the best flavor experience
- Sauté a handful of chopped cornichons or celery in the sauce for extra texture