shrimp remoulade salad
Prep time
Cook time
Total time
An easy and addictive shrimp salad with the best sauce ever.
Serves: 4-6
  • 1 cup mayonnaise
  • 1½ tablespoon dijon mustard
  • 1½ tablespoon fresh lemon juice (juice squeezed from about a half a lemon)
  • 1 tablespoon Worchestershire sauce
  • 2 tablespoons tomato paste
  • 1½ tablespoon sugar
  • 1 teaspoon Old Bay or Cajun seasoning (adjust more to taste)
  • 2 shallots, minced
  • ¼ cup minced dill pickle
  • ¼ cup minced green onion
  • 2 sprigs parsley, minced
  • ½ teaspoon cayenne pepper
  • Pinch of salt and pepper
  • 1 bag (around 3 cups of loosely packed) of baby spinach, washed and dried
  • 1 ear fresh corn, kernels removed from cob
  • ½ English cucumber (or Japanese kyuri)
  • 4-6 slices bacon
  • 1 pound raw shrimp, peeled, deveined, rinsed and dried with paper towels
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  1. Combine first 14 ingredients, adding water if needed to reach desired consistency, and refrigerate for at least 2 hours and up to one day.
  2. Preheat oven to 300 degrees.
  3. Place slices of bacon on an ungreased baking sheet lined with aluminum foil.
  4. Roast bacon in oven until crispy, about 20 minutes.  Remove from oven and drain on paper towels.
  5. Meanwhile, heat olive oil over medium-high heat in a saute pan until shimmering but not smoking.
  6. Toss shrimp with salt and pepper, then saute until pink and cooked through.  In a medium bowl, add shrimp and ½ of the remoulade dressing.  Toss to coat.
  7. In a large salad bowl, toss together spinach, corn, and cucumbers.  Top with shrimp.  Crumble bacon and sprinkle on top.
Recipe by Grits and Chopsticks at