Chopped Shrimp Remoulade Salad is a tasty dish that you can serve anytime of year. I used frozen shrimp for this salad, along with fresh veggies. Everything gets coated in the zesty remoulade and tossed with your favorite lettuce. You’ll find vibrant color and flavor in any bowl you serve this in!
Mardi Gras is around the corner so why not find a dish to get into the spirit of things? Remoulade is used a lot with Creole cuisine and that, of course, makes me think of Louisiana. Which makes me think of Mardi Gras!
Okay, it might be a slight stretch, but why not! Either way, you’ll love this salad for how easy it is to make, and the big flavors and colors that pop! And check it out: the salad includes purple, green, and gold (if you count the lemon garnish, which I’m doing!) Mardi Gras colors.
Remoulade is perfect to serve as a condiment with shrimp or calamari, and even some veggies. It’s often mayo-based, but for this Chopped Shrimp Remoulade Salad recipe, I added plain Greek yogurt to the mix so it wasn’t tooooo mayonnaise-y, if ya know what I mean. Why not save some of those calories and fat for dessert, right?
The sauce is tangy and zesty and kind of addictive. You’ll love it!
Are you a shrimp fan? Clearly I am, cuz for reals, I’ve got a bunch of shrimp recipes on the site: take my Individual Cheesy Shrimp & Grits. I fell head over heels for this dish after a visit to Charleston, S.C. Since I don’t live very close, I needed to replicate my new favorite dish.
My simple Shrimp Veracruz is ideal for dinner after a busy day. It’s easy to make and it tastes amazing. You’ll love the color in this dish, too.
When grilling season rolls around, be sure to check out my Grilled Spicy Coconut-Lime Shrimp Skewers. Mmmm. I love that spicy!
The winter season doesn’t always give you the chance to highlight bright and vibrant salads, but Chopped Shrimp Remoulade Salad easily steps into the season. I used frozen shrimp for this recipe, which makes things easy.
Pick your favorite lettuce for this salad and you’re set. You could even serve the shrimp salad on a bread roll if you’d like.
I can’t wait to make Chopped Shrimp Remoulade Salad again (and again), and you should give it a try, too. After all the stews and casseroles of the winter months, I’m happy to put a great salad on the table!
Patricia Conte/Grab a Plate
Serves Serves 4
3 based on 1 review(s)
- 6 tablespoons plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoons prepared horseradish sauce
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cayenne pepper
- 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 cups pre-cooked thawed frozen shrimp, tails removed, chopped
- 1 large celery stick, diced
- 1/4 cup purple cabbage, chopped small
- 1/2 red bell pepper, seeds and membrane removed, diced
- Lettuce of your choice
- Optional garnishes: Avocado slices, lemon wedges
- Combine all the ingredients in a small bowl. Mix well, taste, and adjust the seasoning as desired.
- Combine the ingredients in a medium bowl.
- Add the remoulade to the salad and toss to combine.
- Garnish with avocado slice and lemon, if desired.