Shrimp and Tomato Remoulade
Elevate your appetizer game with this Shrimp and Tomato Remoulade, a vibrant seafood dish that’s bursting with flavor and perfect for any occasion. Tender, perfectly cooked shrimp are paired with a zesty, creamy remoulade sauce made with tangy Dijon mustard, pickle relish, hot sauce, and smoky paprika. Fresh, juicy tomatoes add a refreshing balance, while a hint of garlic and fresh parsley deliver layers of aromatic depth. Ready in just 25 minutes, this dish is as quick as it is impressive. Serve it chilled with lemon wedges for a citrusy kick, or present it over crisp romaine lettuce for a light, elegant touch. Whether it’s a summer gathering or an easy weeknight starter, this Shrimp and Tomato Remoulade is a showstopper that combines the best of fresh seafood and bold, Southern-inspired flavors.
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Recipe Information
Ingredients
- 500 grams Large shrimp (peeled and deveined)
- 1 teaspoon Salt
- 1 Lemon (cut into wedges)
- 2 cups Tomatoes (diced)
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons Pickle relish
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Hot sauce
- 1 teaspoon Paprika
- 1 clove Garlic (minced)
- 1 teaspoon Olive oil
- 1 head Romaine lettuce (optional, for serving)
Instructions
Fill a medium pot with water, add the salt and half of the lemon wedges, and bring it to a boil.
Add the shrimp to the boiling water and cook for 2-3 minutes, or until the shrimp turn pink and opaque.
Drain the shrimp and immediately transfer them to an ice bath to stop the cooking process. Once chilled, pat dry and set aside.
In a medium bowl, whisk together mayonnaise, Dijon mustard, pickle relish, parsley, hot sauce, paprika, minced garlic, and olive oil to make the remoulade sauce.
Add the diced tomatoes to the remoulade sauce and gently fold to combine.
Arrange the chilled shrimp on a serving platter or individual plates. Spoon the tomato remoulade mixture over the top.
Garnish with additional parsley, if desired, and serve with the remaining lemon wedges on the side.
Optional: Serve on a bed of romaine lettuce for added presentation and freshness.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1393 mg | 61% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.3 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
