Shrimp Remoulade
Tangy, creamy, and full of horseradish flavor, this dish is like a shrimp salad with shrimp cocktail flavors. Best of all, this is a no cook dish so perfect for warm evenings or easy weeknight meals!
Servings 4
Calories 327kcal
Ingredients
- 1/4 cup mustard
- 1/4 cup prepared horseradish
- 2 tablespoons yellow onion finely chopped
- 2 tablespoon green onions finely chopped
- 2 tablespoons celery finely chopped
- 1/2 tablespoon monk fruit powdered
- 1/2 tablespoon paprika omit if nightshade-free
- 1/2 teaspoon Worcestershire sauce make sure it's gluten-free
- 1/2 teaspoon garlic salt
- 3 tablespoons mayonnaise
- 1 tablespoon tomato paste omit if nightshade-free
- 2 tablespoons apple cider vinegar
- Splash of hot sauce optional, omit if nightshade-free
- 2 pounds large shrimp pre-cooked, deveined with tails on
- 1 head butter lettuce for garnish, optional
- 1 lemon sliced, for garnish, optional
Instructions
- Combine all ingredients except shrimp in a bowl and whisk together to form a smooth sauce. Ideally, let the sauce sit for at least 2 hours before using (it can be kept for one week in the refrigerator). Add in the shrimp and toss to coat evenly. Serve on a bed of lettuce with lemon slices, if desired.
Nutrition
Calories: 327kcal | Carbohydrates: 5g | Protein: 48g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 576mg | Sodium: 2403mg | Potassium: 311mg | Fiber: 2g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 15mg | Calcium: 346mg | Iron: 5mg