Easy Shrimp Remoulade

Holly Clegg
  • Yield: 8 servings


1pound medium peeled shrimp, seasoned and cooked
2tablespoons light mayonnaise
2tablespoons Creole or grainy mustard
1tablespoon ketchup
1tablespoon lemon juice
dash hot sauce
1/4cup chopped green onions
2tablespoons finely chopped red onion
2tablespoons chopped fresh parsley


  1. Place shrimp in bowl.
  2. In another small bowl, mix together the remaining ingredients and toss with shrimp. Refrigerate until serving.  Makes 2 cups.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 74
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 112mg
  • Sodium 243mg
  • Carbohydrate 1g
  • Fiber 0g
  • Sugars 1g
  • Protein 12g