Classic New Orleans Shrimp Remoulade Recipe (Galatoire’s Style)

My first taste of authentic shrimp remoulade at Galatoire’s in New Orleans changed everything I thought I knew about shrimp salad. The cool, perfectly cooked shrimp, bathed in a vibrant, tangy sauce with just the right amount of spice, transported me straight to the French Quarter. This isn’t your typical mayonnaise-heavy seafood salad. Instead, it’s a sophisticated blend of fresh vegetables, aromatic herbs, and bold seasonings that creates a flavor profile uniquely Louisiana. Now you can recreate this iconic restaurant experience in your kitchen, bringing a taste of the Big Easy to any occasion.

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Why This Recipe Works

The secret lies in the cold preparation method and properly balanced remoulade sauce. Unlike hot shrimp dishes, this allows the flavors to meld and intensify while the shrimp maintains its tender texture. The food processor creates the perfect consistency for the sauce, with a balance of chunky and smooth textures. The overnight chilling time allows all the flavors to blend beautifully. Using seasoned boiling liquid infuses the shrimp with a subtle taste that complements rather than competes with the bold remoulade.

Recipe for Shrimp Remoulade – Ingredients You Will Need

Here’s what’s needed to make this tasty remoulade shrimp. Don’t be put off by the long list of ingredients because this shrimp remoulade recipe is really easy to make.

For the Shrimp:

• Large shrimp – Provide meaty texture and sweet flavor that stands up to bold sauce
• Lemon slices – Infuse subtle citrus notes into cooking liquid
• Bay leaves – Add aromatic depth to boiling water
• Red pepper flakes – Contribute gentle heat to cooking liquid
• Salt – Season shrimp from inside out during cthe ooking process
• Worcestershire sauce – Adds umami depth to cooking liquid

For the Remoulade Sauce:

• Celery – Provides fresh crunch and vegetal base for sauce
• Green onions – Add mild onion flavor and bright color
• Onion – Creates an aromatic foundation and slight sharpness
• Flat-leaf parsley – Contributes fresh herb flavor and vibrant color
• Red wine vinegar – Adds necessary acidity to balance richness
• Ketchup – Provides sweetness and a tomato base for the sauce body
• Tomato puree – Intensifies tomato flavor and adds thickness
• Creole mustard – Delivers signature spicy-sweet flavor essential to authenticity
• Worcestershire sauce – Adds complex umami and slight fermented tang
• Vegetable oil – Creates a smooth texture and helps emulsify the sauce
• Paprika – Contributes color and subtle smoky flavor
• Lettuce leaves – Provide fresh, crisp base for serving

The Best Way to Boil Shrimp

Perfectly cooked shrimp defines the quality of shrimp remoulade. This means that if you overcook the shrimp, they will become tough and rubbery. You can boil shrimp in plain water, but adding seasoning to the water will enhance the flavor. Here are the steps to get perfectly boiled shrimp.

1. Bring water to a boil along with lemon slices, bay leaves, red pepper flakes, salt, and Worcestershire sauce.
2. Simmer for 10 minutes to allow the flavors to seep into the water.
3. Bring to a rolling boil over high heat and add the shrimp. Cook for 2 to 4 minutes (depending on the size of the shrimp). Drain in a colander and quickly dump in a bowl with ice and water.
4. Once the shrimp have cooled, pat them dry and refrigerate until ready to use.

How to Make Shrimp With Remoulade Sauce

If you have a food processor, making this shrimp remoulade salad is very easy. Here are the steps:

1. Pulse the celery, green onions, onion, and parsley. 

2. Add the vinegar, ketchup, tomato puree, mustard, and Worcestershire sauce, and blend well.

2. Drizzle in the oil, then add the paprika. 

3. Pour the sauce into a mixing bowl or container, then cover it. Refrigerate it for 6 to 8 hours or overnight. 
4. When ready to use, toss the shrimp in the sauce and serve on lettuce leaves. Drizzle fresh lemon juice over the top if desired. If you want to be extra fancy, served on bed of lettuce on a salad plate with a sprinkling of fresh tarragon. 

How to Serve Shrimp Remoulade Salad

This cool and refreshing shrimp salad is often served on crispy lettuce leaves with lemons. It makes a great appetizer or a perfect light lunch. Butter lettuce or romaine – even fresh spinach would work. Here are some more ideas:

• Instead of lettuce cups, serve over a wedge salad.
• Serve on top of shredded iceberg lettuce, a green salad, or even in a sandwich.
• Decorate the edge of your plates with thinly sliced hard-boiled eggs and a few black and green olives. Slices of avocado are also good.
• Serve the shrimp over avocado halves.
• A popular way to serve shrimp remoulade in the south is over the top of perfectly fried green tomatoes… yummy!
• Serve your shrimp remoulade salad on French bread or a nicely toasted hoagie bun, and you’re well on your way to a delicious shrimp po’boy!
• Serve in small cocktail glasses as a beautiful appetizer and a significant change from shrimp cocktail.

How to Store Leftover Shrimp With Remoulade Sauce

Remoulade shrimp is best eaten within 24 hours. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.

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• Cajun Chicken Pasta
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Favorite Shrimp Recipes

• Air Fryer Bang Bang Shrimp
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• Bubba Gump Shrimp
• Cajun Shrimp and Grits
• Killer Shrimp
• Olive Garden Shrimp Alfredo
• Shrimp Alexander
• Shrimp Casserole
• Shrimp Pasta Salad

Check out more of my easy appetizers and the best seafood recipes on CopyKat!

Thanks to cynthiat for sharing this recipe.