Dont get scared off by a fancy-sounding word like “remoulade.” It has a similar taste to tartar sauce but originated in France. If youre looking to really impress the family, this recipe sounds super difficult, but really, you can get it ready to go in about 30 minutes. Our Crispy Shrimp with Remoulade is versatile, too, cause we can use any leftover sauce for another recipe.
Note: For a variation, serve up these crispy shrimp poboy style! Just slather the remoulade on your favorite hoagies, and add shrimp and shredded lettuce. Remoulade is a tangy mayonnaise-based French sauce thats flavored with mustard and sometimes capers, as we do here.
Crispy Shrimp with Remoulade
Dont get scared off by a fancy-sounding word like “remoulade.” It has a similar taste to tartar sauce but originated in France. If youre looking to really impress the family, this recipe sounds super difficult, but really, you can get it ready to go in about 30 minutes. Our Crispy Shrimp with Remoulade is versatile, too, cause we can use any leftover sauce for another recipe.
- 2/3 cup mayonnaise
- 1/3 cup Dijon mustard with horseradish
- 1 scallion, minced
- 1 tablespoon drained capers
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 cup panko (Japanese) bread crumbs
- 1 pound peeled and deveined uncooked large shrimp (1-1/2 pounds unpeeled)
- 3 large egg whites, beaten
- 1/2 cup canola oil
- Stir together first 5 ingredients in a small bowl to make remoulade sauce; set aside.
- Place bread crumbs in a shallow dish. Dip shrimp in egg whites; dredge in panko.
- Heat oil in a large nonstick skillet over medium-high heat. Cook shrimp in batches 3 minutes on each side or until golden. Serve with remoulade sauce.
Note: For a variation, serve up these crispy shrimp poboy style! Just slather the remoulade on your favorite hoagies, and add shrimp and shredded lettuce. Remoulade is a tangy mayonnaise-based French sauce thats flavored with mustard and sometimes capers, as we do here.
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Simply mash remoulade with the cheese of your choice (in a 1:2 ratio, for example 1/4 cup remoulade with 1/2 cup cheese). I used cheddar here. After you’ve got it mashed together, add in some chopped sweet roasted red peppers. Or, spice it up by using some chopped Quick Pickled Peppers. Or have the best of both worlds by using both!
What do you do with leftover Homemade Remoulade? Well, it’s basically spiced mayonnaise. Sooooo…what better mayonnaise is there to make pimento cheese with?
Pimento cheese is the peanut butter of the South. Mayo, cheese, sweet roasted red peppers slapped between two slices of soft white bread or on top of crispy saltines (preferably Sunshine brand). We don’t keep it stocked in our house because if we did my cholesterol would be through the roof! But it is the best topping for a burger. And, if I’m saving fat cals by eating a turkey burger, then I’ll have fat cals left over for pimento cheese!
Slap some on your burger and forget the lettuce and tomato! Put it on while your burger’s still hot so it gets a little melty. Enjoy!
I would not consider it southern sacrilege to mix up your own flavor combinations. Try a Greek version by mixing feta with mayo or remoulade, chopped banana peppers, olives and capers. Get creative!
How to make rémoulade sauce
FAQ
What do you do with remoulade sauce?
What’s the difference between remoulade and aioli?
Is remoulade the same as tartar sauce?
What is remoulade made of?