Shrimp Remoulade

Submitted by Holly Clegg • Recipe from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites.

Shrimp Remoulade

You'll love my pantry friendly and impressive version of this classic French sauce. Serve on a bed of lettuce for a light lunch or fabulous first course. Enjoy more recipes from Holly Clegg's cookbook, trim&TERRIFIC Gulf Coast Favorites.


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

Nutritional Analysis (per serving)

Makes 8 (1/4-cup) servings

  • 74 Calories
  • 22% Calories from fat
  • 2g Fat
  • 0g Saturated Fat
  • 112mg Cholesterol
  • 243mg Sodium
  • 1g Carbohydrate
  • 0g Dietary Fiber
  • 1g Sugars
  • 12g Protein
  • Diabetic Exchanges: 2 very lean meat