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.
  3. Refrigerate until serving.

Makes 8 (1/4-cup) servings

Nutritional Analysis (per serving)

  • 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