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Photo of Sriracha Shrimp Remoulade Cocktail with lettuce, celery leaves, avocado wedge and lemon wedge.

Sriracha Shrimp Remoulade Cocktail

5 from 2 votes
Carol | From A Chef's Kitchen
Sriracha Shrimp Remoulade Cocktail is an updated, spicy twist on the classic New Orleans favorite for a summer appetizer everyone will love! You'll also love this remoulade with crab cakes, fried green tomatoes, fried pickles, roasted potato wedges and so much more!
Prep Time 30 mins
Cook Time 1 min
Total Time 31 mins
Course Appetizers and Snacks
Cuisine American / New Orleans
Servings 4
Calories 508 kcal

Ingredients
  

Remoulade

  • 1 cup mayonnaise regular or reduced fat
  • 1 tablespoon Sriracha hot sauce or to taste
  • 1 tablespoon drained capers coarsely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon sweet paprika
  • 3 cloves garlic minced
  • 1 scallion white and light green part only, finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley
  • 1 handful celery leaves finely chopped

Shrimp and Salad

  • Salt
  • 1 pound peeled and deveined shrimp 16-20 count, tail removed if desired
  • Freshly ground black pepper to taste
  • 1 head Bibb or butter lettuce
  • Celery leaves
  • 1 large avocado halved, pitted peeled and cut into wedges
  • Lemon wedges
  • Capers

Instructions
 

Remoulade:

  • Combine the ingredients for the remoulade in a small bowl. Refrigerate until needed.

Shrimp and Salad:

  • Bring a pot of generously salted water to a boil. Add the shrimp and cook for 30 seconds to 1 minute or until the shrimp is cooked through and opaque. (It may not even take that long--shrimp cooks quickly!)
  • Drain the shrimp and rinse under cold running tap water. Drain again and season with some black pepper.
  • Combine the shrimp with the remoulade.
  • Line footed or other cocktail glasses with 2-3 leaves of lettuce.
  • Divide the shrimp among the glasses evenly.
  • Add a sprig of celery leaves, a lemon wedge and an avocado wedge or two.
  • Sprinkle with a few capers and serve immediately.

Notes

MAKE AHEAD:  The remoulade can be made 1 day ahead of time and refrigerated.  You can make the shrimp ahead of time, too but store them separately as the acid in the remoulade may toughen the shrimp.

Nutrition

Serving: 1 | Calories: 508kcal | Carbohydrates: 3g | Protein: 25g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 1397mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1757IU | Vitamin C: 13mg | Calcium: 195mg | Iron: 3mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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