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!
1scallionwhite and light green part only, finely chopped
1handful celery leavesfinely chopped
Shrimp and Salad
1poundpeeled and deveined shrimp16-20 count, tail removed if desired
Freshly ground black pepperto taste
1headBibb or butter lettuce
1largeavocadohalved, pitted peeled and cut into wedges
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.
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.
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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