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Photo of Sriracha Shrimp Remoulade Cocktail with lettuce, celery leaves, avocado wedge and lemon wedge.
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4.67 from 3 votes

Shrimp Cocktail Recipe with Sriracha Remoulade

Shrimp Cocktail with Sriracha Remoulade 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 Time30 minutes
Cook Time1 minute
Total Time31 minutes
Course: Appetizers and Snacks
Cuisine: American / New Orleans
Diet: Diabetic, Gluten Free
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Remoulade

  • 1 cup mayonnaise regular or reduced fat
  • 1 tablespoon coarse-grain mustard
  • 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

TIP:
  • Wild-caught shrimp from U. S. waters is always the best to buy!  In short, the texture is far superior to imported farmed shrimp.
MAKE AHEAD:
  • The remoulade can be made 1 day ahead of time and refrigerated.
  • You can also make the shrimp ahead of time, 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