This Shrimp Remoulade Recipe starts with a unique breading of flour and corn meal. Shrimp is then butterflied, breaded, then pan-fried. Served with this amazing creamy zesty remoulade sauce, this recipe has just propelled itself into first place as our favorite shrimp appetizer. It’s a winner!
Where Did I Learn To Make Shrimp Remoulade?
When Wine Spectator Magazine prints a feature article about food and recipes from distinguished restauranteurs and renowned chefs, one should sit up and take notice. Their article featuring this Shrimp Remoulade recipe caught my attention and I knew I had to make this one in my own kitchen.
This shrimp remoulade recipe comes from third generation Greek-American Pappas brothers. A family of entrepreneurs, who has settled in Texas and currently own 85 restaurants in seven states. The closest for us here in South Denver is Pappadeaux.
What Is Remoulade Sauce?
Remoulade sauce is a traditional French sauce which can include a variety of ingredients such as capers, pickles, horseradish, mustard and even garlic. There are many flavor versions, but all remoulade’s begin with mayonnaise or oil. Cajuns and Creoles have popularized the sauce in Louisiana and beyond and have strongly influenced the basic recipe.
Remoulade sauce served with fried shrimp makes a wonderful appetizer, or, served with a salad, a light dinner.
Remoulade sauce can also be served with fried gulf oysters, as a sauce on po’boy sandwiches, or with crab cakes.
I first enjoyed remoulade as a dressing for a Paul Prudhomme Shrimp Remoulade Salad from one of his cookbooks. Incredible with flavor, on my first visit to New Orleans, I simply had to order it in every restaurant we visited. And every version was different but addictive with flavor.
Shrimp remoulade is easy to make and wonderful way to enjoy remoulade sauce. Let’s take a look at this Texas inspired version which starts with a unique flour and cornmeal breading.
The end result is an amazing seafood appetizer.
Ingredients To Make Shrimp Remoulade
- One pound large shrimp.
- Capers, either salted or in brine
- Dried Thyme
- Spicy Cajun or stone-ground mustard
- Neutral oil, Canola or vegetable oil will work well here.
- Catsup
- Yellow onion
- Mayonnaise
- Flour and Cornmeal: Adding cornmeal to the breading process adds a pleasant crunch to the fried shrimp.
- Seasonings: Red chile flakes, paprika, Kosher salt, freshly ground pepper and garlic powder.
- Lemons
Step By Step Instructions, It’s Easy
- Step 1: Make The Breading: Place flour, corn meal, salt, black pepper, garlic powder, paprika and ground red pepper in a large mixing bowl and whisk to thoroughly blend.
- Step 2: Place the shrimp in the bowl and toss well to coat.
- Step 3: Heat ½ cup oil in a fry pan. Once the oil is hot, place the shrimp in the pan and fry for 2 – 3 minutes per side, or until shrimp are cooked through.
- Step 4: Place mayonnaise, ketchup, mustard, capers, onion, parsley, thyme and juice of ½ lemon in a mixing bowl. Whisk until thoroughly combined. Season with salt and pepper.
Tips For Success
- Don’t over crowd the shrimp in the fry pan. Leave space between them so air can circulate. If they’re too close together and touching, this will create steam and compromise the crunch factor of the breading.
- Shrimp: Choose quality shrimp. Wild caught American shrimp is preferred. And large or jumbo shrimp will be best for dipping.
Shrimp remoulade is a classic New Orleans recipe. I hope you give this one a try. It’s easy and it’s crowd pleasing.
Serve shrimp remoulade with a Louisiana themed Cajun Salad.
More Popular Spicy Shrimp Appetizer Recipes
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Pappas Bros Shrimp Remoulade
Ingredients
- 1 pound large shrimp shelled, deveined and butterflied, tails intack for dipping
- For the Breading:
- 1 Cup flour
- 1 Cup corn meal
- 1 Tablespoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- ½ Cup Oil for frying Canola or vegetable
- For the Remoulade
- ½ Cup mayonnaise
- 2 Tablespoons ketchup
- 1 Tablespoon spicy Cajun mustard
- 1 Tablespoon capers chopped
- 1 Tablespoon yellow onion grated
- 1 teaspoon dried thyme
- 2 lemons for juice and serving
- 1 Tablespoon parsley rough chopped
Instructions
- For the shrimp:
- Place flour, corn flour, salt, black pepper, garlic powder, paprika and ground red pepper in a large mixing bowl and whisk to thoroughly blend.
- Heat ½ C. oil in a fry pan, preferably cast iron, until oil is hot.
- Dredge shrimp in seasoned flour, making sure they are covered good.
- Fry for about 2 minutes per side or until golden and cooked through.
- Drain on paper towels.
- For the remoulade:
- Place mayonnaise, ketchup, whole-grain mustard, capers, onion, parsley, thyme and juice of ½ lemon in a mixing bowl. Whisk until thoroughly combined. Season with salt and pepper.
- Pile shrimp on a plate, serve next to a bowl of remoulade. Sprinkle all with parsley and serve with lemon wedges
Notes
- Don’t over crowd the shrimp in the fry pan. Leave space between them so air can circulate. If they’re too close together and touching, this will create steam and compromise the crunch factor of the breading.
- Shrimp: Choose quality shrimp. Wild caught American shrimp is preferred. And large or jumbo shrimp will be best for dipping.
Nutrition
Shrimp Remoulade …It’s What’s for an Appetizer
This recipe was first publishes June of 2012, and updated January 2024 with better instructions and step by step instructions.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Being a Texas expat we ate at the Pappas restaurants often. Living in Est Tennessee we miss the wonderful seafood. Do you have more Pappas recipes?
That looks so good….can’t wait for some warm weather and serve at the pool with cocktails!
C’mon warm weather. We’re at 9 degrees today in Denver, and with the gray skies and snow flurries, I’ve about had it with Winter.
I hear you, I just ate there! During the big Covid shutdown of restaurants, we happened to be traveling, I think it was Albuquerque? Anyway, I saw a Pappadeaux sign!!! We pulled in to curbside order, limited menu so I had the chop salad. We ate in our truck out of tintype pie plates, but did it taste amazing! I just had their crispy salmon with lump crab, scallops and shrimp in a butter sauce that I know has red pepper flakes, but that is all I can tell. I too am looking for more of their recipes. I have seen the fondu on line!
Thanks for your note about Pappadeaux restaurant.
Sounds like my birthday dinner last Spring. Take out and eating in the car. I loved every minute of it.
I love Pappadeaux lobster and shrimp salad. And I also think they make the best dirty rice I’ve ever tasted. Now I’m longing to go back.
Again thanks for your not
I am so glad you featured this recipe. I have not been to Papadeaux in ages, since I was a kid. Oh I need to give this recipe a try! ~pinning on my Texas Eats board,
The oysters are still alive when you open them? Mother shucker!
Yeah, shrimp are better anyway:)
Too funny!
This sounds fantastic! Living in the Midwest I’ve never heard of that restaurant but I’m always happy to have another way to prepare shrimp. This sounds like a deliciously spicy recipe!
Thanks Susan. I think they have lots of restaurants named many things. Here in Denver we have one owned by them, Pappadeaux.
This is my kind of meal and you’ve presented so beautifully too Lea Ann. I would have opted for the shrimp too. Nothing beats a good remoulade and that’s what you’ve got here.
Sam
Thanks Sam. I have another remoulade recipe that is much more difficult and detailed. This one was so easy and very good.
Looks delicious Lea Ann – I’ve used your Cajun remoulade recipe so I know this one will be good as well.
And MUCH easier.
Every time I would visit my parents in Texas and asked where they wanted me to take them for lunch, it was always at a Pappa’s restaurant. My husband loves their fried oysters and will be happy to have the recipe.
I really wanted to try this with the oysters, it just didn’t work out with the timing.
I used to work for the Pappas brothers at the Strawberry Patch in Houston in the 80s. Nice guys and their restaurants had the cleanest and freshest kitchens I’ve ever seen. Love their seafood. This looks great. Thanks for posting this recipe.
I think I remember you telling me that and at the time had no idea who the Pappas brothers were.
Fantastic recipe!! I just made a shrimp remoulade two days ago… I grilled my shrimp, but otherwise, very similar. I had a dream about eating more of it last night!! lol
ok, now you’re dreaming about food??? Too funny.
I would eat the whole bowl all by myself now if I could. The recipe sounds fantastic.
You are so funny switching from the live oysters to the shrimp. You made me laugh.
Made my husband laugh too, he was standing next to me when I made the quick change up. 🙂
I LOVE remoulade. I’ll pass the recipe on to Teri. The shrimp look nice and crispy!
Please pass it to Teri. It’s good and delicious. Love the Bird Dog Title. LOL
You have no idea how excited I am that you found this – it will be on my table before the week is out! ! We always went to Pappasito’s and Papadeaux when we went to the major cities in Texas. GOOOOOD food and fun atmosphere. I’ve never eaten at the Barbecue place and I hear they now have a Greek place – I’d love to do a tour of their restaurants.
p.s. love that cute fork! 🙂
We have a papadeaux here. They make the best dirty rice I’ve ever tasted.
You have no idea how excited I am that you found this! We always went to Pappasito’s and Papadeaux