Shrimp Remoulade from Galatoire’s Restaurant

Shrimp Remoulade is a cold fresh seafood salad, that you have to try. This creole inspired shrimp recipe is oh so delicious.

Shrimp Remoulade on a plate

If you have never tried Shrimp Remoulade it is a wonderful cold seafood salad made with fresh boiled shrimp. The Shrimp Remoulade is a freshly made spicy sauce that is perfect. This cool and refreshing salad is often served on crispy lettuce leaves, and it makes a great appetizer, light lunch, or a perfect summer dinner. In about 20 minutes you can have a wonderful creole shrimp salad!

This sauce is made from parsley, celery, garlic, ketchup, and more goodness straight from your refrigerator.

This recipe comes from Galatoire’s Restaurant in New Orleans, La. in the French Quarter shared this recipe. It is the best we have ever tasted and I know you will enjoy it too. Galatoire’s is one of the best-known restaurants in New Orleans. You can enjoy a classic Southern dining experience here that is nothing short of perfect white glove service.

This recipe starts with boiled shrimp, and armed with a food processor you can make this sauce in minutes!

How to serve Shrimp Remoulade

  • Serve this French bread, in PoBoy style
  • Serve on a bed of lettuce
  • Serve in small cocktail glasses as a wonderful appetizer

Shrimp Remoulade is a great change from shrimp cocktail.

Love Cajun Recipes? Be sure to try some of these great Cajun recipes

New Orleans Style Shrimp and Grits
Brennan’s Banana Foster
Popeyes Red Beans

Thanks to cynthiat for sharing this recipe.

Shrimp Remoulade being served on a bed of lettuce.

Shrimp Remoulade on a plate

Shrimp Remoulade from Galatoire’s Restaurant

Enjoy this taste of New Orleans Galatoire's with this shrimp Remoulade. 
5 from 1 vote
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Course: Main Course
Cuisine: Cajun
Keyword: Shrimp
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 405kcal


  • 4 stalks celery coarsely chopped
  • 4 green chopped green onion
  • 1/2 cup chopped onion
  • 3/4 cup chopped Italian flat leaf parsley
  • 1/2 cup red wine vinegar
  • 1/2 cup ketchup
  • 1/2 cup tomato puree
  • 1/2 cup Creole mustard
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 cups vegetable oil
  • 2 teaspoons paprika
  • 2 pounds large cooked shrimp, peeled and deveined
  • 12 lettuce leaves


  • In the container of a food processor, combine the celery, green onions, onion, and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. 
  • Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight. When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.


Calories: 405kcal | Carbohydrates: 19g | Protein: 49g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 571mg | Sodium: 2454mg | Potassium: 720mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2150IU | Vitamin C: 33.6mg | Calcium: 419mg | Iron: 8.5mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Liz Nelson

    5 stars
    This turned out so good! I made it for a girls night and my friends loved it and requested the recipe! I will be making this again!

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