Lunch · 20 min · cajun

Shrimp Rémoulade Salad

This is the kind of Cajun lunch you’ll make on repeat — large shrimp and mayonnaise, 20 minutes, big payoff. It is weeknight cooking that still hits your targets — 48 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Large shrimp
• 3/4 cup Mayonnaise
• 3 tbsp Creole mustard
• 2 tbsp Capers
• 3 Cornichons
• 2 tbsp Lemon juice
• 1 tsp Paprika
• 1 tsp Cajun seasoning
• 1 head Butter lettuce
• 3 Scallions

Steps

1. Poach the shrimp in well-salted simmering water 3 minutes until just pink; chill in ice water immediately so they stay snappy. Peel and devein.
2. Whisk the mayonnaise, Creole mustard, chopped capers, minced cornichons, lemon juice, paprika, and Cajun seasoning into a punchy rémoulade.
3. Toss the cold shrimp with enough rémoulade to coat generously; chill 15 minutes so the flavors marry.
4. Line plates with butter lettuce and mound the shrimp salad on top. Finish with scallions and a lemon wedge.
5. Serve with crackers or crusty bread. This is also excellent stuffed into hollowed tomatoes.

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