Easy Shrimp Remoulade Sauce

easy Remoulade sauce

One thing is for sure when It comes to making a shrimp PoBoy – you can’t truly enjoy it without a splash of Remoulade sauce. Here’s the catch – the sauce that most Americans have come to expect with a tasty seafood sandwich is actually a slight deviation of “real” Remoulade sauce – a classic recipe taught in chef classes. Luckily, our Easy Shrimp Remoulade Sauce is geared to taste like your favorite version that can found in almost any beach-side restaurant along the gulf coast!


What Color Should It Be?

Before we get started, it’s pretty important to know what color we’re aiming for – should Remoulade sauce be reddish in color or white like tartar sauce, or maybe brownish with a slight mustard color?

Who knows?

Actually, If you go back to the classic French chef versions you may be surprised to see a whitish version with a tint of yellow that’s flavored with ingredients such as curry.

For this Easy Shrimp Remoulade Sauce recipe, we’re looking for the seafood dive color that’s similar to Thousand Island dressing. Yup – the same dressing that’s rumored to be the secret sauce on a well-known hamburger chain’s double stacked burger. In fact – I can tell you that Thousand Island dressing is exactly what we served on the shrimp Po’Boy sandwich of a restaurant I worked in while in college.

I want to be clear that I’m not comparing this sauce to one prepared by a classically trained chef – only a fool would think theirs is better. However, what I am saying is that if you want a tasty and tangy sauce for your Po’Boy sandwich or any shrimp dish, then this is the sauce you want to use!

Here’s what you need to do to get started:


Easy Shrimp Remoulade Sauce

  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sweet relish
  • 2-3 teaspoons Worcestershire sauce
  • 1-2 teaspoons prepared horseradish sauce
  • Couple dashes of hot sauce
  • Squeeze of lemon or lime juice

Combine all of the ingredients in a bowl and chill before serving. Adjust Hot sauce and horseradish to desired levels. Serve on the day of use to prevent the citrus juice from breaking down the mayo and other ingredients.

That’s it – doesn’t get much easier than that!  Once your sauce is chilled to your liking simply apply a dollop or two to your favorite sandwich or use as a dipping sauce.


Quincy handles most of the marketing at CAPPEC and will work for coffee or IPAs. Currently residing in Asia, you can follow him at @YouKnowQuincy to see what he's up to.

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