Shrimp Remoulade Lettuce Cups Recipe

Remoulade is one of those sauces that instantly brightens a dish. This Louisiana-style, mayonnaise-based condiment balances creamy richness with tang, spice, and savory notes—perfect for shrimp, fried seafood, or as a bold dip. These Shrimp Remoulade Lettuce Cups pair chilled shrimp tossed in a zesty remoulade with crisp lettuce leaves for a refreshing, low-carb meal or appetizer. They work wonderfully for warm-weather meals, casual get-togethers, or as an elegant starter.

Shrimp Remoulade Lettuce Cups

Ingredients

For the Remoulade:

• 1/2 cup homemade or Whole30-compliant mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon Creole mustard (or Dijon)
• 1 teaspoon Louisiana-style hot sauce (Crystal’s recommended)
• 1/2 teaspoon apple cider vinegar
• 1 teaspoon capers, roughly chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon finely chopped flat-leaf parsley
• 1 green onion, finely chopped (white and green parts)
• 1 teaspoon dill relish
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sweet paprika
• 1/8 teaspoon cayenne pepper
• 1/2 cup celery, diced (about 2 stalks)
• 1/2 cup green bell pepper, diced (about 1/2 small pepper)

For the Shrimp:

• 2 lbs shrimp, peeled and deveined (see notes)
• 1 teaspoon kosher salt
• 8–10 green leaf or Bibb lettuce leaves, washed and dried

Instructions

For the Remoulade:

1. In a medium bowl, combine the mayonnaise, minced garlic, Creole or Dijon mustard, hot sauce, apple cider vinegar, chopped capers, lemon juice, parsley, green onion, dill relish, kosher salt, sweet paprika, and cayenne. Stir in the diced celery and green bell pepper. Mix until fully combined, then cover and refrigerate. Chilling the remoulade for at least an hour helps the flavors meld.

For the Shrimp:

1. Bring a pot of water to a rolling boil. Add 1 teaspoon kosher salt, then add the shrimp. Blanch the shrimp for about 3 minutes, or until they are opaque and pink. Immediately transfer the shrimp to an ice bath (a bowl of ice water) to stop the cooking and keep them tender. Drain and pat the shrimp dry to remove excess moisture. (If you are using pre-cooked shrimp, skip the blanching and ice bath steps.)
2. Place the cooled shrimp in a large bowl and pour the chilled remoulade over top. Gently toss to coat each shrimp evenly. Cover and refrigerate the shrimp mixture for at least 1 hour to let the flavors marry. Taste and adjust seasoning with additional salt, pepper, or hot sauce if desired.
3. To serve, spoon the shrimp remoulade mixture into individual lettuce leaves, arranging several shrimp per cup. Garnish with an extra sprinkle of chopped parsley or a lemon wedge, if desired. Serve chilled.

Tips, Variations & Serving Suggestions

This recipe is versatile: use cooked shrimp from the market to save time, or poach shrimp gently at home for the best texture. For a lighter version, swap half of the mayonnaise with plain Greek yogurt (note that this changes the flavor profile and is no longer traditional remoulade). Add a little extra crunch with finely chopped radishes, or include a dash of smoked paprika for a deeper, smokier note.

These lettuce cups make a great appetizer, light lunch, or party platter. Serve them alongside fresh cucumber slices, sliced avocado, or a simple mixed green salad. If you want to turn the dish into a heartier meal, serve the shrimp remoulade over a bed of greens, in a toasted roll for a sandwich, or with a side of roasted potatoes.

Notes

* You can use pre-cooked cocktail shrimp for convenience—simply thaw and toss with the remoulade. If cooking raw shrimp, choose medium to large shrimp and avoid overcooking to preserve a tender texture. Store any leftover shrimp remoulade in an airtight container in the refrigerator for 1–2 days. The lettuce cups are best assembled just before serving to keep the leaves crisp.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation. Nutritional values will vary depending on specific ingredient brands and portion sizes.

Additional Info

Author: Alex Snodgrass

Servings: 4

If you enjoy bold, tangy sauces, this shrimp remoulade is a simple way to add New Orleans-inspired flavor to a fresh, light dish. The combination of creamy remoulade, bright lemon, and crunchy vegetables makes these lettuce cups especially appealing in warm weather and at casual gatherings.