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Shrimp Remoulade from Galatoire’s Restaurant – enjoy a taste of New Orleans for dinner, or even as an appetizer. Don’t miss this Cajun favorite at home with this recipe.

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. Decorate the edge of plate with hard boiled eggs sliced thin or quartered and a few green and black olives. Then stand back and let your guests give you applause for serving them such a wonderful treat.

recipe for shrimp remoulade for Galatoire's Restaurant

Shrimp Remoulade from Galatoire’s Restaurant

Yield: 4 servings.

Thanks to cynthiat for sharing this recipe.

Shrimp Remoulade from Galatoire’s Restaurant

  • Author:
  • Recipe Type: Appetizer Recipes, CopyKat Recipes, Seafood Recipes
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Serves: 4
Shrimp Remoulade from Galatoire’s Restaurant

You can prepare this New Orleans classic recipe at home.


  • 4 stalks celery, coarsely chopped
  • 4 green onions, chopped
  • 1 small onion, chopped
  • 3/4 cup 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 1/8 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.

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  • Liz Nelson

    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!