By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
198 cal · 23 min
Cajun Shrimp with Rémoulade Sauce
Recipe GLPR8a38a5de18760d
Tender Gulf shrimp seasoned with bold Cajun spices, served alongside a tangy homemade rémoulade sauce made from mayonnaise, Dijon mustard, fresh herbs, and bright citrus. This elegant yet simple dish captures the heart of Louisiana cooking in just minutes.
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Ingredients
½ cup light mayonnaise
2 tbsp ketchup
2 tbsp minced celery
1 tbsp grainy Dijon mustard
1 tbsp minced fresh parsley
2 tsp fresh lemon juice
½ tsp Cajun seasoning
1 green onion
Directions
In a small mixing bowl, combine the mayonnaise, ketchup, minced celery, grainy Dijon mustard, minced parsley, and fresh lemon juice. Stir until all ingredients are fully incorporated and the sauce is smooth and well-blended. This is your rémoulade sauce—set it aside.
Trim the green onion and slice it thinly, keeping the white and light green parts separate from the darker green tops. Reserve the darker green tops for garnish.
In a large skillet or sauté pan, heat a thin coating of oil over medium-high heat. Once hot, add the shrimp and sprinkle generously with the Cajun seasoning, tossing to coat evenly.
Cook the shrimp for 2 to 3 minutes per side, stirring occasionally, until they are opaque throughout and have reached an internal temperature of 145°F. The shrimp should be firm and cooked through but still tender.
Transfer the cooked shrimp to a serving platter. Drizzle the rémoulade sauce over the shrimp or serve it alongside as a dipping sauce. Garnish with the reserved dark green onion tops for a fresh finish.
Comments
All ingredients are stocked at every major Charlotte chain—mayo, ketchup, mustard, celery, parsley, green onion, lemon, and Cajun seasoning are staples. The rémoulade sauce costs pocket change and shrimp is reliable at Walmart, Harris Teeter, and Kroger year-round, especially from the NC coast. Cost per serving runs about $4–5 for decent wild-caught shrimp. The 23-minute window is honest if shrimp is thawed and the sauce is a five-minute whisk; no hidden prep. This is a weeknight dish that reheats poorly, so plan to eat it all the same night, and it's fussy enough that it demands your attention at the stove. Solid Southern coastal cooking with zero special trips needed.
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