By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
372 cal · 23 min
Cajun Shrimp with Rémoulade Sauce
Recipe GLPR5479b4a13b18d8
Pan-seared large shrimp seasoned with warm Cajun spices, served alongside a vibrant rémoulade sauce made with mayonnaise, mustard, ketchup, and fresh herbs. This elegant seafood dish is ready in minutes and makes a perfect low-carb main course.
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Ingredients
½ cup light mayonnaise
2 tablespoons ketchup
2 tablespoons minced celery
1 tablespoon grainy Dijon mustard
1 tablespoon minced fresh parsley
2 teaspoons fresh lemon juice
½ teaspoon Cajun seasoning
1 green onion, minced
1 tablespoon Cajun seasoning
1 tablespoon olive oil
2 teaspoons grated fresh lemon zest
1¼ pounds large shrimp, peeled and deveined
Green onion slivers for garnish
Lemon wedges for serving (optional)
Directions
Prepare the rémoulade sauce by combining the light mayonnaise, ketchup, minced celery, Dijon mustard, fresh parsley, fresh lemon juice, ½ teaspoon Cajun seasoning, and minced green onion in a bowl. Stir until well blended. Refrigerate until ready to serve.
Pat the shrimp dry with paper towels. In a small bowl, combine the 1 tablespoon Cajun seasoning with the lemon zest.
Toss the shrimp with the Cajun seasoning and lemon zest mixture until evenly coated on all sides.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer.
Cook the shrimp for 3 to 4 minutes, stirring occasionally, until they are opaque and have reached an internal temperature of 145°F, indicating they are fully cooked through.
Transfer the cooked shrimp to a serving platter. Garnish with green onion slivers and serve alongside the rémoulade sauce, with lemon wedges on the side if desired.
Comments
Shrimp is reliably available at Charlotte Publix and Food Lion (typically $9–12/lb), keeping this around $6–8 per serving when bought on sale; the rémoulade is built on pantry staples like mayo, ketchup, and Dijon mustard that every local grocer carries. The 23-minute claim is honest for the sauce and shrimp sauté combined, though actual chopping of celery and parsley adds a couple of minutes—call it 27 total if you're not prepped. This is a weeknight winner for a family of four: shrimp cooks fast, the dish needs attention only during the final 5 minutes, and leftovers hold well in the fridge for a cold shrimp salad the next day, though reheating kills the texture. No special stops required, and the Cajun seasoning and lemon are standard Southern grocery-store stock.
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