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+ servings

Shrimp Remoulade Lettuce Cups

Serves: 4
5 from 1 vote
Prep Time1 hr 10 mins
Cook Time5 mins
Total Time15 mins


For the Remoulade:

  • 1/2 cup homemade or whole30 compliant mayo
  • 2 cloves garlic minced
  • 1 tablespoon Creole mustard or sub dijon mustard
  • 1 teaspoon Louisiana-style hot sauce I use Crystal’s
  • 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 green bell pepper)

For the Shrimp:

  • 2 lbs shrimp, peeled and deveined *see notes
  • 1 tsp kosher salt
  • 8-10 green leaf or bibb lettuce leaves


For the Remoulade:

  • Combine all of the remoulade ingredients in a bowl and stir to combine. Cover and refrigerate until ready to serve. 

For the Shrimp:

  • Bring a pot of water to a boil. Once boiling, add the shrimp and salt. Blanch shrimp for 3 minutes, until cooked through and pink. While the shrimp are cooking, make an ice bath by filling a large bowl with ice and water. When the shrimp are done cooking, immediately submerge the shrimp in the ice bath to stop the cooking. Drain shrimp and place in a large bowl. Pat dry to absorb some of the remaining moisture. (*skip this step if using pre-cooked shrimp)
  • Pour remoulade over shrimp and gently, toss to coat. Cover and refrigerate shrimp for at least 1 hour. Taste and adjust salt and pepper, as desired. 
  • Top lettuce cups with shrimp. Serve and enjoy.


*Alternatively, you can just purchase pre-cooked shrimp (for shrimp cocktail) from the grocery store.