Wow your guests with an easy, impressive, summery New Orleans–inspired Shrimp Cocktail with Sriracha Remoulade. The remoulade ingredients are likely in your pantry, and the whole dish comes together in about 30 minutes.
This spicy remoulade is also excellent with crab cakes, fried green tomatoes, fried pickles, roasted potato wedges and many other appetizers.
What is Shrimp Cocktail?
Shrimp cocktail is simply cooked shrimp served chilled with a flavorful sauce. It was a hallmark appetizer in restaurants from the 1960s through the 1980s and remains a classic party starter today.
What is Shrimp Remoulade?
Shrimp remoulade is a traditional New Orleans appetizer: boiled shrimp tossed with a tangy remoulade sauce and served over fresh greens. Remoulade has French origins and is similar in texture to tartar sauce, with a mayonnaise base and pickled components such as capers or cornichons. Common additions include mustard, Worcestershire sauce, horseradish, garlic, scallions and herbs.
A classic remoulade always starts with mayonnaise and includes something pickled plus aromatics and seasonings to balance richness, acid and heat.
Why This Recipe is a Keeper
This recipe combines two favorites—shrimp cocktail and shrimp remoulade—by tossing chilled shrimp in a sriracha-spiked remoulade and presenting it in cocktail glasses lined with lettuce and celery leaves. Avocado wedges, lemon slices and a sprinkle of capers complete the presentation for an elegant, summery starter.
Highlights:
- Ready in about 30 minutes with common pantry ingredients.
- The remoulade can be made ahead and pairs well with many other dishes.
How to Make Shrimp Cocktail with Sriracha Remoulade
Recipe Ingredients
Below are the ingredients used in this recipe. Exact quantities appear in the ingredients list in the recipe card further down.
Ingredient Notes and Substitutions
- Mayonnaise: Use your preferred brand. Reduced-fat mayonnaise works if you want fewer calories, though full-fat versions typically give a richer flavor.
- Sriracha: Preferred here for its flavor, but any hot sauce can be substituted to adjust heat.
- Coarse-grain mustard: Stone-ground or whole-grain mustard adds texture and depth.
- Capers: Provide a briny, pickled note; chopped pickles can substitute if needed.
- Lemon juice: Freshly squeezed is best for brightness.
- Celery leaves: A great way to use leaves normally discarded; they add fresh, herbal flavor and reduce kitchen waste.
- Shrimp: Peeled and deveined shrimp (16–20 count per pound) are ideal for this presentation.
Step-by-Step Instructions
- Gather and prepare all ingredients.
- Mix the remoulade ingredients in a bowl and refrigerate to let flavors meld.
- Season lightly with salt and pepper if desired, remembering many remoulade elements are already salty.
- Make ahead: The remoulade can be made up to one day ahead. If you cook the shrimp ahead of time, store it separately—acidic sauces left on cooked shrimp overnight can change texture.
- Boil the shrimp in generously salted water for 30 seconds to 1 minute, until opaque. Drain and rinse under cold water, then drain again and season with black pepper.
- Line footed cocktail glasses with 2–3 leaves of Bibb, butter lettuce, or baby romaine and a few celery leaves.
- Toss the cooled shrimp with the remoulade, then divide evenly among the prepared glasses.
- Add avocado wedges and lemon slices, garnish with capers, and serve immediately.
This chilled shrimp cocktail is bright, spicy and refreshing—the perfect cold appetizer for warm weather gatherings.
Chef Tips and Tricks
- Choose wild-caught shrimp from U.S. waters when possible for better texture and flavor.
- If you need to peel and devein shrimp, kitchen shears speed the process: cut the top shell along the back of each shrimp to expose and remove the vein, then rinse under running water.
- Leave part of the tail on for a decorative presentation if you plan to hang shrimp on the glass rim.
Recipe FAQs
Can I make this shrimp cocktail ahead of time?
Yes. The remoulade can be prepared a day ahead and refrigerated. Cooked shrimp can be made ahead as well but should be stored separately from the remoulade to avoid textural changes.
What size shrimp should I use?
Large shrimp are recommended—aim for 16–20 count per pound for a satisfying bite and attractive presentation.
Can I use precooked shrimp?
Yes. Precooked shrimp work in a pinch, though freshly cooked shrimp usually taste better.
Serve As a Starter With
- Buttery blackened steak bites with Gorgonzola
- Easy red beans and rice
- Baked catfish with pecan meuniere and spicy sautéed greens
- Pecan-crusted pork tenderloin with bourbon mustard sauce
- Cajun-smothered pork medallions
More Shrimp Appetizers You’ll Love
- Shrimp Cocktail Louis
- Baked shrimp with tomatoes and feta cheese
- Mexican shrimp cocktail
- Shrimp cakes with roasted red pepper mayonnaise
For more appetizer and snack ideas, browse appetizer recipe collections to find similar recipes and serving suggestions.
Shrimp Cocktail Recipe with Sriracha Remoulade
By Carol | From A Chef’s Kitchen
An updated, spicy twist on a New Orleans favorite—perfect for summer entertaining. The sriracha remoulade brightens chilled shrimp for an elegant starter.
Prep Time: 30 mins
Cook Time: 1 min
Total Time: 31 mins
Servings: 4
Ingredients
Remoulade
- 1 cup mayonnaise (regular or reduced fat)
- 1 tablespoon coarse-grain mustard
- 1 tablespoon Sriracha hot sauce (or to taste)
- 1 tablespoon drained capers, coarsely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sweet paprika
- 3 cloves garlic, minced
- 1 scallion, white and light green parts only, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- 1 handful celery leaves, finely chopped
Shrimp and Salad
- Salt, to taste
- 1 lb peeled and deveined shrimp (16–20 count; tails removed if desired)
- Freshly ground black pepper, to taste
- 1 head Bibb or butter lettuce
- Extra celery leaves for garnish
- 1 large avocado, halved, pitted, peeled and cut into wedges
- Lemon wedges
- Extra capers for garnish
Instructions
Remoulade
- Combine all remoulade ingredients in a small bowl and refrigerate until ready to use.
Shrimp and Salad
- Bring a pot of generously salted water to a boil. Add the shrimp and cook 30 seconds to 1 minute, until opaque.
- Drain the shrimp and rinse under cold running water. Drain again and season with black pepper.
- Toss the shrimp with the remoulade.
- Line footed or cocktail glasses with 2–3 lettuce leaves.
- Divide the shrimp among the glasses evenly.
- Add a sprig of celery leaves, a lemon wedge and one or two avocado wedges to each glass.
- Sprinkle with a few capers and serve immediately.
Notes
Tip: Wild-caught shrimp from U.S. waters are preferred for texture and flavor.
Make Ahead: The remoulade can be prepared up to one day ahead and chilled. If you prepare the shrimp ahead of time, keep it separate from the remoulade until serving.
Nutrition
Calories: 508 kcal (per serving)
Carbohydrates: 3 g • Protein: 25 g • Fat: 44 g
Sodium, cholesterol and other values are estimates and may vary based on brands and portion sizes.
Like this? Leave a comment below!