Shrimp Remoulade Sliders

When you pair sweet, tender wild American Gulf shrimp with a badass remoulade sauce, what can go wrong?

shrimp remoulade sliders

Um, nothing!

Serve this delightfully spicy cold salad on a soft brioche bun or plop a spoonful on a bed of mixed greens. Perfect for a midweek dinner, lunch, or a weekend brunch.

Tip: To save time, make ahead one day and keep refrigerated until ready to serve.

(I’m proud to work as a #shrimppatriot for the American Shrimp Processors Association. And so as you might have guessed, this is a sponsored post. Friends, please buy your shrimp responsibly. Head to Wild American Shrimp online for its extensive Gulf coast shrimp wholesale and retail directories.)

Now let’s make some Shrimp Remoulade Sliders.


Shrimp Remoulade Sliders
Serves 4 to 6

shrimp remoulade slider


1-pound wild American Gulf shrimp, peeled and deveined

Old Bay seasoning

1 cup light mayonnaise

1 celery stalk, minced

3 tablespoons chopped fresh parsley

2 tablespoons nonpareil capers, rinsed and drained, divided, 1 tablespoon crushed, 1 tablespoon whole

1 tablespoon stone ground mustard

2 teaspoons ketchup

½ teaspoon horseradish

½ teaspoon lemon juice

Dash kosher salt

Dash ground black pepper

Hungarian paprika, garnish

Green onion, greens only, chopped, optional garnish


  1. Set a steam tray in a large stock pan along with an inch of water and a few heavy shakes of Old Bay.
  2. Bring the water to a full boil on high heat. Add the shrimp. Cover with a vented lid, reduce the heat slightly to medium-high, and steam for three to four minutes.
  3. While the shrimp cooks, add ice to a large bowl and fill it with water leaving an inch or so from the top.
  4. Remove the shrimp from the pan and place it immediately into the ice bath for four to five minutes to stop the cooking process and firm up the shrimp.
  5. Drain the shrimp and place the shrimp on a few folded paper towels. Pat dry lightly.
  6. Chop the shrimp into bite-sized pieces and add to a large mixing bowl.
  7. Add the remaining ingredients, up to the paprika and green onion, to the bowl and stir to combine.
  8. Slice the buns or fill a bowl with salad greens. Scoop a generous portion onto the buns and/or greens. Garnish with a sprinkle of paprika and fresh chopped green onions. Serve immediately.

Happy National Seafood Month!

salmon from market to plateThis month to celebrate all things seafood and the oceans, I’m offering Salmon From Market To Plate ebook 30% off. Available wherever you buy books online.

Don’t forget, the holidays are right around the corner and cookbooks make great gifts.

Lastly, if you already own a copy, thank you so much. I appreciate you.


[title size="3" content_align="left" style_type="default"]About the Author: [/title]

Maureen C. Berry is the author of Salmon: From Market to Plate. She is a cook, sustainable seafood advocate, emerging photographer and nap-taker. When she’s not, she tries to play better guitar.