Shrimp Remoulade Galatoire's

Shrimp Remoulade Galatoire's

Cynthia Theard 1

"Galatoire's Restaurant in New Orleans, La. in the French Quarter shared this recipe. It is the best we have ever tasted and I know you will enjoy it too. Decorate the edge of plate with hard-boiled eggs sliced thin or quartered, and a few green and black olives. Then stand back and let your guests give you applause for serving them such a wonderful treat."

Ingredients 8 h 15 m {{adjustedServings}} servings 345 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
  2. When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.
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Reviews 6

  1. 6 Ratings


Just like the RĂ©moulade(Note Spelling)Sauce at Galatoire's. Thanks for the memories. By the way because of hurricane Katrina, Galatoire's has moved its operation to Baton Rouge and will open there soon.


Neither Hubs nor I much cared for this with the shrimp. We found it too tangy from the vinegar and just "too much" for the delicately flavored shrimp. However, inspiration struck me and it occurred to me that because of its zingy flavor and tanginess it just might be good with raw vegetables. Just as I thought, I liked it a lot better. Hubs gave it a whirl and agreed. So for us anyway, this sauce was much better suited as a dip for raw vegetables than as a sauce for shrimp.


I loved this remoulade! All others I've had in the past have been smooth, so I appreciated the thicker texture of this sauce. It really clings to the shrimp, and the flavors blend really well. The parsley is my favorite part of it because it gives a wonderful freshness. I would serve this for a true N'Awlins' dinner party. Thanks for a terrific recipe!