These herbed shrimp remoulade lettuce cups are full of fresh oregano, thyme and parsley with just a hint of spice from Hungarian paprika. A terrific appetizer for any occasion.
For more delicious shrimp recipes, check out this spicy coconut shrimp soup and this fried coconut rice with shrimp. If you’ve got some fresh oregano left over, try this delicious creamy, garlicky 5-minute oregano sauce or this lemon artichoke pesto.
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Remoulade Ingredients:
INGREDIENT NOTE: If you don’t have half-sharp Hungarian paprika on hand, you can substitute chili powder for an equally flavorful but slightly less spicy version.
How to make it:
- Whisk together all remoulade ingredients except for the lemon juice.
- Chill the remoulade for 30 minutes to let the flavors develop, then season to taste with a few drops of fresh lemon juice.
- Cut cooked shrimp into small pieces and mix into the remoulade, then spoon onto fresh lettuce leaves and serve cold.
How to store leftovers:
Transfer any leftover shrimp remoulade into an airtight container and keep refrigerated for up to 1 day.
Store fresh lettuce leaves in a separate container along with a moist paper towel to keep the lettuce fresh and crunchy.
More delicious fresh herb recipes:
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Full Recipe
Herbed Shrimp Remoulade Lettuce Cups
Ingredients
For the remoulade:
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons whole milk yogurt
- 1 garlic clove, minced
- 2 teaspoons minced fresh parsley
- ¼ teaspoon minced fresh thyme
- ¼ teaspoon minced fresh oregano
- ¼ teaspoon half-sharp Hungarian paprika*
- a few drops of lemon juice to taste
To serve:
- 18 large shrimp, cooked
- 6 lettuce leaves
Instructions
- Whisk together all remoulade ingredients except for the lemon juice.
- Cover and refrigerate for 30 minutes to let the flavors develop. Season the remoulade to taste with a little bit of lemon juice.
- Cut the shrimp into small pieces and add to the remoulade. Spoon into lettuce cups and serve cold.
Easyfoodsmith
I used to make something similar eons back and your post just refreshed my memory. Such a wonderful dish!
Anna
Looks so appetizing! Seafood is something! This recipe practically makes my mouth water! I would like to make this dish for a little party on the weekend. No doubt, my family and friends will love it. They adore seafood, especially shrimps, and I’m extremely happy about it, because it is not only tasty, but also healthy (it’s high in iodine and omega-3).
Thank you very much, Nicole, for sharing the recipe of this wonderful appetizer!
Nicole Branan
Thank you so much for your kind words, Ann! I really love seafood too and don’t know why I don’t eat it more often… I should make that a New Year’s resolution. :)