Best 5 Fried Shrimp With Spicy Remoulade Recipes

Are you craving a tantalizing and flavorful meal that combines the crispy crunch of fried shrimp with the bold kick of spicy remoulade? Look no further! This article will guide you through the culinary journey of creating the ultimate fried shrimp with spicy remoulade. Indulge your senses as we explore the secrets behind this irresistible dish, revealing the perfect balance of textures and flavors that will leave you craving more. Get ready to embark on a taste adventure that will elevate your culinary skills and satisfy your cravings for a satisfying and spicy meal.

Let's cook with our recipes!

SPICY REMOULADE SAUCE

Spicy Remoulade Sauce image

This is a lower-fat version of a traditional spicy sauce for po' boys, crab cakes, or whatever else you can think of.

Provided by Michelle

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup non-fat Greek yogurt
¼ cup mayonnaise
¼ cup stone-ground mustard
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1 clove garlic, crushed
½ teaspoon hot pepper sauce (such as Frank's RedHot®)
¼ teaspoon cayenne pepper
¼ teaspoon hot paprika

Steps:

Blend yogurt, mayonnaise, mustard, pickle juice, capers, horseradish, garlic, hot pepper sauce, cayenne, and paprika together in the bowl of a food processor. Chill until ready to serve, at least 30 minutes.

Nutrition Facts : Calories 72.8 calories, Carbohydrate 2.1 g, Cholesterol 2.6 mg, Fat 6 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 188.3 mg, Sugar 1.3 g

BRENNAN'S CLASSIC SHRIMP REMOULADE

Brennan's Classic Shrimp Remoulade image

Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.

Provided by PanNan

Categories Brunch

Time 20m

Yield 2 1/2 cups sauce, 6 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 clove garlic, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash Tabasco sauce
1 fresh egg (or pasteurized equivalent)
3/4 cup vegetable oil
2 lbs boiled shrimp
1 1/2 cups very thinly sliced cucumbers
1/2 cup very thinly sliced radish
2 cups frisee or 2 cups curly endive lettuce
1/2 cup vinaigrette dressing

Steps:

Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
Cover and mix at high speed until well blended.
Remove cover and gradually add oil in a slow steady stream.
Sauce will thicken to a pourable, creamy consistency.
Store in covered container in refrigerator up to 3 days.
Serving suggestion: toss boiled shrimp in remoulade sauce.
Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5

SPICY SHRIMP RéMOULADE ON MOLASSES-BUTTERED TOAST

Spicy Shrimp Rémoulade on Molasses-Buttered Toast image

Provided by Tom Douglas

Categories Shellfish Appetizer Bake Cocktail Party Quick & Easy Mayonnaise Seafood Shrimp Shower Party Molasses Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 20

Ingredients

Molasses butter
6 tablespoons (3/4 stick) butter, room temperature
2 teaspoons light molasses
1/4 teaspoon chili powder
Remoulade sauce
1/2 cup mayonnaise
3 tablespoons finely chopped celery
1 1/2 tablespoons chopped Italian parsley
2 1/2 teaspoons drained prepared white horseradish
2 teaspoons minced shallot
2 teaspoons ketchup
2 teaspoons whole grain Dijon mustard
1 teaspoon grated lemon peel
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 small garlic clove, minced
1/4 teaspoon cayenne pepper
24 1 1/2-inch rounds or squares cut from Westphalian-style pumpernickel bread slices
8 ounces cooked peeled medium shrimp
2 tablespoons chopped fresh chives

Steps:

For molasses butter:
Using fork, mix all ingredients in small bowl to blend.
For remoulade sauce:
Mix first 12 ingredients in medium bowl.
Preheat oven to 425°F. Spread molasses butter lightly over bread; arrange in single layer on baking sheet. Bake until bread begins to firm up, about 10 minutes. Cool.
Mix shrimp into remoulade sauce. Top toasts with shrimp mixture. Sprinkle with chives. Place toasts on platter.

CRISPY FRIED RED FISH AND SPICY REMOULADE

Crispy Fried Red Fish and Spicy Remoulade image

Warmer weather is the cue for al fresco dining, but no patio brunch or park-side picnic compares with the highly anticipated, delicious and spirited barbeques amongst the Black community. Juneteenth, or Freedom Day, marks the emancipation of slaves in the United States in 1865, and today it is a time of celebration by families and communities often in the form of a fish fry or barbeque. The color red is significant in the celebration of Juneteenth as it symbolizes the suffering, perseverance and resilience of generations of African Americans. This recipe honors this tradition and history by utilizing a meaty and flakey red fish that pairs beautifully with a spicy remoulade.

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 26

Ingredients

1 1/2 cups mayonnaise
2 tablespoons Creole mustard
1 tablespoon smoked paprika
1 tablespoon finely chopped fresh parsley
1 tablespoon sliced chives
3 cloves garlic, grated
1/2 teaspoon cayenne pepper
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons sweet pickle juice
1 1/2 teaspoons hot sauce
Freshly cracked black pepper, to taste
2 teaspoons fine sea salt, plus more for serving
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup all-purpose flour
1 large egg
1/4 cup whole milk
4 fillets of red drum, snapper or grouper (6 to 8 ounces each)
3/4 cup canola oil

Steps:

For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.

SPICY REMOULADE SAUCE FOR DIPPING

Spicy Remoulade Sauce for Dipping image

My daughter requested a spicy dipping sauce for shrimp I planned to cook. I found the recipe for this sauce at tabasco.com.

Provided by Dreamgoddess

Categories Sauces

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
1/3 cup ketchup
1/2 cup horseradish
1 garlic clove, pressed
1 tablespoon Tabasco sauce
1 teaspoon paprika

Steps:

Combine all ingredients.
Creole mustard can be substituted for the horseradish (or you can use a combination of the two).
Chill for about 1 hour.
Serve with seafood.

Nutrition Facts : Calories 638.6, Fat 48, SaturatedFat 7, Cholesterol 36.7, Sodium 1817.6, Carbohydrate 55.3, Fiber 3.1, Sugar 25.9, Protein 3.4

Tips:

- For the best flavor, use fresh, large shrimp. - Devein the shrimp before cooking to remove the gritty digestive tract. - Season the shrimp with a simple mixture of salt, pepper, and garlic powder. - Dredge the shrimp in a mixture of flour and cornstarch before frying. This will help them get crispy. - Fry the shrimp in hot oil until they are golden brown and cooked through. - Serve the shrimp immediately with the spicy remoulade sauce.

Conclusion:

This recipe for fried shrimp with spicy remoulade is a delicious and easy-to-make appetizer or main course. The shrimp are crispy and flavorful, and the remoulade sauce is creamy and tangy. This dish is sure to be a hit at your next party or get-together. Keyword: fried shrimp with spicy remoulade, shrimp appetizer, shrimp main course, easy shrimp recipe, crispy shrimp, flavorful shrimp, remoulade sauce, creamy remoulade, tangy remoulade.