Shrimp Remoulade Sliders

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 8 servings
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1/2 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons lemon juice

2 tablespoons capers

2 tablespoons chopped cornichons

2 tablespoons tarragon

1 pound chopped cooked shrimp

2 1/2 cups grated celery root (about 8 ounces)

8 toasted mini brioche buns

2 tablespoons unsalted butter, at room temperature, for the buns

Bibb lettuce, for serving


  1. Combine the mayonnaise, mustard, lemon juice, capers, cornichons and tarragon in a large bowl. Fold in the shrimp and celery root. Serve on buttered toasted mini brioche buns with Bibb lettuce.

Cook’s Note

To toast the mini brioche buns, broil until golden, 1 minute.