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Shrimp Cocktail with Remoulade Sauce

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 12 to 15 servings
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1/2 cup dry white wine

1 tablespoon kosher salt 

2 pounds peeled and deveined large (12- to 15-count) shrimp

Remoulade Sauce, recipe follows, for serving

Remoulade Sauce:

1 cup mayonnaise

1/2 cup sour cream 

2 tablespoons sweet relish 

1 teaspoon seafood seasoning 

1 teaspoon chopped fresh tarragon

Dash white vinegar 

Zest and juice of 1 lemon 

1/2 shallot, finely minced 

Kosher salt, if needed 

Cracked black pepper 


  1. Prepare a large bowl of ice water; set aside.
  2. Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.

Remoulade Sauce:

  1. Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.