Name: Old Bay Rémoulade with Crudités and Shrimp
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 1 small garlic clove; 1 1/2 cups mayonnaise; 2 tablespoons ketchup; 2 teaspoons drained capers, finely chopped; 2 teaspoons stone-ground mustard; 2 teaspoons Worcestershire sauce; 2 teaspoons prepared horseradish; 1 1/2 teaspoons Old Bay seasoning; 2 pounds cooked peel ‘n’ eat large shrimp; 8 ounces fresh haricots verts (French green beans), trimmed and steamed; 8 Persian cucumbers, quartered lengthwise; 16 small carrots with tops, trimmed and halved lengthwise; 16 radishes, halved if large

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Old Bay Rémoulade with Crudités and Shrimp is a delightful dish that brings the flavors of summer straight to your table. Inspired by the simple joys of beach getaways, this recipe is packed with vibrant and fresh ingredients. The rich and zesty Old Bay rémoulade is perfect for dipping shrimp, fresh vegetables, and even your favorite seafood. Whether it’s for a light appetizer or a casual summer meal, this dish will transport you to a coastal paradise.

Old Bay Rémoulade with Crudités and Shrimp

Why You’ll Love This Recipe

I love this recipe because it’s so versatile and full of flavor. The Old Bay seasoning gives the rémoulade a wonderful kick that pairs beautifully with the cool, crisp vegetables and tender shrimp. It’s incredibly easy to prepare, especially since the rémoulade can be made ahead of time, saving me time when it’s time to serve. Plus, it’s great for sharing with friends, making it the perfect dish for a beach day, summer gathering, or any casual celebration.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

1 small garlic clove
1 1/2 cups mayonnaise
2 tablespoons ketchup
2 teaspoons drained capers, finely chopped
2 teaspoons stone-ground mustard
2 teaspoons Worcestershire sauce
2 teaspoons prepared horseradish
1 1/2 teaspoons Old Bay seasoning
2 pounds cooked peel ‘n’ eat large shrimp
8 ounces fresh haricots verts (French green beans), trimmed and steamed
8 Persian cucumbers, quartered lengthwise
16 small carrots with tops, trimmed and halved lengthwise
16 radishes, halved if large

Directions

To start, I smash the garlic using the flat side of my chef’s knife until it turns into a paste. I then transfer this garlic paste into a medium bowl. Next, I whisk in the mayonnaise, ketchup, capers, mustard, Worcestershire sauce, horseradish, and Old Bay seasoning until it’s all smooth and well combined. Once the rémoulade is ready, I transfer it to a serving bowl.

For the presentation, I arrange the rémoulade on a large platter along with the shrimp and vegetables. This vibrant platter is perfect for serving at gatherings. If I need to prepare this ahead of time, I store the rémoulade in an airtight container in the fridge, where it stays fresh for up to a week.

Servings and Timing

This recipe yields approximately 8 servings. From start to finish, I usually spend about 30 minutes preparing it. It’s the perfect amount of time to assemble and make sure everything is fresh, chilled, and ready to go. Whether for a weeknight dinner or a weekend gathering, this dish is quick and easy to pull together.

Variations

Grilled Shrimp: For an extra smoky flavor, try grilling the shrimp instead of steaming them.
Vegetable Options: I sometimes like to switch up the veggies and add cherry tomatoes, bell peppers, or even blanched asparagus.
Spicy Twist: If I’m in the mood for some heat, I’ll add a bit more horseradish or a dash of hot sauce to the rémoulade.
Herb Infusion: Fresh herbs like dill or parsley can be stirred into the rémoulade for extra freshness and flavor.

Storage/Reheating

The rémoulade can be stored in an airtight container in the fridge for up to a week. I always make sure to give it a good stir before serving it again. If I have leftover shrimp or vegetables, I store them separately and keep them chilled. While the shrimp can be eaten cold, I wouldn’t recommend reheating it as it might become tough and dry. The vegetables, however, can be served at room temperature or slightly chilled, making it super easy to store and enjoy later.

FAQs

How long can I store the rémoulade?

I store the rémoulade in an airtight container in the fridge for up to one week.

Can I use fresh shrimp instead of pre-cooked shrimp?

Absolutely! If you prefer to use fresh shrimp, just steam or boil them until they’re cooked through, then let them cool before serving with the rémoulade.

Can I make the rémoulade ahead of time?

Yes, I love making the rémoulade in advance. It can be prepared up to a week ahead and stored in the fridge.

What kind of vegetables can I use in this dish?

I like to use haricots verts, cucumbers, carrots, and radishes, but feel free to get creative with whatever fresh, crunchy vegetables you enjoy!

Can I use a different seasoning if I don’t have Old Bay?

If Old Bay isn’t available, I sometimes swap it for a Cajun seasoning mix, or just make my own blend using paprika, celery salt, and black pepper.

Conclusion

Old Bay Rémoulade with Crudités and Shrimp is one of those recipes that just screams summer. It’s simple to make, incredibly delicious, and a real crowd-pleaser. Whether I’m serving it at a backyard BBQ or enjoying it by the beach, it always brings a touch of coastal charm to the table. And with the ability to prep the rémoulade in advance, it’s a perfect dish for any busy day when I still want to enjoy something fresh and flavorful.