Ingredients
Scale
For the Remoulade:
- 1 cup mayonnaise
- 2 tablespoons Creole mustard (or whole-grain mustard)
- 2 tablespoons ketchup
- 1 tablespoon hot sauce
- 1 tablespoon fresh lemon juice
- 2 teaspoons prepared horseradish
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- Salt and black pepper to taste
For the Salad:
- 1 pound pasta (rotini, penne, or shells work well)
- 1½ pounds large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 2 eggs, beaten
- Vegetable oil for frying
- 3 cups shredded iceberg lettuce
- 1 cup cherry tomatoes, halved
- ½ cup dill pickle slices, chopped
- ¼ cup sliced green onions
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool completely.
- While the pasta cools, make the remoulade by whisking together the mayonnaise, Creole mustard, ketchup, hot sauce, lemon juice, horseradish, garlic, paprika, and Cajun seasoning in a bowl. Season with salt and pepper. Cover and refrigerate until ready to use.
- Pat the shrimp completely dry with paper towels. In a shallow dish, mix together the flour, Cajun seasoning, garlic powder, paprika, and cayenne. Place the beaten eggs in another shallow dish.
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Dip each shrimp in the egg, then dredge in the seasoned flour, shaking off any excess.
- Fry the shrimp in batches for about 2 minutes per side until golden brown and cooked through. Don’t overcrowd the pan. Transfer to a paper towel-lined plate and season with a pinch of salt while still hot.
- In a large bowl, combine the cooled pasta, shredded lettuce, cherry tomatoes, chopped pickles, and green onions. Add about ¾ of the remoulade and toss everything together until well coated. Taste and add more dressing if needed.
- Transfer the pasta salad to a serving bowl or platter. Arrange the crispy fried shrimp on top. Drizzle with any remaining remoulade or serve it on the side.
- Serve immediately for the crispiest shrimp, or refrigerate for up to 2 hours before serving. If making ahead, keep the shrimp separate and add them just before serving to maintain their crunch.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
