When you want to bring the bold, exciting flavors of New Orleans right to your table in bite-sized perfection, these Shrimp Remoulade Sliders are an absolute showstopper. Plump, perfectly seasoned shrimp sit atop soft slider buns, crowned with a tangy, spicy remoulade sauce that’s creamy, zesty, and packed with flavor in every spoonful. This classic Louisiana dish gets a fun, modern makeover as sliders, making them perfect for parties, game day spreads, or any time you want finger food that feels special and tastes extraordinary. The remoulade sauce is where the magic happens, combining mayonnaise with Creole mustard, capers, pickles, and spices to create a condiment that’s so good you’ll want to put it on everything. These sliders deliver restaurant-quality flavor with surprisingly simple preparation, and they’re guaranteed to transport your taste buds straight to the French Quarter with every delicious bite.
Serving Quantity: 6 servings (12 sliders)
Cooking Time: 30 minutes (15 minutes prep, 15 minutes cooking)
Nutritional Information per serving:
1. Calories: 425
2. Protein: 22g
3. Carbohydrates: 35g
4. Fat: 22g
5. Fiber: 2g
6. Sugar: 6g
7. Sodium: 1125mg
Ingredients You Need:
For the Shrimp:
1. 1.5 pounds large shrimp, peeled and deveined
2. 2 tablespoons olive oil
3. 1 tablespoon Cajun seasoning
4. 1/2 teaspoon garlic powder
5. 1/4 teaspoon black pepper
6. 1 tablespoon butter
7. 2 garlic cloves, minced
For the Remoulade Sauce:
8. 3/4 cup mayonnaise
9. 2 tablespoons Creole mustard (or whole grain mustard)
10. 1 tablespoon Dijon mustard
11. 2 tablespoons dill pickle relish
12. 1 tablespoon capers, chopped
13. 2 green onions, finely chopped
14. 1 tablespoon fresh lemon juice
15. 1 teaspoon hot sauce (like Tabasco)
16. 1 teaspoon Worcestershire sauce
17. 1/2 teaspoon paprika
18. 1/4 teaspoon cayenne pepper
19. Salt and pepper to taste
For Assembly:
20. 12 slider buns or dinner rolls
21. 2 tablespoons butter, melted
22. 2 cups shredded lettuce
23. 12 thin tomato slices
24. Lemon wedges for serving
Make the Remoulade Sauce
Start with the remoulade sauce because it benefits from sitting and allowing the flavors to meld together. In a medium bowl, combine the mayonnaise, Creole mustard, Dijon mustard, pickle relish, chopped capers, chopped green onions, lemon juice, hot sauce, Worcestershire sauce, paprika, and cayenne pepper. Whisk everything together thoroughly until smooth and well combined. The sauce should be thick and creamy with visible flecks of all the flavorful additions. Taste and season with salt and pepper as needed. Cover and refrigerate while you prepare everything else, allowing at least 15 minutes for the flavors to develop.
Prepare the Shrimp
Pat the shrimp completely dry with paper towels. This is crucial for getting a good sear rather than steaming them. Place the dried shrimp in a large bowl and drizzle with olive oil. Sprinkle the Cajun seasoning, garlic powder, and black pepper over the shrimp. Toss everything together with your hands, making sure every shrimp is evenly coated with the seasoning. The shrimp should be well-seasoned on all sides.
Cook the Shrimp
Heat a large skillet over medium-high heat. Once hot, add the butter and let it melt and foam. Add the minced garlic and stir for about 30 seconds until fragrant. Immediately add the seasoned shrimp in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 2 to 3 minutes on one side without moving them, allowing them to develop a nice golden sear. Flip each shrimp and cook for another 1 to 2 minutes until they’re pink, opaque, and cooked through. Don’t overcook or they’ll become tough and rubbery. Transfer the cooked shrimp to a plate.
Prepare the Slider Buns
While the shrimp cook, prepare your slider buns. Preheat your oven to 350 degrees Fahrenheit or use a toaster oven. Split each bun in half horizontally. Brush the cut sides lightly with melted butter. Place them cut-side up on a baking sheet and toast in the oven for about 3 to 5 minutes until lightly golden and slightly crispy. Toasting prevents the buns from getting soggy from the sauce and adds wonderful texture.
Set Up Assembly Station
Once everything is cooked and ready, set up your assembly station with all components easily accessible. Have the toasted buns, cooked shrimp, remoulade sauce, shredded lettuce, and tomato slices all laid out. This makes assembling the sliders quick and efficient.
Build the Sliders
Take the bottom half of each toasted bun and spread a generous spoonful of remoulade sauce on it. The sauce is the star here, so don’t be shy. Add a small handful of shredded lettuce on top of the sauce. Place a tomato slice over the lettuce. Now comes the main event, arrange 2 to 3 shrimp on each slider, depending on their size. You want each slider to have a good amount of shrimp so every bite is substantial.
Add More Sauce
Drizzle or spread additional remoulade sauce over the shrimp. This double saucing ensures maximum flavor and moisture in every bite. The sauce seeps into the bun and coats the shrimp, creating that signature remoulade experience that makes this dish so special.
Top and Serve
Place the top bun on each slider, pressing down very gently. The sliders should be full and impressive-looking but still manageable to eat. Arrange all the assembled sliders on a large serving platter. Garnish the platter with lemon wedges and perhaps some extra green onion slices or fresh parsley for color. Serve immediately while the shrimp are still warm and the buns are fresh and crispy.
Presentation Options
For a fun presentation, you can secure each slider with a decorative toothpick or small skewer pushed through the center. This holds everything together and makes them easier to pick up and eat. You can also serve extra remoulade sauce on the side for those who want even more of that delicious flavor.
Helpful Tips for Success:
1. Make the remoulade sauce up to 3 days ahead and store it refrigerated for even better flavor development.
2. Use large or jumbo shrimp rather than small ones for the most impressive, satisfying sliders.
3. If you can’t find Creole mustard, whole grain mustard is the best substitute for similar texture and tang.
4. Pat the shrimp very dry before seasoning or they won’t sear properly and will steam instead.
5. Don’t overcook the shrimp, they cook quickly and become rubbery when overdone.
6. Adjust the heat level in the remoulade by adding more or less cayenne pepper and hot sauce.
7. Hawaiian rolls make excellent slider buns and add a subtle sweetness that complements the spicy remoulade.
8. Add sliced avocado to the sliders for extra creaminess and richness.
9. The remoulade sauce is also fantastic on po’boys, fish tacos, crab cakes, or as a dip for fries.
10. For a lighter version, grill the shrimp instead of pan-searing them.
11. Toast the buns just before assembly to keep them from getting soggy.
12. Chopped fresh herbs like parsley or dill can be added to the remoulade for extra freshness.
13. If serving at a party, set up a slider bar where guests can assemble their own with various toppings.
14. These sliders pair beautifully with sweet potato fries, coleslaw, or a simple green salad.
15. For meal prep, cook the shrimp ahead and store separately, then reheat gently before assembling.
16. Add crispy fried pickles or onion strings to the sliders for extra crunch and Southern flair.
17. Use butter lettuce or Bibb lettuce instead of iceberg for a more delicate, tender texture.
18. The remoulade can also be thinned slightly with milk or buttermilk to use as a salad dressing.
