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Creole Fried Shrimp Salad with Vidalia Onions, Classic Remoulade Dressing and Pickled Okra

  • Yield: 6 servings


  • 4 dozen medium shrimp, peeled and deveined
  • 2 cups hot sauce
  • 2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • Vegetable oil, for frying
  • 10 cups assorted summer baby greens
  • 1 large Vidalia onion, cut into thin rings
  • 18 medium pickled okra
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 egg
  • Lemon juice, juiced
  • 1/4 cup chopped onions
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • 1 tablespoon prepared horseradish
  • 3 tablespoons Creole or whole-grain mustard
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped parsley
  • Salt
  • Cayenne pepper
  • Freshly ground black pepper
  • 1 cup olive oil


  • Combine the first 10 ingredients in a food processor with a metal blade and process until smooth. Season with salt, cayenne, and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Reseason if needed.

  • For the shrimp: In a mixing bowl, toss the shrimp with the hot sauce. In a mixing bowl, combine the flour and cornmeal. Season with Creole seasoning. Toss the shrimp in batches in the seasoned flour, coating completely and shaking off the excess. Fry the shrimp in batches until golden brown, about 3 minutes. Remove and drain on paper towels. Season with Creole seasoning.

  • To assemble, toss the lettuce with half of the dressing. Season with salt and pepper. Mound the greens in the center of each serving plate. Lay the onions slices over the greens. Place 3 piles of the shrimp around each mound of greens. Lay the okra next to the shrimp.

  • Garnish with parsley.

  • EMERIL’S CREOLE SEASONING: Combine all ingredients thoroughly.

  • Yield: 2/3 cup