Shrimp Remoulade Salad with an InstaPot

This Shrimp Remoulade Salad is great to make with an InstaPot so you don’t heat up your kitchen. Plus it’s easy and healthy.

This month’s Recipe Redux theme is to use an InstaPot, SlowCooker or other appliance to not heat up your kitchen. Be sure to look at other recipes on the Recipe Redux for this month’s theme.

I’ve tried quite a few remoulade sauces, and this is a mixture of several plus I’ve made it healthier by substituting Greek yogurt for the mayonnaise. It’s super easy to whip up this salad. Just boil your eggs in the InstaPot, which is the BOMB! It’s so easy and they are done in 6 minutes! While they are cooking, whip up the sauce and cut your vegetables, then saute the shrimp when the eggs are done. Super easy!

Shrimp Remoulade Salad with an InstaPot
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Easy InstaPot Shrimp Remoulade Salad. Make it tonight!
Author: Sylvia White RD CDE
Recipe type: Entree
Cuisine: American
Serves: 4-6
  • 1 pound shrimp, peeled
  • 1 Tbsp olive oil
  • 1 Tsp creole seasoning for shrimp
  • 1 bag lettuce mix
  • 4 eggs
  • 1 avocado, peeled and sliced
  • 2 tomatoes, chopped
  • Optional: bacon bits
  • Remoulade Sauce:
  • 1 cup greek yogurt
  • ¼ cup chili sauce
  • 1 Tbsp vinegar
  • ½ teaspoon creole seasoning
  • 2 tsp paprika
  • ½ Tbsp mustard
  • 1 tsp horseradish
  • 1 clove garlic, minced
  • few drops hot sauce
  • juice of one lemon
  • 2 Tbsp chopped fresh parsley
  1. Boil eggs in InstaPot.
  2. Place whole eggs on rack in InstaPot with 1 cup water.
  3. Cook on manual for 6 minutes.
  4. Use manual release.
  5. While eggs are cooking, add all ingredients and mix for remoulade sauce.
  6. Chop vegetables and prepare salads.
  7. Peel eggs and chop and add to salad.
  8. Turn instapot to saute.
  9. Saute shrimp in 1 Tbsp olive oil and add 1 tsp creole spice.
  10. Cook shrimp 2 minutes or until pink.
  11. Remove and add to salad.
  12. Serve with Remoulade sauce and enjoy!

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Author: Carol

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