•   Remoulade Sauce
  • 7-1/4 oz. mayonnaise
  • 3-3/4 oz. ketchup
  • 3-1/4 oz. coarse grain mustard
  • 1 oz. dill pickles, finely chopped
  • 1 oz. lemon juice
  • 1 Tbsp. hot sauce
  • 1 tsp. Creole seasoning
  • 1 tsp. Worcestershire sauce
  •   Batter
  • 34-1/2 oz. buttermilk
  • 5-3/4 oz. RITZ Crackers, crushed
  • 2-1/4 oz. all-purpose flour
  • 2-1/4 oz. cornstarch
  • 4 tsp. Creole seasoning
  • 1 Tbsp. baking powder
  •   RITZ Flour
  • 3 oz. RITZ Crackers
  • 2-1/4 oz. all-purpose flour
  • 2-1/4 oz. cornstarch
  • 2-1/2 lb. uncooked extra-large shrimp, peeled with tails left on, deveined, butterflied
  • 8-1/2 oz. RITZ Crackers, finely crushed


Nutritional facts are based on a single serving
Calories 430
Total fat 33g
Saturated fat 5g
Trans fat 0g
Cholesterol 195mg
Sodium 1450mg
Carbohydrate 11g
Dietary fiber <1g
Sugars 4g
Added sugars 1g
Protein 22g
Vitamin D 0%DV
Calcium 8%DV
Iron 6%DV
Potassium 4%DV


    Remoulade Sauce:
  1. Mix  ingredients until well blended. Refrigerate until ready to use.
  2. Batter:
  3. Process  ingredients in blender until smooth. Refrigerate at least 30 min. or until crackers are hydrated.
  4. RITZ Flour:
  5. Process  crackers, flour and cornstarch in blender to a fine powder.
  6. Dredge  shrimp in RITZ Flour, shaking off excess. Dip into Batter, then into cracker crumbs. Repeat until all shrimp have been coated.
  7. Fry  in 350°F deep fryer 1 to 2 min. or until crust is crisp and golden brown, and shrimp are done (145°F.)
  8. For each serving:
  9. Plate  4 oz. fried shrimp and 1-1/2 oz. Remoulade Sauce.

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