Chipotle Remoulade Sauce {Low-Carb & Paleo}

Remoulade (or rémoulade) is a condiment invented in France that is typically mayonnaise-based, a sauce similar to tarter sauce. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish  (such as my World’s Best Paleo Breaded Shrimp) and seafood cakes (such as my Crab Cakes or Salmon Patties from Without Grain).

My delicious Chipotle Remoulade Sauce recipe adds a smokey, spicy kick from chipotle peppers in adobo sauce mixed with tart lime juice creating the perfect alternative to tarter or cocktail sauce!

We especially enjoy my Chipotle Remoulade Sauce with my Spicy Peel & Eat Shrimp!

It’s also amazing as a sandwich spread, french fry or potato chip dip!

Spicy Peel and Eat Shrimp with Chipotle Remoulade {Low-Carb & Paleo}

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Ingredients

• 2 cubes chipotle peppers in adobo
• 1 large lime, juiced
• 1 tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro
• 1 cup mayonnaise
• 1 pinch Sea Salt to taste
• 1 pinch Black Pepper to taste

Instructions

• Combine all ingredients in a small bowl and mix well. Chill for 30 minutes prior to serving.

Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!