Fried Green Tomatoes with Shrimp Remoulade

Fried Green Tomatoes with Shrimp Remoulade

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Liz Horn Pršic 5

"A classic New Orleans delicacy, fried green tomatoes are complete only with a spicy shrimp remoulade over a bed of greens."
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45 m servings 618 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
  2. In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
  3. Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
  4. To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.


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This was not only my first time making fried green tomatoes, but also my first time eating them, so my first impression of the fried tomatoes themselves was that they needed some seasoning in th...

Anyone can fry great green tomatos, but the Remoulade sauce takes this dish to a whole new level. This is really good, and do yourself a favor, follow the recipe, don't deviate or mess around. ...

I live in New Orleans and took this recipe to Grand Isle with me this weekend. I bought shrimp (right off the shrimp boat) and took fresh green tomatoes from my Mom's garden. I made this to go...

This recipe is AMAZING! A green tomato is hard to find so I used half green tomatoes. I use light cream because I didn't have milk, regular mustard, and used corn muffin mix cause I didn't have ...

i REALLY liked this tho i didn't have creole mustard and scaled it down for 2...i will be very happy to make this again...thanks for the recipe...i wish i could have shared it with someone...i w...

I didn't have salad greens and I used regular milk over buttermilk (personal preference) and this turned out wonderful! This is one I will make time and time again. If you cannot find creole mus...

Thanks so much for this recipe. I use the same ingredients but never bothered to measure, just eyeballed it. Thanks again.

I thought the amount of mustard overwhelmed the other remoulade ingredients but overall tasty and a nice topper for the fried green tomatoes. I will make again but reduce the amount of mustard.

Unbelievable~!!!! The shrimp remoulade made this so amazing. Definately to next level. Can't wait for my spring tomatoes so I can share this again

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