I’m well known for my entrée salads and consider them to be an art form. I think this one speaks for itself and the Tessamae’s ketchup is the secret ingredient that takes the dressing over the top.

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Shrimp Nicoise Salad with Remoulade Sauce MAGIC ELIXIRS (TM) (Whole30)

  • Author: nocrumbsleft
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Total Time: 35 min
  • Yield: 4 servings


This delcious recipe brings together so many incredible ingredients that make for a spectacular Whole30 salad!


For the Salad:

  • Green Beans, blanched
  • Sweet potato crisps
  • ¼ cup black olives
  • Greens
  • Marinated Red Onions MAGIC ELIXIRSâ„¢ and oil
  • 1 cup cucumbers, sliced on the diagonal
  • 1 cup little tomatoes (cut in ½)
  • Remoulade Sauce MAGIC ELIXIRSâ„¢

For the shrimp:

  • 1 ½ pounds shrimp, deveined, tail on, shell off
  • 4 cloves of garlic
  • Juice of one lemon
  • Zest of one lemon
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp red pepper flakes
  • ¼ cup olive oil
  • 2 Tbsp clarified butter (or more if needed)

For the Sweet Potato Crisps:

  • 2 large Japanese Sweet Potatoes, peeled
  • 1/3 cup coconut Oil for frying
  • Kosher Salt to taste

For the Remoulade Sauce MAGIC ELIXIRSâ„¢:

  • 1 cup of Whole30 compliant Mayo
  • 2 tsp lemon juice
  • 3 tsp chopped parsley
  • 1 tsp compliant Dijon Mustard
  • 2 Tbsp capers, drained
  • 4 Tbsp Tessemaes ketchup
  • 1 Tbsp red wine vinegar
  • 1 tsp minced garlic
  • 1 tsp smoked paprika
  • 1 Tbsp compliant hot sauce


For the Shrimp:

Make a marinade with all of the ingredients except for the shrimp and the clarified butter. Whisk ingredients together until combined. Marinate the shrimp for 20 minutes.

After 20 minutes, remove the shrimp from the marinade and brush off excess. Heat clarified butter in a large sauté pan and place the shrimp in a single layer (if your pan is not big enough, you may have to cook them in batches, add additional clarified butter between batches) Sauté for 2-3 minutes a side. (if you do in two batches, add 2 Tbsp of butter).

For the Sweet Potato Crisps:

Cut the sweet potato as thin as possible. Heat the oil to hot, but not smoky. Fry one in the coconut oil to test it out. You want to fry until crispy.

Once you know how long it takes to get them nice and crispy, fry the remaining slices. Remove and set on paper towel. Sprinkle with salt.

For the Remoulade Sauce MAGIC ELIXIRSâ„¢:

Place all of the ingredients, except the capers in a food processor and pulse until well combined.

Transfer to a bowl and stir in the capers.  Store refrigerated.

Assemble the salad:

Start with your greens and then all the vegetables. Drizzle marinated onion oil over everything. Top with the shrimp, Marinated Onions and serve with the Remoulade sauce.