Grilled Shrimp Remoulade

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An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.

Grilled Shrimp Remoulade
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • Remoulade Sauce

  • 1/4 cup reduced-fat mayonnaise

  • 1/4 cup low-fat plain yogurt

  • 1 tablespoon chopped flat-leaf parsley

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon hot sauce, such as, Tabasco

  • Shrimp

  • 2 teaspoons ground cumin

  • 2 teaspoons paprika

  • 1 teaspoon ground coriander

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground pepper

  • 36 raw shrimp, peeled and deveined (about 1 pound)

Directions
  1. Cover the rémoulade sauce and refrigerate for up to 1 day. | Equipment: Four 12-inch skewers (see Tip, below)

  2. 4 servings

  3. To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.

  4. Preheat grill to high.

  5. To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack (see Tip). Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.


Nutritional Facts

Servings
4
Per serving
Calories
84
Carbohydrates
4g
Fat
2g
Saturated Fat
0g
Monounsaturated Fat
0g
Protein
12g
Cholesterol
97mg
Dietary Fiber
1g
Potassium
135mg
Sodium
419mg
Added Sugars
0g
Exchanges
2 very lean meat
1 fat
Carbohydrate Servings
0
Selenium (28% daily value)
Vitamin A (15% dv).

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