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. Source: EatingWell Magazine, June/July 2005

Kathy Farrell-Kingsley


Remoulade Sauce


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

  • Preheat grill to high.

  • 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.


Make Ahead Tip: Cover the rémoulade sauce and refrigerate for up to 1 day.

Equipment: Four 12-inch skewers (see Tip, below)

Grilling tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

116 calories; 4.1 g total fat; 0.8 g saturated fat; 109 mg cholesterol; 768 mg sodium. 135 mg potassium; 6.5 g carbohydrates; 0.7 g fiber; 2 g sugar; 12.6 g protein; 677 IU vitamin a iu; 2 mg vitamin c; 16 mcg folate; 86 mg calcium; 1 mg iron; 22 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Tasty! Sauce is kinda superfluous and there are other versions of the sauce you might want to try out instead. Read More
Rating: 5 stars
This had great flavor and I loved the sauce. My husband loved the Shrimp but hated the sauce. So maybe just on the side next time. Read More
Rating: 4 stars
Great!!!!! Loved this. I sprayed the shrimp w/olive oil before putting in the spice rub. Also used Greek yogurt in dip. All was great. Pros: Easy Cons: None Read More
Rating: 5 stars
Tasty and would work well on a roll or baguette as a shrimp po' boy. Read More