Grilled Shrimp Remoulade

Grilled Shrimp Remoulade

2 Reviews
From: EatingWell Magazine, June/July 2005

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.

Ingredients 4 servings

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  • 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
  • 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)

Preparation

  • Active

  • Ready In

  1. To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.
  2. Preheat grill to high.
  3. 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 r√©moulade 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 information

  • Per serving: 116 calories; 4 g fat(1 g sat); 1 g fiber; 7 g carbohydrates; 13 g protein; 16 mcg folate; 109 mg cholesterol; 2 g sugars; 0 g added sugars; 677 IU vitamin A; 2 mg vitamin C; 86 mg calcium; 1 mg iron; 768 mg sodium; 135 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 lean meat, 1 fat

Reviews 2

August 23, 2014
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By: EatingWell User
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
September 09, 2010
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By: Mitchell Hellman
Tasty, and would work well on a roll or baguette as a shrimp po' boy.