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Grilled Shrimp Remoulade

June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4 (21 votes)

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.



READER'S COMMENT:
"Tasty, and would work well on a roll or baguette as a shrimp po' boy. "
Grilled Shrimp Remoulade Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

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

  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.

Tips & Notes

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

Per serving: 114 calories; 5 g fat (1 g sat, 1 g mono); 101 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 12 g protein; 1 g fiber; 379 mg sodium; 135 mg potassium.

Nutrition Bonus: Selenium (28% daily value), Vitamin A (15% dv).

Exchanges: 2 very lean meat, 1 fat



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