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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.

Source: EatingWell Magazine, June/July 2005


Recipe Summary test

25 mins


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; protein 12.6g; carbohydrates 6.5g; dietary fiber 0.7g; sugars 1.7g; fat 4.1g; saturated fat 0.8g; cholesterol 109.1mg; vitamin a iu 677.5IU; vitamin c 1.6mg; folate 16.1mcg; calcium 85.9mg; iron 0.7mg; magnesium 22.1mg; potassium 134.6mg; sodium 767.8mg.

2 lean meat, 1 fat