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Grilled Shrimp Remoulade

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (63 Ratings): 4 out of 5 stars

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Ingredients

  1. 1/4 cup reduced-fat mayonnaise
  2. 1/4 cup low-fat plain yogurt
  3. 1 tablespoon chopped flat-leaf parsley
  4. 1 teaspoon Dijon mustard
  5. 1/4 teaspoon hot sauce, such as Tabasco
  6. 2 teaspoons ground cumin
  7. 2 teaspoons paprika
  8. 1 teaspoon ground coriander
  9. 1/2 teaspoon garlic powder
  10. 1/4 teaspoon salt
  11. 1/8 teaspoon freshly ground pepper
  12. 1 pound raw shrimp, peeled and deveined

Nutrition Info

Per Serving

  • Calories: 156 kcal
  • |
  • Carbohydrates: 3 g
  • |
  • Dietary Fiber: 0 g
  • |
  • Fat: 7 g
  • |
  • Protein: 19 g
  • |
  • Sugars: 1 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  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.

Yield: 4 servings

3. Still Hungry?

An updated and untraditional remoulade 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.

Notes:

Grilling Tips

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.)

Make Ahead Tip

Cover the remoulade sauce and refrigerate for up to 1 day. Equipment: Four 12-inch skewers

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2 reviews

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  • Grilled Shrimp Remoulade

    Masterdel - July 23, 2007 05:54:31 AM PST
    The 2 biggest problems with preparing shrimp are over-cooking them or covering the great flavor of shrimp. Cumin is such an overpowering spice that the flavor of the shrimp simply disappeared. Tobasco has a flavor all its own and was overpowering. I also may be one of the few who does not like black pepper with most seafood or chicken. Exceptions being an Ahi served mostly raw as in quickly seared or a chicken or turkey pot pie.
    May I suggest, if you insist on a pepper or hot sauce, as to keeping it in a dipping sauce and off the shrimp and using a cayenne as a hint for flavor instead of heat on the tongue. It will still shine through. To expand the flavor of the shrimp I would soak it first in a brine solution and chopped fresh garlic or a white wine with added salt for a half hour. If you want to eliminate a burnt skewer use a stainless steel one. There is no difference in flavor unless you make and apple wood skewer and then I would soak the shrimp in a flat pan actually on the skewers before cooking..yum! The bottom line is if you keep most of your flavors in a sauce your guests can determine how much flavor they wish to compliment their shrimp.
    Respectfully,
    Masterdel

    4 of 6 found this review helpful.

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  • Very Tasty

    evan4tpt - April 21, 2008 09:55:57 PM PST
    I thought that the recipe was going to be too spicy for our taste, but it wasn't. It had a kick (probably the paprika) but it wasn't un-palatable. I coated the shrimp by combining the mix in a bag and shaking them. I'll keep this recipe and do the same thing, except next time marinade some cabbage in lime juice, heat some corn tortillas up and serve the grilled shrimp and remoulade as tacos. Can't wait.

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