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Grilled Shrimp Remoulade

Source: © EatingWell Magazine
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
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.

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

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).
Grilled Shrimp Remoulade Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 114
Fat. Total: 5g
Protein: 12g
Carbohydrates, Total: 4g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 101mg
Sodium: 379mg
% Cal. from Fat: 39%
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Eleanor, TX Reviewed: 08/05/2014
Not worth the trouble
Nothing about this recipe turned out to be anything edible. The spices for the shrimp were too strong for the amount of shrimp used, and I like spicey food. I should have known when the spices were not mixed with any liquid they (spices) would just clump on the shrimp, and that's exactly what happened. The remoulade sauce was only OK. I added dill pickle relish & omitted the parsley. It really didn't matter, since the shrimp was mostly grilled lumps of seasoning stuck to otherwise bland shrimp.
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