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Grilled Shrimp Remoulade

Grilled Shrimp Remoulade

WebMD Recipe from

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. 

Prep: 25 minutes | Total Time: 25 minutes
  • 1/4 cup
    mayonnaise, reduced-fat
  • 1/4 cup
    yogurt, low-fat plain
  • 1 tablespoon
    flat-leaf parsley, chopped
  • 1 teaspoon
    Dijon mustard
  • 1/4 teaspoon
    hot sauce
  • 2 teaspoon
    ground cumin
  • 2 teaspoon
  • 1 teaspoon
    ground coriander
  • 1/2 teaspoon
    garlic powder
  • 1/4 teaspoon
  • 1/8 teaspoon
    ground pepper, fresh
  • 36 
    raw shrimp, peeled and deveined, about 1 pound
  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. Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.
Nutritional Information

Makes: 4 servings
  • Calories114
  • Fat5 g
    • Saturated fat1 g
  • Cholesterol101 mg
  • Carbohydrates4 g
    • Dietary fiber1 g
  • Protein12 g
  • Sodium379 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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