Spice-Crusted Shrimp With Rémoulade Sauce

Southern Living
We coated the shrimp with spices and sautéed it for a crisp outer coating, and we infused the creamy dipping sauce with lime. For a dramatic presentation, serve in martini glasses.
Makes 8 servings (serving size: 6 shrimp and about 1 tablespoon sauce)


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1 1/2 pounds fresh shrimp (about 48 large)
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil


Prep: 10 Minutes
Cook: 12 Minutes

Peel shrimp and devein, if desired.

Combine cumin and next 5 ingredients in a large zip-top plastic freezer bag or large bowl. Add shrimp; toss well.

Cook shrimp, in batches, in hot oil in a large skillet over medium-high heat 3 minutes on each side or just until done. Serve with Rémoulade Sauce.

Created date

March 2006

Nutritional Information

Calories 100
Caloriesfromfat 28 %
Fat 3.1 g
Satfat 0.4 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 13.7 g
Carbohydrate 3.7 g
Fiber 0.5 g
Cholesterol 121 mg
Iron 2.3 mg
Sodium 300 mg
Calcium 48 mg