Cajun-Spiced Smoked Shrimp with Rémoulade

Cajun-Spiced Smoked Shrimp with Rémoulade Recipe
Photo:Charles Masters; Styling: Alma Melendez


8 servings (serving size: 4 shrimp and 3 tablespoons rémoulade)
Total time: 2 Hours, 5 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 23 Minutes
Total: 2 Hours, 5 Minutes

Nutritional Information

Calories 159
Fat 7 g
Satfat 1.3 g
Monofat 2.7 g
Polyfat 1 g
Protein 18.4 g
Carbohydrate 5.1 g
Fiber 0.3 g
Cholesterol 129 mg
Iron 2.3 mg
Sodium 493 mg
Calcium 54 mg


1 1/2 cups hickory wood chips
1 1/2 teaspoons sweet paprika
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground sage
1/2 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground red pepper
2 tablespoons extra-virgin olive oil
1 1/2 pounds large shrimp, peeled and deveined
1/2 cup reduced-fat mayonnaise
3 tablespoons finely chopped green onions
2 tablespoons finely chopped celery
2 tablespoons ketchup
1 tablespoon finely chopped fresh parsley
1 tablespoon capers, chopped
1 tablespoon fresh lemon juice
1 tablespoon Creole-style mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 garlic clove, minced
2 hard-cooked large eggs
Cooking spray


1. Soak wood chips in water 1 hour; drain.

2. To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.

3. To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.

4. Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Coat grill rack with cooking spray; place on grill. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. Serve with rémoulade.

Steven Raichlen,

Cooking Light

August 2011
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