Grilled Shrimp with Rémoulade

Photo: Jennifer Davick; Styling: Lydia DeGaris-Pursell

A quick nine-ingredient dipping sauce is perfect when served with grilled shrimp. Chill the dip for about an hour before serving to let the flavor really come together.

Yield: Makes about 8 appetizer servings
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 2/3 cup mayonnaise
  • 3 teaspoons whole-grain mustard
  • 1 teaspoon tarragon vinegar
  • 1/8 teaspoon sugar
  • 1/8 teaspoon freshly ground black pepper
  • 2 dashes hot sauce
  • 1 tablespoon minced shallots
  • 2 teaspoons minced fresh flat-leaf parsley
  • 2 teaspoons drained capers, coarsely chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil
  • 1 1/2 pounds extra-large (16-20 count) shrimp, peeled and deveined
  • Garnish: fresh flat-leaf parsley leaves

Preparation

  1. 1. Combine first 9 ingredients in a small bowl. Chill rémoulade until ready to serve.
  2. 2. Combine lemon juice and sea salt; whisk in oil. Stir in shrimp. Let stand 10 minutes.
  3. 3. Drain shrimp; discard marinade. Grill over medium-high heat (350° to 400°) 5 minutes or until shrimp are just cooked through, turning once. Serve with rémoulade. Garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Shrimp with Rémoulade Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy