Photo: Jennifer Davick; Styling: Lydia DeGaris-Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia DeGaris-Pursell

Grilled Shrimp with Rémoulade

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.

Coastal Living DECEMBER 2010

  • Yield: Makes about 8 appetizer servings
  • Cook time: 5 Minutes
  • Prep time: 20 Minutes


  • 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


1. Combine first 9 ingredients in a small bowl. Chill rémoulade until ready to serve.

2. Combine lemon juice and sea salt; whisk in oil. Stir in shrimp. Let stand 10 minutes.

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.


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Grilled Shrimp with Rémoulade Recipe