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Spice-Crusted Shrimp with Remoulade Sauce

Yield 8 servings (serving size: 6 shrimp and about 1 tablespoon sauce)
You can eat these shrimp cold, at room temperature, or warm.

Ingredients

  • Sauce:
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup plain fat-free yogurt
  • 1 teaspoon grated lime rind
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon capers, chopped
  • Dash of ground red pepper
  • Shrimp:
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 48 large shrimp, peeled and deveined (about 1 1/2 pounds)
  • 1 tablespoon olive oil, divided
  • Cilantro sprigs (optional)

Nutrition 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

How to Make It

  1. To prepare sauce, combine first 6 ingredients in a bowl; stir with a whisk.

  2. To prepare shrimp, combine cumin, paprika, coriander, garlic powder, salt, and black pepper in a medium bowl. Add shrimp; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; add half of shrimp. Cook 3 minutes on each side or until done. Remove shrimp; keep warm. Repeat procedure with remaining oil and shrimp. Serve shrimp with sauce. Garnish with cilantro, if desired.