Spice-Crusted Shrimp with Remoulade Sauce

Spice-Crusted Shrimp with Remoulade Sauce Recipe
You can eat these shrimp cold, at room temperature, or warm.


8 servings (serving size: 6 shrimp and about 1 tablespoon sauce)

Recipe from

Cooking Light

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


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
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)


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

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.

David Bonom,

Cooking Light

September 2001
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