Spice-Crusted Shrimp With Rémoulade Sauce
We coated the shrimp with spices and sautéed it for a crisp outer coating, and we infused the creamy dipping sauce with lime. For a dramatic presentation, serve in martini glasses.
Yield: Makes 8 servings (serving size: 6 shrimp and about 1 tablespoon sauce)
Recipe from
More From Southern Living
Recipe Time
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Prep Time:
Nutritional Information
Amount per serving
- Calories: 100
- Calories from fat: 28%
- Fat: 3.1g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.5g
- Protein: 13.7g
- Carbohydrate: 3.7g
- Fiber: 0.5g
- Cholesterol: 121mg
- Iron: 2.3mg
- Sodium: 300mg
- Calcium: 48mg
Ingredients
- 1 1/2 pounds fresh shrimp (about 48 large)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- Rémoulade Sauce
Preparation
- Peel shrimp and devein, if desired.
- Combine cumin and next 5 ingredients in a large zip-top plastic freezer bag or large bowl. Add shrimp; toss well.
- Cook shrimp, in batches, in hot oil in a large skillet over medium-high heat 3 minutes on each side or just until done. Serve with Rémoulade Sauce.
Spice-Crusted Shrimp With Rémoulade Sauce Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American, Cajun/Creole
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Low Saturated Fat
- PUBLICATION: Southern Living
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