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 Southern Living

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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


  • 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


  1. Peel shrimp and devein, if desired.
  2. Combine cumin and next 5 ingredients in a large zip-top plastic freezer bag or large bowl. Add shrimp; toss well.
  3. 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.
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