If preboiled shrimp and cocktail sauce is a standard starter at your holiday gathering, try these quick broiled shrimp with a spicy rémoulade dipping sauce--a homemade alternative that takes minutes, tastes much better, and is much lower in sodium. Like cocktail sauce, the rémoulade gets a pungent kick from prepared horseradish, though you could also try Creole mustard. We leave the tails on the shrimp for easy handling. Keep a small bowl next to the serving plate for discarded shrimp tails.

This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary test

active:
15 mins
total:
15 mins
Yield:
Serves 8 (serving size: 3 shrimp and about 2 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • To make the rémoulade sauce, combine first 9 ingredients in a medium bowl, stirring with a whisk.

  • Combine shrimp and olive oil in a bowl; toss to coat. Arrange shrimp in a single layer on a baking sheet; broil 3 minutes, turning once after 2 minutes. Serve shrimp with rémoulade sauce.

Nutrition Facts

87 calories; fat 5.5g; saturated fat 0.3g; mono fat 3.3g; poly fat 1.6g; protein 7g; carbohydrates 1g; cholesterol 54mg; sodium 210mg; calcium 39mg.
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