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

You can eat these shrimp cold, at room temperature, or warm.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

crangelalight's Review

Eleison
August 17, 2014
I've been making this for years, too! It's always the first dish to be finished at my parties; didn't serve it once and my guests complained! It's a very subtle and elegant sauce which is a nice balance to the spice on the shrimp.

bascabaker's Review

tampabee
November 13, 2012
Delicious, fast. ADDED 1 t. creole seasoning also....can subst garlic salt for powder & omit salt. Last minute addition after sauteing the shrimp: a few squirts of Catalina dressing to coat the shrimp and pick up the fond/spices in a sauce.....served with cheese grits casserole on this site....perfect down home meal. Sauce is really good.

Lizzie4434's Review

bascabaker
June 25, 2012
I made this recipe for a get together with friends. One of them asked me for the recipe so I pulled it out the next day and the date caught my eye. I realized I'd been making this appetizer for 10 years! It's still a big hit whenever I make it. It's a great twist from the standard shrimp cocktail.

Eleison's Review

tjnmexico
January 27, 2012
I've been making this for years, and been trying to convince other people to make them for just as long. Made a batch for my sister's wedding reception, and by the time I brought out the last batch, i got *mobbed* as "the shrimp lady*! So. Good. And super easy, in spite of the number of ingredients! ... plus, no matter *what* size batch I make? It's always a little too small... heh

Trishia64's Review

Trishia64
November 13, 2011
This recipe has converted two non-shrimp eaters in my family. When I serve it at family gatherings, it is always the first thing to go. The shrimp on their own are good, but the sauce makes them so much better. We do prefer to eat them warm, or at least at room temperature.

tjnmexico's Review

Lizzie4434
October 24, 2010
This recipe is pretty average for shrimp. Fine to eat but sure doesn't knock my socks off. Yogurt with lime is a good sauce but that's pretty standard.

love2cook26's Review

love2cook26
July 28, 2010
I did not like this shrimp. I thought it tasted too much like cumin and the sauce was NOT a typical Remoulade Sauce. I threw out the batch after eating very little.

tampabee's Review

crangelalight
May 03, 2009
This sauce is the reason to try the recipe. We have used it on this recipe, but also with all types of broiled/grilled fish (salmon, tilapia, etc) that we serve with rice. We typically double the sauce recipe, or even quadruple it if guests are over--that way, there is plenty of sauce to mix with the fish or seafood and the rice.

LaraRR's Review

LaraRR
February 16, 2009
This sauce was excellent. Really made the recipe. I used frozen shrimp and they came out rubbery. Will use fresh shrimp next time and grill them.