Spice-Crusted Shrimp With Rémoulade Sauce

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Prep Time
10 Mins
Cook Time
12 Mins
Yield
Makes 8 servings (serving size: 6 shrimp and about 1 tablespoon sauce)
David Bonom
September 2005
RECIPE BY Southern Living

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.

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

Nutritional Information

  • Calories 100
  • Caloriesfromfat 28%
  • Fat 3.1g
  • Satfat 0.4g
  • Monofat 1.4g
  • Polyfat 0.5g
  • Protein 13.7g
  • Carbohydrate 3.7g
  • Fiber 0.5g
  • Cholesterol 121mg
  • Iron 2.3mg
  • Sodium 300mg
  • Calcium 48mg

How to Make It

Step 1

Peel shrimp and devein, if desired.

Step 2

Combine cumin and next 5 ingredients in a large zip-top plastic freezer bag or large bowl. Add shrimp; toss well.

Step 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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