WebMD Recipe from EatingWell.com
An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.
Servings: 4
Yield: 4 servings
Total Time: 25 minutes
Prep Time: 25 minutes
Recipe Ingredients:
Remoulade Sauce
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup low-fat plain yogurt
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon Dijon mustard
- 1/4 teaspoon hot sauce, such as
Shrimp
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 36 raw shrimp, peeled and deveined (about 1 pound)
Recipe Steps:
- To prepare sauce: Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate.
- Preheat grill to high.
- To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl. Add shrimp and toss to coat with spices. Thread the shrimp onto four 12-inch skewers. Oil the grill rack (see Tip). Grill the shrimp until just cooked through, about 3 minutes per side. Carefully remove the shrimp from the skewers. Serve immediately, with the sauce.
Recipe Nutrition:
Per serving: 114 calories; 5 g fat ( 1 g sat , 1 g mono ); 101 mg cholesterol; 4 gcarbohydrates; 0 g added sugars; 12 g protein; 1 g fiber; 379 mg sodium; 135 mg potassium.
Nutrition Bonus: Selenium (28% daily value), Vitamin A (15% dv).
Exchanges: 2 very lean meat, 1 fat
Special Health Consideration(s):
Healthy Weight – Low Sodium – Low Sat Fat – Low Carb – Low Calorie – Diabetes Appropriate – Heart Healthy – Gluten Free Diet
