Spice-Crusted Shrimp With Remoulade Sauce
- Ready In:
- 32mins
- Ingredients:
- 14
- Yields:
-
48 shrimp
- Serves:
- 8
ingredients
-
Sauce
- 1⁄4 cup low-fat mayonnaise
- 1⁄4 cup plain fat-free yogurt
- 1 teaspoon lime zest
- 1 1⁄2 tablespoons lime juice
- 1 teaspoon capers, chopped
-
Shrimp
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 48 large shrimp, peeled and deveined
- 1 tablespoon olive oil, divided
- cilantro, sprigs (optional)
directions
- To prepare sauce, combine first 6 ingredients in a bowl, whisk until mixed well.
- To prepare shrimp, combine cumin, paprika, coriander, garlic powder, salt and pepper in a medium bowl. Add shrimp, toss well. Heat 1 1/2 t olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp. Cook 3 minutes on each side or until done. Remove shrimp and keep warm. Repeat with remaining oil and shrimp.
- Serve shrimp with sauce. Garnish with cilantro if desired. Equally good cold, warm or room temperature.
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RECIPE SUBMITTED BY
I am a life-long resident of the Grand Rapids area, but have traveled with my husband to many parts of the world. I love sampling the local cuisine! I was a legal secretary for 20 years and have been retired for 3 years. I have two adult sons, one of whom is a retired Navy Chief Petty Officer in Florida and one who has become a Hoosier. My family at home these days include my husband of 41 years and our two year old standard Poodle "Ozzie" who is the joy of our lives right now, excluding, of course, my two boys.