🧾 Grilled Shrimp Remoulade | Remoulade Sauce

Platter with grilled shrimp on skewers with wooden bowl of remoulade sauce, lemon wedges and garnished with parsley and cherry tomatoes.

5 from 6 votes

🧾 Grilled Shrimp Remoulade | Remoulade Sauce

Besides tasting great, the best thing about this Grilled Shrimp Rémoulade is that it can be ready in under 30 minutes! The Rémoulade Sauce can be served with many other items as well, including grilled or fried scallops, coconut shrimp, and fried fish fillets.

Prep Time15

Cook Time5

Course: appetizers

Cuisine: Southern

Servings:

Calories: 132kcal

Author: Kathy Kingsley

Ingredients

For the Rémoulade Sauce

½ cup good-quality mayonnaise
1 Tbs. capers, drained
1 Tbs. pickle relish
1 Tbs. chopped fresh tarragon
1 Tbs. minced shallot
1 tsp. Dijon mustard
1 tsp. sherry or white wine vinegar
1 to 2 garlic cloves, minced
¼ tsp. paprika
Kosher salt and fresh ground black pepper
Lemon wedges, for serving

For the shrimp

16 to 20 extra-large shrimp, peeled and deveined
2 Tbs. olive oil
¼ tsp. crushed red pepper flakes

Instructions

Soak 12 wooden skewers in water for at least 30 minutes. Prepare a medium-high (400°F to 475°F) grill fire. Brush clean and oil the grate.
Make the sauce: Combine the mayonnaise, capers, relish, tarragon, shallot, vinegar, garlic, mustard, and paprika into a food processor. Pulse several times, until well combined. Transfer to a bowl and season to taste with salt and lemon juice.
Meanwhile, toss the shrimp with the oil and ¼ tsp. each salt and pepper. Thread 4 or 5 on two parallel skewers held about ½-inch apart; leave space between the shrimp for even grilling. Refrigerate, covered with plastic wrap, until ready to grill.
Grill the skewered shrimp until just cooked through, 1-½ to 2minutes per side. The shrimp should be barely opaque in the center and should feel firm to the touch but with some give.
Serve the rémoulade sauce along with the shrimp.

Notes

• The rémoulade sauce may be made up to 3 days in advance, but it’s best to grill the shrimp no more than an hour or so before serving.

• The sauce is great with just about any kind of shellfish, whether it’s grilled, fried, poached, roasted or sautéed. Besides grilled shrimp, try the sauce with pan-seared or grilled scallops, crab cakes, poached shrimp, fried fish fillets, calamari, or as a sandwich spread.

Nutrition