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Peel n’Eat Shrimp with Spicy Remoulade Sauce

January 8, 2012

Saturday night calls for some self-spoiling… and I LOVE shrimp, peel n’eat style. I was inspired by Sunny Anderson’s recipe ( which shows not only how to cook the shrimp, but it also had a suggestion to a fantastic dipping sauce. I tried it, and it is certainly worth serving! If you have some leftover of the dip, I found it super delicious to dip raw vegetables in as well.


You need:

  • 1 pound fresh shell-on deveined shrimp
  • 1 1/2 tablespoon vegetable oil
  • 1 tablespoon seafood seasoning (I found a great one in Food Emporium, but there are many options)

For the Spicy Remoulade Sauce:

  • 1/2 cup light mayo
  • 1/3 cup Dijon mustard
  • 1 garlic clove, chopped
  • 1 tablespoon pickle juice
  • 1 tablespoon capers
  • 2 fresh horseradish, chopped
  • 1/4 teaspoon paprika
  • 1/2 teaspoon Sambal Oelek
  • pepper



To cook the shrimp:

1. Preheat oven to 350 degrees F.

2. Toss shrimp evenly in oil and seasoning and bake on a sheet tray for about 15 minutes, flipping halfway through.

Seafood spice


Raw shrimp in oil and spices

All done!


To make the dipping sauce:

1. Put all the ingredients into a blender and blend until smooth. Chill until ready to serve.

Spicy Remoulade Sauce


Serving Suggestion: Serve with a side of tomato salad (tomato, onion, olive oil, salt and pepper)


From → Recipes

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