- 1 of 2 Combine all ingredients except shrimp in a medium bowl and mix well.
- 2 of 2 At least 2 hours before serving, stir cooked shrimp into remoulade sauce and marinate in the refrigerator. Serve with a slotted spoon.
- 1 of 1 Fill a large stockpot with water and mix in 1/4 cup kosher salt, 1/4 cup sweet paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 quartered lemon, 4 bay leaves, 1 small onion sliced 1/4 inch thick, 1 head garlic, halved crosswise, and 1 tbsp whole coriander seeds. Bring to a boil. Add shrimp and remove from heat. Cover and let stand 10 minutes. Drain.
Servings Per Recipe: 12
Per Serving: 61 kcal cal., 4 g Fat, total, 1 g sat. fat, 500 mg sodium, 1 g carb., 0 g fiber, 0 g sugar, 5 g pro.