Cajun Spiced Smoked Shrimp with Rmoulade
Elevate your seafood game with Cajun Spiced Smoked Shrimp with Rémoulade, a flavor-packed dish that’s as bold as it is effortless. Juicy, tender shrimp are coated in a smoky Cajun spice blend featuring paprika, garlic, thyme, and a kick of cayenne, then gently smoked over wood chips for a tantalizingly rich aroma and taste. Paired with a creamy, zesty rémoulade sauce made with Dijon mustard, pickle relish, and a hint of fresh parsley, this recipe is a true celebration of Southern-inspired flavors. Ready in just 30 minutes, this dish is perfect as an appetizer, light meal, or party platter. Serve it with a squeeze of lemon and let your guests savor the smoky-sweet, spice-kissed perfection!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 0.5 teaspoon Smoked paprika (for rémoulade)
- 2 tablespoons Pickle relish
- 1 tablespoon Lemon juice
- 0.5 teaspoon Hot sauce
- 1 tablespoon Chopped fresh parsley
Instructions
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, kosher salt, and black pepper to create the Cajun spice blend.
Place the shrimp in a large bowl and drizzle with olive oil. Sprinkle with the Cajun spice blend and toss until the shrimp are evenly coated.
Prepare your smoker or grill for indirect heat at a temperature of 225°F (107°C). Add wood chips or pellets of your choice (hickory or mesquite work well for this dish) to create smoke.
Place the seasoned shrimp in a single layer on a smoker-safe baking sheet or directly on the grates of the grill using a grill mat. Smoke for 8-10 minutes, or until the shrimp are opaque and slightly firm to the touch.
While the shrimp are smoking, prepare the rémoulade sauce. In a medium bowl, whisk together the mayonnaise, Dijon mustard, smoked paprika, pickle relish, lemon juice, hot sauce, and fresh parsley until smooth. Taste and adjust seasoning if necessary.
Remove the shrimp from the smoker and transfer to a serving platter.
Serve the smoked shrimp warm with the rémoulade sauce on the side for dipping. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 2029 mg | 88% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 9.7 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1462 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
