Serves 4
23 min
Cajun Shrimp with Rémoulade Sauce
Recipe GLPR5479b4a13b18d8
Pan-seared large shrimp seasoned with warm Cajun spices, served alongside a vibrant rémoulade sauce made with mayonnaise, mustard, ketchup, and fresh herbs. This elegant seafood dish is ready in minutes and makes a perfect low-carb main course.
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Ingredients
½ cup light mayonnaise
2 tablespoons ketchup
2 tablespoons minced celery
1 tablespoon grainy Dijon mustard
1 tablespoon minced fresh parsley
2 teaspoons fresh lemon juice
½ teaspoon Cajun seasoning
1 green onion, minced
1 tablespoon Cajun seasoning
1 tablespoon olive oil
2 teaspoons grated fresh lemon zest
1¼ pounds large shrimp, peeled and deveined
Green onion slivers for garnish
Lemon wedges for serving (optional)
Directions
Prepare the rémoulade sauce by combining the light mayonnaise, ketchup, minced celery, Dijon mustard, fresh parsley, fresh lemon juice, ½ teaspoon Cajun seasoning, and minced green onion in a bowl. Stir until well blended. Refrigerate until ready to serve.
Pat the shrimp dry with paper towels. In a small bowl, combine the 1 tablespoon Cajun seasoning with the lemon zest.
Toss the shrimp with the Cajun seasoning and lemon zest mixture until evenly coated on all sides.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer.
Cook the shrimp for 3 to 4 minutes, stirring occasionally, until they are opaque and have reached an internal temperature of 145°F, indicating they are fully cooked through.
Transfer the cooked shrimp to a serving platter. Garnish with green onion slivers and serve alongside the rémoulade sauce, with lemon wedges on the side if desired.
