Cajun-Spiced Smoked Shrimp with Rémoulade

Ever get a craving for something? I don’t know if it’s the brisk air of spring, the new season of Deadliest Catch, the 17 inches of snow that just dumped here, but I have been on a seafood kick of late. Nothing is quite like charred seafood off the grill, and here is Cajun-Spiced Smoked Shrimp with Rémoulade. The heat of the Cajun spices is offset by the cool tones of the Rémoulade, a French condiment similar to tartar sauce.

Combine fresh large shrimp with a Cajun rub comprised of sweet paprika, salt, white pepper, sage, garlic powder, thyme, oregano, and red pepper for a robust flavor and beautiful color. Hickory wood chips are soaked for an hour before placing on grill to produce deep smoky undertones. The Rémoulade is a combination of mayonnaise, green onion, celery, ketchup, parsley, capers, lemon juice, Creole-style mustard, horseradish, garlic, eggs, and Worcestershire sauce; and boasts of equal zest as the Cajun rub. Together, the refreshing snap of the succulent shrimp is a wonderful transferor of the cool and spicy flavors. So fire up the grill, set your DVR to record Deadliest Catch, and fulfill your craving! (Well, at least mine…)

Serves 4

Cajun-Spiced Smoked Shrimp Ingredients

  • 1 1/2 cups hickory wood chips


  • 1 1/2 teaspoons sweet paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds large shrimp, peeled and deveined


  • 1/2 cup reduced-fat mayonnaise
  • 3 tablespoons finely chopped green onions
  • 2 tablespoons finely chopped celery
  • 2 tablespoons ketchup
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon capers, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Creole-style mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, minced
  • 2 hard-cooked large eggs
  • Cooking spray

Cajun-Spiced Smoked Shrimp Directions

  1. Soak wood chips in water 1 hour; drain.
  2. To prepare shrimp, combine paprika and the next 9 ingredients (through red pepper). Combine olive oil and shrimp in a bowl, and toss to coat. Sprinkle shrimp with rub, and toss to coat. Cover and refrigerate 30 minutes.
  3. To prepare rémoulade, combine mayonnaise and the next 10 ingredients (through garlic) in a medium bowl. Remove yolks from eggs; discard yolks or reserve for another use. Finely chop egg whites, and stir into mayonnaise mixture. Cover; chill.
  4. Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let wood chips stand for 15 minutes or until smoking; reduce heat to medium. Place shrimp in a grilling skillet; place skillet on grill rack over unheated side. Cover and grill 15 minutes or until shrimp are done, stirring after 7 minutes. (Alternately, skewers could be used to cook shrimp directly on well-oiled grill rack.)
  5. Serve with rémoulade.

Taken from


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