Recipe of the Month: Grilled Lime Cilantro Shrimp with Remoulade Sauce

Recipe of the MonthINGREDIENTS

Grilled Cilantro Lime Shrimp with Remoulade Sauce

  • 1 lb. shrimp (tails on)
  • ¼ cup Cilantro (stems and leaves chopped)
  • 4 cloves garlic minced
  • 2 Tablespoons lime juice
  • 1 Tablespoons olive oil
  • Salt and Pepper


  • ¼ cup organic sour cream
  • ¼ cup organic mayo (I use avocado mayo or one without canola oil)
  • 2 cloves garlic minced
  • 1 teaspoon prepared horseradish
  • 1 teaspoon mustard (I use a course mustard)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon juice from sweet pickles or pickle relish
  • 1 Tablespoon sundried tomatoes packed in oil – very finely minced
  • 1 Tablespoon paprika
  • 1 Tablespoon organic ketsup
  • ½ teaspoon Cajun spice


  • Take the shells off the shrimp
  • Mix the other ingredients in a deep bowl
  • Put the shrimp in the olive oil mixture
  • Toss and put in the fridge to marinate for at least 1 hour
  • Next mix all the ingredients for the Sauce
  • Put in the fridge until ready to serve
  • Heat the grill
  • Put the shrimp in a grill pan or on skewers to cook
  • Toss or turn once or twice
  • When the shrimp turn pink, they are done (it doesn’t take long)
  • Spread a bun with the Remoulade sauce and top with the shrimp
  • You can add lettuce and onion if you desire.


For a summertime meal add slaw and potato salad.


Serve the shrimp as an appetizer with the Remoulade as a dipping sauce.

Posted in Recipe of the Month.