If preboiled shrimp and cocktail sauce is a standard starter at your holiday gathering, try these quick broiled shrimp with a spicy remoulade dipping sauce—a homemade alternative that takes minutes, is much more delicious, and much lower in sodium. Like cocktail sauce, the remoulade gets a pungent kick from prepared horseradish. For a different type of heat, omit the horseradish and try Creole mustard, a stone-ground mustard with a little extra vinegar punch. We leave the tails on the shrimp for easy handling. Keep a small bowl next to the serving plate for discarded shrimp tails.
How to Make It
Preheat broiler to high.
To make the rémoulade sauce, combine first 9 ingredients in a medium bowl, stirring with a whisk.
Combine shrimp and olive oil in a bowl; toss to coat. Arrange shrimp in a single layer on a baking sheet; broil 3 minutes, turning once after 2 minutes. Serve shrimp with rémoulade sauce.
