Grilled Shrimp With Alabama White Sauce

🧂 Ingredients

• 450 g frozen peeled shrimp

  cooked or uncooked, fresh can also be used – see notes (1 lb.)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chilli or cayenne pepper
• 1 teaspoon brown sugar

  or sugar-free sweetener for a low-carb version
• 2 tablespoons gluten-free flour

  or regular flour (can be omitted)
• 2 tablespoons oil

  olive, avocado, or coconut for cooking
• 1 cup mayonnaise
• 3 tbsp apple cider vinegar

  or lemon juice, white wine vinegar
• 1 teaspoon Dijon mustard
• 1.5 tablespoons horseradish cream

  or grated horseradish from a jar
• 2 teaspoons Worcestershire sauce

  if you have it
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper or red chilli
• A pinch of salt and pepper
• For garnish: coriander/cilantro or green onions
• 2 cups cooked rice

  white or brown, see notes for other base options
• 1 cup sweet corn
• 2 cups leafy green salad of choice or shredded lettuce
• 1 avocado

  sliced or diced
• 1 punnet cherry tomatoes

  halved
• A handful of chopped green onions or thinly sliced red onion

Instructions

• 1 Make the sauce ahead of time to save time.
  
  Combine all ingredients in a bowl or a jar. Whisk or shake well until smooth and
  set aside. Can be left in the fridge for a few days.
• 2 Defrost the shrimp if frozen.
  
  Place in a bowl of lukewarm (not hot!) water for 5-10 minutes. Once the water is
  very cold, swap for warmer water again. The shrimp will thaw out pretty quickly
  this way. Once defrosted, strain and pat dry with kitchen paper roll. 
• 3 Season the shrimp.
  
  In a bowl, combine the spice rub and the flour (if used). Sprinkle all of the
  prawns or toss the prawns through, whichever way will coat them evenly. Do this
  just before cooking the shrimp/prawns!
• 4 Grill the shrimp.
  
  Heat a thin layer of oil in a large frying pan or skillet over medium-high heat.
  Once sizzling hot, add the shrimp without overcrowding the pan. Cook for 1.5-2
  minutes on each side until golden brown and crispy, usually longer on the first
  side. You may have to do this in batches. 
• 5 Make shrimp bowls.
  
  Prepare the toppings/ingredients for the bowls ahead of time. Some of it can be
  chopped while the prawns are cooking. You can use store-bought pre-cooked rice
  or quinoa or black rice/quinoa. Corn can be out of the can or you boil some corn
  on the cob and even grill it in a pan for extra colour, not essential though.
  Dice up the veggies and set aside. 
• 6 Serve the shrimp on a platter or a wooden board with the sauce, some of it
  drizzled over. Garnish with some herbs (coriander/cilantro or green onions).
  Alternatively, assemble the shimp bowls with sauce over the top.

Nutrition Info