Shrimp With Mustard-Lime Dipping Sauce
by Anonymous
Why some badges are missing
- Not vegan: Shrimp:
- Not vegetarian: Shrimp:
- Not gluten-free: Worcestershire sauce → try gluten-free Worcestershire sauce
- Not egg-free: mayonnaise → try vegan mayonnaise
- Not low-FODMAP: Worcestershire sauce
- Not low-histamine: Shrimp:
- Not low-GI / diabetic-friendly: honey
- Not kidney-friendly: Kosher salt → try salt-free herb seasoning (or lemon zest and black pepper)
Based on listed ingredients — always check labels for allergies.
About this recipe
Plump prawns poached in lemon and Old Bay seasoning, served chilled with a tangy mustard-lime sauce. A light, zesty starter or party dish popular for warm-weather gatherings and celebrations.
Prep
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Cook
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Serves
Rating
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Ingredients
Kitchen HelpShopping list
1 1/2 pounds shell-on large shrimp
Kosher salt
0.25 cup plus 1 tablespoon Old Bay seasoning
3 l emons — halved
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
Mustard-lime dipping sauce:
0.5 cup mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon fresh lime juice
1 teaspoon honey
1 teaspoon light brown sugar
0.5 teaspoon English mustard powder
0.5 teaspoon Worcestershire sauce
Hot sauce
Kosher salt
ime wedges (for serving)
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Instructions
Step by step
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Shrimp:
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Using kitchen shears and working one at a time, cut along the length of the backs of shrimp, cutting through shells and just deep enough into flesh to expose veins; remove veins.
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Bring a large saucepan of salted water to a boil and add 1/4 cup Old Bay seasoning. Squeeze lemon juice into water and add lemon halves to saucepan; return water to a boil. Add shrimp, reduce heat, and simmer until cooked through, about .
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Transfer to a bowl of ice water and let cool. Drain and pat dry.
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Just before serving, whisk oil and remaining 1 tablespoon Old Bay in a medium bowl. Add shrimp and parsley and toss to coat.
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Do ahead: Shrimp can be cooked 1 day ahead. Cover and chill.
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Mustard-lime dipping sauce:
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Whisk mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl; season with hot sauce and salt. Serve shrimp with dipping sauce and lime wedges.
- 9
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Nutritional Info
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Calories
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425
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Carbohydrates
- 15
12 g(4%)
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Fat
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32 g(49%)
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Protein
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25 g(49%)
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Saturated Fat
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5 g(25%)
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Sodium
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1223 mg(51%)
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Polyunsaturated Fat
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15 g
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Fiber
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2 g(9%)
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Monounsaturated Fat
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11 g
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Cholesterol
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226 mg(75%)
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per serving (4 servings)
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Reviews
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This dipping sauce is fabulous and versatile...not just for shrimp. Easy to make and delicious. I made it exactly as the recipe the first time and didn't need to improve on a thing.
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jvincenty from Dix Hills, New York /
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Tasty. I like to make an assortment of sauces for shrimp and wanted to add something new to the mix. Really good, everybody liked it.
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usfcon1 from Harrisburg, PA /
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My friends liked this so much they embarrassed me with how much they praised my cooking. All I did was read the recipe! Can't wait to make it again.
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aopfell from North Tustin /
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This is a terrific recipe that everyone loves! The dipping sauce has great flavor and I recommend making it a day ahead! I peel the cooked shrimp and refrigerate until serving. Great alternative to shrimp cocktail!
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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