Shrimp with Mustard-Lime Dipping Sauce

Name: Shrimp with Mustard-Lime Dipping Sauce
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Ingredients: 1½ pounds shell-on large shrimp; Kosher salt; ¼ cup Old Bay seasoning; 3 lemons, halved; 2 tablespoons olive oil; 2 tablespoons chopped fresh flat-leaf parsley; ½ cup mayonnaise; 2 tablespoons spicy brown mustard; 1 teaspoon fresh lime juice; 1 teaspoon honey; 1 teaspoon light brown sugar; ½ teaspoon English mustard powder; ½ teaspoon Worcestershire sauce; Hot sauce, to taste; 1 tablespoon Old Bay seasoning; Lime wedges, for serving

Recipe GLPR6d5740bdc351f8

Appetizer

28 min

489 cal

Servings: 4

Stovetop

SNAP eligible

Succulent shell-on shrimp poached in Old Bay-seasoned lemon water, then tossed with olive oil and fresh parsley. Served alongside a tangy mustard-lime dipping sauce made with mayonnaise, spicy brown mustard, and a touch of honey.

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Ingredients

1½ pounds shell-on large shrimp

Kosher salt

¼ cup Old Bay seasoning

3 lemons, halved

2 tablespoons olive oil

2 tablespoons chopped fresh flat-leaf parsley

½ cup mayonnaise

2 tablespoons spicy brown mustard

1 teaspoon fresh lime juice

1 teaspoon honey

1 teaspoon light brown sugar

½ teaspoon English mustard powder

½ teaspoon Worcestershire sauce

Hot sauce, to taste

1 tablespoon Old Bay seasoning

Lime wedges, for serving

Directions

Using kitchen shears, carefully devein the shrimp: working one at a time, cut along the length of the back of each shrimp through the shell, cutting just deep enough to expose the dark vein running along the spine. Remove and discard the vein, then rinse the shrimp under cold water.
Fill a large saucepan with water and add a generous pinch of kosher salt. Bring to a rolling boil over high heat. Stir in the ¼ cup of Old Bay seasoning, then squeeze the juice from the lemon halves into the water and add the squeezed halves to the pot. Return to a boil.
Add the deveined shrimp to the boiling water, stir gently, and reduce the heat to medium-low. Simmer for about 3 minutes, until the shrimp are opaque and cooked through (internal temperature 145°F when tested with an instant-read thermometer).
Using a slotted spoon, transfer the cooked shrimp to a bowl of ice water to stop the cooking process. Let them cool for a few minutes, then drain well and pat dry with paper towels.
In a medium bowl, whisk together the mayonnaise, spicy brown mustard, fresh lime juice, honey, light brown sugar, mustard powder, and Worcestershire sauce until smooth. Season the sauce to taste with hot sauce and a small pinch of kosher salt. Set aside.
Just before serving, whisk the olive oil with the remaining 1 tablespoon of Old Bay seasoning in another medium bowl. Add the cooled shrimp and chopped parsley, then toss gently to coat evenly.
Arrange the shrimp on a serving platter. Serve with the mustard-lime dipping sauce on the side and lime wedges for extra brightness.

Comments

Grocery List Plus Editorial Staff4

Shrimp is reliably stocked at all Charlotte grocers, particularly Harris Teeter and Publix near the coast, and the supporting ingredients—Old Bay, brown mustard, lime, lemon, honey, and hot sauce—are pantry staples at every major chain. The cost per serving runs roughly $4–$5 for the shrimp alone, with the sauce adding less than a dollar; total expense sits in the moderate-to-reasonable range for a weeknight protein. The stated 28 minutes glosses over that shrimp thaws if frozen (plan 15–20 minutes if buying ahead) and the dipping sauce needs five minutes to whisk together, making realistic prep closer to 35–40 minutes. This is a low-fuss dish that requires almost no active time at the stove—just a quick sauté of shrimp—and reheats well, though it shines best served at room temperature or chilled, which suits meal prep.