Serves 4
28 min
Shrimp with Mustard-Lime Dipping Sauce
Recipe GLPR6d5740bdc351f8
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.
