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Shrimp with Mustard-Lime Dipping Sauce

Shrimp with Mustard-Lime Dipping Sauce

Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.



  • 1½ pound shell-on large shrimp
  • ¼ cup plus 1 Tbsp. Old Bay seasoning
  • 2 tablespoons chopped fresh flat-leaf parsley

Mustard-lime dipping sauce

  • 2 tablespoons spicy brown mustard
  • 1 teaspoon fresh lime juice
  • 1 teaspoon light brown sugar
  • ½ teaspoon English mustard powder
  • ½ teaspoon Worcestershire sauce
  • Lime wedges (for serving)

Recipe Preparation


  • 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.

  • Bring a large saucepan of salted water to a boil and add ¼ 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 3 minutes. Transfer to a bowl of ice water and let cool. Drain and pat dry.

  • Just before serving, whisk oil and remaining 1 Tbsp. Old Bay in a medium bowl. Add shrimp and parsley and toss to coat.

  • DO AHEAD: Shrimp can be cooked 1 day ahead. Cover and chill.

Mustard-lime dipping sauce

  • 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.

Nutritional Content

Calories (kcal) 510 Fat (g) 33 Saturated Fat (g) 4.5 Cholesterol (mg) 305 Carbohydrates (g) 12 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 35 Sodium (mg) 1220Reviews Section

Watch the video: Prawns with honey mustard dip (October 2021).