SAUCE FOR DIPPING SHRIMP RECIPES

Name: Shrimp with Dipping Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings.
Ingredients: 1 tablespoon reduced-sodium soy sauce; 2 teaspoons hot pepper sauce; 1 teaspoon canola oil; 1/4 teaspoon garlic powder; 1/8 to 1/4 teaspoon cayenne pepper; 1 pound uncooked medium shrimp, peeled and deveined; 2 tablespoons chopped green onions; DIPPING SAUCE:; 3 tablespoons reduced-sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon orange juice; 2 teaspoons sesame oil; 2 teaspoons honey; 1 garlic clove, minced; 1-1/2 teaspoons minced fresh gingerroot

SHRIMP WITH DIPPING SAUCE RECIPE: HOW TO MAKE IT

Shrimp with Dipping Sauce Recipe: How to Make It image

Our Test Kitchen crew let their imaginations go overboard to dream up this light and spicy shrimp part starter. The well-seasoned shrimp are delicious on their own...or coated with the dipping sauce that stars garlic sesame oil.

Provided by Taste of Home

Categories Appetizers

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon reduced-sodium soy sauce
2 teaspoons hot pepper sauce
1 teaspoon canola oil
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons chopped green onions
DIPPING SAUCE:
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon orange juice
2 teaspoons sesame oil
2 teaspoons honey
1 garlic clove, minced
1-1/2 teaspoons minced fresh gingerroot

Steps:

In a large nonstick skillet, heat the first five ingredients for 30 seconds, stirring constantly. Add Shrimp and onions; stir-fry for 4-5 minutes or until shrimp turn pink. Combine sauce ingredients; serve with shrimp.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

SHRIMP WITH MUSTARD-LIME DIPPING SAUCE RECIPE | BON A…

Shrimp with Mustard-Lime Dipping Sauce Recipe | Bon A… image

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.

Provided by Max Kelly

Yield 4 Servings

Number Of Ingredients 16

Ingredients

1½ pound shell-on large shrimp
Kosher salt
¼ cup plus 1 Tbsp. 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
Kosher salt
Lime wedges (for serving)

Steps:

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.
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.

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