Shrimp Picayune And Dipping Sauce Recipes

SHRIMP WITH DIPPING SAUCE

Shrimp with Dipping Sauce 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

Time 15m

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 :

10 BEST DIPPING SAUCES FOR SHRIMP

10 Best Dipping Sauces for Shrimp image

Try these tasty dipping sauces for shrimp to kick dinner up a notch. From cocktail to soy ginger to garlic butter, these sauces are bound to be a hit.

Provided by insanelygood

Categories Recipe Roundup Seafood

Number Of Ingredients 10

Ingredients

Buffalo Blue Cheese Sauce
Homemade Cocktail Sauce
Soy Ginger Dipping Sauce
Orange Chili Dipping Sauce
Bang Bang Shrimp Sauce
Garlic Butter Dipping Sauce
Thai Dipping Sauce
Sweet Chili Dipping Sauce
Honey Mustard Dipping Sauce
Chinese Hot Mustard

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a shrimp dipping sauce in 30 minutes or less!

Nutrition Facts :

SHRIMP COCKTAIL WITH DIPPING SAUCES

Shrimp Cocktail with Dipping Sauces image

Provided by Trisha Yearwood

Categories appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/2 cup fresh flat-leaf parsley, leaves and stems separated
1 tablespoon black peppercorns
4 cloves garlic, smashed
1 lemon, halved
1/2 shallot, halved
Kosher salt
2 pounds peeled and deveined colossal shrimp, tail on
1/2 cup mayonnaise
1 tablespoon drained green peppercorns in brine plus 1 teaspoon brine
1/2 teaspoon granulated sugar
1/2 cup ketchup
1 tablespoon prepared horseradish
1/4 teaspoon celery seed
2 dashes Worcestershire sauce

Steps:

For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
Serve the chilled shrimp over crushed ice with the dipping sauces alongside.

SMOKED SHRIMP WITH CHILE-LIME DIPPING SAUCE

Smoked Shrimp With Chile-Lime Dipping Sauce image

Set out these Thai smoked shrimp on a paper-lined picnic table, set a bowl of sauce in the middle, and go to town. A great shrimp recipe for a bbq.

Provided by Leela Punyaratabandhu

Yield Serves 8

Number Of Ingredients 10

Ingredients

8 pounds jumbo (21 to 25 per pound) or extra-jumbo (16 to 20 per pound) shrimp, left whole
1 Tbsp. salt
1 Tsbp. ground white or black pepper
15 green bird's eye chiles, or 8 jalapeño or serrano peppers, sliced
15 cloves garlic
1 cup fresh lime juice
1 tsp. salt
1 tsp. granulated sugar
¼ cup fish sauce
¼ cup coarsely chopped cilantro leaves and stems

Steps:

In a large bowl, mix the shrimp with the salt and pepper, coating them evenly. Cover and refrigerate for 3 hours.
Meanwhile, start the sauce: In a blender, combine the chiles, garlic, lime juice, and salt and blend until the bits are the size of a match head. Transfer to a small bowl, cover, and keep at room temperature.
Heat a smoker to 225°F. Rinse the seasoning off the shrimp and pat dry with paper towels. Place the shrimp in the smoker and smoke until they turn dark coral, 20 to 25 minutes.
While the shrimp are smoking, stir the sugar and fish sauce into the sauce, then taste and adjust the seasoning with more fish sauce if needed. Aim for sour and hot first, then salty and just a tad bit of sweetness. Stir in the cilantro.
Serve the shrimp with the sauce.

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