Sautéed Shrimp Cocktail
There are three reasons this Sautéed Shrimp Cocktail is a winner – 1) the maple/mustard/turmeric yogurt dipping sauce is sooo good and is a refreshing change from the standard ketchup-based cocktail sauce, 2) it’s served warm or at room temp, not cold, and 3) the shrimp are sauteed (vs steamed or boiled) and coated in herbs de Provence. This is a great appetizer for any holiday, party or potluck and I guarantee you people will ask for the recipe!
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Peel the shrimp but leave the tails on. Devein if necessary.
Heat a large pan with olive oil over medium-high heat. Add the shrimp and herbs de Provence. Cook for 2 minutes, until bottom side of shrimp turn orangey-pink. Using tongs, turn each shrimp and cook for another 1-2 minutes. Season with salt and pepper. Transfer shrimp to a platter.
Shrimp Cocktail Dipping Sauce
While shrimp are cooking, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil/cilantro in a small bowl until combined. Season with salt and pepper. Place the yogurt mixture in a dipping bowl.
Sautéed Shrimp Cocktail
Place the dipping sauce bowl on a serving platter with the cooked shrimp and serve.
Sautéed Shrimp Cocktail
Ingredients
Shrimp
- 2 tablespoons olive oil
- 1 1/2 pounds uncooked jumbo shrimp peeled tail-on, deveined (buy the largest shrimp you can if jumbos aren’t available)
- 1 tablespoon herbes de Provence
- Salt and freshly ground black pepper to taste
Dipping Sauce
- 3/4 cups plain yogurt preferably whole milk yogurt not lowfat
- 1 tablespoon mayonnaise
- 1 tablespoon whole-grain mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon turmeric
- 2 tablespoons chopped fresh basil or cilantro leaves
- Salt and freshly ground black pepper to taste
Instructions
Shrimp
- In a large skillet, heat the oil over medium-high heat.
- Add the shrimp and herbs de Provence.
- Cook shrimp about 2 minutes on one side and then flip the shrimp and cook for an additional 1-2 minutes more, until the shrimp are pink and cooked through. Cooking time will depend on the size of your shrimp; less time for smaller shrimp. Season with salt and pepper. Transfer to a platter.
Dipping Sauce
- While shrimp are cooking, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil/cilantro in a small bowl until combined. Season with salt and pepper. Place the yogurt mixture in a dipping bowl.
- Place the bowl of dipping sauce on a serving platter with the cooked shrimp.
Notes
Recipe is from Giada De Laurentiis of the Food Network.
If you like this recipe, you may also like these GFchow recipes. Crab Louie Cobb Salad, Thai Red Curry Noodle Soup-Gluten Free, and Smashed Thyme Potatoes with Aioli and Balsamic Syrup.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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