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Sautéed Shrimp Cocktail

Prep Time15 minutes
Cook Time4 minutes
Total Time19 minutes
Course: Appetizer
Cuisine: American, French
Keyword: gluten free, herbs de Provence, maple syrup, mayonnaise, shrimp, turmeric, whole grain mustard, yogurt
Servings: 6 servings
Author: GFchow @ gfchow.com

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

The sauce can also double as a great dipping sauce for crudite.
Do not overcook the shrimp.  Overcooked shrimp are rubbery.
As an alternative, substitute firm/extra-firm tofu.