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large in-shell shrimp coated in spices and in a green glass serving bowl with orange glassware set around and a dipping sauce in a white bowl

Smoky Peel and Eat Shrimp + Chipotle Dipping Sauce

  • Author: Lauren Grant
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings + ½ cup sauce 1x
  • Category: Appetizer
  • Method: Stove top
  • Cuisine: American
  • Diet: Gluten Free

Description

Peel ‘n eat shrimp are a great game day or summer BBQ appetizer. They also make a great dinner when served with a quick slaw and cornbread.


Ingredients

Scale
  • ¼ cup whole milk Greek yogurt
  • 2 tablespoons avocado oil or olive oil mayo
  • 1 small chipotle in adobo, minced
  • 1 lime, zest and juiced
  • kosher salt
  • 1 pound 16-20 shrimp, rinsed
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground coriander
  • 1 teaspoon grated lime zest
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper

Instructions

  1. For the dipping sauce, whisk together, yogurt, mayonnaise, chipotle, and 1 teaspoon lime juice; season with salt to taste.
  2. For the shrimp, add shrimp to a large nonstick skillet over medium heat. Cover and cook until shrimp are nearly cooked through and pink, 3–4 minutes.
  3. Uncover and add butter, coriander, 1 teaspoon lime zest, smoked paprika, 1/2 teaspoon kosher salt and cayenne; stir to coat. Cook, stirring constantly, until shrimp are cooked through, about 1 minute more. Transfer shrimp to a serving bowl.
  4. Serve shrimp with sauce on side.

Notes

16/20 shrimp are often labeled extra-jumbo. Make sure you get shell-on shrimp. Fresh or frozen work, just make sure to thaw frozen prior to cooking.

Keywords: peel and eat shrimp, peel n eat shrimp, How to cook peel and eat shrimp, peel and eat shrimp recipe

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