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Smoky Peel and Eat Shrimp + Chipotle Dipping Sauce

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5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 4 servings + ½ cup sauce
Category Appetizer
Cuisine American
Author Lauren Grant

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

Chipotle Dipping Sauce

  • 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

Peel 'n Eat Shrimp

  • 1 pound extra-jumbo (16/20) shell-on shrimp rinsed
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground coriander
  • 1 teaspoon grated lime zest
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper

Instructions

Chipotle Dipping Sauce

  • Whisk together, yogurt, mayonnaise, chipotle, and 1 teaspoon lime juice; season with salt to taste.

Peel 'n Eat 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.
  • 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.
  • 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.

Nutrition

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