Best Chilled Shrimp In Chinese Mustard Sauce Recipes

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

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 :

CHILLED SHRIMP WITH BASIL PONZU SAUCE

Chilled Shrimp with Basil Ponzu Sauce image

This tasty appetizer could not be easier to prepare ahead to have ready for when your guests arrive. Easy and delicious, you will love this!

Provided by Hey Jude

Categories Lunch/Snacks

Time 16m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb large shrimp, cleaned and shelled with tail left on
2 tablespoons light soy sauce
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons brown sugar
2 tablespoons vegetable oil
1/2 teaspoon Asian chili sauce, such as sriracha
1 tablespoon minced fresh gingerroot
1 clove garlic, minced
1/4 cup chopped fresh basil

Steps:

Bring 4 quarts water to a boil in a large saucepan; add shrimp, cook 1 minute or until shrimps are just cooked through.
Drain well and chill in a large bowl filled with ice water.
When chilled, drain and pat dry.
Refrigerate until ready to serve.
For sauce, combine remaining ingredients, refrigerate until ready to serve.
Just before serving, toss shrimp with sauce and arrange on a serving platter.

Nutrition Facts : Calories 120.4, Fat 5.3, SaturatedFat 0.7, Cholesterol 95.5, Sodium 765.9, Carbohydrate 6.9, Fiber 0.1, Sugar 5.1, Protein 11.1

SHRIMP WITH MUSTARD SAUCE

Shrimp with Mustard Sauce image

From St. Charles, Illinois, Donna Richardson sends this fast stovetop dinner for two. Seasoned with white wine, Dijon mustard and garlic, the shrimp make weeknight dinners seem special.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/4 cup finely chopped onion
2 garlic cloves, minced
2 teaspoons olive oil
1/4 cup white wine or apple juice
2 tablespoons Dijon mustard
1/8 teaspoon pepper
3/4 pound uncooked medium shrimp, peeled and deveined
1 small tomato, seeded and diced

Steps:

In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the wine or apple juice, mustard and pepper. Bring to a boil. Reduce heat to medium-low. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Stir in tomato; heat through.

Nutrition Facts : Calories 193 calories, Fat 6g fat (1g saturated fat), Cholesterol 202mg cholesterol, Sodium 598mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

GLASS NOODLES WITH SHRIMP AND SPICY MUSTARD SAUCE

Glass Noodles With Shrimp and Spicy Mustard Sauce image

The secret pantry ingredient in this superfast, superflavorful noodle dish is Asian hot mustard powder. Mixed with equal parts water, the golden powder blooms into a pungent, spicy sauce. The noodles can be made a few hours ahead and served chilled or at room temperature. They will develop more flavor as they sit, though you should remove from the refrigerator 15 minutes before serving so that the noodles return to room temperature and soften. Jumbo shrimp cook in just a couple minutes, but precooked shrimp are also a convenient option. Eggs add a nice creamy texture that helps tame the hot mustard.

Provided by Kay Chun

Categories dinner, lunch, noodles, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

12 ounces dried sweet potato noodles (glass noodles)
1 pound peeled and deveined jumbo shrimp (about 20)
2 tablespoons hot Asian mustard powder
6 tablespoons distilled white vinegar
2 tablespoons minced fresh ginger
1 teaspoon granulated sugar
6 tablespoons safflower or canola oil
Kosher salt and black pepper
2 Persian cucumbers, thinly sliced
1 red bell pepper, cored, seeded and very thinly sliced
Sliced scallions, for garnish
4 hard-boiled eggs, halved, for serving (optional)

Steps:

In a large pot of boiling water, cook noodles according to package directions until tender, about 8 to 10 minutes. Using tongs, transfer noodles to a colander and rinse under cold water until cool; drain well.
In the same pot of boiling water, add shrimp. Poach over high until pink and just opaque throughout, 2 minutes. Drain shrimp and rinse under cold water.
While the noodles cook, in a large bowl, combine mustard powder and 2 tablespoons very hot water; mix well. Let stand for 5 minutes to bloom. Add vinegar, ginger and sugar. Whisking constantly, drizzle in oil until well combined; season with salt and pepper. Reserve 1/3 cup of this dressing in a small bowl.
Add cooled noodles to the large bowl of mustard sauce, season with salt and pepper, and toss until noodles are evenly coated. (Using clean hands works best, but otherwise use tongs.) Add shrimp, cucumbers, bell pepper and the reserved 1/3 cup dressing; season with salt and pepper, and toss until well combined. Season to taste.
Divide noodle mixture among shallow bowls. Garnish with scallions and eggs, if using.

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