Shrimp with Sriracha Lime Dip
I’m always on the lookout for interesting small plates I can make for a special lunch or as a first course for a more elaborate dinner. Shrimp are always a good bet for that. I actually devised this Shrimp with Sriracha Lime Dip in response to the need for a small light dinner entrée, but I think it actually would work better as lunch or an appetizer, so I’ll offer it up here in that capacity. If you use about a pound of shrimp, it will make four nice portions easily.
The shrimp themselves are straight forward. Use your favorite marinade or your favorite rub to make a marinade, and after half an hour or so in that, give them a quick sauté in some butter or olive oil. For this version, I used Mangia’s Shrimp Mojo, which for me has the perfect balance of flavor and heat. I didn’t want the shrimp themselves to be too spicy. The real bang comes from the dipping sauce.
That sauce was inspired by a recent live tweeting event I attended. The event (#foodiechats if you’re interested) was hosted by Applebee’s. I’m generally not a fan of chain restaurants, but they’ve upped their game recently and the food they served that evening was extremely good. Among the plates on our table was a sriracha shrimp appetizer that featured a sriracha-based sauce that was quite good. I didn’t set out to duplicate that sauce, but rather use it to inspire something from scratch. This dipping sauce is the result. When I served it at home, I just offered a little extra sriracha on the side so each of us could adjust the fire separately, if you will.
- 1 lb. large shrimp, peeled and deveined
- 2-3 Tbsp. dry prepared seasoning blend (Mangia Shrimp Mojo)
- 1-2 Tbsp. olive oil
- 3/4 cup mayonnaise
- Zest and juice from 1 lime
- 1/2 tsp. cumin
- 2 Tbsp. sriracha
- 2 Tbsp. butter
- 1 Tbsp. minced garlic
- Mix the seasoning blend with the oil in a medium bowl and toss the shrimp in the seasoned oil and set aside for 30 minutes at room temperature.
- Meanwhile, mix together the mayonnaise, lime juice and cumin, then add the sriracha a little at a time, tasting as you go, until it's as hot as you like.
- Pan fry the shrimp in the butter until the flesh is opaque and the shrimp are pink. Use care not to overcook.
- Divide the shrimp among four appetizer plates and sprinkle with lime zest and/or a little parsley. Serve with dipping sauce on the side (along with additional sriracha for those who want more kick).