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Shrimp with Sriracha Lime Dip

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.

Shrimp with Sriracha Lime Dip
Serves 4
Shrimp with Sriracha Lime Dip is a nifty little appetizer that's perfect if you need to get something on the table quickly. It's a nice light lunch entree.
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  1. 1 lb. large shrimp, peeled and deveined
  2. 2-3 Tbsp. dry prepared seasoning blend (Mangia Shrimp Mojo)
  3. 1-2 Tbsp. olive oil
  4. 3/4 cup mayonnaise
  5. Zest and juice from 1 lime
  6. 1/2 tsp. cumin
  7. 2 Tbsp. sriracha
  8. 2 Tbsp. butter
  9. 1 Tbsp. minced garlic
  1. 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.
  2. 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.
  3. Pan fry the shrimp in the butter until the flesh is opaque and the shrimp are pink. Use care not to overcook.
  4. 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).
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