Mustard Mayo Shrimp: Prepare to elevate your appetizer game with this incredibly flavorful and surprisingly simple recipe! Imagine succulent shrimp, perfectly cooked and coated in a creamy, tangy sauce that will have your taste buds singing. This isn’t your average shrimp cocktail; it’s a flavor explosion that’s guaranteed to impress.
While the exact origins of combining mustard and mayonnaise with seafood are somewhat hazy, the concept itself is rooted in classic French cuisine, where creamy sauces and bold flavors are often paired with delicate seafood. Think of it as a sophisticated twist on the traditional shrimp remoulade, offering a delightful balance of richness and zest.
People adore this Mustard Mayo Shrimp for several reasons. First, it’s incredibly quick and easy to prepare, making it perfect for last-minute gatherings or a weeknight treat. The combination of creamy mayonnaise, sharp mustard, and the natural sweetness of the shrimp creates an irresistible flavor profile. The texture is also a winner the tender shrimp coated in the smooth, tangy sauce is simply divine. Whether you’re serving it as an appetizer, a light lunch, or even as a topping for salads or sandwiches, this Mustard Mayo Shrimp is a versatile and crowd-pleasing dish that you’ll find yourself making again and again.
Ingredients:
- For the Shrimp:
- 1.5 pounds large shrimp (21-25 count), peeled and deveined, tails on
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- For the Sweet Chili Glaze:
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce (low sodium recommended)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- For the Skewers (optional):
- Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)
- Garnish (optional):
- Chopped green onions
- Sesame seeds
- Lime wedges
Preparing the Shrimp:
- Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. This helps the shrimp to brown nicely when cooked. Make sure to remove the vein along the back of the shrimp if it hasn’t already been done.
- Marinate the Shrimp: In a medium bowl, combine the olive oil, garlic powder, onion powder, and red pepper flakes (if using). Add the shrimp to the bowl and toss to coat evenly. Season with salt and pepper to taste. Let the shrimp marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. This allows the flavors to penetrate the shrimp. Don’t marinate for too long, as the acid in the marinade can start to “cook” the shrimp.
- Thread the Shrimp onto Skewers (Optional): If using skewers, thread the shrimp onto them. I usually put about 4-5 shrimp on each skewer, depending on their size. Make sure to leave a little space between each shrimp so they cook evenly. If you prefer, you can cook the shrimp without skewers.
Making the Sweet Chili Glaze:
- Combine the Glaze Ingredients: In a small saucepan, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, minced garlic, and grated ginger.
- Simmer the Glaze: Place the saucepan over medium heat and bring the glaze to a simmer. Cook for about 3-5 minutes, or until the glaze has thickened slightly. Stir occasionally to prevent sticking. Be careful not to burn the garlic.
- Taste and Adjust: Taste the glaze and adjust the seasonings as needed. If you prefer a sweeter glaze, add a little more honey or maple syrup. If you want more heat, add a pinch of red pepper flakes or a dash of sriracha.
- Set Aside: Remove the glaze from the heat and set aside. Keep it warm until you’re ready to use it. You can also make the glaze ahead of time and store it in the refrigerator. Reheat it gently before using.
Cooking the Shrimp:
There are several ways to cook the shrimp: grilling, pan-frying, or baking. I’ll describe each method below:
Grilling:
- Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the Shrimp: Place the shrimp skewers (or individual shrimp) on the grill. Cook for about 2-3 minutes per side, or until the shrimp are pink and opaque and slightly charred. Be careful not to overcook the shrimp, as they can become rubbery.
- Baste with Glaze: During the last minute of cooking, brush the shrimp with the sweet chili glaze. This will give them a beautiful glossy finish and add extra flavor.
- Remove from Grill: Remove the shrimp from the grill and set aside.
Pan-Frying:
- Heat the Pan: Heat a large skillet or frying pan over medium-high heat. Add a tablespoon of olive oil or vegetable oil to the pan.
- Cook the Shrimp: Add the shrimp skewers (or individual shrimp) to the hot pan in a single layer. Cook for about 2-3 minutes per side, or until the shrimp are pink and opaque. Again, be careful not to overcook them.
- Baste with Glaze: During the last minute of cooking, brush the shrimp with the sweet chili glaze.
- Remove from Pan: Remove the shrimp from the pan and set aside.
Baking:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cleanup.
- Arrange Shrimp: Arrange the shrimp skewers (or individual shrimp) on the prepared baking sheet in a single layer.
- Bake the Shrimp: Bake for about 8-10 minutes, or until the shrimp are pink and opaque.
- Baste with Glaze: During the last 2 minutes of baking, brush the shrimp with the sweet chili glaze.
- Remove from Oven: Remove the shrimp from the oven.
Serving the Sweet Chili Shrimp Skewers:
- Arrange on a Platter: Arrange the cooked shrimp skewers on a serving platter.
- Garnish (Optional): Garnish with chopped green onions and sesame seeds for a pop of color and flavor.
- Serve with Lime Wedges: Serve the shrimp skewers with lime wedges for squeezing over the top. The lime juice adds a bright, citrusy flavor that complements the sweet chili glaze perfectly.
- Serve Immediately: Serve the sweet chili shrimp skewers immediately while they are still warm and delicious.
Tips and Variations:
- Spice Level: Adjust the amount of red pepper flakes in the shrimp marinade and the amount of sweet chili sauce in the glaze to control the spice level. If you like it really spicy, add a pinch of cayenne pepper to the glaze.
- Vegetables: Add vegetables to the skewers along with the shrimp. Bell peppers, onions, zucchini, and pineapple are all great choices. Marinate the vegetables along with the shrimp.
- Coconut Shrimp: For a coconut shrimp variation, dip the shrimp in shredded coconut before cooking. This adds a delicious tropical flavor and crispy texture.
- Peanut Sauce: Serve the shrimp skewers with a side of peanut sauce for dipping. The peanut sauce adds a creamy, nutty flavor that complements the sweet chili glaze.
- Make it a Meal: Serve the sweet chili shrimp skewers over rice or noodles for a complete meal. You can also serve them with a side salad or steamed vegetables.
- Air Fryer Option: You can also cook these in an air fryer. Preheat your air fryer to 400°F (200°C). Place the shrimp skewers in the air fryer basket in a single layer. Cook for about 6-8 minutes, flipping halfway through, until the shrimp are pink and opaque. Baste with the glaze during the last minute of cooking.
- Make Ahead: You can prepare the shrimp marinade and the sweet chili glaze ahead of time. Store them separately in the refrigerator until you’re ready to cook the shrimp. This is a great way to save time when you’re entertaining.
- Storage: Store leftover cooked shrimp skewers in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the microwave or oven before serving.
Serving Suggestions:
- Appetizer: These sweet chili shrimp skewers make a fantastic appetizer for parties and gatherings. They are easy to eat and always a crowd-pleaser.
- Main Course: Serve the shrimp skewers as a main course with rice, noodles, or a salad.
- Tacos or Wraps: Use the sweet chili shrimp as a filling for tacos or wraps. Add some shredded cabbage, carrots, and a drizzle of sriracha mayo for a delicious and easy meal.
- Salad Topping: Add the cooked shrimp to a salad for a protein-packed and flavorful topping.
- Lunch: Pack the shrimp skewers in your lunchbox for a
Conclusion:
This isn’t just another shrimp recipe; it’s a flavor explosion waiting to happen! These Sweet Chili Shrimp Skewers are a must-try because they’re incredibly easy to make, bursting with sweet and spicy goodness, and perfect for any occasion, from a casual weeknight dinner to a backyard barbecue. Seriously, the combination of the succulent shrimp, the vibrant sweet chili sauce, and that hint of lime is simply irresistible.
But the best part? You can totally customize them to your liking! Feeling adventurous? Add a pinch of red pepper flakes to the marinade for an extra kick. Want to make them even more visually appealing? Thread some colorful bell peppers and red onion onto the skewers along with the shrimp. For a heartier meal, serve them over a bed of fluffy coconut rice or alongside a fresh, crunchy slaw. They’re also fantastic as an appetizer with a creamy avocado dip.
And speaking of serving suggestions, these skewers are incredibly versatile. Imagine them gracing your next summer cookout, sizzling on the grill and filling the air with their tantalizing aroma. Or picture them as a light and refreshing lunch, paired with a crisp green salad. You could even chop them up and toss them into a vibrant noodle bowl for a quick and satisfying dinner. The possibilities are truly endless!
I’ve made these Sweet Chili Shrimp Skewers countless times, and they’re always a hit. My family devours them in minutes, and I always get requests for the recipe. I’ve even converted a few self-proclaimed “non-shrimp eaters” with this dish! The key is to use fresh, high-quality shrimp and to not overcook them. Nobody likes rubbery shrimp! A quick sear on each side is all it takes to achieve that perfect, juicy texture.
I truly believe that this recipe will become a staple in your kitchen. It’s quick, easy, delicious, and endlessly adaptable. What more could you ask for?
So, what are you waiting for? Gather your ingredients, fire up the grill (or your stovetop!), and get ready to experience the magic of these Sweet Chili Shrimp Skewers. I promise you won’t be disappointed.
And now for the fun part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any variations? What did you serve them with? What did your family think? I’m always eager to hear your feedback and learn from your culinary adventures. Your tips and suggestions might even inspire other readers to try this recipe and put their own unique spin on it. Let’s create a community of shrimp-loving foodies!
Don’t forget to snap a photo of your creations and tag me on social media! I can’t wait to see your beautiful and delicious Sweet Chili Shrimp Skewers. Happy cooking!
Sweet Chili Shrimp Skewers: A Delicious & Easy Recipe
Juicy shrimp marinated in sweet chili sauce, skewered and grilled to perfection. A quick, flavorful appetizer or light meal.
Ingredients
Ingredients:1 pound large shrimp, peeled and deveined
1/4 cup sweet chili sauce
2 tablespoons soy sauce
1 tablespoon lime juice
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
Skewers- 1 pound large shrimp, peeled and deveined
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Skewers
Instructions
“`html- In a bowl, whisk together the sweet chili sauce, soy sauce, lime juice, sesame oil, garlic, and ginger.
- Add the shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat grill to medium-high heat.
- Thread the shrimp onto skewers.
- Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and cooked through.
- Garnish with sesame seeds and chopped green onions, if desired.
- Serve immediately.
“`
Notes
- Serve immediately for the best flavor and texture.
- Adjust the amount of sweet chili sauce to your preference.
- For easier grilling, soak bamboo skewers in water for 30 minutes to prevent burning.
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