Rule #250: You’re just 10 minutes away from delicious with the right recipe.
This easy dinner recipe has been a go-to favorite in our house for YEARS, y’all! This Lemony Boiled Shrimp with Homemade Honey Mustard dipping sauce comes together in just minutes. Alls ya gotta do is whip up your sauce, throw some lemons and creole seasoning into a pot with some water, then boil your little shrimpies for a few minutes. That’s it! Wham, bam, thank ya ma’am (and by ma’am, I mean me… and you’re oh-so-welcome)!
This meal is super low carb and healthy! Each good-sized serving is about 230 calories, 6g carbs, and 30g of protein (including the homemade honey mustard).
This Homemade Honey Mustard dipping sauce is where it’s at, y’all! I usually end up making a double batch because we go through it so quickly. The best part is you can make the dip a couple of days ahead of time and leave it in the fridge until you’re ready to eat.
Homemade Honey Mustard Dipping Sauce
Allow me to introduce to you the All Star Lineup for your new favorite dipping sauce: mayonnaise, grainy brown mustard, Worcestershire sauce, agave (honey is fine, too), ground mustard, light brown sugar, and lime juice (yes, we use the cheatin’ kind sometimes).
Mix up your goodness until it’s well combined. Cover it, and throw it in the fridge until you’re ready to eat (up to 2 days ahead). And here’s your warning: you’re probably going to want another batch!
Lemony Boiled Shrimp
First, as you might have guessed, you’re gonna need some lemons. For a single batch (1 lb. of shrimp), you’ll need two lemons. I did a double batch because we plan on eating these delicious Shrimpy Delights for a few more meals. So, that’s why you see here 4 little lemons. Cut each of these guys in half.
The other piece to our Lemony Boiled Shrimp puzzle is some Creole seasoning. We love Tony’s, but you go with whatchya got!
Next, squeeze the lemons into the water and toss them in. Add the Tony’s and give it a little stir. Cover and bring it all to a boil.
I like to use previously peeled, deveined shrimp with the tails off. I find it in the frozen section and just thaw the shrimp the night before in the fridge. You’re definitely welcome to do tail-on shrimp, too! Totally your choice. Boil the shrimp for about 3 minutes (depending on the size of your shrimp), just until they’re pink and cooked through.
Finally, drain the shrimp into a large colander and let them cool for just a bit.
The last thing to really send this dish over the edge is a little flat-leaf parsley for garnish. And that’s it, my compadres. Lemony Boiled Shrimp with Homemade Honey Mustard for your Dipping Dinner Pleasure.
We like to have our Lemony Boiled Shrimp with Homemade Honey Mustard with these lovely sides: Cheesy Polenta, Summer Squash with Goat Cheese Cream, Roasted, Shaved Brussels Sprouts, Lemon Parmesan Roasted Broccoli, and Easy Orzo Pasta.
Lemony Boiled Shrimp with Homemade Honey Mustard
Lemony Boiled Shrimp
¼ cup Tony’s seasoning or Adobo all-purpose seasoning
2 large lemons, halved
1 lb. peeled and deveined shrimp, tails off or on – your choice (I use frozen and just thaw them overnight)
2 tbs. EVOO
2 tbs. fresh flat-leaf parsley, chopped
Homemade Honey Mustard
½ cup mayonnaise
2 tbs. whole grain mustard
1 tsp. lime juice
1 tsp. agave nectar (or honey)
1 tsp. light brown sugar
½ tsp. dry mustard
1 tsp. Worcestershire sauce
To Make the Shrimp
In a large stockpot, bring about 6 cups of water to a boil. Add the seasoning, squeeze in the juice from the lemons, and throw the lemons into the pot. Return the water to a boil. Add the shrimp and simmer until pink and cooked through (about 3 minutes depending on the size of your shrimp).
Drain, discard lemons, and set shrimp in a bowl to cool. Just before serving, toss the shrimp with the EVOO and parsley.
To Make the Dipping Sauce
Whisk together all the ingredients until combined. Dipping sauce can be made up two 2 days ahead. Cover and store in the fridge.