This Lemony Boiled Shrimp with Homemade Honey Mustard dipping sauce comes together in just minutes. All you need is some lemons, Creole seasoning, and shrimp! This meal comes together in under 10 minutes, too.
¼cupTony’s seasoning or Adobo all-purpose seasoning
1lb.peeled and deveined shrimptails off or on – your choice (I use frozen and just thaw them overnight)
2tbs.extra-virgin olive oil
2tbs.fresh flat-leaf parsleychopped
Homemade Honey Mustard
2tbs.whole grain mustard
1tsp.agave nectaror honey
1tsp.light brown sugar
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 extra-virgin olive oil and parsley.
To Make the Dipping Sauce
Whisk together all the ingredients until combined.
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Dipping sauce can be made up two 2 days ahead. Cover and store in the fridge.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.