Sauteed Shrimp Cocktail
Submitted by happyzhangbo
Sautéed shrimp cocktail with herbes de Provence, served with a golden turmeric yogurt-mustard dipping sauce. An upgraded party appetizer that ditches boiled shrimp and red sauce for something brighter.
YIELD
6 servingsPREP
8 minCOOK
4 minREADY
12 minBoiled shrimp are fine. Sauteed shrimp are better. Jumbo shrimp hit a hot skillet with olive oil and herbes de Provence for just 2 minutes per side, picking up a whisper of caramelization and the floral notes of that classic French herb blend. Boiled shrimp can’t do any of that.
The dipping sauce skips the red-cocktail-sauce cliche. Plain yogurt forms the creamy base, with whole-grain mustard for punch, maple syrup for a touch of balancing sweetness, turmeric for golden color and earthy warmth, and fresh basil for brightness. It’s an unexpected combination that tastes nothing like the shrimp cocktail you grew up on.
Leave the tails on for easy grabbing, and let the shrimp cool at room temperature so the yogurt sauce stays thick when dipped. Don’t chill the shrimp all the way. Cold shrimp mute their flavor.
Kitchen Tips
- Pat the shrimp dry with paper towels before they hit the pan. Wet shrimp steam instead of sear.
- Use jumbo (about 16 to 20 per pound) so they don’t overcook in the hot pan.
- Make the dipping sauce up to a day ahead; flavors deepen overnight.
- Serve at room temperature or just slightly warm, not piping hot or ice cold.
Variations
- Swap herbes de Provence for Old Bay, Cajun seasoning, or za’atar.
- Use Greek yogurt for a thicker, tangier sauce.
- Skewer the shrimp and grill them instead for a smokier flavor profile.
Ingredients
Directions
In a large skillet, heat the oil over medium-high heat.
Add the shrimp and herbes de Provence.
Season with salt and pepper.
Cook until the shrimp are pink and cooked through, about 2 minutes each side.
In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth.
Season, to taste, with salt and pepper.
Place the yogurt mixture in a dipping bowl.
Place the bowl of dipping sauce on a serving platter with the cooked shrimp.
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