Recipe by JackieOhNo!
The shrimp has a nice zing to it, which is wonderfully complemented by the lemony dip. This is a nice alternative to regular shrimp with cocktail sauce.
Top Review by Realtor by day, Chef by night
Yummy! We really liked this. My little girl loves shrimp and she really liked it- escpecially the dip part. I added minced garlic to the dip and granulated garlic to the shrimp when I fried them. I left out the capers because we don't care for them. I'm always looking for new ways to make shrimp and fish and I've found several recipes from you that we really like. In fact, I'm making your recipe #295676 just for me again tonight. Thanks, JackieOhNo! Made for Pick a Chef Spring 2009.
- 2⁄3 cup mayonnaise
- 1⁄4 cup chopped scallion
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon capers, rinsed and chopped
- 24 jumbo shrimp, shelled and deveined with tails intact (about 1 to 1-1/4 lbs.)
- 2 teaspoons Old Bay Seasoning
- 1⁄2 teaspoon onion powder
- 1 tablespoon oil
- lemon wedge, for optional garnish
- dill sprigs, for optional garnish
Directions See How It's Made
- In bowl, stir together mayonnaise, scallion, mustard, lemon juice, zest, and capers. Cover and refrigerate.
- Rinse shrimp and pat dry. Toss with Old Bay Seasoning and onion powder until evenly coated.
- In large nonstick skilelt, heat oil over medium-high heat. Add shrimp, in batches if necessary, and cook, turning once, until opaque and cooked through, about 2-3 minutes. Serve hot or cold with dip. If desired, garnish with lemon and dill.