Key West Shrimp

"The recipe says this serves 4 people but this amount feeds my husband and me. Usually double or triple the amounts if anybody else wants any."
 
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Ready In:
25mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • To make Key Lime Mustard: add all ingredients to a small bowl; stir well to combine; refrigerate until ready to serve.
  • To make shrimp: rinse and drain shrimp.
  • Add beer and Old Bay seasoning to a large pot; bring to a boil; add shrimp.
  • Cook 3-5 minutes or until shrimp turn pink.
  • Drain shrimp Serve immediately with Key Lime Mustard.

Questions & Replies

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Reviews

  1. Mulligan
    This is how I'm doing my shrimp from here on out! I added some hot sauce to the key lime mustard sauce but did everything exactly to the recipe. The shrimp had much more flavor in the beer than water (like I normally do). Thanks for posting this!
     
  2. Hey Jude
    This was SO good! My husband and I demolished the whole 1 1/2 pounds of shrimp between the two of us. We just loved the key lime mustard....such a nice change from cocktail sauce or remoulade. I prepared everything as written and will do it again without changing a thing. Thanks for posting this easy and tasty recipe Di!
     
  3. Chef likestocook
    My husband and I loved this! I had 24 oz of shrimp and there is enough left for someone to have some for lunch. I loved the sauce. I do not have fat free so we used the real thing. I got the key lime juice in one of those little limes and when I used the 1/4 cup I then needed to add a little more mayo and Dijon. We will be having this again. Thanks for a great easy recipe.
     
  4. PacemakerGuy
    Wow!! This recipe was quick, easy, and really tasty. I limited my portion to seven ounces of raw shrimp for just me, but I can easily see how one could devour a pound or more. Goes great with a cold Corona, which I also used in the boil. Used Old Bay powder. Didn't have key limes (this is Minnesota, and it's 15 below frickin' zero outside), so I used a regular lime and added some lime zest. Thanks, NurseDi.
     
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