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Shrimp with Three Dipping Sauces

These shrimp with three dipping sauces (and believe us, you're going to want to try all three) make an outstanding appetizer, whether smoked, steamed, or grilled.

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 to 8 servings
Calories: 393 kcal
Course: Appetizer
Cuisine: American

Ingredients

For the shrimp
  • 1 pound large shell-on shrimp
For the Garlic Buttermilk Dip
  • 1/4 cup buttermilk (either low-fat or full-fat)
  • 1/4 cup sour cream
  • 1/2 teaspoon kosher salt or more to taste
  • 1/4 large clove garlic grated
For the Lemon Chive Mayo Dip
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons finely chopped or snipped chives
  • 1/4 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt plus more to taste
For the Sriracha Buttermilk Dip
  • 1/4 cup buttermilk (either low-fat or full-fat)
  • 1/4 cup sour cream
  • 2 teaspoons store-bought or homemade Sriracha sauce plus more to taste

Instructions

    Cup of Yum
  1. Prepare the shrimp as desired, whether smoked*, grilled, or steamed.
  2. Prepare any or all of the dipping sauces by whisking the ingredients together in a small bowl.
  3. When the shrimp are done, you can serve them immediately, warm from the smoker or grill or steaming basket, or let them cool to room temperature and then refrigerate them until ready to serve. Serve the dipping sauces alongside. (The cooked shrimp and sauces can be refrigerated for up to a day.)

Notes

  • Sure, you can smoke shrimp outside in the smoker or on the grill. But you can also smoke shrimp inside on the stovetop. Although we can tell you from experience that a darn good ventilation system is essential unless you want all your worldly belongings to be perfumed with the waft of wood.
  • If using a stovetop smoker: Place 1 tablespoon applewood chips in the center of a stovetop smoker pan. Lay the shrimp on their sides on the rack of your smoker. Slide the smoker lid in only partly. Turn the burner to medium and center the pan above it. When you see the first wisp of smoke rise from the smoker, cover it completely and continue to smoke until the shrimp are pale orange, firm, and cooked through, 20 to 25 minutes. (Resist the urge to place your face directly over the pan when you uncover it.)
  • If using a roasting pan: Be aware that your roasting pan will discolor. If you prefer your roasting pan nice and shiny, you may want to buy a stovetop smoker or a second inexpensive roasting pan to devote exclusively to smoking. Place 1 tablespoon applewood chips in the center of a 9-by-13-inch stainless steel or aluminum roasting pan. Wrap the roasting rack in aluminum foil, then place it in the pan. Place the shrimp on their sides in a even layer on the rack. Cover the roasting pan with a large sheet or two of heavy-duty aluminum foil, crimping the edges tightly but leaving one corner uncrimped. Turn the burner to medium and center the pan above it. When you see the first wisp of smoke rise from the pan, cover it completely and continue to smoke until the shrimp are pale orange, firm, and cooked through, 20 to 25 minutes. (Resist the urge to place your face directly over the pan when you uncover it.)

Nutrition Information

Serving 1serving Calories 393kcal (20%) Carbohydrates 4g (1%) Protein 25g (50%) Fat 31g (48%) Saturated Fat 8g (40%) Monounsaturated Fat 7g Trans Fat 0.1g Cholesterol 223mg (74%) Sodium 992mg (41%) Fiber 0.1g (0%) Sugar 3g (6%)

Nutrition Facts

Serving: 4to 8 servings

Amount Per Serving

Calories 393

% Daily Value*

Serving 1serving
Calories 393kcal 20%
Carbohydrates 4g 1%
Protein 25g 50%
Fat 31g 48%
Saturated Fat 8g 40%
Monounsaturated Fat 7g 35%
Trans Fat 0.1g 5%
Cholesterol 223mg 74%
Sodium 992mg 41%
Fiber 0.1g 0%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.