| Level: | Easy |
| Total: | 24 min |
| Prep: | 20 min |
| Cook: | 4 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 24 min |
| Prep: | 20 min |
| Cook: | 4 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound jumbo shrimp, peeled tail-on, deveined
- 1 tablespoon herbes de Provence
- Salt and freshly ground black pepper
- 1 1/4 cups plain yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons whole-grain mustard (recommended: Maille)
- 1 1/2 tablespoons maple syrup
- 1 teaspoon turmeric
- 1/4 cup chopped fresh basil leaves
Instructions
- 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 again 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 189 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 130 mg |
| Sodium | 345 mg |
| Serving Size | 1 of 6 servings |
| Calories | 189 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 130 mg |
| Sodium | 345 mg |
Reviews
Oh my, so so amazing I had no yogurt and just used the rest of the ingredients for the dip, turned out fantastic the shrimp are a bit messy to eat but my hubby could eat a ton More and I made a lot! He loved it It’s a keeper….
I love, love, love this recipe! I quadrupled the recipe size for a party of 14 and it all went in a matter of 30 seconds. Everyone raved about it and this recipe is super easy to put together. My only comment is that I didn’t need to quadruple the recipe for the dip. Although everyone had some dip, I was left with a quart and a half of leftover dip! I probably only needed to make the amount of dip the recipe originally calls for or doubling the amount. This is such a refreshing take on the original shrimp cocktail.
This was very easy to make and the sauce was refreshing. I used nonfat yogurt and low fat mayo and it still had tons of flavor. I’ve never used herbes de Provence on sautéed shrimp before but that was a very nice discovery. It was excellent and liked by the whole family from ages 4 – 42.
I thought this appetizer was excellent. And I love the sauce. It is a tasty change from the usual ketchup and horseradish.
I really liked this. I made it for a small dinner party, about six of us total. They taste great, very light and flavorful. Went over well. I’d definitely make this again.
Served it for NYE party. The shrimp sauteed with the herbes de provence where very tasty by themselves. The sauce blends nicely with the shrimp not overpowering them.
I was making this hoping it would be delish, Alas, it had little flavor. I added salt and pepper but nothing helped. The shrimp was good as always.
This was easy to make and a great alternative to shrimp cocktail. I cooked the shrimp the night before and served them at room temperature the next day. The sauce was great. If you double the recipe don’t double the dip you won’t need it all.
We made this as an appetizer for a wine tasting dinner at a rest. Everyone loved it. We eventaully added it to the regular menu for the summer months. As usual, another great recipe from Giada – Thanks
This recipe was so easy and quick to put together. My husband and I enjoyed very much. The sauce was perfect with the shrimp. Will make again and again.