Instead of cocktail sauce with shrimp, try Sweet Mustard with Brown Sugar and Hoisin Dip, or Spicy Mustard with Tarragon Sauce.
This post is brought to you by the makers of French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the French’s Sweet and Spicy Influencer program. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you.
There are some foods I can go without.
Bread. I love it, but I can live without it. I know, I’m an anomaly. Steak. I could live without steak. Unless it’s this one, but even then, I’d do with just a bite. And Brussels Sprouts. Even though this year I’ve become a fan, if they were eradicated from the earth, I’d still be okay.
But then there are the food cravings I can’t bear to think of losing.
Pickles. Not a chance so don’t even think about it. Pasta. That would be a toughie. Fresh veggies and a super crunchy salad. Please. Don’t make me. Chocolate. Are you crazy, girl? And mustard. You can tell me to give mayo the heave-ho, but don’t take away my favorite spicy yellow condiment, please.
I spike just about everything with mustard. Sandwiches and burgers? Of course. Salad dressings, naturally. And my mom’s famous potato salad or my recipe for the best BBQ baked beans? Well duh, French’s Classic Yellow Mustard is a must.
Forgoing the traditional cocktail sauce or drawn butter, these grilled shrimp are switching things up and taking a dip into mustard sauce. Do you want sweet? Or are you craving spicy? I know, I couldn’t decide either, so why not dip into both!
My friend Taylor makes a killer mustard dip. It’s creamy, it’s dreamy and it’s loaded with calories thanks to cream cheese and sour cream.
These two mustard dip recipes are not that.
Thanks to a base of Greek yogurt and naturally fat-free mustard, these dips are simple and light, so that when you dredge that tail of simply grilled shrimp into the sweet or spicy dipping sauce, it isn’t going to make much of a difference in your calorie count.
Now we’re talking.
Two New Twists on a Classic
In tune with our ever-developing palates and global food trends, French’s recently put two new flavors on grocery store shelves, one that’s sweet and one that’s spicy. Of course I could use the classic yellow mustard in these dips, but using the flavored varieties just saved me a few steps.
First off we have the Sweet Yellow Mustard Dip with 5 Spice and Hoisin.
Naturally spicy as all mustards are, French’s Sweet Yellow Mustard with brown wugar adds a sweetness that makes this Asian-inspired dip well balanced and totally complimentary to the grilled shrimp. I added Chinese 5 spice and kosher salt to enliven the flavors and tang.
Next up is the Spicy Yellow Mustard Dip with Tarragon. Building up the spicy flavor of mustard to even greater heights, French’s Spicy Yellow Mustard with cayenne pepper gives a zing to each lick of dip. The tarragon adds a licorice undertone that mellows the spice just right.
- 1 pound jumbo shrimp, shelled and deveined with tails left on
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced or pressed
- Kosher salt and freshly ground black pepper
- Pinch of red pepper flakes
- 4 green onions, cut into 1-inch sections
- Prepare the grill at medium high heat.
- If using wooden skewers, soak the skewers in water for at least 10 minutes.
- Toss the shrimp in the olive oil with the pressed garlic, kosher salt, freshly ground black pepper and red pepper flakes. Let sit for 15 minutes or up to 3 hours in the refrigerator. Thread the shrimp on skewers alternating every two shrimp with 2-3 pieces of green onion. If grilling later, at this stage you can refrigerate up to overnight.
- Oil the grill grates with grapeseed oil on a paper towel. Place the skewers on the grill and cook for 3-4 minutes each side, turning so the shrimp are golden with light char marks. Shrimp are done when they are opaque.
- Serve alongside Spicy Yellow Mustard Dip with Tarragon or Sweet Yellow Mustard Dip with 5 Spice and Hoisin.
- ⅔ cup plain non-fat Greek yogurt
- ¼ cup French's Spicy Yellow Mustard with Cayenne Pepper
- 4 tablespoons fresh tarragon leaves, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- Whisk all ingredients together and serve with grilled shrimp, chicken or beef kabobs.
- ⅓ cup non-fat plain Greek yogurt
- ⅓ cup French's Sweet Yellow Mustard with Brown Sugar
- 1½ tablespoons hoisin sauce
- ¼ teaspoon Chinese 5 spice
- ¼ teaspoon kosher salt
- Whisk all ingredients together until smooth. Serve with grilled shrimp, chicken, vegetables or chips.
Thanks for stopping by, have a great day, and make something good.
This post was brought to you by the makers of French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the French’s Sweet and Spicy Influencer program. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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