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Shrimp with three dipping sauces piled on a platter, beside a glass of ale
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5 from 1 vote

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 Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Appetizers
Cuisine: American
Servings: 4 to 8 servings
Calories: 393

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
US - Metric

Instructions

  • Prepare the shrimp as desired, whether smoked*, grilled, or steamed.
  • Prepare any or all of the dipping sauces by whisking the ingredients together in a small bowl.
  • 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

*How To Smoke Shrimp On The Stovetop

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

Serving: 1serving | Calories: 393kcal | Carbohydrates: 4g | Protein: 25g | Fat: 31g | Saturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 223mg | Sodium: 992mg | Fiber: 0.1g | Sugar: 3g