Crispy Shrimp Bundles With A Smokey Dipping Sauce


Ready, Set, Cook! Special Edition Contest Entry: Enjoy these Festive Shrimp bundles wrapped in crispy potatoes served with a smokey, chunky Remoulade sauce. This can be easily doubled for a meal.

Recipe From

Provided by Rita1652

Time 45m

Yield 4 serving(s)

Categories Potato


  • Mix all the smokey sauce ingredients together place in a serving bowl, Chill to meld flavors while preparing the shrimp.
  • Mix the hash browns, egg, flour and salt together.
  • Time to play with your food!.
  • Mold the mixture over each shrimp. and place on a sheet pan. Chill 1 hour.
  • Pour 2 inches of peanut oil to 350 degrees and cook bundles till golden brown.
  • Drain on paper towels and season with salt.
  • Place on a platter with smokey sauce and enjoy.

Crispy Shrimp Bundles With a Smokey Dipping Sauce image

Number Of Ingredients: 17


  • 1/2 cup mayonnaise
  • 2 teaspoons whole grain mustard
  • 1 tablespoon ketchup
  • 1 tablespoon white wine vinegar (I used pear chardonnay wine vinegar)
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup green onion, finely chopped
  • 1 tablespoon chopped fresh cilantro or 1 tablespoon chopped fresh parsley
  • 1/4 cup celery, finely diced
  • 1 teaspoon fresh garlic, minced
  • 1 teaspoon red bell pepper, minced
  • 1 -3 teaspoon chipotle adobo sauce (adjust to heat tolerance)
  • 10 ounces Simply Potatoes® Shredded Hash Browns
  • 1 egg, whisked
  • 2 tablespoons flour
  • 1/2 teaspoon seasoning salt
  • 8 large shrimp, defrosted, peeled and towel dried
  • vegetable oil or peanut oil, for frying


Our Test Kitchen crew let their imaginations go overboard to dream up this light and spicy shrimp part starter. The well-seasoned shrimp are delicious on their own...or coated with the dipping sauce that stars garlic sesame oil.

Recipe From

Provided by Taste of Home

Time 15m

Yield 6 servings.

Categories Appetizers


  • In a large nonstick skillet, heat the first five ingredients for 30 seconds, stirring constantly. Add Shrimp and onions; stir-fry for 4-5 minutes or until shrimp turn pink. Combine sauce ingredients; serve with shrimp.

Shrimp with Dipping Sauce image

Number Of Ingredients: 15


  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon canola oil
  • 1/4 teaspoon garlic powder
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons chopped green onions
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon orange juice
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • 1 garlic clove, minced
  • 1-1/2 teaspoons minced fresh gingerroot


I created this appetizer when I had some leftover phyllo dough in the freezer. It's perfect for a party because it looks elegant but is easy to make. I serve the shrimp with two sauces, so guests can decide if they're in a sweet or spicy mood. -Sonali Ruder, New York, New York

Recipe From

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Categories Appetizers


  • Peel and devein shrimp, leaving tails on. Sprinkle with salt and pepper. Stack six sheets of phyllo dough on a work surface; brush top sheet with butter. Cut into 12 strips from long side., Place one shrimp on each strip; roll up. In a large skillet over medium heat, cook shrimp in oil for 2-3 minutes on each side or until shrimp turn pink., In a small bowl, whisk the cilantro lime sauce ingredients. In another bowl, combine mayonnaise and chili paste. Serve sauces with shrimp.

Phyllo Shrimp with Dipping Sauces image

Number Of Ingredients: 17


  • 12 uncooked large shrimp
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 sheets phyllo dough (14 inches x 9 inches)
  • 2 tablespoons butter, melted
  • 3 tablespoons canola oil
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced
  • Dash crushed red pepper flakes
  • 2 tablespoons mayonnaise
  • 2 teaspoons Thai red chili paste


One of the quickest meals you can make in your smoker is shrimp, done in just 30 minutes. These shrimp are lightly seasoned to let the smoke flavor shine, but add more seasoning if desired. Because of the short smoke time, feel free to use a stronger-flavored wood such as hickory or mesquite. Serve with cheesy grits, rice, atop a salad, or as an appetizer with a remoulade sauce.

Recipe From

Provided by France C

Time 1h40m

Yield 4

Categories Seafood,Shellfish,Shrimp


  • Place shrimp in a resealable plastic bag. Sprinkle with Cajun seasoning and drizzle with olive oil. Toss shrimp around in the bag to evenly distribute seasoning. Refrigerate for 1 to 2 hours.
  • Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
  • Place butter in a microwave-safe dish and cook on high until completely melted, 20 to 30 seconds. Stir in lemon peel, garlic, red pepper flakes, and black pepper.
  • Arrange shrimp in even rows in a 8x10-inch aluminum pan. Place thyme sprigs between each row. Drizzle butter mixture over shrimp.
  • Place in the preheated smoker and cook shrimp until firm and orange-pink in color, about 30 minutes. The internal temperature should be 120 degrees F (49 degrees C), about 30 minutes. Do not overcook as the shrimp will become rubbery. Serve immediately.

Garlic Butter Smoked Shrimp image

Number Of Ingredients: 9


  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon olive oil
  • ½ cup butter
  • 1 clove garlic, minced
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon black pepper
  • 3 thin strips lemon peel
  • 5 sprigs fresh thyme


Crispy batter-fried shrimp with two dipping sauces (I can't decide which one I like best). You can have this either as an appetizer or main course.

Recipe From

Provided by silky

Time 45m

Yield 4-6 serving(s)

Categories Asian


  • Remove the shells from the shrimp but leave the last segment and the tails on.
  • Split the shrimp down the back until almost completely open.
  • Remove the vein.
  • Place the shrimp in a bowl of ice water.
  • Combine the dry ingredients for the batter.
  • Mix well, then add the oil a little at a time until oil and flour are thoroughly mixed; break up any large lumps.
  • Now add the water a little at a time, stirring contantly in one direction.
  • Eventually the batter will become smooth and silky.
  • Stop adding water when you attain this consistency of a thin pancake batter.
  • Allow the batter to rest, covered, for atleast 15 minutes.
  • Prepare either or both sauces to serve with your shrimp.
  • Shred the lettuce and place on a platter.
  • Cover with plastic wrap until ready to use.
  • Place the oil in a wok and heat to 375F.
  • While the oil is heating, drain the shrimp, pat dry and dip in the batter, leaving the tail exposed for easy handling.
  • Line a work platter with paper toweling.
  • Place 8-10 shrimp in the hot oil and cook until the batter turns a golden brown.
  • Remove with large strainer to the work platter.
  • Do the remaining shrimp in the same manner, making sure the oil reaches 375F before adding next batch.
  • Remove the plastic wrap from the lettuce and nest the shrimp in the lettuce.
  • Serve with the sauce (s).

Crispy Shrimp image

Number Of Ingredients: 17


  • 1 lb medium shrimp, in their shells
  • 1/2 head iceberg lettuce
  • 8 cups oil
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup oil
  • 1 -1 1/4 cup cold water
  • 1 1/2 tablespoons light soy sauce
  • 3 tablespoons mild vinegar
  • 2 tablespoons shredded gingerroot
  • 1 tablespoon oriental sesame oil
  • 2 tablespoons hoisin sauce
  • 1 tablespoon ketchup
  • 1 teaspoon chili sauce
  • 1 teaspoon dry sherry
  • 1 tablespoon minced green onion


This sauce is really good with chicken and a great alternative to the traditional BBQ sauce. I like the full teaspoon of black pepper. This is also great on a chicken sandwich.

Recipe From

Provided by franny

Time 2h10m

Yield 6

Categories Side Dish,Sauces and Condiments Recipes,Sauce Recipes


  • Whisk mayonnaise, ketchup, and garlic powder together in a bowl; add Worcestershire sauce to the mayonnaise mixture and whisk until smooth.
  • Sprinkle enough black pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of black pepper.
  • Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.

Zaxby's Chicken Fingers Dipping Sauce image

Number Of Ingredients: 5


  • ½ cup mayonnaise
  • ¼ cup ketchup
  • ½ teaspoon garlic powder
  • ¼ teaspoon Worcestershire sauce
  • ½ teaspoon freshly ground black pepper, or more to taste


Recipe From

Provided by Robin Miller : Food Network

Time 28m

Yield 4 servings

Categories appetizer


  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
  • Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.

Grilled Shrimp with Citrus Dipping Sauce image

Number Of Ingredients: 10


  • 1 cup rice, regular or instant, cooked according to package directions
  • Cooking spray
  • 2 pounds large or jumbo shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • 2 tablespoons freshly chopped cilantro leaves
  • 1 cup orange juice
  • 2 tablespoons fresh lime juice
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons cornstarch
  • 1/2 teaspoon garlic powder

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