Sunday, January 02, 2011

Recipe for Shrimp with Mustard-Horseradish Sauce

Shrimp with Mustard-Horseradish Sauce
If you're starting a diet this week, you won't feel deprived with this Shrimp in Mustard-Horseradish Sauce.
The Monday after New Year's is the day more people start a diet than any other day of the year.  I know lots of folks are starting Phase One of the South Beach Diet on Monday, and already I notice people are checking my archives category of South Beach Diet Phase One Recipes.  I've already started Phase One myself, and I'll be posting Phase One recipes all during January like I do every year.  To show how delicious Phase One can be, I'm starting with this shrimp dish that I took this to a party during the holidays.  Everyone  raved over the shrimp with no idea it was a "diet" recipe, so even if you're not on a diet don't out on miss making this.

Start with a pound of medium or large shrimp, thawed overnight in the refrigerator if you're using frozen shrimp.  I buy frozen shrimp that are already peeled, which makes this recipe super easy.  (These photos are the batch I made to test this recipe, which is half the amount of the recipe below.)

Fill a saucepan with water, add 1-2 slices of lemon and some salt and bring the water to a boil.  (Choose a pan that will allow the shrimp to cook in close to a single layer.)  Let the water boil 5 minutes to get the flavor of lemon in the water.

While the water with lemon is boiling, whisk together the lemon juice, Dijon mustard, olive oil, horseradish, and sour cream.  Season to taste with salt and fresh ground black pepper, then stir in the chopped green onion.

After the water has boiled for 5 minutes, reduce heat to simmer, add the shrimp and cook until they turn opaque and pink and feel firm, about 2-3 minutes.

Drain shrimp in a colander placed in the sink and discard lemon slice.

When shrimp has drained, put in a bowl and mix with sauce.  Serve right away for a warm dish.  The shrimp can also be chilled and served cold.

Shrimp with Mustard-Horseradish Sauce
(Makes 4 main dish or 8 appetizer servings, recipe adapted slightly from Lose Weight the Smart Low-Carb Way.) 

1-2 thin slices lemon
salt to taste
1 pound large or jumbo raw shrimp, thawed if frozen (20-30 shrimp, depending on the size you buy)
4 tsp. fresh squeezed lemon juice
4 tsp. Dijon mustard
2 1/2 T extra-virgin olive oil
1 T prepared horseradish (more or less to taste)
2 tsp. light sour cream (or slightly more if you want a milder sauce)
salt and fresh-ground black pepper to taste
1-2 T finely chopped green onion

If using frozen shrimp, thaw overnight in refrigerator.

Find a pan that will hold shrimp in close to a single layer, fill half full of water, add lemon slices and salt to taste and bring to boil.  Let water boil 5 minutes, or long enough to get lemon flavor in the water.

While water boils, whisk together the lemon juice, Dijon mustard, extra-virgin olive oil, horseradish, and sour cream.  Season to taste with salt and fresh ground black pepper.  Taste sauce and see if you want a bit more sour cream.  Chop green onions and mix into sauce.

After water has boiled for 5 minutes reduce the heat to simmer, add shrimp, and cook until shrimp turn opaque and pink and feel firm, about 2-3 minutes.  Don't overcook or shrimp will turn rubbery.  Drain shrimp in a colander placed in the sink and discard lemon.

When shrimp has drained place in a bowl and mix with the sauce.  Serve right away for a warm dish or chill the shrimp and serve cold.

This can be made ahead and stored in the refrigerator for a few days.  It would be great to take to work for lunch, and could also be served on top of a salad.

South Beach Suggestions: 
Made with light sour cream, this low-glycemic shrimp dish is approved for any phase of the  South Beach Diet.  This would taste great with something like Roasted Broccoli with Garlic and Spicy Cilantro Peanut Slaw for phase one.

More Tasty Ideas with Shrimp:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Quick and Easy Spicy Broiled Shrimp from Kalyn's Kitchen
Spicy Roasted Green Beans (or Broccoli) and Shrimp from Kalyn's Kitchen
Tomato-Cilantro Shrimp from The Kitchn
Pam Anderson's Spicy Coconut Shrimp Stew from Cookin' Canuck
Shrimp with Tomatoes, Spinach, and Feta from Kitchen Parade
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit
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More to Chew On:


  1. I love diet dishes that are just so tasty you would never know they're diet! this sounds it's bursting with flavor!

  2. Thanks for another great-looking seafood recipe! One quick question: At what point are you peeling the shrimp? In the top pick they look like they are still in their shell and in the next shrimp pic they are not, but I didn't see anywhere in the recipe about when you peeled them. Thanks!

  3. I love the sound of that horseradish sauce. Anything that excites the palate helps you forget that you're on a diet!

  4. Joanne and Lydia, this was truly perfect to help you forget you're dieting. I loved it as a main course and it was a big hit at the party as an appetizer.

    Anonymous, the shrimp were already peeled in all the photos, but if you had unpeeled shrimp I would peel them after I cooked them. (I'd look for peeled shrimp though. I'll add that caution to the recipe, thanks!)

  5. I'd be happy to eat this any time of the year - diet or no diet. The horseradish is a brilliant combination with the shrimp!

  6. Dara me too. I don't think I've ever had shrimp I didn't like, and if there's horseradish that's a plus for me!

  7. Wow, Kalyn, this looks delicious and very unique too. It fits my diet perfectly - I'm not on a weight loss diet, I'm on a *healthy & delicious* food diet!


  8. Georgie, perfect for that too! High protein and very low fat with the light sour cream.

  9. I did the south beach diet once and I didn't last long! Maybe I'll try it again once you post all your recipes for Phase 1!

  10. Lauren there are hundreds of Phase One recipes in the Index of Phase One Recipes. Check it out if you want to see what good things you can eat on Phase One.

  11. There is always room on my table for a good shrimp recipe. It looks great.



  12. Nisrine, it was just fabulous. Do try the recipe; I bet you'll like it.

  13. Love this shrimp! Great flavors!

  14. I am so happy to have happened upon your site 2 days ago. I made this last night for my hubby and I and we just LOVED it. The taste was amazing! I am new to the whole diet thing, so I have a few questions - how many shrimp should be per serving? I noticed you said this is for 4 servings, but we ate it all just between my husband and I each having about 10-13 shrimp. Also a big thank you for having most of your recipes be naturally gluten free. It's hard to diet AND eat gluten free. I printed about 50 of your recipes this week and can't wait to try them all!

  15. South Beach doesn't limit serving sizes for most foods, so as long as you're eating the right things you eat until you feel full. When I put servings on a recipe I'm probably basing it on how much I would eat for a serving, or what the recipe indicates, but it always depends on what else you're eating with it. Good luck on the diet, and I'm glad you are enjoying the blog.

  16. Hi Kalyn. I'm so happy that I found your wonderful cooking blog today. I started South Beach this week and needed some inspiration, especially with eggs. I can't wait to try many of your recipes. This is the first one I will make. Looks delish! I look forward to browsing the rest of your dishes and following your blog from now on. Thanks so much!

  17. Hi Rhondi,
    Welcome, and glad you like the blog.

  18. For the amount of shrimp we eat in this house, I can safely say there is nothing that resembles this. And I can safely say, there is a certain hubby that would love it. Can't wait to try it!

  19. Cara, I loved it. Let me know how he likes it.


  21. These were great shrimp!!! Very different than what I have ever had, but delicious! Served with some veggie rice...thanks!

  22. So glad people are enjoying this. Thanks for letting me know.

  23. This is SO. DARN. GOOD.

    I make it a meal instead of an appetizer, and I mix lightly steamed green beans into the sauce. When I'm feeling dangerous, I offer hunks of crusty french bread for dipping.
    I also add some agave nectar to the sauce. Thanks Kalyn!!!!!!!!!!!

  24. Deborah, I love the idea of adding green beans to this, thanks for sharing!

  25. UHmazing! So delicious and I almost feel guilty eating it, because it tastes like it shouldn't be for a diet! I've been off and on the SB diet a few times, my obstacle is cooking and prep time. I'm tired-and busy! So I skipped the whole cooking of the shrimp, and I just made the sauce, threw the shrimp in at night and took it to work with me in the morning. Seemed like the shrimp took on the sauce flavor while soaking at night :)yay!

  26. Sarah, sounds good; glad you liked it!

  27. It's so nice to see a shrimp recipe that is a bit different from all the others. The mustard-horseradish sauce is so enticing that I can't wait to give this one a try. Thanks for posting this!

  28. Glad you like it. I've made it a few times for gatherings and it's always been a hit.

  29. Just had this tonight, also threw in leftover asparagus. YUMMY!

  30. I love the sound of asparagus as an addition to this!


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