Smoked Paprika Shrimp with Ginger Lime Dip

22 Jun

This is an amazing appetizer! And it’s so simple! Dipping the smoked paprika flavoured shrimp into a refreshing ginger lime sauce is the perfect smokey spicy and refreshing combination.

I’ve never had a complaint. This recipe deserves to be shared. Next time you have guests serve this. People love it!

Smoked Paprika Shrimp (from the LBCO Food and Drink)

Serves 8 (or 4 if you’re me)


1 lb raw shelled shrimp (I like to keep the tail on so people have something to grab onto for dipping)

1 tbsp smoked paprika

1 large shallot, chopped

2/3 cup of dry white wine

2 tbsp chopped cilantro for garnish (if you don’t like cilantro use flat leafed parsley)

a splash of grapeseed oil

Ginger Lime Dip

1/2 cup of mayonnaise

1/2 cup plain yogurt or sour cream

the zest of one lime

the juice of that same lime

1 tsp grated ginger (use the tip I talk about here)

For the dip: combine all the ingredients and let them it sit in the refrigerator for 1/2 an hour to an hour to “get acquainted”.

For the Shrimp: Heat a pan to medium-high heat and add a splash of grapeseed oil. Add the shallots and saute until soft (about 1 minute). Add the paprika and combine. Then add the wine and bring to a boil. Allow the mixture to reduce by half (about 2 minutes). Add the shrimp and saute until the shrimps are pink and cooked through (about 4 minutes).

Serve the shrimp hot alongside the dip.

Try to eat just one. I dare you!

(also a really good idea – but probably only pertains to me – if you decide to be all organized and make the ginger lime dip ahead of time, try not to forget it in your fridge when take everything else to your parents house to make dinner).

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