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Sautéed Shrimp Cocktail

Sautéed Shrimp Cocktail

2 tbsp olive oil

1 pound jumbo shrimp, peeled, tail-on, deveined

1 tbsp herbes de Provence

Salt and freshly ground pepper, to taste

1 ¼ cups plain yogurt

2 tbsp mayonnaise

2 tbsp whole-grain mustard

1 ½ tbsp maple syrup

1 tsp ground turmeric

¼ cup chopped fresh basil 


In a large skillet, heat oil over medium-high heat. Add shrimp and herbes de Provence. Season to taste with salt and pepper. Cook the shrimp, stirring frequently, until pink and cooked through, about 3 minutes each side. In a small bowl, mix yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season with salt and pepper, to taste. Place the yogurt mixture in a dipping bowl. Place bowl on a serving platter along with cooked shrimp. Serves: 4-6.

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