Jumbo Shrimp with Dipping Sauces
By Yankee Magazine|Oct 23 2026|
Jumbo Shrimp with Dipping Sauces
Credit: Adam DeTour/styling by Sheila JarnesWith very little effort, you can produce an appetizer that feels luxe and abundant. The cocktail sauce is classic, but a hint of smoked paprika lends it depth. The chili crisp and lime sauce, tangy with a kick, is also delicious on baked salmon. And the herb and lemon sauce is bright with mint, dill, and citrus.
Make-Ahead Instructions: Make, cover, and refrigerate the sauces for up to 2 days, then serve with chilled freshly cooked shrimp.
Start with 1½–2 pounds chilled, cooked jumbo tail-on shrimp, plus lemon wedges, for serving.
To serve, arrange the shrimp on a large platter with the three sauces alongside for dipping and lemon wedges for squeezing over all.
Yield
6 to 8 servings.
For the Smoky Cocktail Sauce
Ingredients
²⁄3 cup ketchup
5 teaspoons prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon smoked paprika, plus more to taste
Instructions
To make the cocktail sauce, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, and smoked paprika in a small bowl until smooth. Taste and adjust seasoning, then cover and refrigerate for at least 30 minutes.
For the Chili Crisp and Lime Sauce
Ingredients
1⁄3 cup mayonnaise
1⁄3 cup reduced-fat or 2 percent plain Greek yogurt
3–4 teaspoons chili crisp, plus more to taste
1 tablespoon fresh lime juice
Instructions
To make the chili crisp sauce, whisk together the mayonnaise, yogurt, chili crisp, and lime juice in a small bowl until smooth. Taste and add more chili crisp as desired for a spicier sauce, then cover and refrigerate until ready to serve.
For the Creamy Herb and Lemon Sauce
Ingredients
To make the herb sauce, combine the yogurt, mayonnaise, honey, scallions, mint, dill, lemon juice, zest, salt, and garlic in a food processor or blender. Pulse until mostly smooth, with small flecks of herb still visible. Season to taste and refrigerate for at least 20 minutes.
Instructions
½ cup reduced-fat or 2 percent plain Greek yogurt
¼ cup mayonnaise
1 tablespoon honey
2 scallions, roughly chopped
20 mint leaves
1 tablespoon chopped fresh dill fronds
3 teaspoons fresh lemon juice
Zest of ½ lemon
¼ teaspoon kosher salt
1 small garlic clove, grated
