Simple Sautéed Shrimp with 3 Easy Dipping Sauces

So quick and easy to prepare, this trio of dipping sauces – Bang Bang Sauce, Blue Cheese Sauce, and Horseradish and Chive Sauce – take simple sautéed shrimp to a whole new level of scrumptious.

Jul 09, 2024

This simple and light shrimp appetizer is perfect for summer entertaining. Sweet and luscious shrimp is quickly sautéed in olive oil with some minced garlic and red pepper flakes. Once cooked, a splash of fresh lemon juice and a pinch of salt finish out the seasonings for this easy shrimp recipe.

What takes this delectable, sautéed shrimp hors d’oeuvre over the top are three amazing dipping sauces – Bang Bang Sauce, Blue Cheese Sauce, and Horseradish and Chive sauce. Each one provides a unique flavor profile that pairs perfectly with the shrimp, and they all come together in a matter of minutes.

First up is the Bang Bang sauce. Made famous by Bonefish Grill, this creamy, sweet, and spicy sauce is outrageously good and so simple to make. I lightened things up by partially replacing some of the mayonnaise with Greek yogurt. The heat is from a chili garlic sauce (I used the Huy Fong brand); depending on your tolerance for heat, use between one-half to one full tablespoon in this recipe.

BANG BANG SAUCE

Yield: 4 servings

Serving Size: 2 tablespoons

Prep: 5 minutes

Ready: 5 minutes

INGREDIENTS

3 tablespoons mayonnaise
3 tablespoons plain low-fat Greek yogurt (such as FAGE Total 2%)
1/2 tablespoon to 1 tablespoon chili garlic sauce (such as Huy Fong Foods Chili Garlic Sauce)
1 tablespoon agave nectar or honey
1 teaspoon distilled white vinegar
1/8 teaspoon kosher salt

DIRECTIONS

In a small bowl, combine mayonnaise, yogurt, chili garlic sauce, agave, vinegar, and salt. Whisk until smooth and refrigerate until ready to serve.

Nutrition Information per Serving

90 Calories, 8 g Total fat, 1 g Saturated fat, 0 g Trans fat, 5 mg Cholesterol, 172 mg Sodium, 4 g Total carbohydrate, 0 g Dietary fiber, 4 g Total sugars, 4 g Added sugars, 1 g Protein, 0 mcg (0%) Vitamin D, 13 mg (2%) Calcium, 0 mg (0%) Iron, 28 mg (0%) Potassium

The bold, tangy taste of this blue cheese dipping sauce works really well with the sweet and succulent flavor of the shrimp. When purchasing blue cheese, you’ll likely notice a few variations – Roquefort, Gorgonzola, and Stilton. Any variety will do in this savory dipping sauce recipe.

BLUE CHEESE SAUCE

Yield: 4 servings

Serving Size: 2 tablespoons

Prep: 5 minutes

Ready: 5 minutes

INGREDIENTS

1/4 cup reduced fat sour cream (such as Breakstone’s Reduced Fat Sour Cream)
2 tablespoons mayonnaise
2 tablespoons crumbled blue cheese
1 tablespoon 1% milk
1/2 teaspoon fresh lemon juice
1/2 teaspoon sugar
1/8 teaspoon granulated garlic
1/8 teaspoon kosher salt
1/8 teaspoon black pepper

DIRECTIONS

In a small bowl, combine sour cream, mayonnaise, blue cheese, milk, lemon juice, sugar, granulated garlic, salt, and black pepper. Whisk until smooth and refrigerate until ready to serve.

Nutrition Information per Serving

82 Calories, 7.5 g Total fat, 2 g Saturated fat, 0 g Trans fat, 13 mg Cholesterol, 139 mg Sodium, 2 g Total carbohydrate, 0 g Dietary fiber, 2 g Total sugars, 0.5 g Added sugars, 2 g Protein, 0 mcg (0%) Vitamin D, 54 mg (4%) Calcium, 0 mg (0%) Iron, 8 mg (0%) Potassium

Horseradish adds a distinctive, pungent flavor to this horseradish and chive sauce. Bottled horseradish, as used in this recipe, is often referred to as “prepared horseradish.” It’s made with grated horseradish root, vinegar, and salt and can be found in the refrigerated section of the grocery store. As bottle horseradish ages, it loses its pungency and darkens in color, going from light cream to dark beige. In the refrigerator, an opened jar of bottled horseradish should maintain its fresh color and potency for 2 to 4 months.

HORSERADISH and CHIVE SAUCE

Yield: 4 servings

Serving Size: 2 tablespoons

Prep: 5 minutes

Ready: 5 minutes

INGREDIENTS

1/3 cup reduced fat sour cream (such as Breakstone’s Reduced Fat Sour Cream)
2 tablespoons mayonnaise
1 tablespoon prepared horseradish
1/2 teaspoon apple cider vinegar
1/2 teaspoon Dijon mustard
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon minced fresh chives

Directions

In a small bowl, combine sour cream, mayonnaise, horseradish, vinegar, mustard, salt, black pepper, and chives. Whisk until smooth and refrigerate until ready to serve.

Nutrition Information per Serving

74 Calories, 7 g Total fat, 2 g Saturated fat, 0 g Trans fat, 12 mg Cholesterol, 135 mg Sodium, 2 g Total carbohydrate, 0 g Dietary fiber, 2 g Total sugars, 0 g Added sugars, 1 g Protein, 0 mcg (0%) Vitamin D, 43 mg (4%) Calcium, 0 mg (0%) Iron, 13 mg (0%) Potassium

SIMPLE SAUTÉED SHRIMP

Yield: 12 servings

Serving Size: 2 ounces cooked shrimp

Prep: 5 minutes

Ready: 15 minutes (not including chilling time)

INGREDIENTS

2 pounds raw shrimp (thawed, peeled, and deveined)
3 tablespoons olive oil
2 to 3 cloves garlic, minced
1/8 teaspoon to 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon kosher salt
1 tablespoon fresh-squeezed lemon juice

DIRECTIONS

Pat thawed, peeled, and deveined shrimp dry with paper towel.
Add oil to a large skillet and heat over medium heat. Add garlic and red pepper flakes and sauté 1 minute. Add shrimp and cook 1 to 3 minutes per side or until just opaque and cooked through, gently turning with tongs.
Remove skillet from heat, add salt and lemon juice and stir to combine. Serve shrimp chilled with dipping sauces and an assortment of fresh vegetables.

Nutrition Information per Serving (2 ounces sautéed shrimp)

99 Calories, 4.5 g Total fat, 0.5 g Saturated fat, 0 g Trans fat, 115 mg Cholesterol, 182 mg Sodium, 0 g Total carbohydrate, 0 g Dietary fiber, 0 g Total sugars, 0 g Added sugars, 14 g Protein, 0 mcg (0%) Vitamin D, 42 mg (4%) Calcium, 1 mg (6%) Iron, 152 mg (4%) Potassium

Serving the sautéed shrimp and dipping sauces alongside crisp and crunchy vegetables makes for a gorgeous and nutrient-packed appetizer tray. I opted for a rustic feel with my choice of a serving platter and used a simple sheet pan. To keep the shrimp and sauces cool, I filled the pan with crushed ice and layered the vegetables, shrimp, and sauces on top. Enjoy!

To your health,

Darlene

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