Listen up, seafood lovers! I’ve spent countless hours testing different dipping sauces for shrimp, and boy, do I have some killer combinations to share with you Whether you’re hosting a party or just craving some tasty shrimp, these dips will take your seafood game to the next level!
Classic Favorites That Never Disappoint
1. Homemade Cocktail Sauce
Ya’ll, forget that store-bought stuff! Here’s my super simple recipe that takes just 3 minutes:
- 2/3 cup ketchup
- 1 tablespoon fresh lemon juice
- 2-3 teaspoons horseradish (adjust to your heat preference)
- Dash of Worcestershire sauce
- Salt and pepper to taste
2. Garlic Butter Heaven
This one’s a no-brainer! Mix together
- Melted butter
- 4-5 minced garlic cloves
- Fresh parsley
- Squeeze of lemon
- Pinch of salt
Pro tip Keep this sauce warm while serving – it’s seriously to die for with hot shrimp!
Asian-Inspired Deliciousness
3. Sweet Chili Lime Sauce
This one’s got that perfect balance of sweet, spicy, and tangy:
- 5 tablespoons sweet chili sauce
- Fresh lime juice (about 2-3 limes)
- Minced garlic
- Chopped cilantro
- Touch of fish sauce (trust me on this one!)
4. Soy Ginger Dipping Sauce
Here’s what you’ll need:
- Soy sauce
- Rice vinegar
- Grated fresh ginger
- Chopped green onions
- Red pepper flakes
- Minced garlic
Creamy Dreams
5. Bang Bang Sauce
OMG, this one’s addictive! Mix:
- Mayo
- Sweet chili sauce
- Sriracha
- Fresh lime juice
6. RecipeTin Family Special
This is legit amazing:
- 2/3 cup mayo
- 1/3 cup ketchup
- Chopped capers
- Finely diced gherkins
- Fresh dill (don’t skip this!)
- Few dashes of hot sauce
Quick and Easy Options
7. Honey Mustard
Super simple but SO good:
- Equal parts honey
- Equal parts Dijon mustard
- Pinch of salt
8. Spicy Mayo
For those who like it hot:
- Mayo
- Sriracha
- Lime juice
- Dash of sesame oil
Tips for Perfect Shrimp Dipping
- Temperature Matters
- Serve cold sauces with cold shrimp
- Warm sauces with hot shrimp
- Let dips sit for 15-20 mins before serving to blend flavors
- Sauce-to-Shrimp Ratio
For 1 pound of shrimp, prepare about:
- 1 cup of cold sauces
- 1/2 cup of warm sauces
- Storage Tips
Most sauces will keep in the fridge for:
- Mayo-based: 5-7 days
- Oil-based: 1-2 weeks
- Asian-style: 2-3 weeks
Make-Ahead Party Tips
When I’m throwing a party, here’s what I do:
- Prep all cold sauces 1-2 days ahead
- Label containers with dates
- Set out 2-3 different options (one creamy, one spicy, one classic)
- Keep backup sauces in the fridge
My Personal Favorites
After trying literally dozens of combinations, here’s what I always come back to:
- For casual snacking: Garlic butter
- For parties: Cocktail sauce + Bang Bang sauce
- For Asian-style dishes: Sweet chili lime
- For fancy occasions: RecipeTin Family Special
Remember, these are just starting points! Feel free to adjust any of these recipes to your taste. Sometimes I add extra hot sauce, sometimes more lime – it’s all about what YOU like!
Common Questions I Get
Q: How long can I leave sauces out?
A: No more than 2 hours at room temp, folks! Safety first!
Q: Can I freeze these sauces?
A: Most creamy sauces don’t freeze well, but Asian-style ones usually do.
Q: Help! My sauce is too thick/thin!
A: For thick sauces, add lime juice or water. For thin ones, add more mayo or main ingredient.
So there you have it – everything you need to know about what to dip your shrimp in! Trust me, once you try these, you’ll never go back to plain old tartar sauce again. Now, if you’ll excuse me, I’ve got some shrimp calling my name!
Got any favorite shrimp dips of your own? Drop ’em in the comments – I’m always looking to try new combinations!
Homemade Cocktail Sauce
If you’ve never tried making your own cocktail sauce, let this be the recipe that changes everything. I was completely ruined for store-bought versions after the first time I made this sauce. It’s creamy, tangy, and has just the right amount of kick, thanks to a little secret ingredient: horseradish cream. What I love most about this sauce is how versatile it is. Of course, it’s perfect for dipping fresh prawns (a must-have at Christmas in Australia), but it also shines on oysters, with mussels, or even spread over a smoked salmon and avocado bagel. And don’t even get me started on how good it is with a classic prawn cocktail! The best part? It takes less than 5 minutes to make, with no chopping required. Plus, it stores beautifully in the fridge for up to 3 days, so you can prepare it ahead of time and tick one thing off your to-do list.
Tartare sauce is one of those classics that I’m convinced tastes better homemade. You know the one – it’s creamy, tangy, with just the right hit of pickles to keep it interesting. The best part? You can whip it up with pantry staples, and it’s ready in minutes. This sauce is my go-to for fish and chips, but it also works beautifully with grilled salmon, crispy calamari, or even sweet potato fries. It’s also a make-ahead gem. Prepare it a few hours in advance, or even the night before, and let it sit in the fridge. The longer it rests, the better it tastes as the flavours meld together. It’s make-ahead magic – perfect for busy days when you need something that’s ready to go.
Sweet Chilli Lime Sauce
This one is the unexpected showstopper of the trio. While creamy sauces tend to steal the spotlight, this Sweet Chilli Lime Sauce is the bright, zippy sidekick you didn’t know you needed. It’s sweet, tangy, and just a little spicy, depending on the heat level of your sweet chilli sauce. I love how versatile this sauce is. It cuts through the richness of creamy sauces and works beautifully on its own. Drizzle it over fresh prawns, use it as a dip for crispy salt-and-pepper squid, or serve it alongside grilled fish tacos or Vietnamese rice paper rolls. It’s ready in minutes with no chopping required, and it keeps in the fridge for a few days. Making it ahead means one less thing to think about when you’re putting together a seafood platter or planning a dinner party.