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Kalyn's Kitchen

Low-Carb Shrimp with Mustard-Horseradish Sauce

This delicious Low-Carb Shrimp with Mustard-Horseradish Sauce can be served either hot or cold, and this easy tasty shrimp is also great for an appetizer. Use Quick Recipes for more recipes like this one.

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Low-Carb Shrimp with Mustard-Horseradish Sauce found on KalynsKitchen.com

The Monday after New Year’s is the day more people start a diet than any other day of the year.  I know lots of folks are looking for Low-Carb Recipes to start planning menus. To show how delicious low-carb eating can be, I’m starting with this shrimp dish that I took to a party during the holidays.  Everyone  raved over the shrimp with no idea it was a “diet” recipe, so even if you’re not on a diet don’t out on miss making this shrimp!


Low-Carb Shrimp with Mustard-Horseradish Sauce found on KalynsKitchen.com

How to Make Low-Carb Shrimp with Mustard-Horseradish Sauce:

(Scroll down for complete printable recipe.)

  1. Start with a pound of medium or large shrimp, thawed overnight in the refrigerator if you’re using frozen shrimp. I buy frozen shrimp that are already peeled, which makes this recipe super easy. (These photos are the batch I made to test this recipe, which is half the amount of the recipe below.)
  2. Fill a saucepan with water, add 1-2 slices of lemon and some salt and bring the water to a boil. (Choose a pan that will allow the shrimp to cook in close to a single layer.)  Let the water boil 5 minutes to get the flavor of lemon in the water.
  3. While the water with lemon is boiling, whisk together the lemon juice, Dijon mustard, olive oil, horseradish, and sour cream.  Season to taste with salt and fresh ground black pepper, then stir in the chopped green onion.
  4. After the water has boiled for 5 minutes, reduce heat to simmer, add the shrimp and cook until they turn opaque and pink and feel firm, about 2-3 minutes.
  5. Drain shrimp in a colander placed in the sink and discard lemon slice.
  6. When shrimp has drained, put in a bowl and mix with sauce. 
  7. Serve right away for a warm dish. The shrimp can also be chilled and served cold.

Low-Carb Shrimp with Mustard-Horseradish Sauce found on KalynsKitchen.com

Make it a Low-Carb Meal: 

This would taste great with something like Roasted Broccoli with Garlic and Spicy Cilantro Peanut Slaw for a low-carb dinner.

More Tasty Ideas with Shrimp:

Quick and Easy Spicy Broiled Shrimp from Kalyn’s Kitchen
Shrimp with Tomatoes, Spinach, and Feta from Kitchen Parade
Low-Carb Spicy Roasted Green Beans and Shrimp Sheet Pan Meal from Kalyn’s Kitchen

Low-Carb Shrimp with Mustard-Horseradish Sauce

This delicious Low-Carb Shrimp with Mustard-Horseradish Sauce can be served either hot or cold, and this easy tasty shrimp is also great for an appetizer.

Ingredients:

  • 1-2 thin slices lemon
  • salt to taste
  • 1 pound large or jumbo raw shrimp, thawed if frozen (20-30 shrimp, depending on the size you buy)
  • 4 tsp. fresh squeezed lemon juice
  • 4 tsp. Dijon mustard
  • 2 1/2 T extra-virgin olive oil
  • 1 T prepared horseradish (more or less to taste)
  • 2 tsp. sour cream (or slightly more if you want a milder sauce, use light or regular sour cream)
  • salt and fresh-ground black pepper to taste
  • 1-2 T finely chopped green onion

Directions:

  1. If using frozen shrimp, thaw overnight in refrigerator.
  2. Find a pan that will hold shrimp in close to a single layer, fill half full of water, add lemon slices and salt to taste and bring to boil.
  3. Let water boil 5 minutes, or long enough to get lemon flavor in the water.
  4. While water boils, whisk together the lemon juice, Dijon mustard, extra-virgin olive oil, horseradish, and sour cream.
  5. Season to taste with salt and fresh ground black pepper.
  6. Taste sauce and see if you want a bit more sour cream.
  7. Chop green onions and mix into sauce.
  8. After water has boiled for 5 minutes reduce the heat to simmer, add shrimp, and cook until shrimp turn opaque and pink and feel firm, about 2-3 minutes.  Don’t overcook or shrimp will turn rubbery.
  9. Drain shrimp in a colander placed in the sink and discard lemon.
  10. When shrimp has drained place in a bowl and mix with the sauce.
  11. Serve right away for a warm dish or chill the shrimp and serve cold.

Notes:

This can be made ahead and stored in the refrigerator for a few days.  It would be great to take to work for lunch, and could also be served on top of a salad.

Recipe adapted slightly from Lose Weight the Smart Low-Carb Way.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When made with light sour cream, this Low-Carb Shrimp with Mustard-Horseradish Sauce is approved for any phase of the South Beach Diet. It’s also good for other low-carb diet plans which would probably prefer full-fat sour cream.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutritional analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    32 Comments on “Low-Carb Shrimp with Mustard-Horseradish Sauce”

  1. I made this for our Super Bowl snack table. Not sure it will last until tonight. My only change was to pan sear the shrimp with a sprinkle of Penzey's lemon garlic seasoning. Thank you!

  2. I love the sound of asparagus as an addition to this!

  3. Just had this tonight, also threw in leftover asparagus. YUMMY!

  4. Glad you like it. I've made it a few times for gatherings and it's always been a hit.

  5. It's so nice to see a shrimp recipe that is a bit different from all the others. The mustard-horseradish sauce is so enticing that I can't wait to give this one a try. Thanks for posting this!

  6. Sarah, sounds good; glad you liked it!

  7. UHmazing! So delicious and I almost feel guilty eating it, because it tastes like it shouldn't be for a diet! I've been off and on the SB diet a few times, my obstacle is cooking and prep time. I'm tired-and busy! So I skipped the whole cooking of the shrimp, and I just made the sauce, threw the shrimp in at night and took it to work with me in the morning. Seemed like the shrimp took on the sauce flavor while soaking at night :)yay!

  8. Deborah, I love the idea of adding green beans to this, thanks for sharing!

  9. This is SO. DARN. GOOD.

    I make it a meal instead of an appetizer, and I mix lightly steamed green beans into the sauce. When I'm feeling dangerous, I offer hunks of crusty french bread for dipping.
    I also add some agave nectar to the sauce. Thanks Kalyn!!!!!!!!!!!

  10. So glad people are enjoying this. Thanks for letting me know.

  11. These were great shrimp!!! Very different than what I have ever had, but delicious! Served with some veggie rice…thanks!