This is an old recipe that has been updated on the blog as Air Fryer Shrimp, but I am leaving this printer-friendly recipe here for people who might not have an Air Fryer or might have been fans of the original version.

(Makes 4 main dish or 8 appetizer servings, recipe adapted slightly from Lose Weight the Smart Low-Carb Way.)

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. light sour cream (or slightly more if you want a milder sauce)
salt and fresh-ground black pepper to taste
1-2 T finely chopped green onion

If using frozen shrimp, thaw overnight in refrigerator.

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. Let water boil 5 minutes, or long enough to get lemon flavor in the water.

While water boils, whisk together the lemon juice, Dijon mustard, extra-virgin olive oil, horseradish, and sour cream. Season to taste with salt and fresh ground black pepper. Taste sauce and see if you want a bit more sour cream. Chop green onions and mix into sauce.

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. Drain shrimp in a colander placed in the sink and discard lemon.

When shrimp has drained place in a bowl and mix with the sauce. Serve right away for a warm dish or chill the shrimp and serve cold.

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.

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