Sweet-Spicy-Tangy Dipping Sauce
Looking for something different to serve with your cooked shrimp? With three simple ingredients, you'll have this sauce whipped up in no time and the combination of simple flavours covers everything your taste buds crave: a sweet, spicy, tangy dipping sauce that doesn't take over the succulent taste of shrimp.And, if you're not a shrimp-lover, this sauce has more than enough WOW served with a bowl of your favourite steamed or raw vegetables!
Servings 6 people
Small mixing bowl
Zester or grater
Spoon or fork for mixing
- 2 tbsp Red pepper jelly
- 2 tbsp Pomegranate molasses
- 1/2 Lime or more according to taste
- pinch Sea salt optional
- Lime zest optional
- Chilli flakes optional
- 30 Shrimp allow 4-6 per person, depending on size
- Vegetables steamed or raw
Add red pepper jelly and pomegranate molasses to a small mixing bowl.
Zest half of a washed and dried lime and add to the mixing bowl. Blend until well mixed with either a spoon or fork.
Add the juice of half a lime and salt. Stir well and taste. Adjust flavours by adding extra lime zest, pomegranate molasses or red pepper jelly.
Cover and leave in the fridge until ready to serve.
Add raw shrimp to a pot of boiling water.
Cook on MEDIUM-HIGH for 5 minutes, or until the flesh is no longer translucent and the shrimp have curled.
Drain using a colander and reserve liquid for a stock. Cool the shrimp under cold gentle running water before peeling. Reserve shells for stock.
Cover shrimp and refrigerate until ready to serve.
Adding extra lime juice makes the dipping sauce too thin, so adjust flavours using the zest. If you don't have red pepper jelly in your fridge, replace it with 2 tsp orange marmalade and 1/8 tsp chipotle chilli pepper or cayenne pepper. It's delicious!
Calories: 66kcal | Carbohydrates: 9g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 76mg | Sodium: 239mg | Potassium: 24mg | Fiber: 1g | Sugar: 7g | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg