Best 7 Barbecued Prawns Shrimp With Mustard Dipping Sauce Recipes

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**Tantalize your taste buds with our delectable Barbecued Prawns (Shrimp) accompanied by a tantalizing Mustard Dipping Sauce, a symphony of flavors sure to leave you craving more.**

**Indulge in the zesty Lemon Garlic Butter version, a classic combination that brings out the natural sweetness of the prawns.** **For a touch of heat, try our Spicy Sriracha rendition, where the fiery kick of Sriracha elevates the dish to new heights.** **If you prefer a sweet and tangy twist, our Honey Garlic variation is a must-try, its glaze adding a luscious layer of flavor.** **And for those who love the smokiness of traditional barbecue, our Classic BBQ version is a surefire hit, with its rich, smoky marinade that infuses the prawns with incredible depth.**

**Each recipe is thoughtfully crafted to highlight the succulent texture and delicate flavor of the prawns, ensuring a culinary experience that will satisfy even the most discerning palate.** **Accompanying each succulent prawn is a luscious Mustard Dipping Sauce, a delightful blend of tangy mustard, creamy mayonnaise, and zesty lemon juice, creating a perfect harmony of flavors that beautifully complements the barbecued prawns.**

Here are our top 7 tried and tested recipes!

BACON-WRAPPED PRAWNS WITH CHIPOTLE BBQ SAUCE



Bacon-Wrapped Prawns with Chipotle BBQ Sauce image

Provided by Guy Fieri

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces bacon
20 shrimp (21/25 count), shelled, deveined
1/2 cup BBQ sauce
1/4 cup canola oil
3 tablespoons chipotle pepper in adobo
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon red chile flakes
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Steps:

  • Soak the bamboo skewers in water, to keep from burning during grilling.
  • Partially cook the bacon; cut in half, and let cool on paper towels. Wrap the bacon around the shrimp, and skewer with bamboo through the point where the bacon ends meet (to keep from unraveling). Skewer 3 to 5 shrimp per bamboo.
  • Combine the BBQ sauce, oil, chipotle, lemon juice, mustard, chile flakes, black pepper and cayenne in a blender and puree. Separate the sauce in half, one for basting and one for dipping.
  • Cook the bacon-wrapped shrimp on a grill over medium heat. When the shrimp begin to turn pink, begin basting with the chipotle sauce.
  • Serve with the remaining sauce on the side for dipping.

BARBECUED PRAWNS (SHRIMP) WITH MUSTARD DIPPING SAUCE



Barbecued Prawns (Shrimp) With Mustard Dipping Sauce image

Super easy and makes a great entree/appetizer for an outdoors meal. Can be cooked also in a large pan or grilled. You can add some yogurt or sour cream to the dipping sauce if you wish- if you do cut back on the lemon juice

Provided by Jubes

Categories     Healthy

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

24 large raw prawns, peeled and deveined (I like to leave the tails on)
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt
bamboo skewer
3 tablespoons Dijon mustard
1 3/4 tablespoons lemon juice
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon pepper

Steps:

  • To make the sauce- stir together the sauce ingredients in a small bow. Set aside.
  • For the prawns- Mix together the coriander, cumin, pepper and salt in a large bowl. Add the prawns, toss to coat.
  • Preheat the barbecue. Thread the prawns onto skewers and cook on both sides until done- SHould take less than 5 minutes to cook.
  • Serve warm or chilled with the mustard dipping sauce.

SHRIMP WITH MUSTARD SAUCE



Shrimp with Mustard Sauce image

From St. Charles, Illinois, Donna Richardson sends this fast stovetop dinner for two. Seasoned with white wine, Dijon mustard and garlic, the shrimp make weeknight dinners seem special.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup finely chopped onion
2 garlic cloves, minced
2 teaspoons olive oil
1/4 cup white wine or apple juice
2 tablespoons Dijon mustard
1/8 teaspoon pepper
3/4 pound uncooked medium shrimp, peeled and deveined
1 small tomato, seeded and diced

Steps:

  • In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the wine or apple juice, mustard and pepper. Bring to a boil. Reduce heat to medium-low. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Stir in tomato; heat through.

Nutrition Facts : Calories 193 calories, Fat 6g fat (1g saturated fat), Cholesterol 202mg cholesterol, Sodium 598mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PRAWNS/SHRIMP IN CREAMY MUSTARD SAUCE



Prawns/Shrimp in Creamy Mustard Sauce image

Make and share this Prawns/Shrimp in Creamy Mustard Sauce recipe from Food.com.

Provided by Karen Elizabeth

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

55 g butter or 55 g margarine
900 g shrimp, peeled and deveined or 900 g cooked peeled prawns
1 small onion, finely chopped
4 spring onions, cut in small diagonal slices
2 tablespoons lemon juice, fresh
125 ml dry white wine
125 ml whipping cream
2 tablespoons whole grain mustard
salt and pepper

Steps:

  • Melt half the butter or margarine in a frying pan over a high heat.
  • Add raw prawns if using, and cook until they turn pink and opaque, about 2 minutes, stirring constantly. Remove with a slotted spoon and set aside.
  • Melt the remaining butter or margarine in the frying pan. Add the onion and spring onions, and cook until softened, 3 - 4 minutes, stirring frequently.
  • Stir in the lemon juice and wine. Bring to the boil, scraping the bottom of the pan with a wooden spoon to mix in the cooking juices.
  • Add the cream. Simmer until the mixture thickens, 3 - 4 minutes, stirring frequently. Stir in the mustard.
  • Return the fried prawns to the pan and reheat briefly. Add cooked prawns at this stage and heat through, about two minutes. Season with salt and pepper, and serve over rice.

Nutrition Facts : Calories 404, Fat 24.7, SaturatedFat 14.2, Cholesterol 353.6, Sodium 1472.2, Carbohydrate 7.3, Fiber 1, Sugar 1.7, Protein 32.2

MARINATED PRAWNS (SHRIMP) FOR THE BBQ / GRILL



Marinated Prawns (Shrimp) for the BBQ / Grill image

Super easy and tasty. Allow at least 30 minutes marinating time. You can use a large zip-lock bag to cut down on the washing up. You can use any seafood of your choice for this recipe. It's even pretty good with marinara mix.

Provided by Jubes

Categories     Australian

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 7

500 g green prawns, peeled and deveined (raw prawns)
3 tablespoons olive oil
2 lemons, rind and juice
3 green onions, sliced (shallots)
1 fresh chili pepper, seeds removed and finely chopped
salt and pepper
2 tablespoons parsley or 2 tablespoons coriander, chopped

Steps:

  • Place prawns in a shallow dish or large plastic ziplock bag.
  • Blend together all the remaining ingredients and pour over the prawns. Turn to coat well and marinate for at least 30 minutes.
  • BBQ prawns for 4 to 5 minutes or until cooked. Do not overcook as they will become tough. Baste during the first couple of minutes of cooking time.
  • Serve sprinkled with some extra chopped coriander, parsley or shallots with either some rice or a salad.

BARBECUED PRAWNS WITH CHILLI, LIME & CORIANDER BUTTER



Barbecued prawns with chilli, lime & coriander butter image

One of Australia's greatest cookery contributions - shell-on prawns cook quickly and stay succulent on the barbecue

Provided by John Torode

Categories     Main course

Time 25m

Number Of Ingredients 6

1kg large raw tiger prawn , heads removed, but unpeeled
1 large garlic clove
1 small bunch coriander , roughly chopped
1 red chilli , deseeded and chopped
juice 1 lime , plus wedges to serve
200g butter , softened

Steps:

  • To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
  • Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

Nutrition Facts : Calories 571 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 2 milligram of sodium

SAUCY BARBECUE SHRIMP



Saucy Barbecue Shrimp image

This old, rustic Cajun dish is one of our family favorites. Don't remove the shells from the shrimp-the beauty of this dish is peeling the shrimp and dipping it in the sauce. We've doubled and even tripled this barbecue shrimp to feed crowds and it's always perfect! -Debbie Glasscock, Conway, Arkansas

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 6

1/2 cup butter, cubed
1 medium onion, chopped
1 bottle (18 ounces) barbecue sauce
1 bottle (12 ounces) pale ale beer or nonalcoholic beer
2 pounds uncooked shell-on shrimp (31-40 per pound), deveined
French bread baguette, sliced

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Stir in barbecue sauce and beer., Place shrimp in a 13x9-in. baking dish. Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking. Serve with baguette slices.

Nutrition Facts : Calories 339 calories, Fat 14g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 883mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 1g fiber), Protein 19g protein.

Tips:

  • Use fresh, large prawns or shrimp. The larger the shrimp, the more succulent they will be.
  • Clean the shrimp properly. Remove the heads, shells, and devein the shrimp.
  • Marinate the shrimp in a flavorful mixture. This will help to tenderize the shrimp and infuse them with flavor.
  • Cook the shrimp over high heat. This will help to create a nice char on the outside of the shrimp while leaving the inside tender and juicy.
  • Serve the shrimp immediately with the dipping sauce. The dipping sauce will help to enhance the flavor of the shrimp.

Conclusion:

Barbecued prawns or shrimp with mustard dipping sauce is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp are succulent and flavorful, and the dipping sauce is tangy and creamy. This dish is sure to be a hit with your family and friends.

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