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Shrimp in Mustard Sauce

Shrimp in Mustard Sauce

Shrimp in Mustard Sauce

Have you ever gone to a party at someone’s home, enjoyed a particular dish, then later after writing down the recipe misplaced it? I have. Once you recognize that you have misplaced the recipe and have little time to search, have you ever just recreated the recipe in your mind as you recall it? One of those misplaced, recreated recipes for me is Shrimp in Mustard Sauce.

This Shrimp in Mustard Sauce can be served as a hors d’ oeuvre, appetizer or on the buffet table and any way its served will more than likely be overwhelmingly popular among your guests. It is also quite easy to prepare.

The funny thing is, I recently found the original recipe for Shrimp in Mustard Sauce and there were a good few ingredients in it that I had never incorporated into this dish.

Two of these ingredients were Tarragon Vinegar and Fresh Chopped Tarragon, oops. On another note, there is an old saying when describing some foods as being in two camps, those that love a particular food or dish, and those that do not. Tarragon is one of those flavors that falls into that category, some people love it’s licorice like flavor and strong scent and some people do not care for it at all. Even if you enjoy the flavor of Tarragon in dishes, a small amount goes a long way taking care not to overwhelm combining ingredients. However, feel free to try your Shrimp in Mustard Sauce with the Tarragon Vinegar and Fresh Chopped Tarragon if you like it and want to give it a try. I used Fresh Chopped Tarragon, but not the vinegar in the recipe today, and the taste testers were all happy, so there you have it.

Instead of Tarragon vinegar you could even substitute white wine vinegar for a little added tang with the Dijon Mustard and olive oil like a type of vinaigrette. It is entirely possible that when I first adapted this recipe rather accidentally, I might have also included in a bit of white wine vinegar. On the other hand, mixing together just the mustard and olive oil to emulsify the two before adding in the other ingredients simplifies the process and gives you one less ingredient to have to use in your preparation.

Any way you choose adding in a little of this or that will work, especially using the recipe below. This colorful, flavorful and simple dish at your holiday buffet may bring so many raves it may become one of your favorites to serve for many years to come, Shrimp in Mustard Sauce.

Shrimp in Mustard Sauce

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Category: Fish, Appetizers

Yield: 10

Shrimp in Mustard Sauce


  • 5 pounds large to extra large shrimp, peeled
  • 2 1/2 tablespoons Dijon mustard
  • 1/2- 3/4 cup olive oil
  • 3 tablespoons tarragon or white wine vinegar
  • 3 cloves garlic, chopped fine
  • 1 teaspoon red pepper flakes
  • 1 cup chopped fresh parsley
  • 2 tablespoons chopped tarragon, optional
  • 1/2 teaspoon kosher salt, or more to taste
  • 1 teaspoon cracked black pepper


  1. Preheat oven to 350 degrees
  2. Using a paper towel, dry shrimp very well then bake on a large baking sheet until shrimp are pink and just firm, around eight to ten minutes, turning shrimp over once in between
  3. Into a large glass mixing bowl pour in the vinegar, whisk in the Dijon mustard , pour the olive oil in a thin stream, whisking constantly, emulsifying the dressing, stir in the garlic, parsley, red pepper flakes and tarragon
  4. Tumble shrimp into the dressing, folding through to coat, sprinkle in the salt and pepper, check seasoning, adjust to taste, cover and chill shrimp until serving




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  1. Nancy Shoudy
    Posted December 11, 2012 at 10:51 am | Permalink

    Peggy, this looks yummy. Is it a dish that could be served warm over rice or whatever?


    • Peggy Gilbey McMackin
      Posted December 14, 2012 at 12:35 pm | Permalink

      Hi Nancy, thanks for joining in. Although I serve the Shrimp in Mustard Sauce either barely warm or cold, yes, you could easily serve this dish on rice. The key would be to whisk the mustard and olive oil mixture vigorously to prevent the sauce from breaking while warming, then to add in your cooked shrimp, serving immediately.

      • Nancy Shoudy
        Posted December 15, 2012 at 11:14 am | Permalink

        Thank you Peggy…I am definitely making this recipe this week.

        • Peggy Gilbey McMacki
          Posted December 15, 2012 at 11:17 am | Permalink

          Enjoy! Thanks for commenting Nancy!

  2. Posted December 8, 2014 at 8:52 am | Permalink

    I sampled a shrimp dish that had a mustard sauce base but it also had hearts of palm, olives and some cilantro. Do you think these last 3 ingredients could be added or would they take away from the original dish?

    • Posted December 8, 2014 at 12:45 pm | Permalink

      Hi Mickie, I would say the hearts of palm and cilantro would work splendidly. I’m not definitive on the olives and it might even depend on the type, still, olives and shrimp do work, might be worth a try, and I would love to hear your opinion on the results. Thanks for dropping by!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.