Tangy Shrimp in Mustard Horseradish Sauce


I love shrimp. I drooled when Bubba and Forrest Gump recited all the shrimp dishes they knew. So naturally, I developed this recipe as just another way to enjoy shrimp. I bet if try it, you’ll agree.
Enjoy! Cindy

Tangy Shrimp in Honey Mustard Horsey Sauce
1 lb shrimp peeled and deveined
1/4 cup olive oil
3 Tablespoons honey
1 Tablespoon whole grain Dijon or Creole mustard
1 Tablespoon Horseradish
1 Tablespoon orange juice
1 Tablespoon Parsley
1 tsp orange zest
Preheat oven to 350. Arrange shrimp in a single layer in a baking dish. Mix remaining ingredients in a separate bowl and pour over shrimp. Toss to coat. Bake uncovered for 5 minutes, flip shrimp and cook until pink and opaque.
Serve immediately or chill and toss with mixed greens and your favorite salad condiments.

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2 thoughts on “Tangy Shrimp in Mustard Horseradish Sauce

  1. My friend’s aunt made this meal that everybody ate around a table to celebrate her husband’s birthday. I didn’t really get to ask her what it was called though.

    Describing it though, i guess i could say that it had jumbo shrimp, fish, squid, it also had some green mustard plants with some chinese cabbage. There was also some noodles along with this really tangy black sauce.

    I think what you were supposed to do, was to get shrimp/squid whatever out of the pot of steaming water in the middle, dip it in the black sauce, and then eat it with noodles.

    Ughh. It’s driving me crazy. Does anybody know what i’m talking about?

    • Sounds like a stirfry with black bean sauce. Cantonese maybe? Try looking up Cantonese style recipes. Good luck! Cindy

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