Smoked Paprika Shrimp With Special Lime Dip

If you are planning company for Easter or perhaps planning a Bridal shower, this would be the perfect nibbler to have on hand (and show off)!



  • 2 tbsp. coconut oil
  • 1 shallot, minced
  • 1 tbsp. smoked paprika (Hungarian is best)
  • 2/3 cup Chardonnay wine
  • 1 lb. jumbo raw shrimp, peeled and deveined
  • 2 tbsp. chopped Italian parsley

In a large non-stick skillet, heat the oil over a medium high temperature and saute the shallots for about 2 minutes or until just starting to turn golden,. Add the wine and return to the boil and boil for 2 minutes or until reduced by half. Add the shrimp stirring constantly for approximately 4 minutes until the shrimp is pink and firm.

Lime Dip

  • 1/4 cup sour cream
  • 2 tbsp. mayonnaise (not salad dressing)
  • 1 tsp. lime zest
  • 1 tbsp. fresh lime juice

To make the dip, whisk together the sour cream, mayonnaise, lime zest and juice until completely integrated and smooth.

Put the dip in a very pretty bowl, along side the platter of shrimp. Be sure to have a separate bowl for the shrimp tail so people don’t put them in your plant pots. This will serve 8 so adjust accordingly to the number of people will be eating.

It goes without saying have on hand a container of party picks and napkins. Oh, did I forget to mention a glass of chilled wine as well? Silly me!


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