Shrimp marinated in lime juice and Dijon mustard

Dietician's Tip

In this recipe, the shrimp is marinated rather than served with a heavy sauce. Serve cold with crackers or melba toast.


  • 1 medium red onion, chopped
  • 1/2 cup fresh lime juice, plus lime zest as garnish
  • 2 tablespoons capers
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon hot sauce
  • 1 cup water
  • 1/2 cup rice vinegar
  • 3 whole cloves
  • 1 bay leaf
  • 1 pound uncooked shrimp, peeled and deveined (about 24)


In a shallow baking dish, combine the onion, lime juice, capers, mustard and hot sauce. Set aside.

In a large saucepan, add the water, vinegar, cloves and bay leaf. Bring to a boil and add the shrimp. Cook for 1 minute, stirring constantly. Drain and transfer the shrimp to the shallow dish containing the onion mixture, making sure to discard the cloves and bay leaf. Stir to combine. Cover and refrigerate until well-chilled, about 1 hour.

To serve, divide the shrimp mixture among individual small bowls and garnish each with lime zest. Serve cold.

Serving Information

Serves 8

Nutritional analysis per serving

Calories: 60
Total carbohydrate: 3 g
Cholesterol: 91 mg
Dietary fiber: 0.5
Monounsaturated fat: Trace
Protein: 12 g
Saturated fat: Trace
Serving size: About 3 shrimp
Sodium: 182 mg
Total fat: Trace

DASH Eating Plan Servings

Meats, poultry and fish: 1

Diabetes Meal Plan Choices

Meat and meat substitutes: 1

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy: 1/2

Last Updated Mar 29, 2017

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