If you’re looking for a fresh and easy gluten-free dish, you’ll love shrimp marinated in lime juice and Dijon mustard. The zesty lime pairs perfectly with the creamy mustard to create a tangy, savory meal that’s ready in no time. Plus, shrimp cooks quickly, so it’s a fantastic option for your busy weekdays or laid-back weekends.
In this recipe, you’ll combine simple ingredients that highlight the shrimp’s natural sweetness while ensuring the meal remains entirely gluten-free. Let’s dive into what you’ll need and how to make it.
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional garnish: chopped fresh cilantro or parsley
Directions
-
Marinate the shrimp.
In a medium bowl, whisk together the lime juice, Dijon mustard, minced garlic, olive oil, salt, and pepper. Add the shrimp, then toss to coat. Cover and let it marinate in the refrigerator for 15 to 30 minutes. -
Prep your cooking surface.
If you’re grilling, preheat the grill to medium-high heat. For stovetop cooking, lightly oil a skillet and warm it over medium-high heat. -
Cook the shrimp.
- Grilling: Thread the shrimp onto skewers or place them in a grill basket. Grill for about 2–3 minutes on each side, or until the shrimp turn opaque and pink.
- Stovetop: Place the shrimp in the heated skillet and cook for 2–3 minutes per side, until they’re firm and no longer translucent.
- Serve and garnish.
Transfer the cooked shrimp to a serving plate and top with chopped fresh cilantro or parsley. This dish pairs well with roasted vegetables, a leafy salad, or gluten-free pasta for a complete meal.
Nutrition facts
While exact numbers can vary, one serving (approximately 4 ounces of shrimp) typically provides:
- Calories: ~130
- Protein: ~23g
- Fat: ~3g
- Carbohydrates: ~1g
Because the marinade is light, you’re mainly adding flavor without packing on extra calories or carbs. If you’re watching your sodium intake, feel free to adjust the salt or use a low-sodium mustard.
Final thoughts
Shrimp in a lime and mustard marinade proves that gluten-free cooking can still be full of bold tastes. It’s quick to put together, easy to customize with your favorite fresh herbs, and great for weeknight dinners or weekend get-togethers. You can even save time by prepping the marinade in advance and letting the flavors blend.
If you’d like to experiment further, try adding a dash of chili flakes for heat or a touch of honey for sweetness. You’ll find that this simple recipe is endlessly adaptable to suit your cravings.
Frequently asked questions (FAQs)
-
Can I use frozen shrimp for this recipe?
Absolutely. Just make sure you thaw the shrimp properly in the fridge or under cold running water, then pat them dry before marinating. -
Is this marinade safe to reuse?
It’s best not to reuse any marinade that has been in contact with raw shrimp. If you’d like extra sauce to drizzle on your cooked shrimp, set aside some marinade beforehand, keeping it separate from the portion you use for raw seafood. -
How long can I store leftovers?
Cooked shrimp can stay fresh in the fridge for up to two days in an airtight container. Reheat gently on the stovetop or enjoy the shrimp cold in a salad.
Gluten-Free Recipe for Shrimp Marinated In Lime Juice And Dijon Mustard
Ingredients
1 pound raw shrimp (peeled and deveined)
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon Dijon mustard
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional garnish: chopped fresh cilantro or parsley
Directions
- Marinate the shrimp: In a medium bowl, whisk together the lime juice, Dijon mustard, minced garlic, olive oil, salt, and pepper. Add the shrimp, then toss to coat. Cover and let it marinate in the refrigerator for 15 to 30 minutes.
- Prep your cooking surface: If you’re grilling, preheat the grill to medium-high heat. For stovetop cooking, lightly oil a skillet and warm it over medium-high heat.
- Cook the shrimp.
- Grilling: Thread the shrimp onto skewers or place them in a grill basket. Grill for about 2–3 minutes on each side, or until the shrimp turn opaque and pink. OR
- Stovetop: Place the shrimp in the heated skillet and cook for 2–3 minutes per side, until they’re firm and no longer translucent.
- Serve and garnish: Transfer the cooked shrimp to a serving plate and top with chopped fresh cilantro or parsley. This dish pairs well with roasted vegetables, a leafy salad, or gluten-free pasta for a complete meal.
