Photo of Shrimp with Two Dipping Sauces by WW

Shrimp with Two Dipping Sauces

4 - 6
PersonalPoints™ per serving
Total Time
16 min
10 min
6 min
Buy already-cooked shrimp and you can have this hors d'oeuvres ready in minutes. The dipping sauces are both spicy but one's salty and the other's sweet.


Cooked shrimp

2 pound(s), large For the Horseradish Marmalade:

Store-bought horseradish

5 tbsp(s)

Orange marmalade

7 tbsp(s)

Low sodium soy sauce

2 tsp(s)


1 tbsp(s), at room temperature For the Red Pepper Coulis:

Sweet red pepper(s)

1 large, chopped

Green hot chili peppers

1 tbsp(s), or red, chopped

Minced garlic

½ tsp(s)

Uncooked shallot(s)

2 tbsp(s), finely chopped

Vegetable broth

¼ cup(s)

Table salt

¼ tsp(s), or more to taste

Black pepper

¼ pinch

Mint leaves

2 tbsp(s), finely chopped, or more to taste


  1. Arrange shrimp on a serving platter.
  2. In a small bowl, combine horseradish marmalade ingredients.
  3. To make red pepper coulis, in a small saucepan, combine red pepper, hot cherry pepper, garlic, shallots and broth. Bring to a boil over medium-high heat and then cook until peppers are tender, about 2 to 4 minutes more. Process mixture in a blender until smooth; add salt, pepper and mint. Pour into a small serving bowl and chill before serving.
  4. Yields about 4 ounces of shrimp and about 1 1/2 to 2 tablespoons of sauce each per serving.


Cut back on the chili peppers and horseradish if you prefer your food on the mild side. Serve leftover sauce with grilled chicken or fish.