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Grilled Shrimp with Mustard Sauce

Grilled Shrimp with Mustard Sauce

By Traeger Kitchen

This savory mustard sauce, inspired by the popular sauce served at Joe's Stone Crab in Miami Beach, Florida, is a welcome and delicious change from ketchup-based cocktail sauces.

Prep Time

20 Min

Cook Time

10 Min




This recipe serves:


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Units of Measurement:
2 Pound extra-large shrimp, peeled and deveined
1/4 Cup kosher salt
1 Quart cold water
2 Slices lemon wedges
1 Teaspoon Coleman's Mustard Powder
2 Tablespoon Worcestershire sauce
2 Teaspoon A-1 Sauce
2 Tablespoon cream or half-and-half
1 Cup Hellmann's Mayonnaise
1 To Taste Salt
1/8 Teaspoon cayenne pepper


  • 1

    Wash the shrimp under cold running water.

  • 2

    For the brine, combine the 1/4 cup of salt and quart of water in a large mixing bowl and stir to dissolve the salt crystals.

  • 3

    Squeeze 2 of the lemon wedges into the water and add the rinds as well. Add the shrimp and refrigerate for 15 to 20 minutes - no longer, or the shrimp will become too salty.

  • 4

    Meanwhile, make the sauce: Combine the dry mustard, Worcestershire sauce, A-1, and cream and whisk to blend.

  • 5

    Whisk in the mayonnaise and salt and cayenne pepper. Cover and refrigerate until ready to serve.

  • 6

    Drain the shrimp, rinse under cold running water, and drain again. Pat dry with paper towels.

  • 7

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    450 ˚F / 232 ˚C


  • 8

    Arrange the shrimp on the grill grate and grill, turning once, 3 to 4 minutes per side, or until the shrimp is pink and opaque and cooked through.

    450 ˚F / 232 ˚C


  • 9

    Transfer to a platter or plates and serve with the sauce. Enjoy!

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