Sautéed Ginger Garlic Shrimp with Native English Mustard Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Quick sautéed shrimp in a vibrant ginger and garlic sauce, finished with a zesty native English mustard cream that adds a surprising kick. This British-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, fresh ginger, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 2 tsp, finely grated fresh ginger
• 3, minced garlic cloves
• 2 tbsp olive oil
• 1 tbsp native English mustard
• 1/4 cup heavy cream
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add 2 tsp finely grated fresh ginger and 3 minced garlic cloves, sautéing for 1 minute until fragrant but not browned.
3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
4. Step 4: Reduce heat to low and stir in 1 tbsp native English mustard, 1/4 cup heavy cream, and 1 tbsp lemon juice. Cook for 1-2 minutes until the sauce thickens slightly and coats the shrimp.
5. Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper, then sprinkle 2 tbsp chopped parsley over the dish before serving.