I've been craving sauerkraut for days now, but I haven't been in the mood for hot dogs or sausages. I usually scoop the kraut over hot dogs or sausages from Sprouts and slather on the spicy or Dijon mustard. So I got creative and came up with this Dijon shrimp over sauerkraut recipe. It's AIP-compliant, gluten-free, dairy-free, keto, paleo, and Whole30-friendly.
I was on the hunt for something different, and I found a fantastic sale on jumbo wild-caught shrimp at Sprouts Farmers Market. This grocery chain always has great prices, fresh produce, and great seasonal meats, including organic and grass-finished options, plus wild-caught seafood.
Here's what I experimented with; this turned out surprisingly delicious, and I think I'll make it again. Dijon shrimp over sauerkraut sounds like a crazy combo, but it definitely satisfied my kraut craving.
QUICK REFERENCE
📋 WHY THIS DIJON SHRIMP OVER SAUERKRAUT RECIPE WORKS
- Ready in 20 minutes - one pan, minimal cleanup.
- A sneaky way to get more fermented foods in - without needing a hot dog to do it.
- Fits nearly every plate - AIP, gluten-free, dairy-free, keto, paleo, and Whole30.
- Big flavor from a short ingredient list.
🥘 Ingredient Notes
- Jumbo Wild-Caught Shrimp: Cleaned and shelled. I found mine on sale at Sprouts, a grocery chain I love for great prices and really fresh seafood.
- Dijon Mustard: I use Koops's brand organic...we actually buy it by the case off of Amazon.
- Chicken Broth: Helps create the steaming liquid for the shrimp.
- Lime Juice: Adds brightness to balance the mustard's richness.
- Garlic Salt: To taste.
- Sauerkraut: The fermented food star of the dish. If you want to know more about why fermented foods are so good for you, check out this article.
- Parsley (Optional Garnish): A little fresh parsley on top adds a nice pop of color and contrast to the dish.
📋 Variations
You can absolutely sub sauerkraut for kimchi. I'm sure it would be just as amazing! You can also swap the parsley garnish for fresh cracked black pepper if you'd rather.
🔪 Instructions
Step 1: Place shrimp in a saucepan over medium-high heat.
Step 2: Add all other ingredients into the pan and bring the mixture to a boil.
Step 3: Cover the pan and let steam until the shrimp is pink and cooked through, about 3 minutes. Remove from heat and serve over a pile of sauerkraut. Garnish with fresh parsley, if using.
🍴 How to Serve
Serve the shrimp and its sauce over a pile of sauerkraut. Let me know what you think about this recipe, and I'd love to know how you like to eat your kraut! I'm always looking for a new way to get this amazing fermented food into my diet!
🥣 Storage
Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days, separate from the sauerkraut so it stays crisp. Reheat the shrimp gently on the stovetop before serving back over fresh kraut.
💭 TOP TIP
Keep an eye on the pan while the shrimp steams, since shrimp release a good amount of their own liquid as they cook. If the mixture looks too thin once the shrimp are done, let it simmer uncovered for a minute or two to thicken back up before serving.
👩🏻🍳 Recipe FAQs
No. Raw, refrigerated sauerkraut is unpasteurized and retains live probiotics, while canned or shelf-stable sauerkraut is heated during processing, which kills most of those beneficial bacteria and reduces some of the vitamin content.
Serving it cold or at room temperature, as this recipe does, helps preserve the live probiotics, since heat can destroy the beneficial bacteria fermentation creates.
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Recipe
Dijon Shrimp Over Sauerkraut
Ingredients
- 5 Jumbo wild-caught shrimp Cleaned and shelled
- 2 Tbs. Dijon mustard I use Koops brand organic
- ¼ Cup Chicken broth
- 1 Tbs. Lime juice
- Garlic salt to taste
- Sauerkraut
Instructions
- Place shrimp in a skillet over medium-high heat.
- Add all other ingredients into the skillet and bring the mixture to a boil.
- Cover the pan and let steam until the shrimp is pink and cooked through, about 3 minutes. Remove from heat and serve over a pile of sauerkraut. Garnish with fresh parsley, if using.
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