Shrimp Charcuterie Board

Be the talk of the party while serving tender shrimp and vegetables accompanied by three flavorful dipping sauces.

Yield: 6 servings


  • 2 pounds BAP-certified shrimp, peeled
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking soda
  • Assorted vegetables such as celery stalks, radishes, bell peppers, endive and cucumbers

Spicy Apricot Sauce
  • ½ cup apricot jam
  • 1 tablespoon rice vinegar
  • 2 teaspoons chile garlic sauce
Smoked Paprika Aioli
  • ½ cup mayonnaise
  • 2 teaspoons smoked paprika
  • 1 garlic clove, minced or finely grated
  • 1 teaspoon lemon juice
Green Sauce
  • 1 cup parsley leaves and tender stems
  • 1/3 cup extra-virgin olive oil
  • 1 Fresno or serrano chile, seeded and chopped
  • 1 garlic clove, minced or grated
  • 1 small lime, zested and juiced
  • 3/4 teaspoon salt


  1. Step One

    Toss shrimp with the salt and baking soda and let stand 15 minutes.

  2. Step Two
    Bring a large pot of water almost to a boil. Turn off the heat, add the shrimp and cover. Let stand 2-4 minutes depending on size.


  3. Step Three
    While the shrimp are standing, put 2 cups of ice in a large bowl and fill with water. When the shrimp are done, pour the shrimp into a strainer set in the sink, then transfer the shrimp to the ice bath. Stir the shrimp until chilled and strain again. Pat dry.


  4. Step Four

    Spicy Apricot Sauce - stir together the ingredients in a medium bowl.

  5. Step Five

    Smoked Paprika Aioli - stir together the ingredients in a medium bowl.

  6. Step Six

    Green Sauce - combine all ingredients in a small blender or food processor and blend until smooth.

  7. Step Seven
    To serve: Mound the shrimp on a large platter or serving board. Transfer the dipping sauces to small bowls and place on or near platter. Fill the platter with vegetables and serve.

Looking for responsibly produced seafood?

Check our list of retailers, restaurants, and producers who require BAP certification on the seafood products they offer.