shrimp appetizer

Tandoori shrimp skewers with lemon wedges and lettuce is the perfect appetizer for warm summer evenings. Marinated in a delicious sauce made of Greek yogurt, tandoori masala, lemon, ginger and garlic, this is a scrumptious recipe that will take your breath away!

Tandoori Shrimp

tbsp Greek yogurt

tbsp ginger-garlic paste

lemon juice

tsp red chilli powder

salt

curly leaf lettuce

lemon,

cilantro leaves, chopped

cooking spray

skewers,

Whisk together the marinade ingredients in a deep bowl and place the shrimp in it making sure to cover it completely with the marinade. Keep aside for 30 minutes.

Thread the shrimp on wooden skewers, shaking off the excess liquid.

Grill the skewers over a hot grill for 4-5 minutes until the shrimp turn an opaque pink and become slightly charred on the surface. Turn over and grill on the other side too.

Alternatively, line a baking tray with aluminium foil and place the skewers over it. Heat the oven to 350 degrees and bake for 10 minutes. Then, broil for 4-5 minutes until cooked through and slightly charred. Turn over and do the same on the other side.

Garnish with chopped cilantro and serve hot over a bed of lettuce.

i totally wish i was eating this shrimp right now. It sounds incredible!! I love tandoori spices :-)

Hubby is just putting our new grill together. I think I need to make these delicious shrimp skewers this weekend. What a great way to get grilling.

Can't wait to try these on the grill this summer! I'm always looking for new seafood recipes and this one definitely fits the bill.

I really love these on the grill! That marinade is super flavorful, and I love the depth the grill gives. Thanks for sharing!

This looks incredibly delicious!  I will have to try this soon on the grill, it will be devoured by my family for sure!

Tandoori shrimps are an absolute favorite. I have it often at this Indian restaurant close to my place. Now I have your recipe so definitely giving it a shot in my kitchen. Looks so so good

The flavors in this tandoori shrimp sound so marvelous. I also love that the spice is perfectly balanced with a bit of Greek yogurt. I can't wait to eat this!

I love tandoori chicken and lamb but have never had shrimp tandoori! Can't wait to try this! Such a perfect recipe for summer!

What a great way to spice up shrimp!  This is perfect with summer just around the corner.  Perfect to add to salads or have with some easy rice like you mentioned.  The color and flavors in the marinade sound just divine.

Oh yes, please! I love everything tandoori and tandoori shrimp will be my new favorite.

Incredible, incredible looking shrimps. I looooove tandoori ..everything. Shrimps are definitely my favorite. Your photos are tempting me to try it soon

Simple Chimichurri Shrimp - a fast, healthy and flavorful recipe that can be turned into dinner, served over rice, cauliflower rice, Everyday Quinoa or served up as an easy appetizer! Paleo, Gluten-free and full of amazing flavor!

Chimichurri Shrimp

shrimp

olive oil

Cilantro

Italian Parsley- about 1 cup packed (thin stems OK)

lime juice (1-2 limes)

C chopped onion

garlic

kosher salt 3/4 tsp

½ tsp smoked paprika– (optional –only if you like smokey flavor)

Heat oil in a large skillet over medium high heat. Add shrimp, and saute for 5 minutes. Turn heat down to medium low.

Make the Chimichurri Sauce. In a food processor, place garlic and onion, and pulse several times until chopped. Add cilantro ( stems are fine) and Italian parsley ( again, thin stems are fine), pulse again until chopped. Add oil, lime juice, smoked paprika (optional) and salt. Pulse until combined. Set aside in small serving bowl.

When shrimp are done, gently toss with ½ of the chimichurri sauce. (Trust me you will find other uses for the remainder&#8230;like on eggs, avocado toast, veggies or grilled chicken or fish ).

Serve over rice, cauliflower rice, pasta, Everyday Quinoa or as an appetizer with mini forks.

This is a superb shrimp dish and the Chimichurri is better than the original. Thank you so much Sylvia.

Hey Sylvia, just discovered your site and loooove the way you present food- so fresh!!! Wondering how long I can keep the Chimichurri in the fridge for or can it be frozen. Many thanks

Mouth party. Added sauted asparagus to the mix and delighted to say there were no leftovers. I think we licked the bowls (to save on clean up, doncha know). Excellent.

Most of Sylvia's recipes are fast, but this one is the fastest and easiest one ever!  Sauce is very flavorful and a beautiful green.  Made this as a second entree for Thanksgiving and everyone wanted the recipe!  I have a little extra sauce and plan on using it some pasta for a simple lunch!

Wow this was so delicious and delightful!! Perfect over steamed rice!! Amazing flavor and I wish absolutely be making this again!!

Bang Bang Shrimp is a huge hit with everyone - crispy shrimp, coated in a creamy, spicy sauce! The secret is in the sauce which is made with mayonnaise, sriracha and sweet chilli sauce.&nbsp;

Bang Bang Shrimp

Shrimp

buttermilk

cornstarch

mayonnaise

sriracha hot sauce

Thai sweet chili sauce

honey

Place shrimp and buttermilk in a medium bowl and coat the shrimp well. Drain the buttermilk, and shake off the excess.

Coat the shrimp pieces in cornstarch and set aside.

In a bowl whisk together mayonnaise, sriracha, thai sweet chili sauce and honey.

Heat oil in a deep skillet to 375°F. Once the oil is hot, fry the shrimp for 2 minutes on each side till they are a light golden brown. Remove the cooked shrimp and put on a plate lined with paper towels and pat any extra oil.

Toss the shrimp in the sauce and serve immediately.

Shrimp shumai are a classic dim sum item, that are delicately flavored and an elegant addition to any menu.

Shrimp shumai

tsp ginger (grated/finely chopped)

tsp garlic (grated/finely chopped, 1 clove)

oz shrimp (225 grams, peeled and deveined, raw)

water chestnuts ((from can/jar))

soy sauce

tsp sesame oil

tsp rice wine vinegar

dumpling wrappers (ie round dumpling wrappers)

Finely chop or grate the garlic and ginger.

Put them in the food processor along with the peeled shrimp and pulse so the shrimp are well broken up.

Add the water chestnuts and pulse to chop.

Add the egg white, soy sauce, sesame oil and rice wine vinegar and pulse to combine.

Set out dumpling/gyoza wrappers on a dry surface and put a tablespoon of the filling in the middle of each.

Dampen your finger and moisten the edge of one of the dumpling wrappers. Pinch together the wrapper in small folds, working your way round so the middle of the filling is still showing. Repeat with the rest of the dumplings.

Brush a steamer with oil or line it with a liner or parchment with holes cut into it. Place dumplings in steamer with a little space between them. If you can't fit all at once, cook in batches.

Set steamer over a pot of water and steam the dumplings for around 6-8 minutes until the shrimp filling is cooked.

Serve immediately, with your preferred dipping sauce or soy on the side.

These shrimp appetizers have plump juicy cajun shrimp over creamy avocado on a crisp slice of cucumber. These shrimp cucumber bites are a delicious mouthful!

Shrimp Appetizers with Avocado and Cucumber

garlic (finely minced)

Tbsp cilantro (finely chopped, plus more to garnish)

paprika

cayenne pepper

tsp sea salt

tsp black pepper

Tbsp olive oil (divided)

avocado

tsp salt

lime juice

Cucumber

Place shrimp in a large mixing bowl and pat dry with paper towels. Add minced garlic, 1 Tbsp cilantro, 1 tsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp salt, 1/4 tsp black pepper and 1 Tbsp olive oil. Stir well to combine.

Heat a large heavy pan over medium/high heat with 1 Tbsp olive oil. Once oil is hot, add shrimp in a single layer and sauté 2 min per side or until cooked through.

How to Make Cajun Shrimp:

In a small bowl, mash together 1 avocado, 1/4 tsp salt and 1 Tbsp lime juice until creamy. Divide the avocado mix over 20-22 cucumber slices.

Squeeze fresh lime juice over the shrimp avocado bites and garnish with more finely chopped cilantro. If not serving right away, cover and refrigerate up to 4 hours before serving.

How to Make Avocado Spread &amp; Assemble:

Delicious toasted French bread bites topped with shrimp in a rich, creamy cheese that is seasoned with a hint of Cajun spice and baked until lightly browned and bubbly.

Baked Shrimp Toast

baquette

lb shrimp peeled, deveined and minced

onion

celery

Cajun seasoning

black pepper

cream cheese

Parmesan cheese

Fontina cheese

kosher salt and fresh ground black pepper

red pepper

Turn the broiler on low. Put bread slices on a baking sheet in a single layer. Place under the broiler for 3-5 minutes or until lightly browned.  Turn slices over and put them back under the broiler to lightly brown the other side.

Heat olive oil in a skillet over medium heat. Add shrimp, onion, and celery. Cook for 1 minute, stirring frequently.  Add the garlic and sprinkle the skillet with the Cajun seasoning and black pepper. Cook for 1 minute, stirring constantly.  Reduce heat to very low.  Add cream cheese, Parmesan, and Fontina. Stir until the cheese is blended and almost fully melted. Season with kosher salt and fresh ground black pepper

Top the toasted baguette crusts evenly with the shrimp mixture.  Sprinkle with crushed red pepper and place in a 400-degree oven for 10 minutes or until lightly browned and bubbly.  Sprinkle with green onions. Serve immediately.

What a delicious appetizer! Definitely going to be a hit for New Year's Eve; looks too good to pass up!

I know this will be a hit at tonight’s party! Such a great appetizer to add to the line up, thanks!

These are such a delicious idea! Shrimp is so easy to cook and makes for some awesome appetizers.

These look like fun little treats! I love the Cajun seasoning that you included! Great for parties or get togethers!

I LOVE shrimp and this shrimp toast is such a good appetizer. I love serving it for neighbors when we gather for weekend happy hours!

Two things I love are shrimp and toast! This is so easy to make and amazing!

I have never tried this, but it looks so good!! I am exited to make it! Love all the flavors!

Hi Tessa, I did try it (I am sure this is way too late), but it came out AMAZING. I will always make that part ahead and just top the toast with the par cooked mixture.

Yum! What a fun and easy appetizer!! I feel like my whole family would love these!

This looks like a delicious appetizer! Great for movie nights!

These shrimp toast looks so good! I love shrimp, can't wait to make this for snack time.

Thanks for sharing! It’s a really great toast recipe!! ❤

We are so happy to have found this recipe. We make it all the time now and everyone LOVES it. Such a great appetizer!

Wow - great recipe my husband and I enjoyed yourr recipe last weekend!

Made this for the family and it was a hit!

I am excited to make these for guests! We tried it &amp; fell in love!! It's a great way to use shrimp!

These look amazing! The combination of the shrimp, spices, and touch of parmesan makes for the perfect party appetizer!

Now those are some top-tier appetizers! Thanks for sharing the recipe!

Everyone at my house loved this! So delicious and flavorful!

This is such a yummy and delicious appetizer! So simple, yet, looks incredibly flavorful! I want this asap!!

I made these for a party and now that's all anyone will talk about! The flavors were so amazing and I liked the touch of Cajun flavor - it really made the shrimp pop!

What a great way to use shrimp. I love the addition of Cajun seasoning too.

Delicious little bites! Love these on sourdough!

I love shrimp and this is such a nice idea. The flavors are perfect. And paired with cheese this makes a quick and filling snack.

Delicious!  Everyone loved them!  Didn’t have any Cajun seasoning, so just substituted my homemade Tasso seasoning.   Thanks for sharing!

These were fantastic. I cooked the onion and celery until soft, and left out the green onions. Everyone raved about them. Definitely going in my favorites!

Savory, skillet sautéed shrimp are tossed with a tangy sauce of garlic, lime juice, and cilantro leaves- making for a delicious seafood appetizer with just the right amount of zing.

Copy Cat Costco Cilantro Lime Shrimp

tbsp extra virgin olive oil

garlic,

lb medium sized shrimp

cilantro leaves, washed and chopped

Heat the olive oil in a large skillet over medium high heat. Stir in the garlic, sautéing it for about 30 seconds. Add the shrimp, stirring to coat, and cook 2-3 minutes per side- or until the shrimp's cooked through.

Transfer the cooked shrimp to a bowl. Add in the remaining ingredients, tossing the shrimp to coat evenly.&nbsp;

Serve the shrimp immediately, or cover the bowl with cling wrap, refrigerate, and serve chilled.

Crispy Shrimp Puff Rolls are a crunchy, savory appetizer made with finely chopped shrimp, garlic, ginger, and seasonings wrapped in spring roll wrappers or puff pastry. Fried or baked, they're perfect with dipping sauces for parties or snacks.

Crispy Shrimp Puff Rolls Recipe

tsp grated ginger

lb shrimp, peeled, deveined, and finely chopped

cabbage

green onions, finely chopped

spring roll wrappers or puff pastry sheets

In a mixing bowl, combine shrimp, cabbage/carrot, garlic, ginger, green onions, soy sauce, sesame oil, and pepper. Mix thoroughly.

Place 1 tbsp of filling near one edge of the wrapper. Fold in the sides and roll tightly. Seal with water.

Heat oil to 350°F (175°C). Fry rolls in small batches until golden brown and crispy (3–4 minutes).

Drain on paper towels and serve hot with dipping sauces.

Say hello to your new favorite appetizer recipe: Prosciutto Wrapped Shrimp with Bourbon Honey Mustard Sauce! So easy and delicious, this will quickly become one of your all-time favorite shrimp recipes.

Prosciutto Wrapped Shrimp with Bourbon Honey Mustard Sauce

Tablespoons (42 milliliters) olive oil

garlic powder

prosciutto (thinly sliced, cut in half lengthwise)

shallots (diced)

red pepper flakes

garlic (minced)

Tablespoons (28 milliliters) bourbon

(170 milliliters) honey

(113 grams) dijon mustard

1 and 1/2 Tablespoons (21 milliliters) apple cider vinegar

thyme leaves (finely chopped)

Arrange an oven rack so it’s 5 inches from the broiler. This is the rack you’ll cook the shrimp on.

Preheat the broiler. Lightly grease a broiler pan with nonstick cooking spray and set it aside.

In a large bowl, combine the shrimp and 2 Tablespoons of the olive oil, salt, garlic powder, black pepper, and paprika and toss well to combine.

Wrap a piece of prosciutto around each shrimp and secure it with a wooden toothpick. 

Place the shrimp on the rack of the broiler pan and place in the oven. Cook for 6 minutes, turning at the halfway point, or until the prosciutto is crisp and the shrimp are opaque. Keep an eye here, you don’t want to burn the prosciutto or overcook the shrimp! 

Serve at once, with the honey mustard sauce. 

For the Shrimp:

In a large skillet over medium heat, warm the oil until it shimmers. Add the shallots and cook, stirring frequently, until soft and slightly translucent, about 5 minutes.  

Add in the salt, pepper, crushed red pepper flakes, and garlic and cook, stirring frequently, for 30 seconds. Do not let the garlic brown.

Stir in the bourbon and cook, scraping the bottom of the pan, for 2 minutes. Then stir in the honey, dijon, vinegar, and thyme. Simmer, stirring occasionally, for 5 minutes. 

Remove from heat and cool for 5 minutes, then pour into a food processor or blender and pulse smooth.

Pour into a serving dish and serve warm, with the shrimp. 

For the Dipping Sauce:

Jan Marie. I used two medium shallots since the recipe didn't specify. I  figured I'd go somewhere in the middle. The sauce turned out fabulous. The shrimp only took about 2 minutes per side and I didn't use toothpicks to secure them. I used parchment paper, broiled them and flipped them once.

They were spot on!! These little numbers were absolutely amazing! I used 31-40 count for shrimp size which turned out perfect. The dipping sauce was bang'n! I didn't change a thing. Would definitely make it again and again.

This baked shrimp crostini comes together with one skillet and one baking sheet. Cheesy shrimp gets piled onto crisp toasted bread and baked until warm, then topped with fresh green onion for the perfect party food everyone will grab seconds of.

Shrimp Toast Appetizer Recipe

mini entertaining bread

butter

shrimp, peeled, deveined, and diced

cream cheese,

cheese,

parsley,

red pepper flakes (optional)

Preheat the oven to 400 degrees and arrange...

Preheat the oven to 400 degrees and arrange the bread slices on a parchment paper lined baking sheet.

Top 11 shrimp appetizer recipes from across the web

The most viewed shrimp appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tandoori Shrimp

Chimichurri Shrimp

Bang Bang Shrimp

Shrimp shumai

Shrimp Appetizers with Avocado and ...

Baked Shrimp Toast

Copy Cat Costco Cilantro Lime Shrim...

Crispy Shrimp Puff Rolls Recipe

Crispy Shrimp Puff Rolls Recipe

Prosciutto Wrapped Shrimp with Bour...

Shrimp Toast Appetizer Recipe

Top 11 shrimp appetizer recipes from across the web

The most viewed shrimp appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tandoori Shrimp

Chimichurri Shrimp

Bang Bang Shrimp

Shrimp shumai

Shrimp Appetizers with Avocado and ...

Baked Shrimp Toast

Copy Cat Costco Cilantro Lime Shrim...

Crispy Shrimp Puff Rolls Recipe

Crispy Shrimp Puff Rolls Recipe

Prosciutto Wrapped Shrimp with Bour...

Shrimp Toast Appetizer Recipe

The most viewed shrimp appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine