Consider a shrimp appetizer as a no-meat alternative. From bacon-wrapped to beer-boiled to crunchy popcorn shrimp, these recipes help you create shrimp appetizers that are fun, unusual, and filling.See Popular Shrimp Appetizers Recipes
Nut-crusted shrimp and a coconut dipping sauce make up this unique appetizer.
Keep your cool with these easy appetizers. If you buy cooked, shelled shrimp, you'll save even more time. Have a bowl of Pace® Picante available for dipping.
Hosting an Asian-themed meal? Make shrimp spring rolls and a spicy dipping sauce.
Guests at your Halloween party won't have to think twice whether they'd like a serving of this molded shrimp cocktail.
This shrimp appetizer has a traditional sauce of garlic, shallots, white wine, and lemon juice.
This recipe is for a large gathering of hungry people. It has just enough spice to give it sass, but not enough to scare off the faint of heart. It's a fun meal everyone will enjoy. And everything cooks in the same (big) pot!
Shredded pork? Shrimp? Smoked chicken? You can top this versatile appetizer a variety of ways.
These savory snacks freeze well. To reheat, wrap frozen buns in foil and bake at 350 degrees for 35 minutes or until heated through.
Jason McCullar reinvents shrimp remoulade, the classic New Orleans cocktail-party dish. Instead of tossing his vermouth-poached shrimp with a mayonnaise dressing, he makes a ginger-spiked dipping sauce.
These little bite-size appetizers, shrimp perched on a light filling atop a pastry of sour cream and sharp cheddar cheese, are easily assembled and delightfully pretty.
Here, Grace Parisi revamps the classic shrimp-cocktail recipe by including scallops and stone-crab claws, then tweaks the cocktail sauce by replacing the ketchup with bottled chile sauce and seasoning it with hot pimenton de la Vera and prepared horseradish.
The sherry-garlic sauce in this appetizer offers a delicious change of pace from the usual cocktail sauce.
In this clever recipe, Jason Stratton of Seattle's Spinasse makes a simple, creamy sauce by simmering toasted pine nuts with lemon zest and chicken stock, then pureeing them. His other smart trick: cooking shrimp on a superhot bed of coarse salt flavored with bay leaves and lemon zest.
For this appetizer, Pierre Gagnaire cleverly weaves together two major ingredients, shrimp and chickpeas: He quickly sears shrimp and uses the shells to make a stock to flavor the hummus. He then uses chickpeas to make the delicate cracker garnish. At his eponymous restaurant in Paris, it's part of a dish called Orientale, inspired by his walks in the desert. (He takes those walks when he's cooking at Reflets par Pierre Gagnaire in Dubai and his newest place, Twist, in Las Vegas.) "I like the silence. The wind. The simple rhythm of the days," he says.
"I don't know if I invented this combo, but since I don't remember stealing it from anyone, I'll take the credit," says Michael Schwartz of his ingenious pizza topping of shrimp, escarole, tangy Manchego, and spicy chorizo. He gets his chorizo (the firm kind; the soft one would make the pizza too greasy) from Miami's El Palacio de los Jugos marketplace.
Marinate shrimp in oil and Cajun seasoning, then drizzle warm marmalade sauce over the shrimp before serving for a fabulous main dish.
Saffron, an expensive spice with a distinctive flavor and color, makes these shrimp appetizers an impressive party food.