21 Easy Shrimp Appetizers for Your Party

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Grilled Sesame Shrimp with Shishito Peppers

Grilled Shrimp with Shishito Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘8’, ‘8 Servings’]

These grilled shrimp with shishito peppers are smoky, spicy, and packed with bold flavor from sesame oil, chili paste, and citrus. Quick to cook and perfect for the grill, this dish works as an appetizer, main, or shareable plate for summer entertaining.

Ingredients

• 6 oz. Shishito Peppers
• 1 lb. Shrimp (peeled and deveined )
• 2 tbsp. Sesame Oil (divided)
• 2 tbsp Chili Paste or Sauce
• 1 tbsp. Soy Sauce
• 1 Lemon or Lime (juiced)
• 1 tsp Salt (divided)
• 1 tsp Black Pepper (divided )
• 2 tsp. Toasted Sesame Seeds

Instructions

1. In a medium bowl, whisk together 1 tablespoon sesame oil, chili paste, soy sauce, citrus juice, half of the salt, and half of the black pepper. Add shrimp and toss until fully coated. Marinate for up to 1 hour if desired.
2. In a separate bowl, toss shishito peppers with the remaining sesame oil, salt, and black pepper. Set aside
3. Preheat grill to medium high heat and lightly oil the grates.
4. Thread shrimp onto skewers using the double skewer method to keep them stable during grilling. Thread shishito peppers onto separate skewers.
5. Grill shrimp for 1 to 2 minutes per side until opaque and cooked through to an internal temperature of 145 degrees Fahrenheit.
6. Grill shishito peppers until blistered and lightly charred on all sides.
7. Remove from the grill, slide the shrimp and peppers off the skewers, and transfer to a serving bowl.
8. Garnish with toasted sesame seeds and serve immediately.

2. Firecracker Shrimp

Easy Firecracker Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Easy Firecracker Shrimp is sweet, sticky, spicy and crunchy – it’s a perfect appetizer or main dish when served with broccoli and rice.

Ingredients

• 1/4 cup canola oil
• 1 lb shrimp
• 1 cup flour
• 2 eggs
• Salt & pepper, to taste
• Chili flakes, for garnish
• Sesame seeds, for garnish
• Green onions, for garnish
• 1/4 cup sweet chili sauce
• 2 tbsp orange juice
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 2 cloves garlic, minced
• 1 tsp orange zest

Instructions

1. Mix together sauce ingredients in a bowl. Microwave for 2-3 minutes until heated through and slightly thickened.
2. Heat oil in a large skillet over med-high heat.
3. Meanwhile, add flour to a bowl, then whisk eggs in another bowl. Dip shrimp in egg, then coat in flour.
4. Add shrimp to skillet, cooking in two batches for 2-3 minutes per side. Add cooked shrimp to a paper towel lined plate to get rid of excess oil, seasoning with salt & pepper, then add cooked shrimp to a large bowl.
5. Toss shrimp with sauce, then garnish with chili flakes, sesame seeds and green onions. Serve and enjoy!

3. Shrimp & Cream Cheese

Super Easy Shrimp & Cream Cheese Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz cream cheese, softened
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper
• 2 tablespoons chopped green onions for garnish
• Crackers or sliced baguette for serving

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. Sear the shrimp quickly in a skillet until pink, about 2–3 minutes; chop into bite-size pieces.
3. 3. In a bowl blend cream cheese, sour cream, mayonnaise, lemon juice, garlic powder, paprika, and a pinch of salt and pepper.
4. 4. Fold the chopped shrimp into the cheese mixture to form a creamy dip.
5. 5. Transfer to an oven-safe dish and bake 15–20 minutes until bubbling and hot.
6. 6. Garnish with green onions and serve with crackers or baguette.

4. Mini Shrimp Tacos with Pineapple

Mini Tacos with Shrimp and Pineapple is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘8’, ‘8 people’]

This recipe makes 8 mini tacos, and assumes one taco per person, but is EASILY doubled or tripled.  As written, this recipe uses mini taco shells, but it could easily be adapted to full size tacos or even burritos by using larger shells.  Ingredient measurements in these tacos are estimates- use more or less of each ingredient according to preference, but avoid over-stuffing mini taco shells.

Ingredients

• 1 pound raw shrimp, thawed (tails off, medium size)
• 1 teaspoon paprika or smoked paprika
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• pinch sea salt
• 1 tablespoon olive oil
• 1/2 cup plain yogurt
• 2 garlic cloves, finely diced
• ¼ teaspoon salt
• 1/4 lime, juiced
• 8 4″ mini flour tortillas (Look for “street taco” tortillas)
• 1 cup finely diced fresh pineapple
• 2 ounces queso fresco (use more if desired)
• 2 limes, quartered
• (Optional) fresh cilantro, green onion, or chives

Instructions

1. Preheat oven to 400ºF. 

Shrimp:

1. Toss shrimp in salt, cayenne, red pepper, and paprika. Set aside.
2. Add olive oil to a heavy-bottomed pot over medium high heat. When the oil is shimmering and the pan is hot, add the shrimp. Allow the shrimp to cook, untouched, for 1-2 minutes, or until one side is completely pink. Flip shrimp, continue cooking until all the shrimp are pink.
3. Remove shrimp from the pan, and set aside. 

Yogurt Sauce:

1. Add yogurt, garlic, lime juice, and salt to a bowl and stir together.

Tacos:

1. Heat taco shells on the racks of your preheated oven for about 2 minutes, or until they start to bubble up.  Use tongs to pull them out of the oven.
2. Begin filling taco shells by dividing the shrimp and pineapple into the shells.  Drizzle each taco with a little yogurt sauce.  Grate the queso onto the tacos, and top with fresh herbs (if desired).  Serve with lime quarters, or drizzle fresh lime juice over just before serving.

5. Crispy Thai Shrimp Cakes with Mango Dip

Thai Shrimp Cakes with Mango Dipping Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [’20’]

If you like crab cakes, you’ll love these Thai Shrimp Cakes, aka Shrimp Fritters or Prawn Cakes. Crisp Panko coating keeps them tender and moist. Don’t miss the Mango Dip! Gluten-free option.

Ingredients

• 1 cup raw shrimp (or prawns, any size, peeled and deveined)
• 2 egg whites
• 1 clove garlic (minced)
• 1.5 tsp fish sauce
• 1 tbsp fresh ginger, (grated)
• 1 tbsp canned green chilies, (finely chopped)
• 1/4 cup cilantro leaves, (finely chopped)
• 1 tbsp cornstarch (heaped)
• 1/4 tsp each salt and pepper
• 1 1/2 cups Panko crumbs, (divided (1 cup for coating fritters) Gluten-free if necessary.)
• 3/4 cup diced mango, (fresh or frozen and thawed)
• 2 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp cilantro, (finely chopped)

Instructions Mango Dipping Sauce

1. Place all ingredients except cilantro in a food processor or blender and blend until smooth. Stir in finely chopped cilantro leaves. Let stand for 30 minutes to allow flavours to blend.

Shrimp Cakes

1. Chop the raw shrimp into very fine pieces. If using a food processor, pulse to chop, watching carefully to prevent over processing. The shrimp should be finely chopped, not turned into paste. Transfer to a medium bowl.
2. Whisk two egg whites until frothy (or whip them in the now-empty food processor –no need to wash it out.) Add to the bowl of shrimp along with minced garlic, ginger, fish sauce, chilies, cilantro, cornstarch and 1/2 cup Panko crumbs.
3. Gently combine without overmixing. Form into patties. You can make small 1-inch diameter patties for appetizers, or larger ones for a main course. Coat completely with Panko crumbs and place on a baking sheet.
4. At this point you can cover and refrigerate for up to 1 day until you’re ready to fry them.
5. Heat a skillet (preferably cast iron) over medium-high heat. Add oil and heat until it shimmers. Carefully add the shrimp cakes. Fry on one side until lightly browned 3-4 minutes for the small size, longer for the larger size, then turn and fry on the other side for 3-4 minutes. Remove to paper towel, then transfer to a serving plate and serve with Mango Dipping Sauce.

6. Spicy Shrimp with Feta Dip

Spicy Shrimp with Feta Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT5M · Total: PT30M · Yield: [‘4’, ‘4 -6 servings’]

This grilled Spicy Shrimp with Feta Dip is a quick and easy appetizer or light dinner that’s perfect for summer!

Ingredients

• 1 pound extra large peeled and deveined shrimp
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne
• Kosher salt and fresh ground black pepper to taste
• Juice of half of a lemon squeezed over shrimp after grilling

Instructions

1. In a small bowl combine the spices for the shrimp. Put the shrimp in a large bowl and toss them together with the spice mixture and a drizzle of olive oil until they’re coated. Skewer the shrimp onto metal skewers and set aside while you make the dip and preheat the grill.
2. In a food processor or blender add all of the ingredients for the feta dip. Purée until smooth. Taste for seasoning and adjust as needed. Add some extra crumbles of feta and chopped parsley to the dip and then refrigerate until ready to serve.
3. Preheat the grill to 400° F. When hot, oil the grates and then lay the shrimp skewers on them. Grill for 2-3 minutes then flip them over and grill another 2 minutes or until they are pink and opaque. Be careful not to over cook them.
4. Remove the shrimp from the grill and squeeze the juice of half of a lemon over the top of them. Let them rest for a couple minutes before remove them from the skewers onto a plate with the feta dip.

7. Popcorn Shrimp

Popcorn Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘4’]

A restaurant appetizer favorite, these Popcorn Shrimp are easily made at home. They’re golden, crispy, delicious, and the perfect bite!

Ingredients

• 1 lb. small shrimp (peeled and deveined, tails removed)
• 1 cup all-purpose flour
• 1½ tsp salt (plus more for serving)
• ½ tsp paprika ((smoked or regular))
• ¼ tsp pepper
• ¼ tsp garlic powder
• 1 large egg
• 3 tbsp milk
• vegetable oil (for frying)
• 1 tbsp finely chopped fresh parsley

Instructions

1. In a medium bowl, mix together the flour, salt, paprika, pepper, and garlic power.
2. Pat the shrimp dry and place them in a large bowl. Add ¼ cup of the flour mixture and toss to combine until the shrimp are all coated.
3. Heat about 3 inches of oil in a large deep pot to 350°F.
4. In a small bowl, whisk together the egg and milk.
5. Dip each shrimp into the milk mixture, then dredge in the remaining seasoned flour.
6. Place 8-10 pieces of shrimp in the oil. Cook for 2-3 minutes or until golden brown.
7. Remove the shrimp from the oil and drain on paper towels. Repeat the process with the remaining shrimp.
8. Sprinkle with chopped parsley and serve immediately.

8. Shrimp & Tomato Pastry Tartlets

Shrimp & Tomato Pastry Tartlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet puff pastry, thawed
• 8 oz cream cheese, softened
• 1 cup shredded mozzarella
• 1 cup cooked shrimp, chopped
• 8–12 cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• Salt and pepper
• 1 teaspoon olive oil

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. 2. Roll puff pastry to about 1/8 inch thickness and cut into 12 rounds or squares; place on sheet.
3. 3. Mix cream cheese with garlic, salt, and pepper; spread a thin layer on each pastry.
4. 4. Top with chopped shrimp, cherry tomatoes, and mozzarella; drizzle with a little olive oil.
5. 5. Bake 12–15 minutes until pastry is puffed and golden; garnish with fresh basil.

9. Bacon Wrapped Shrimp

Bacon Wrapped Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 people’]

Partially cooking the bacon is a key step to these perfectly succulent shrimp wrapped in bacon! A crowd pleasing appetizer recipe that’s also great for keto and low carb diets. Note that you’ll need toothpicks to secure the bacon strips around the shrimp.

Ingredients

• 8 slices bacon (halved crosswise (see recipe note))
• 16 large shrimp (peeled except for the tail and deveined)
• 1 tablespoon olive oil
• 1/4 teaspoon fine sea salt (or 1/2 teaspoon kosher salt)
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 425˚F.
2. Arrange bacon slices, leaving space around each, on oven safe rack placed inside a baking sheet. Bake 5 to 10 minutes depending on the thickness of your bacon. It should still be pliable when you remove it from the oven.
3. Meanwhile, place shrimp in a medium bowl. Add olive oil, salt and pepper; toss to coat.
4. When partially cooked bacon slices are cool enough to handle (about 5 minutes after you remove from oven), wrap each slice of bacon around one raw shrimp, securing with a toothpick; return to oven safe rack. Repeat with remaining shrimp.
5. Bake 10 minutes more until shrimp are pink and bacon is cooked through. Serve.

10. Blackened Shrimp with Garlic-Lime Aioli

Blackened Shrimp with Garlic-Lime Aioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Yield: [‘2’]

Easy pan-seared shrimp with a flavorful blackened crust! Serve these smokey, spicy shrimp with refreshing garlic-lime aioli!

Ingredients

• 2 lbs peeled and deveined shrimp
• 2 tbsp olive oil
• 1 lime
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tsp crushed red pepper flakes
• 2 tsp dried oregano
• 4 tbsp butter
• 1/2 c mayonnaise
• 2 cloves garlic
• 3 tbsp lime juice
• 1 tbsp lime zest
• salt and pepper

Instructions

1. In a small bowl whisk together all of the garlic-lime mayo ingredients. Set aside.
2. In a bowl, whisk together all of the dried spices as well as a generous pinch of salt and pepper to taste. Toss the shrimp with the spice mix.
3. In a large skillet, heat oil over medium-high heat. Making sure the shrimp don’t touch (they should be about 1-inch apart from each other on the pan), sear the shrimp for 1-2 minutes, undisturbed then drop the butter into the pan and toss to coat.
4. Place the blackened shrimp on a platter along with the butter from the pan and then squeeze fresh lime juice overtop. Serve with garlic-lime mayo on the side.

11. Grilled Shrimp, Pineapple, and Avocado Kabobs

Grilled Shrimp, Pineapple, and Avocado Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’10’, ’10 to 12 kabobs’]

Ready to shake up your grilling routine? These grilled shrimp kabobs are a delicious way to do so. Thread fresh shrimp, pineapple and avocado onto wooden skewers, and fire up the grill. They’ll be ready to eat in just 10 minutes. You’ll notice there’s a quick and simple marinade, but the real flavor comes from the citrus sesame vinaigrette that gets drizzled onto the hot kabobs after grilling.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons fresh squeezed lime juice
• 1 teaspoon kosher salt
• 12 ounces of tail on (peeled and deveined jumbo raw shrimp)
• 2 cups fresh pineapple cubes, (cut into 1/2 inch pieces)
• 2 slightly under ripe avocados (cut into 1/2 inch pieces)
• Vinaigrette:
• 2 tablespoons olive oil
• 2 cloves garlic, (minced)
• 2 teaspoons sesame oil
• 2 tablespoons fresh lime juice
• 2 teaspoons runny honey
• flaky sea salt (minced fresh cilantro, and toasted sesame seeds for garnish)

Instructions

1. Soak wooden skewers in water for 30 minutes, prior to making skewers.
2. Mix olive oil, lime juice, and salt together in a small bowl. Pour over shrimp and toss to coat. Let sit while you are cutting the pineapple and avocado, about 10 minutes.
3. Thread 2 pieces shrimp, 2 pieces pineapple, and 2 pieces avocado onto each skewer.
4. Lightly oil grill grates with high heat oil, like grapesseed oil. Heat grill to medium heat, about 400 degrees.
5. When ready, add skewers with space in between each, and cook for 3-4 minute each side. Shrimp should be pink and char marks should be on avocado and pineapple.
6. Remove from grill.
7. Whisk together vinaigrette ingredients and pour over warm skewers.
8. Top with generous amount of flaky sea salt (important!), cilantro, and toasted sesame seeds.

12. Grilled Shrimp Toast

PRAWN TOAST is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT8M · Yield: [‘4’]

Throw together dinner in minutes with scrumptious grilled prawn toast. Made on the BBQ or indoor grill. You can use fresh or cooked shrimp!

Ingredients

• ¾ cup sun dried tomatoes (packed in oil)
• Extra virgin olive oil
• 5 to 6 leaves fresh basil (plus small leaves for garnish)
• 20 medium cooked prawns (thawed and tails removed*)
• ¼ teaspoon fine sea salt
• Pinch of ground black pepper
• 4 thick-cut slices of Italian, French, or Sourdough bread
• Oil to brush the grill

Instructions

1. Add the sundried tomatoes 2 tablespoons of olive oil, and basil leaves to a small food processor. Pulse until a spread forms. Add more olive oil if necessary. It should be thick, but the tomatoes should be finely chopped and at a spreadable consistency. Set aside.
2. Add the shrimp to a bowl. Pour in 2 teaspoons of olive oil, the salt, and the black pepper. Stir. Thread the shrimp on pre-soaked wooden skewers.
3. Preheat the grill to 400 degrees F and brush the grates with oil. Place the shrimp skewers on one side of the grill and the slices of bread on the other. Cook each for 90 seconds to 2 minutes on each side, until the shrimp show grill marks and the edges of the bread are crisp and darkened.
4. To serve, spread an even amount of the sundried tomato spread over each slice of bread. Top with 5 shrimp. Garnish with small basil leaves and serve warm.

13. Cold Marinated Shrimp

Cold Marinated Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [‘5’, ‘5 people’]

A chilled shrimp appetizer marinated in a zesty blend of herbs, lemon and onion!

Ingredients

• 1 lb cooked medium shrimp (peeled and deveined )
• 1 small onion
• 1/4 cup bell pepper (finely chopped)
• 1/2 cup white wine vinegar
• 1/4 cup water
• 1/4 cup lemon juice
• 1/2 cup vegetable oil
• 1/2 tsp crushed oregano
• 1/2 tsp ground thyme
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground mustard
• 1 tsp sugar

Instructions

1. Slice onion into rings. Set aside.
2. In a mixing bowl, whisk together marinade ingredients (chopped bell pepper, white wine vinegar, water, lemon juice, vegetable oil, oregano, thyme, salt, black pepper, ground mustard and sugar) until combined.
3. In a large ziplock bag, pour in marinade. Add onions and shrimp. Toss back and forth to coat shrimp. Place bag in a mixing bowl or dish and refrigerate for at least 2 hours (or overnight). Flip bag back and forth periodically to coat shrimp evenly.
4. Serve cold and garnish with extra lemon juice, black pepper or herbs. Enjoy!

14. Shrimp Stuffed Portobello Mushrooms

Shrimp Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: 8

Shrimp Stuffed Portobello Mushrooms is a super easy, scrumptious appetizer that’s sure to impress your guests.

Ingredients

• 1/4 cup extra virgin olive oil
• 1/2 cup finely chopped yellow onion
• 1/4 cup chopped fresh basil
• 1/2 teaspoon finely chopped fresh rosemary
• 3 large cloves of garlic
• 6 ounces cooked shrimp
• 2/3 cups fresh breadcrumbs made from French bread
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise (I used homemade, which was a little runny, so I used slightly less than 1/4 cup)
• 8 (2- to 2 1/2 inch) Portobello mushrooms, stems and dark gills removed with a spoon
• salt and pepper to taste

Instructions

1. Preheat the olive oil in a large, heavy-bottomed skillet over medium heat.
2. Add the onion, basil, and rosemary.
3. Cook, stirring occasionally, until the onions are nice and soft, about 5-8 minutes.
4. Add the garlic and cook for 2 more minutes.
5. Transfer to a medium bowl and stir in the shrimp, breadcrumbs, Parmesan cheese, and mayonnaise.
6. Taste and season with salt and pepper if needed.
7. Place the mushrooms, rounded side down, on a parchment or Silpat-lined baking sheet.
8. Fill the mushrooms, making sure to press the filling in tightly and mound. Make-ahead: at this point the mushrooms can be stored, covered, in the refrigerator for up to 6 hours.
9. Preheat oven to 350 degrees F (175 C).
10. Bake mushrooms in preheated oven until tender and the filling browns on top, about 25-35 minutes.
11. Serve immediately.

15. Shrimp Cheese Balls

Shrimp Cheese Ball is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H30M · Cook: PT5M · Total: PT1H35M · Yield: [’16’, ’16 servings’]

This easy and flavorful Shrimp Cheese Ball is always a crowd-pleasing appetizer!

Ingredients

• 1 teaspoon unsalted butter
• 1 pound shrimp, peeled and deveined*
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup minced yellow onion
• 1 tablespoon Worcestershire sauce
• 1-1/2 teaspoons lemon juice
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt (more or less, to taste)
• 1 teaspoon Old Bay Seasoning
• 2/3 cup chopped pecans

Instructions

1. Melt butter in a large skillet over medium high heat.  Add shrimp and cook, stirring frequently, for approximately 4 minutes, or until shrimp have just turned pink and are opaque.
2. Drain off juices (if any) and transfer to a plate to cool.
3. Chop shrimp into about 1/4-inch pieces.
4. In a large mixing bowl, stir together chopped shrimp, cream cheese, onion, Worcestershire sauce, lemon juice, hot sauce, garlic powder, salt and Old Bay Seasoning using a rubber spatula until well-combined.
5. Transfer cheese mixture to a plate and form into a ball.
6. Cover with plastic wrap and refrigerate for at least 1 hour, or until firm.  Remove from refrigerator and coat with chopped pecans 10 minutes before serving (allowing time to slightly soften so it spreads easier).
7. Serve with crackers.

16. Spicy Mexican Shrimp Skewers

Spicy Mexican Shrimp Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• Fresh cilantro leaves
• Lime wedges for serving
• Skewers (if using wooden, soak before grilling)

Instructions

1. 1. If using wooden skewers, soak 20 minutes. Thread shrimp onto skewers.
2. 2. In a small bowl whisk together olive oil, lime juice, chili powder, cumin, paprika, garlic, and salt.
3. 3. Brush the shrimp with the marinade and let sit 15–20 minutes.
4. 4. Grill or broil the shrimp 2–3 minutes per side until pink and slightly charred.
5. 5. Remove from heat, sprinkle with cilantro, and serve with lime wedges.

17. Air Fryer Coconut Shrimp

Air Fryer Coconut Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup sweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• Sweet chili sauce or pineapple dipping sauce for serving (optional)

Instructions

1. 1. Preheat air fryer to 400°F (200°C).
2. 2. Set up dredging stations: flour, eggs, and coconut-panko mixture seasoned with salt and pepper.
3. 3. Dredge shrimp in flour, dip in eggs, then coat with the coconut-panko mixture.
4. 4. Place in a single layer in the air fryer and spray with cooking spray.
5. 5. Cook 8–10 minutes, turning halfway, until golden and crisp.
6. 6. Serve with dipping sauce if desired.

18. Zesty Shrimp Flatbread

Zesty Shrimp Flatbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’]

Tantalize your tastebuds with this appetizer. Tzatziki, mint and jalapenos collide to kick the zing up on this shrimp recipe.

Ingredients

• ¾ bag frozen cooked shrimp (71-90 ct,thawed and tails removed)
• 1 lime (zested and juiced)
• ¼ cup finely chopped red onion
• 3 tbsp chopped fresh mint
• 2 tbsp seeded and minced jalapeño pepper
• 1 small plum tomato (diced)
• ⅛ tsp salt
• 1 flatbread or baguette
• ½ cup tzatziki

Instructions

1. Place shrimp in a bowl, sprinkle lime zest and 4 tsp lime juice overtop. Stir in onion, mint, jalapeño, tomato and salt.
2. Spread tzatziki on flatbread, and scatter shrimp mixture overtop.

19. Chili Lime Shrimp

Chili Lime Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• Fresh cilantro for garnish

Instructions

1. 1. Toss shrimp with olive oil, chili powder, cumin, garlic, lime juice, and salt.
2. 2. Heat a skillet over medium-high heat and cook the shrimp 2–3 minutes per side until pink and opaque.
3. 3. Remove from heat, toss with any remaining lime juice, and garnish with cilantro.

20. Air Fryer Bacon Wrapped Shrimp Tapas

Air Fryer Bacon-Wrapped Shrimp Tapas on Avocado Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’24’, ’24 tapas’]

Air fryer bacon-wrapped shrimp or prawns served on tiny pieces of avocado toast make easy and always popular tapas. Crostini appetizers are always fun to eat and easy to make. These ones with bacon, shrimp and avocado will be quickly snapped up!

Ingredients

• 24 large shrimp or prawns, (peeled and deveined)
• 12 slices bacon
• 24 slices baguette, (sliced 1/4to 1/2 inch thick)
• 1 large avocado
• 1 medium lime
• 2 cloves garlic
• 2 tbsp olive oil, (extra virgin)
• freshly ground black pepper

Instructions

1. Make the crostini. Heat oven to 375° F. Use a sharp knife to slice a baguette into 1/4 to ½ inch thick slices. Cut slighly on the diagonal.  Brush lightly with olive oil and sprinkle with salt and pepper. Space on a baking sheet and place in pre-heated oven. Bake for 7 – 8 minutes or until golden brown, flipping once halfway through. Crostini should be lightly browned, lightly toasted but still “springy” in the middle. Remove from oven and rub with a cut garlic clove.
2. Use a fork to mash an avocado. Mix with the juice of one lime and a finely minced garlic clove.
3. Peel and devein the prawns or shrimp and pat dry.
4. Cut the bacon slices into thirds or half, depending on how long they are and on the size of the shrimp you’re using. You want the bacon to wrap around the shrimp without overlapping too much so that none of the bacon is raw.
5. Brush the basket of your air fryer with a small amount of oil, or spray using an oil mister.
6. Preheat the air fryer to 390°F. for 3 minutes.
7. Place the bacon-wrapped shrimp on the air fryer basket, seam side down. Space apart so that the air can circulate. You may have to cook these in batches, depending on the size of your air fryer basket.
8. Fry for 6 minutes at 390°F. There’s no need to flip them partway through.
9. Divide the avocado between the crostini slices. Sprinkle with freshly ground pepper.
10. Top each with one bacon-wrapped shrimp and serve.

21. Cucumber Roll

CUCUMBER ROLL is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M

Ingredients

• Cucumber (large – 2)
• Avocado- 1
• Philadelphia cream cheese-2 tbsp.
• Shrimps (cooked – 16)
• Garlic clove (minced-1)
• Butter- 1 tsp.
• Salt- to taste
• Black pepper- 1/4 tsp.
• SERVING
• Lemon slices- as needed

Instructions

1. Slice the cucumbers as thin as you can with a mandoline slicer.
2. In a small pan melt 1 tsp. of butter, add the minced garlic and fry until fragrant but not browned. Add the shrimps and cook 2-3 minutes or until done.
3. In a small bowl smash the avocado, then add in the cream cheese, salt and black pepper. Mix well.
4. Spread about 1 tsp. of the avocado mixture onto each slice, add 1 shrimp (placed off-centered) and start rolling it up to form a pinwheel. You can use a toothpick to secure.You will get approximately 16 cucumber rolls.

5.

1. Serve with lemon slices.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.