Shrimp Appetizers: 15 Holiday Party Bites That Disappear Before Anything Else on the Table

Shrimp appetizers are the first platter to empty at every holiday party, and it is easy to see why. They look fancy, they feel like a treat, and most of them come together faster than a tray of cookies. Buy cooked or raw frozen shrimp in big bags when they go on sale, thaw them overnight in the fridge or under cold running water, and you are halfway to a Christmas or New Year spread that looks catered. Below you will find 15 crowd-pleasing ideas, from the classic chilled shrimp ring and cucumber rounds to bacon-wrapped skewers, coconut shrimp, spring rolls and a Chicago steakhouse favorite. One simple rule keeps everyone happy: hold cold platters over ice and put them back in the fridge after two hours on the table..

Classic Shrimp Cocktail Ring, the Shrimp Appetizers Star of the Holiday Table

Every great party spread has one platter people circle back to again and again, and it is almost always the shrimp ring. Chilled jumbo shrimp fanned around a bowl of zippy homemade cocktail sauce looks like something from a fancy hotel buffet, yet it takes about fifteen minutes. The story of the dish goes back to the oyster cocktails of the late 1800s, and the history of the shrimp cocktail explains how it became a supper club icon. Making the sauce yourself is the upgrade that gets compliments: fresh horseradish and lemon make it taste bright instead of sugary..

You will need: 2 pounds cooked jumbo shrimp (tails on, chilled), 1 cup ketchup or chili sauce, 2 tablespoons prepared horseradish, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, a few dashes hot sauce, lemon wedges, fresh dill or parsley, crushed ice.

How to make it: 1. Stir the ketchup, horseradish, lemon juice, Worcestershire and hot sauce together and chill for 30 minutes. 2. Pat the shrimp very dry so they stay firm and glossy. 3. Set the sauce bowl in the center of a large platter and fill the platter with crushed ice. 4. Arrange the shrimp around the bowl in a ring, tails facing out. 5. Tuck in lemon wedges and herbs and serve right away, refreshing the ice as needed.

Bang Bang Shrimp Bites With Creamy Sweet Chili Sauce

Bang bang shrimp became a restaurant menu favorite for good reason: crunchy little shrimp tossed in a creamy, sweet and gently spicy sauce are impossible to stop eating. As shrimp appetizers go, they are even better at home because you can serve them straight from the pan while they are still crisp. Put out a big bowl with toothpicks and watch it disappear before the main course is even on the table. A scatter of green onions and sesame seeds makes the bowl look festive, and a bed of shredded lettuce keeps the bottom pieces crunchy.

You will need: 1 pound peeled medium shrimp, 1/2 cup cornstarch, 1 egg (beaten), 1 cup panko breadcrumbs, oil for shallow frying, 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 1 teaspoon sriracha, green onions and sesame seeds.

How to make it: 1. Whisk the mayonnaise, sweet chili sauce and sriracha in a large bowl. 2. Dredge the shrimp in cornstarch, dip in egg and press into panko. 3. Shallow fry in batches for 2 minutes per side until golden and cooked through. 4. Drain on paper towels for one minute. 5. Toss the hot shrimp in the sauce, top with green onions and sesame seeds and serve at once.

Shrimp Cucumber Rounds, the Easiest Shrimp Appetizers You Can Make Ahead

These are the bites that make guests ask if you hired a caterer. Thick cucumber slices act as a cool, crunchy cracker, a swirl of herbed cream cheese goes on top, and one plump shrimp crowns each round. They are naturally light, gluten free and can be assembled an hour before guests arrive. Use a piping bag or a zip-top bag with the corner snipped for that pretty swirl, and line them up on a long white tray so the pink and green colors pop on a holiday table.

You will need: 2 English cucumbers, 8 ounces softened cream cheese, 2 tablespoons sour cream, 1 tablespoon chopped fresh dill plus sprigs to garnish, 1 small garlic clove (grated), zest of 1 lemon, 30 cooked medium shrimp (chilled), salt and pepper.

How to make it: 1. Slice the cucumbers into 1/2-inch rounds and pat them dry. 2. Beat the cream cheese, sour cream, dill, garlic, lemon zest, salt and pepper until smooth. 3. Pipe a swirl of the cream cheese onto each round. 4. Press a shrimp on top and add a tiny dill sprig. 5. Chill up to 1 hour before serving.

Bacon-Wrapped Shrimp Appetizers on Skewers With a Sweet Glaze

Bacon makes almost everything better, and wrapping it around a big shrimp is a combination that never lasts long at a party. The bacon crisps in the oven while the shrimp stays juicy inside, and a quick brush of brown sugar and chili glaze in the last few minutes gives every bite a sticky, smoky finish. Use thin bacon and par-cook it for a few minutes first so it gets crisp before the shrimp overcooks. Serve them on a dark board with a little bowl of extra glaze for dipping.

You will need: 24 large raw shrimp (peeled, tails on), 12 slices thin bacon (cut in half), 3 tablespoons brown sugar, 1 tablespoon sweet chili sauce, 1 teaspoon smoked paprika, toothpicks, chopped chives.

How to make it: 1. Heat the oven to 400 F and bake the bacon halves on a rack for 6 minutes, until partly cooked but still bendy. 2. Wrap each shrimp with a piece of bacon and secure with a toothpick. 3. Mix the brown sugar, chili sauce and paprika and brush over the shrimp. 4. Bake 10 to 12 minutes until the bacon is crisp and the shrimp are pink and opaque. 5. Sprinkle with chives and serve warm.

Garlic Butter Shrimp Sizzling Straight From the Skillet

Sometimes the best shrimp appetizers are the simplest. A big skillet of shrimp cooked in garlic butter with a squeeze of lemon is ready in about five minutes, and the smell alone pulls guests into the kitchen. Set the hot pan on a trivet with a basket of toasted baguette slices next to it so people can mop up every drop of the buttery sauce. Thread the cooked shrimp onto short skewers if you want neat, grab-and-go bites, or leave them loose with a cup of toothpicks.

You will need: 1 1/2 pounds large raw shrimp (peeled), 4 tablespoons butter, 6 garlic cloves (minced), 1/4 teaspoon red pepper flakes, juice of 1/2 lemon, 2 tablespoons chopped parsley, salt, sliced baguette for serving.

How to make it: 1. Pat the shrimp dry and season lightly with salt. 2. Melt the butter in a large skillet over medium-high heat and add the garlic and pepper flakes for 30 seconds. 3. Add the shrimp in one layer and cook 1 to 2 minutes per side until pink. 4. Squeeze in the lemon juice and toss with parsley. 5. Serve in the pan with toasted baguette slices or short skewers.

Crispy Coconut Shrimp Appetizers With Sweet Chili Dip

Coconut shrimp tastes like a beach vacation in the middle of winter, which might be why it is such a hit at holiday parties. Shredded coconut mixed with panko fries up golden and lacy, and the sweet coconut flavor pairs beautifully with a bowl of tangy sweet chili sauce. Bake them on a rack if you would rather skip the frying; they will be a little less crunchy but still disappear. Line a platter with a paper doily for a retro touch your grandparents would recognize.

You will need: 1 pound large raw shrimp (peeled, tails on), 1/2 cup flour, 2 eggs (beaten), 1 cup sweetened shredded coconut, 1/2 cup panko, pinch of salt, oil for frying, sweet chili sauce for dipping.

How to make it: 1. Mix the coconut, panko and salt in a shallow dish. 2. Dust each shrimp in flour, dip in egg and press firmly into the coconut mixture. 3. Heat 1 inch of oil to 350 F. 4. Fry in small batches for 2 to 3 minutes until deep golden. 5. Drain on a rack and serve hot with sweet chili sauce.

Shrimp Ceviche Cups the Ecuadorian Way

In Ecuador, shrimp ceviche is made with cooked shrimp swimming in a bright, tomato and citrus broth, and it is served with toasted corn kernels for crunch. Spooned into small glasses or cups, it becomes one of the most refreshing shrimp appetizers on a rich holiday spread. Because the shrimp is already cooked, it is simple and worry free to make for a crowd. Set the cups over a tray of ice and put out a bowl of corn nuts or plantain chips so guests can add their own crunch on top.

You will need: 1 pound cooked small shrimp (chilled), juice of 4 limes, juice of 1 orange, 1/2 cup tomato juice, 1 small red onion (thinly sliced), 1 tomato (diced), 1/4 cup chopped cilantro, salt, toasted corn nuts or plantain chips.

How to make it: 1. Soak the red onion in salted water for 10 minutes, then drain. 2. Stir the lime juice, orange juice and tomato juice together with a pinch of salt. 3. Add the shrimp, onion, tomato and cilantro and chill for 30 minutes. 4. Spoon into small cups with some of the juice. 5. Serve cold with corn nuts or plantain chips on the side.

Fresh Shrimp Spring Rolls With Peanut Dipping Sauce

Fresh spring rolls are the shrimp appetizers that give the bright, crunchy break everyone needs between rich holiday nibbles. Halved pink shrimp show through the soft rice paper like stained glass, so they look stunning on a platter without any extra effort. Wrap them up to two hours ahead and keep them covered with a damp towel so the rice paper stays soft. A quick peanut sauce made from pantry staples is the must-have dip, and slicing each roll in half on the diagonal makes them easier to grab and dunk.

You will need: 12 rice paper wrappers, 12 cooked large shrimp (halved lengthwise), 2 ounces thin rice noodles (cooked), lettuce leaves, fresh mint and cilantro, 1 cucumber and 1 carrot (cut into matchsticks); sauce: 1/3 cup peanut butter, 2 tablespoons hoisin, 1 tablespoon lime juice, warm water.

How to make it: 1. Dip a rice paper wrapper in warm water for a few seconds and lay it flat. 2. Place three shrimp halves cut side up in a row near the bottom. 3. Add lettuce, noodles, herbs and vegetables on top. 4. Fold in the sides and roll up tightly. 5. Whisk the sauce ingredients with water until smooth and serve with the rolls.

Vintage Marinated Shrimp, the Church Cookbook Shrimp Appetizers Recipe

Long before party platters were ordered online, church cookbooks were full of marinated shrimp, layered in a big glass jar with lemon slices, onions and bay leaves. It was a smart make-ahead trick for holiday open houses, because the shrimp only gets better after a night in the fridge. Served from a glass bowl with toothpicks and a sleeve of saltines on the side, it still steals the show at potlucks today. The tangy, herby marinade keeps the shrimp bright and firm, and the lemon slices are pretty enough to leave in.

You will need: 2 pounds cooked large shrimp (peeled, chilled), 1 cup olive oil, 3/4 cup white vinegar, 1/4 cup lemon juice, 1 lemon (thinly sliced), 1 small onion (sliced into rings), 2 tablespoons capers, 3 bay leaves, 1 teaspoon sugar, 1 teaspoon salt, crackers to serve.

How to make it: 1. Whisk the oil, vinegar, lemon juice, sugar and salt. 2. Layer the shrimp, lemon slices, onion rings, capers and bay leaves in a large glass jar or bowl. 3. Pour the marinade over the top, cover and chill 8 hours or overnight. 4. Stir or turn the jar once or twice while it chills. 5. Lift the shrimp out with a slotted spoon, discard the bay leaves and serve cold with crackers.

Mini Shrimp Tostada Bites With Avocado

Tostadas are crunchy, colorful and made for sharing, and small ones turn into perfect two-bite shrimp appetizers. Chopped shrimp tossed with tomato, onion, lime and cilantro piles onto crisp mini tortillas, and a slice of avocado on top makes them look restaurant ready. Bake small corn tortilla rounds yourself or buy tostada shells and break them into pieces. Assemble right before serving so the shells stay crisp, or set out the shrimp mixture with a basket of shells and let guests build their own.

You will need: 1 pound cooked shrimp (chopped), 2 Roma tomatoes (diced), 1/4 cup finely diced red onion, 1 jalapeno (seeded and minced), juice of 2 limes, 1/4 cup chopped cilantro, 2 avocados, salt, 24 mini tostada rounds.

How to make it: 1. Toss the shrimp, tomatoes, onion, jalapeno, lime juice and cilantro with a pinch of salt. 2. Chill for 15 minutes so the flavors blend. 3. Slice the avocados and sprinkle with a little lime juice. 4. Spoon the shrimp mixture onto the tostada rounds. 5. Top each with an avocado slice and serve right away.

Crispy Vietnamese Shrimp Toasts

Shrimp toast is a dim sum and Vietnamese street food classic, and one of the crispiest shrimp appetizers, that deserves a spot on every holiday table. A savory shrimp paste is spread on bread or crisp wrappers and fried until the edges turn golden and lacy, giving a crunchy outside and a tender, bouncy inside. A small bowl of chili sauce on the side adds a sweet and spicy kick. Cut the toasts into triangles or small squares so they are easy to pick up, and fry them just before guests arrive for the best crunch.

You will need: 1/2 pound raw shrimp (peeled), 1 egg white, 1 green onion, 1 small garlic clove, 1 teaspoon fish sauce, 1 teaspoon cornstarch, 6 slices white sandwich bread (crusts removed), sesame seeds, oil for frying, chili sauce for dipping.

How to make it: 1. Pulse the shrimp, egg white, green onion, garlic, fish sauce and cornstarch into a coarse paste. 2. Spread the paste on the bread and cut each slice into four triangles. 3. Press the shrimp side into sesame seeds. 4. Fry shrimp side down for 1 minute, flip and fry 1 minute more until golden and cooked through. 5. Drain and serve hot with chili sauce.

Swedish Shrimp Salad Toasts, the Elegant Shrimp Appetizers Idea

In Sweden, toast skagen is the starter that shows up at birthdays, weddings and Christmas parties. Cold shrimp are folded into a creamy dill and lemon dressing, then piled onto small squares of butter-toasted bread with a lettuce leaf underneath. Restaurants add a spoonful of orange fish roe on top for color, but a sprinkle of dill and a lemon wedge looks just as lovely. Make the shrimp salad the night before and toast the bread just before guests arrive so it stays crisp under the topping.

You will need: 1 pound cooked small shrimp (chopped), 1/3 cup mayonnaise, 1/3 cup sour cream, 2 tablespoons chopped dill, 1 tablespoon finely chopped red onion, 1 teaspoon Dijon mustard, lemon juice, salt and white pepper, 8 slices white bread, butter, butter lettuce, lemon wedges.

How to make it: 1. Stir together the mayonnaise, sour cream, dill, onion, mustard, lemon juice, salt and pepper. 2. Fold in the shrimp and chill at least 1 hour. 3. Cut the bread into squares and fry in butter until golden on both sides. 4. Top each square with a small lettuce leaf and a spoonful of shrimp salad. 5. Garnish with dill and lemon and serve cold.

Spanish Garlic Shrimp Tapas in a Clay Dish

Gambas al ajillo is one of the most loved tapas in Spain: shrimp cooked in a small clay dish in olive oil with garlic, a little dried chili and a splash of sherry. It is brought to the table still bubbling, with crusty bread for dunking into the golden garlic oil. Serving it in small dishes around the room keeps the party feeling cozy, and you can even pair it with other small plates from our list of holiday appetizers guests love. It is ready in under ten minutes from start to finish.

You will need: 1 pound medium raw shrimp (peeled), 1/2 cup olive oil, 6 garlic cloves (thinly sliced), 1 small dried chili or 1/4 teaspoon red pepper flakes, 2 tablespoons dry sherry or lemon juice, 1 teaspoon sweet paprika, chopped parsley, salt, crusty bread.

How to make it: 1. Warm the olive oil, garlic and chili gently in a small skillet or clay dish until the garlic turns pale gold. 2. Raise the heat, add the shrimp and a pinch of salt and cook 1 minute per side. 3. Add the sherry and paprika and let it bubble for 30 seconds. 4. Sprinkle with parsley. 5. Serve sizzling with plenty of bread for the garlic oil.

Japanese Panko Fried Shrimp Bites With Tartar Sauce

Ebi fry is a Japanese comfort food favorite: long, straight shrimp coated in airy panko and fried until shatteringly crisp. The secret is making a few shallow cuts on the belly so the shrimp stays straight instead of curling, which makes them look extra impressive standing on a platter. Serve them with a big bowl of creamy tartar sauce, lemon wedges and a pile of shredded cabbage for crunch. Kids love these shrimp appetizers as much as grown ups do, so they are a smart pick for family gatherings.

You will need: 16 large raw shrimp (peeled, tails on), salt and pepper, 1/2 cup flour, 2 eggs (beaten), 2 cups panko breadcrumbs, oil for frying, tartar sauce, lemon wedges, shredded cabbage.

How to make it: 1. Make 3 or 4 shallow cuts across the underside of each shrimp and gently press them straight. 2. Season with salt and pepper. 3. Coat in flour, dip in egg and press into panko. 4. Fry at 340 F for 2 to 3 minutes until golden. 5. Drain and serve with tartar sauce, lemon and shredded cabbage.

Shrimp DeJonghe, the Chicago Steakhouse Party Bite

Shrimp DeJonghe is a Chicago original from the early 1900s: shrimp baked under a buttery blanket of garlic, sherry and herb breadcrumbs until golden and bubbling. It has been served in steakhouses and supper clubs for more than a century, and it is one of the best warm shrimp appetizers for winter gatherings. Bake it in small gratin dishes or one big casserole and set out cocktail forks so guests can help themselves. The garlicky crumbs are the part people fight over, so do not be shy with them.

You will need: 1 1/2 pounds large raw shrimp (peeled), 1/2 cup butter (softened), 3 garlic cloves (minced), 1/4 cup dry sherry, 1 cup breadcrumbs, 2 tablespoons chopped parsley, 1/4 teaspoon paprika, salt and pepper, lemon wedges.

How to make it: 1. Heat the oven to 375 F and butter a shallow baking dish. 2. Mash the butter with the garlic, sherry, parsley, paprika, salt and pepper, then mix in the breadcrumbs. 3. Arrange the shrimp in a single layer in the dish. 4. Crumble the butter crumbs evenly over the shrimp. 5. Bake 15 to 18 minutes until the shrimp are pink and the top is golden, then serve with lemon wedges.