SHRIMP TOSTADA BITES
These poppable shrimp bites from Delish.com will be the first thing to disappear at your next party.
Categories shrimp appetizers shrimp hors' oeuvres mexican shrimp appetizer shrimp party recipes tostada bites
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together olive oil, lime juice, honey, garlic, paprika, and cayenne and season with salt. Add shrimp and toss until fully coated, then cover and let marinate in fridge at least 30 minutes and up to 2 hours.
- In a large skillet over medium heat, cook shrimp until pink and completely opaque, 2 minutes per side.
- In a medium bowl, mash avocados with lime juice, red onion, jalapeño, and cilantro and season generously with salt.
- Dollop a tablespoon of guac into tortilla scoops, top with shrimp, and garnish with cilantro before serving.
CHIPOTLE SHRIMP APPETIZER RECIPE
Enjoy the unique combo of spice and smoky flavor with this chipotle shrimp appetizer. Marinate, cook a few minutes then assemble on tortilla chips!
Provided by Cheryl Najafi
Categories appetizers
Time 40m
Number Of Ingredients 14
Steps:
- Mix olive oil, chili powder, salt, garlic powder and brown sugar in a medium-sized bowl until completely combined. Add the peeled and deveined shrimp then stir to coat. Cover bowl with plastic wrap and refrigerate for at least 1−4 hours.
- After shrimp has marinated for at least 1 hour, remove from the fridge and drain any excess liquid from the bowl.
- Place a large skillet over medium-high heat and add 2 Tbsp oil to the pan. When oil is hot, carefully add the shrimp and cook just until it is cooked through-this'll take about 1−2 minutes per side, depending on the size of the shrimp.
- When the shrimp is cooked through, transfer it to a medium-sized mixing bowl and squeeze the juice of ½ a lime over the top. Sprinkle with 2 Tbsp chopped cilantro, stir to combine then set aside to cool slightly.
- In a separate bowl, stir together avocado, lime juice and tomatoes then season with salt and pepper to taste.
- Place approximately 2 tsp of the avocado mixture into each tortilla chip 'scoop' and top with a chipotle lime shrimp. Serve immediately and enjoy!
Nutrition Facts : Calories 118 kcal, Carbohydrate 10 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 128 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CHEDDAR SHRIMP NACHOS
"These fun finger foods in tortilla chip scoops are just the thing for cold-weather get-togethers," says Lisa Feld, a field editor from Grafton, Wisconsin.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the shrimp, cheese, chilies, onions and olives. Combine the mayonnaise and cumin; add to shrimp mixture and toss to coat. , Drop by tablespoonfuls into tortilla scoops. Place on ungreased baking sheets. Bake at 350° for 5-10 minutes or until cheese is melted. Serve warm.
Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 72mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
SHRIMP NACHOS
This is my most requested recipe to bring to get-togethers and there's always someone who hasn't had them who asks for the recipe. You can make it days ahead of time and have it out of the oven in just a few minutes when you need it. Add more chipotle peppers if you like it spicier. This recipe makes a lot, but it actually freezes well. I usually freeze half of it and have it another time. If you're making it for a party, though, bring it all because it will be gone!
Provided by Hudson's Mama
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Spread tortilla chips onto the prepared baking sheet.
- Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
- Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.
Nutrition Facts : Calories 387.1 calories, Carbohydrate 15 g, Cholesterol 111 mg, Fat 27.7 g, Fiber 1.3 g, Protein 20.1 g, SaturatedFat 10.6 g, Sodium 481.6 mg, Sugar 0.8 g
EASY SHRIMP APPETIZER
This is one easy crowd pleaser, with only 4 ingredients! I serve this at many gatherings and its always a favorite! Enjoy!
Provided by Missy Baker
Categories < 15 Mins
Time 1m
Yield 5-10 serving(s)
Number Of Ingredients 4
Steps:
- All you have to do is place the bar of cream cheese on a nice dish, pour the cocktail sauce over it and top it off with the salad shrimp.
- Serve with your favorite crackers, most prefer Triscuits or Wheat Thins. Just dip crackers in and eat!
- PS: Size of items depends on how many your serving, so adjust as needed.
Nutrition Facts : Calories 604.6, Fat 38, SaturatedFat 14.7, Cholesterol 182.1, Sodium 1307.5, Carbohydrate 44.9, Fiber 1.4, Sugar 6.9, Protein 20.8
GUACAMOLE SHRIMP APPETIZERS
I wanted something different than a cheese-based appetizer. That's what you'll have in this fresh and flavorful snack. s for out by the pool. Tortilla chips are topped with a creamy guacamole and zippy shrimp mixture. It's yummy!-Ann Deren-Lewis, Bradbury, California
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Place the roasted jalapenos, cilantro, pine nuts and garlic in a food processor; cover and pulse until chunky. While processing, gradually add oil in a steady stream; set aside., In a large skillet, saute the shrimp, corn and red pepper in oil for 3-5 minutes or until shrimp turn pink. Remove from the heat; cool for 5 minutes. Add pesto mixture; toss to coat. Cover and refrigerate., For guacamole, place the avocado, cilantro, onion, lime juice and sour cream in food processor. Cover and pulse until smooth. Cover and chill., Just before serving, top each tortilla chip with guacamole., Place 2 teaspoons shrimp mixture on each.,
Nutrition Facts : Calories 45 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 21mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
20 BEST SHRIMP APPETIZERS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a shrimp appetizer in 30 minutes or less!
Nutrition Facts :
SHRIMP SCOOPS
This came from an insert out of one of the many magazines I get each month. Would be better if not too many of these are prepared ahead of time, as the chips get soggy if left too long. Maybe just do a couple for show, and then have the bowl of shrimp mixture and chips separately. Tostitos scoops work best, to work as a miniature bowl to hold the salsa mixture better.
Provided by knitaholic
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Evenly combine all ingredients except tortilla chips.
- Fill each Tostito scoop with shrimp and salsa mixture.
- Serve immediately.
Nutrition Facts : Calories 389.1, Fat 16.9, SaturatedFat 1.8, Sodium 1047, Carbohydrate 56.3, Fiber 5.8, Sugar 5.6, Protein 7.6
CLASSIC SHRIMP SCAMPI
America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
- Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.
HAWAIIAN GARLIC SHRIMP
Hawaii shrimp trucks are famous for garlic shrimp. It's easy to make and super garlicky. Make sure to eat with rice (it's amazing with the garlic-butter sauce!)
Provided by Kathy YL Chan
Time 15m
Number Of Ingredients 8
Steps:
- Pat the shrimp dry and set aside.
- Combine mochiko flour, paprika, cayenne pepper, and salt in a mixing bowl. Add the shrimp, toss to coat, and set aside.
- In a large pan, melt the butter over medium heat. Once melted, add the garlic and cook till toasty and golden brown (about 3 minutes). Pour the garlic and butter out into a bowl.
- Add olive oil to the skillet. Once the oil is warm, add the shrimp (single layer only, do this in two batches if needed). Cook the shrimp for about 2 minutes on each side, till it's nicely crisp and browned.
- Pour the garlic butter back into the pan, and mix with the shrimp. Cook for another minute, and then you're done! Squeeze lemon all over and eat with rice.
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