Camilla – Page 28 – Family Feast

You’ll find 13 shrimp cocktail ideas that turn a simple starter into something special, with clear steps for cooking, saucing, and plating. Start with classic chilled shrimp and zesty cocktail sauce, then try variations like chipotle-lime, garlic-butter poach, and avocado-cilantro cups. Each recipe lists cook times, key ingredients, and plating tips so you can finish quickly and look polished — and there’s one twist you’ll want to try next. Classic Chilled Shrimp With Zesty Cocktail Sauce Bright, chilled shrimp with a tangy, zippy sauce—perfect for parties or a simple, elegant starter. Ingredients: 1 lb large shrimp (16–20 count), peeled and deveined, tails on or off as you prefer 4 cups water 1 lemon, halved 1 bay leaf 1 tsp kosher salt 1/2 tsp black peppercorns (optional) Ice for an ice bath For the zesty cocktail sauce: 1 cup ketchup 2–3 tbsp prepared horseradish (adjust to heat preference) 1 tbsp fresh lemon juice 1 tsp Worcestershire sauce 1/2 tsp hot sauce (optional) 1/4 tsp smoked or regular paprika Salt and pepper to taste Fresh parsley or chives, chopped, for garnish (optional) How to Make: Make the poaching liquid: in a large pot bring water, lemon halves, bay leaf, salt, and peppercorns to a simmer. Add the shrimp in a single layer and cook just until pink and opaque, about 2–3 minutes for large shrimp. Don’t overcook. Prepare an ice bath while shrimp cook: bowl of cold water with plenty of ice. Use a slotted spoon to transfer shrimp immediately to the ice bath to stop cooking; chill for 5 minutes. Drain shrimp and pat dry; refrigerate until ready to serve. Mix the cocktail sauce: combine ketchup, horseradish, lemon juice, Worcestershire, hot sauce (if using), and paprika; taste and season with salt and pepper. Chill the sauce for at least 15 minutes to let flavors meld. Arrange shrimp on a platter over ice or chilled plates and serve with the cocktail sauce in a bowl; garnish with chopped parsley or chives and lemon wedges. Enjoy the crisp, tangy bite—shrimp cocktail never goes out of style! Spicy Chipotle-Lime Shrimp Cocktail Spicy Chipotle-Lime Shrimp Cocktail — smoky, zesty, and with a pleasant kick. Ingredients: 1 lb (450 g) large shrimp, peeled and deveined 1–2 chipotle peppers in adobo (finely chopped) or 1–2 tsp chipotle paste (adjust to heat preference) 2 tbsp fresh lime juice (about 1 lime) 1 tsp lime zest 2 tbsp mayonnaise 2 tbsp ketchup 1 tbsp sour cream or Greek yogurt 1 tsp honey or agave (optional, to balance heat) 1 small clove garlic, minced 1 tbsp olive oil 1/4 tsp smoked paprika (optional, for extra smokiness) Salt and freshly ground black pepper, to taste Fresh cilantro or parsley, chopped, for garnish Lime wedges, for serving Optional: thinly sliced red onion or avocado for serving How to Make: Pat the shrimp dry and season lightly with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook 1–2 minutes per side until pink and just cooked through; remove and let cool slightly. In a bowl, mix chopped chipotle, lime juice, lime zest, mayonnaise, ketchup, sour cream, garlic, honey (if using), and smoked paprika until smooth. Taste the sauce and adjust heat, lime, or sweetness as needed. Toss the cooked shrimp with most of the sauce, reserving a spoonful for drizzling. Arrange shrimp in a serving dish or individual glasses, spoon remaining sauce over them, and garnish with chopped cilantro and lime wedges. Serve chilled or at room temperature with extra lime wedges and optional sliced red onion or avocado. Dig in and enjoy the smoky, tangy kick — perfect for parties or a spicy solo treat! Garlic-Herb Butter Poached Shrimp Garlic-Herb Butter Poached Shrimp — luxurious, tender shrimp bathed in fragrant buttery goodness. Ingredients: 1 lb large shrimp, peeled and deveined (tails on or off as you prefer) 6 tbsp unsalted butter 3 cloves garlic, minced 1 tbsp fresh lemon juice 1 tsp lemon zest 2 tbsp fresh parsley, finely chopped 1 tbsp fresh thyme leaves (or 1 tsp dried thyme) 1/4 tsp red pepper flakes (optional, for a touch of heat) Salt and freshly ground black pepper, to taste 1–2 tbsp water or low-sodium chicken broth (if needed to loosen butter) Lemon wedges, for serving How to Make: Pat the shrimp dry and season lightly with salt and pepper. In a large skillet over low heat, melt the butter slowly so it doesn’t brown. Add the minced garlic and cook gently for 30–45 seconds until fragrant. Stir in the lemon juice, lemon zest, parsley, thyme, and red pepper flakes. Add the shrimp in a single layer and poach over low heat, spooning butter over the shrimp as they cook. Cook 2–3 minutes per side (depending on size) until shrimp are pink and just opaque. If the butter seems too thick, splash in 1–2 tablespoons of water or broth to create a glossy sauce. Taste and adjust seasoning with more salt, pepper, or lemon as needed. Transfer shrimp to a serving plate, spoon the garlic-herb butter over them, and serve with lemon wedges. End with a fun or appetizing closing line: Serve immediately with crusty bread or over pasta — the sauce begs to be sopped up, and these shrimp disappear fast! Citrus-Mint Shrimp With Orange Vinaigrette Bright, zesty shrimp dressed in a bright orange-mint vinaigrette — light, invigorating, and perfect for warm evenings. Ingredients: 1 lb large shrimp, peeled and deveined 1 orange (zest and juice) 2 tbsp fresh lime juice 2 tbsp extra-virgin olive oil 1 tsp honey or agave 1/4 cup fresh mint leaves, thinly sliced 1 small shallot, finely minced 1 garlic clove, minced Salt and freshly ground black pepper, to taste 1/4 tsp red pepper flakes (optional, for a light kick) 1 tbsp chopped fresh cilantro or parsley (optional, for garnish) Orange segments or thin slices, for serving (optional) How to Make: Pat the shrimp dry and season lightly with salt and pepper. Heat a skillet over medium-high heat and add a splash of olive oil; cook shrimp 1–2 minutes per side until pink and opaque. Remove and let cool slightly. In a small bowl, whisk together orange juice, lime juice, orange zest, honey, olive oil, minced shallot, and garlic. Stir in the sliced mint and red pepper flakes; season the vinaigrette with salt and pepper to taste. Toss the warm shrimp with the orange-mint vinaigrette so they absorb the flavors. Arrange shrimp on a platter with orange segments and sprinkle with chopped cilantro or parsley if using. Serve warm or chilled as an appetizer or light main. Enjoy the bright citrus and cooling mint — a simple, elegant dish that tastes like sunshine! Wasabi-Ginger Shrimp With Soy Dipping Sauce Wasabi-Ginger Shrimp with Soy Dipping Sauce — a zesty, slightly spicy shrimp dish that’s bright, quick, and perfect for entertaining. Ingredients: 1 lb (450 g) large shrimp, peeled and deveined 1 tbsp vegetable oil 1 tsp sesame oil 1 tbsp fresh ginger, finely grated 1 tsp wasabi paste (adjust to taste) 2 cloves garlic, minced Salt and pepper, to taste 1 tbsp rice vinegar 1 tsp honey or sugar 2 green onions, thinly sliced (reserve some for garnish) 1 tsp toasted sesame seeds (for garnish) Lemon wedges, for serving Soy Dipping Sauce: 1/4 cup soy sauce 1 tbsp rice vinegar 1 tsp wasabi paste (or more, to taste) 1 tsp honey or brown sugar 1 tsp sesame oil 1 tsp grated ginger 1 small clove garlic, minced 1 tsp water (to thin, if desired) How to Make: Pat the shrimp dry and season lightly with salt and pepper. In a small bowl, whisk together soy sauce, rice vinegar, wasabi, honey, sesame oil, grated ginger, garlic, and water; set the dipping sauce aside. Mix the 1 tsp wasabi paste with the sesame oil, grated ginger, garlic, rice vinegar, and honey to make a quick glaze for the shrimp. Heat vegetable oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Pour the wasabi-ginger glaze over the shrimp in the last 30 seconds and toss to coat evenly. Remove shrimp from the pan and transfer to a serving plate. Sprinkle with sliced green onions and toasted sesame seeds, and serve with the soy dipping sauce and lemon wedges. Enjoy these lively, punchy shrimp as an appetizer or quick main that’ll wake up your taste buds! Champagne-Poached Shrimp With Dill Cream A light, elegant shrimp cocktail poached in champagne with a bright dill cream — perfect for a special appetizer or celebration. Ingredients: 1 lb large shrimp, peeled and deveined, tails on 1 1/2 cups chilled champagne (or dry sparkling wine) 1 cup water 1 lemon, halved 1 bay leaf 5-6 black peppercorns 1 small shallot, halved 1/2 tsp kosher salt 3/4 cup sour cream or crème fraîche 2 tbsp mayonnaise 1 tbsp fresh lemon juice 2 tbsp fresh dill, finely chopped (plus extra for garnish) 1 tsp Dijon mustard Salt and black pepper to taste Optional: a pinch of cayenne or smoked paprika for a little heat Optional: lemon wedges for serving How to Make: In a medium saucepan combine champagne, water, halved lemon (squeeze one half into the liquid, drop the rinds in), bay leaf, peppercorns, shallot, and 1/2 tsp salt. Bring the mixture to a gentle simmer over medium heat — don’t boil, just small bubbles around the edge. Add the shrimp in a single layer and poach 2–3 minutes, until they turn pink and just curl; don’t overcook. Remove the pan from heat and transfer shrimp to an ice bath to stop cooking and keep them tender. Reserve the poaching liquid if you like for another use. Meanwhile, whisk together sour cream (or crème fraîche), mayonnaise, lemon juice, Dijon mustard, chopped dill, and a pinch of salt and pepper. Taste and add cayenne or smoked paprika if you want a bit of kick. Pat shrimp dry and arrange chilled shrimp on a platter or in individual glasses with tails out. Spoon or pipe the dill cream alongside or into the center for dipping. Garnish with extra dill and lemon wedges. Serve immediately chilled for best texture and flavor. Enjoy the sparkling, buttery shrimp with that cooling dill cream — a celebration in every bite! Coconut-Crusted Shrimp With Mango Salsa Crispy coconut-crusted shrimp with bright mango salsa — tropical flavors in every bite. Ingredients: 1 lb (450 g) large shrimp, peeled and deveined, tails on 1/2 cup all-purpose flour 2 large eggs 1 cup sweetened shredded coconut 1 cup panko breadcrumbs 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp paprika (optional) 1/4 cup vegetable oil (for frying) or cooking spray (for baking) Lime wedges, for serving Mango Salsa: 1 ripe mango, peeled and diced 1/4 cup red bell pepper, finely diced 2 tbsp red onion, finely diced 1 small jalapeño, seeded and minced (optional) 2 tbsp fresh cilantro, chopped Juice of 1 lime Pinch of salt How to Make: 1. Pat the shrimp dry with paper towels and set aside. 2. In a shallow dish, mix the flour, salt, pepper, and paprika. 3. In a second shallow bowl, beat the eggs. 4. In a third shallow bowl, combine shredded coconut and panko breadcrumbs. 5. Dredge each shrimp in flour, shake off excess, dip into beaten egg, then press into the coconut-panko mixture to coat well. 6. If frying: heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry shrimp in batches 1–2 minutes per side until golden and cooked through. Drain on paper towels. If baking: preheat oven to 400°F (200°C), place coated shrimp on a greased baking sheet, spray lightly with cooking spray, and bake 8–10 minutes, turning once, until golden. 7. Meanwhile, combine all salsa ingredients in a bowl and taste; adjust lime or salt as needed. 8. Serve coconut-crusted shrimp hot with mango salsa and lime wedges. Enjoy the crunch and tropical zing — perfect for parties or a sunny weeknight treat! Smoky Paprika and Lemon Shrimp Smoky Paprika and Lemon Shrimp — bright, smoky, and ready in minutes. Ingredients: 1 lb (450 g) large shrimp, peeled and deveined 2 tbsp olive oil 1½ tsp smoked paprika ½ tsp sweet paprika (optional, for color) ¼ tsp cayenne pepper (adjust for heat) 1 tsp garlic powder ½ tsp onion powder 1 tsp kosher salt ½ tsp black pepper Zest of 1 lemon 2 tbsp fresh lemon juice 2 tbsp chopped fresh parsley Lemon wedges, for serving How to Make: Pat the shrimp dry with paper towels so they sear nicely. In a bowl, combine olive oil, smoked paprika, sweet paprika, cayenne, garlic powder, onion powder, salt, pepper, lemon zest, and lemon juice. Add the shrimp to the bowl and toss until evenly coated; let marinate 5–10 minutes (no longer than 30 minutes). Heat a large skillet over medium-high heat until hot. Add the shrimp in a single layer and cook 1–2 minutes per side, until pink and opaque with a slight char. Remove from heat and sprinkle with chopped parsley. Serve immediately with lemon wedges for squeezing. Enjoy these smoky, zesty shrimp as an appetizer, taco filling, or quick weeknight dinner — they disappear fast! Thai Coconut-Lime Shrimp Cocktail Bright, creamy, and zesty — a Thai twist on the classic shrimp cocktail that’s impossibly easy to love. Ingredients: 1 lb (450 g) cooked, peeled, deveined shrimp, tails on or off 1/2 cup coconut cream (or thick canned coconut milk) 2 tbsp lime juice (about 1–2 limes) 1 tbsp fish sauce (or soy sauce for vegetarian-friendly swap) 1–2 tsp Thai red curry paste (adjust to taste) 1 tsp honey or palm sugar 1 small garlic clove, minced 1 tsp grated fresh ginger 1 small red chili, thinly sliced (optional, for heat) 2 tbsp chopped fresh cilantro 1 tbsp chopped fresh mint or basil (optional) Lime wedges, for serving Crisp lettuce leaves or cucumber slices, for serving (optional) How to Make: In a bowl, whisk together coconut cream, lime juice, fish sauce, curry paste, honey, minced garlic, and grated ginger until smooth and well combined. Taste the sauce and adjust seasoning: add more lime for tang, curry paste for heat, or honey for sweetness. Stir in chopped cilantro and optional mint or basil. Add the cooked shrimp to the sauce and toss gently to coat each piece. If you like it chilled, cover and refrigerate for 15–30 minutes to let flavors marry; otherwise serve immediately. Arrange shrimp on a platter or in individual glasses over crisp lettuce leaves or cucumber slices and garnish with sliced red chili and lime wedges. Serve cold or slightly chilled and enjoy the bright, creamy Thai flavors with every bite. Enjoy this tropical, tangy take on shrimp cocktail that’s simple to make and big on flavor! Avocado-Cilantro Shrimp Cups Bright, zesty shrimp bites with creamy avocado and fresh cilantro — perfect for parties or a light snack. Ingredients: 1 lb cooked shrimp, peeled, deveined, and chopped into bite-sized pieces 2 ripe avocados, peeled, pitted, and diced 1/4 cup finely chopped red onion 1/4 cup chopped fresh cilantro 1 jalapeño, seeded and minced (optional) Juice of 1 lime (about 2 tablespoons) 1–2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper, to taste 12–16 mini phyllo cups or endive leaves or tortilla chip scoops (for serving) Lime wedges, for garnish How to Make: In a bowl, combine the chopped shrimp, diced avocado, red onion, cilantro, and jalapeño if using. Drizzle the lime juice and olive oil over the mixture. Gently toss everything together so the avocado stays chunky and shrimp are evenly coated. Taste and season with salt and pepper, adjusting lime or oil if needed. Spoon the avocado-shrimp mix into phyllo cups, endive leaves, or onto chips just before serving. Garnish with extra cilantro and lime wedges. Enjoy these bright, crunchy little cups — they disappear fast! Cajun-Spiced Shrimp With Remoulade Spicy Cajun shrimp with a tangy remoulade — bold, zesty, and ready in minutes. Ingredients: 1 lb large shrimp, peeled and deveined 1 tbsp Cajun seasoning 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp cayenne pepper (optional, for extra heat) 2 tbsp olive oil Salt and black pepper, to taste Lemon wedges, for serving Remoulade: 1/2 cup mayonnaise 2 tbsp Dijon mustard 1 tbsp ketchup 1 tbsp lemon juice 1 tsp hot sauce (or to taste) 1 tbsp finely chopped cornichons or dill pickles 1 tbsp finely chopped capers (optional) 1 tbsp finely chopped fresh parsley 1/2 tsp smoked paprika Salt and black pepper, to taste How to Make: Pat shrimp dry with paper towels and season with Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook 2–3 minutes per side, until pink and just cooked through. Remove shrimp from the skillet and squeeze a little lemon over them. While shrimp cook, whisk together all remoulade ingredients in a bowl until smooth; taste and adjust seasoning or heat. Serve the Cajun shrimp warm with the remoulade on the side for dipping and lemon wedges alongside. Garnish with extra parsley if you like and enjoy the bite! Dig in and let the spicy, zesty flavors steal the show. Mediterranean Shrimp With Roasted Red Pepper Sauce Bright, sun‑kissed shrimp tossed in a smoky roasted red pepper sauce — tastes like a Mediterranean vacation. Ingredients: 1 lb (450 g) large shrimp, peeled and deveined 2 tablespoons olive oil, divided Salt and freshly ground black pepper, to taste 1 small onion, roughly chopped 2 garlic cloves, minced 1 cup roasted red peppers (jarred or oven-roasted), drained 1/2 cup plain Greek yogurt or 2 tablespoons mayonnaise (for creaminess) 1 tablespoon lemon juice (about half a lemon) 1 teaspoon smoked paprika 1/4 teaspoon crushed red pepper flakes (optional, for heat) 2 tablespoons chopped fresh parsley or basil, plus extra for garnish Crusty bread, pita, or cooked pasta/rice, for serving How to Make: Pat the shrimp dry, season lightly with salt and pepper, and set aside. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the shrimp 1–2 minutes per side until pink and just cooked through; transfer to a plate and cover to keep warm. In a blender or food processor, combine roasted red peppers, chopped onion, garlic, Greek yogurt (or mayo), lemon juice, smoked paprika, and a pinch of salt and pepper. Blend until smooth and creamy; taste and adjust seasoning or lemon as needed. In the same skillet, add the remaining tablespoon of olive oil and warm the red pepper sauce over low heat for 1–2 minutes to meld flavors. Return the cooked shrimp to the skillet and toss gently in the sauce until coated and heated through. Stir in chopped parsley or basil and sprinkle with red pepper flakes if using. Serve immediately over crusty bread, pita, pasta, or rice, and garnish with extra herbs and a lemon wedge. Enjoy — a bright, smoky Mediterranean plate that’s quick, colorful, and totally delicious. Honey-Sriracha Glazed Shrimp Skewers Sweet, sticky, and with just the right kick — honey-sriracha glazed shrimp skewers are party-ready in minutes. Ingredients: 1 lb large shrimp, peeled and deveined 2 tbsp honey 1–2 tbsp sriracha (adjust for heat) 2 tbsp soy sauce 1 tbsp rice vinegar or lime juice 1 tbsp olive oil 2 cloves garlic, minced 1/2 tsp grated fresh ginger (optional) Salt and black pepper, to taste 8–10 wooden or metal skewers Lemon or lime wedges and chopped cilantro for serving (optional) How to Make: If using wooden skewers, soak them in water for 20 minutes to prevent burning. In a bowl, whisk together honey, sriracha, soy sauce, rice vinegar (or lime), olive oil, garlic, and ginger. Taste the sauce and season with a little salt and pepper; adjust sriracha or honey for desired heat/sweetness. Toss the shrimp in half of the sauce to coat; reserve the other half for glazing. Thread 3–4 shrimp onto each skewer, leaving a little space between each so they cook evenly. Heat a grill or grill pan over medium-high heat and oil the grates or pan lightly. Grill the skewers 2–3 minutes per side until the shrimp are opaque and pink. In the last minute of cooking, brush the reserved sauce onto the shrimp and let it caramelize slightly. Remove skewers from heat and let rest a minute; squeeze lemon or lime over the top and sprinkle with cilantro if using. Serve hot and enjoy the sweet-heat goodness with extra sauce for dipping! Conclusion You’ve got a dozen tasty ways to serve shrimp that are quick to make and look sharp on the table. Pick a recipe, prep your shrimp, and mix the sauce. Chill or warm as directed, then arrange on a platter or in cups for easy serving. These recipes let you feed a crowd with little fuss, so you’ll be ready to wow guests and not break a sweat when it’s showtime.