A platter of bright shrimp is like a holiday wreath—simple, striking, and ready to welcome guests. You can pick skewers, sliders, crostini, or a rich scampi to fit your menu, and most recipes need just a few minutes of hands-on time. Follow the step-by-step notes for marinades, cooking times, and quick sauces to serve hot, savory dishes that look and taste special—keep going to find the right recipes and tips.
Citrus Garlic Shrimp Skewers With Herb Butter Glaze
Bright, zesty shrimp skewers glazed with garlic-herb butter — perfect for holiday gatherings.
Ingredients:
- 1 1/2 lb large shrimp, peeled and deveined (tails on or off)
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp fresh orange juice
- Zest of 1 lemon
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8–10 wooden or metal skewers (if wooden, soaked 30 minutes)
- 4 tbsp unsalted butter
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- Optional: lemon wedges and extra chopped herbs for serving
How to Make:
- Pat shrimp dry with paper towels and place in a bowl.
- Whisk together olive oil, lemon juice, orange juice, lemon zest, minced garlic, smoked paprika, salt, and pepper.
- Pour the marinade over shrimp, toss to coat, and let sit 10–15 minutes (no more than 30).
- Thread shrimp onto skewers, about 4–5 per skewer, bending them into a C shape.
- Heat a grill or grill pan over medium-high and brush grates with oil.
- Grill skewers 2–3 minutes per side, until shrimp are pink and opaque.
- While shrimp cook, melt butter in a small saucepan over low heat and stir in chopped parsley and chives.
- Brush the herb butter glaze over shrimp in the last minute of grilling and again after removing from heat.
- Transfer to a platter, garnish with lemon wedges and extra herbs if desired.
Serve hot and enjoy the bright, buttery flavors — these skewers will disappear fast at any holiday spread!
Cranberry BBQ Shrimp Sliders
Cranberry BBQ Shrimp Sliders — sweet-tangy holiday sliders with a festive twist.
Ingredients:
- 1 lb medium shrimp, peeled and deveined
- 1 cup cranberry sauce (whole-berry or jellied)
- 1/2 cup your favorite barbecue sauce
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 8 slider buns (or small dinner rolls), split
- 2 tbsp butter, melted
- 1/2 small red onion, thinly sliced
- 1 cup shredded cabbage or coleslaw mix
- 1 tbsp apple cider vinegar
- 1 tsp honey (optional)
- Fresh cilantro or parsley leaves for garnish (optional)
- Lemon wedges for serving
How to Make:
- Toss shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Heat a skillet over medium-high heat and cook shrimp 2–3 minutes per side until pink and just cooked through; remove and set aside.
- In the same skillet, combine cranberry sauce and barbecue sauce; warm and stir until smooth and slightly bubbling.
- Return shrimp to the skillet and toss in the cranberry-BBQ glaze to coat; cook 1 minute more so flavors meld.
- Brush slider buns with melted butter and toast lightly in a skillet or oven until golden.
- Toss shredded cabbage with apple cider vinegar, honey (if using), and a pinch of salt to make a quick slaw.
- Assemble sliders: place a spoonful of slaw on the bottom bun, add 3–4 glazed shrimp, a few red onion slices, garnish with cilantro or parsley, and top with the bun.
- Serve immediately with lemon wedges for squeezing over the shrimp.
Enjoy these bright, festive shrimp sliders — perfect for holiday parties and cozy gatherings!
Festive Pesto Shrimp Crostini
Bright, zesty pesto shrimp on crunchy crostini — perfect for holiday parties and quick bites.
Ingredients:
- 1 baguette, sliced into 1/2-inch rounds
- 2 tbsp olive oil, plus extra for brushing
- 12–16 large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 1/2 cup basil pesto (store-bought or homemade)
- 2 tbsp mascarpone or cream cheese (optional, for a creamy base)
- 1/4 cup roasted red peppers, finely chopped (optional, for color)
- 2 tbsp pine nuts, toasted
- Zest of 1 lemon
- Fresh basil leaves for garnish
- Red pepper flakes (optional, for a little heat)
How to Make:
- Preheat your oven to 375°F (190°C).
- Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast for 6–8 minutes or until golden and crisp.
- Pat shrimp dry, season with salt and pepper, and toss with 2 tbsp olive oil.
- Heat a skillet over medium-high heat and cook shrimp 1–2 minutes per side until pink and opaque; remove and set aside.
- If using, spread a thin layer of mascarpone or cream cheese on each toasted crostini.
- Spread about 1 tsp of pesto on top of the cheese (or directly on crostini if skipping the cheese).
- Place one shrimp on each crostini, add a few pieces of chopped roasted red pepper if using, and sprinkle with toasted pine nuts.
- Finish with a little lemon zest, a small basil leaf, and a pinch of red pepper flakes if you like heat.
- Arrange on a platter and serve immediately.
Enjoy these festive pesto shrimp crostini — bite-sized holiday cheer in every crisp, saucy mouthful!
Spiced Honey-Lime Grilled Shrimp
Spiced Honey-Lime Grilled Shrimp — sweet, tangy, and smoky bites that sing of holiday cheer.
Ingredients:
- 1 lb (450 g) large shrimp, peeled and deveined (tails on or off)
- 2 tbsp honey
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4–1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 garlic cloves, minced
- Zest of 1 lime
- 2 tbsp chopped fresh cilantro (optional, for garnish)
- Lime wedges, for serving
- Skewers (if using wooden skewers, soak in water 30 minutes)
How to Make:
- Pat shrimp dry with paper towels so the marinade sticks well.
- In a bowl, whisk honey, lime juice, olive oil, smoked paprika, cumin, cayenne, salt, pepper, minced garlic, and lime zest.
- Add shrimp to the bowl and toss until evenly coated. Marinate 10–20 minutes (no more than 30).
- Preheat grill to medium-high heat (or heat a grill pan over medium-high).
- Thread shrimp onto skewers (2–3 per skewer) or place directly on the grill.
- Grill shrimp 2–3 minutes per side, until pink and slightly charred — don’t overcook.
- Remove from grill and sprinkle with chopped cilantro if using.
- Serve immediately with lime wedges for squeezing.
Enjoy these zesty, honey-kissed shrimp warm — they’re perfect for a festive appetizer or quick weeknight feast!
Creamy Garlic Parmesan Shrimp Scampi
A rich, garlicky shrimp scampi with a velvety Parmesan cream sauce — elegant enough for guests, quick enough for weeknights.
Ingredients:
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tsp salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional, for a touch of heat)
- 1/2 cup dry white wine or low-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 tbsp lemon juice (about half a lemon)
- 2 tbsp chopped fresh parsley
- Zest of 1/2 lemon (optional)
- Cooked pasta, rice, or crusty bread, for serving
How to Make:
- Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through; remove shrimp to a plate.
- Reduce heat to medium and add butter to the same skillet.
- Add garlic and red pepper flakes; sauté 30–45 seconds until fragrant.
- Pour in white wine (or broth) and scrape up any browned bits; simmer 1–2 minutes to reduce slightly.
- Stir in heavy cream and bring to a gentle simmer.
- Whisk in Parmesan until melted and smooth; season with remaining 1/2 tsp salt and 1/4 tsp pepper.
- Add lemon juice and lemon zest, then return shrimp to the skillet to warm through for 1 minute.
- Stir in chopped parsley and taste; adjust seasoning as needed.
- Serve immediately over pasta, rice, or with crusty bread to soak up the sauce.
Enjoy this creamy, garlicky shrimp scampi — rich, comforting, and ready in under 30 minutes.
Bacon-Wrapped Bourbon Glazed Shrimp
Crisp bacon hugs juicy shrimp glazed with a sweet-spicy bourbon sauce — party-perfect finger food with a holiday kick.
Ingredients:
- 1 lb large shrimp, peeled and deveined, tails on
- 12 slices thin-cut bacon, halved crosswise (24 pieces)
- 1/3 cup bourbon
- 1/4 cup brown sugar, packed
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- Toothpicks (soaked in water 10 minutes to prevent burning)
- Lemon wedges and chopped parsley for garnish (optional)
How to Make:
- Pat the shrimp dry with paper towels and season lightly with black pepper and smoked paprika.
- Wrap each shrimp with a half slice of bacon, securing it with a toothpick through the center.
- Preheat oven to 400°F (200°C) and line a baking sheet with foil and a wire rack; place wrapped shrimp on the rack.
- In a small saucepan over medium heat, combine bourbon, brown sugar, honey, soy sauce, Dijon, and garlic; stir until sugar dissolves.
- Bring the sauce to a gentle simmer and cook 5–7 minutes until slightly thickened and syrupy; remove from heat.
- Brush half the glaze over the bacon-wrapped shrimp before baking.
- Bake 12–15 minutes until bacon is crisp and shrimp are opaque, turning once halfway through and brushing with more glaze.
- For extra glaze and caramelization, broil 1–2 minutes at the end, watching closely to avoid burning.
- Transfer shrimp to a platter, drizzle with any remaining glaze, garnish with lemon wedges and parsley, and serve warm.
Enjoy these sweet, smoky bites — they’re guaranteed to disappear fast!
Coconut Curry Shrimp Lettuce Cups
Bright, tropical flavors meet crisp lettuce for a light, festive shrimp bite.
Ingredients:
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp vegetable oil or coconut oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1–2 tbsp red curry paste (adjust to taste)
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 tbsp fish sauce (or soy sauce for vegetarian option)
- 1 tsp brown sugar or palm sugar
- Juice of 1 lime
- Salt and black pepper, to taste
- 1 red bell pepper, thinly sliced
- 1 small carrot, julienned or shredded
- 2 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 head butter lettuce or Boston lettuce, leaves separated and washed
- Optional: chopped roasted peanuts or cashews and thinly sliced red chili for garnish
How to Make:
- Pat the shrimp dry and season lightly with salt and pepper.
- Heat the oil in a large skillet over medium-high heat.
- Add the shrimp and cook 1–2 minutes per side until just pink; remove and set aside.
- In the same skillet, add the chopped onion and cook 2–3 minutes until softened.
- Stir in the garlic and ginger and cook 30 seconds until fragrant.
- Add the red curry paste and cook 1 minute, stirring to release the aromas.
- Pour in the coconut milk, fish sauce, and brown sugar; stir and bring to a gentle simmer.
- Add the sliced bell pepper and carrot and simmer 3–4 minutes until vegetables are tender-crisp.
- Return the shrimp to the skillet, squeeze in the lime juice, and warm through for 1 minute.
- Taste and adjust seasoning with salt, pepper, more lime, or curry paste as needed.
- Spoon the coconut curry shrimp mixture into lettuce leaves, top with green onions, cilantro, and optional nuts or sliced chili.
- Serve immediately and enjoy the bright, creamy bites!
These festive lettuce cups are easy to assemble and bursting with coconut-curry goodness — perfect for holiday snacking or a light party starter.
Lemon-Dill Shrimp and Orzo Salad
Bright, zesty lemon and fresh dill make this shrimp-and-orzo salad a bright, festive side or light main.
Ingredients:
- 8 oz orzo pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 1 lemon (zest and juice)
- 2 tbsp fresh dill, chopped
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 2 tbsp red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
- Salt and pepper, to taste
- 1 tbsp capers (optional)
- 2 tbsp chopped fresh parsley (optional, for garnish)
How to Make:
- Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside.
- Pat the shrimp dry and toss with 1 tbsp olive oil, half the minced garlic, salt, and pepper.
- Heat a skillet over medium-high heat, add remaining 1 tbsp olive oil, and sauté the shrimp 1–2 minutes per side until pink and cooked through. Remove from heat and let cool slightly.
- In a small bowl, whisk together lemon zest, lemon juice, remaining garlic, chopped dill, and a pinch of salt and pepper to make the dressing.
- In a large bowl, combine the cooled orzo, cooked shrimp, cherry tomatoes, cucumber, red onion, capers (if using), and feta (if using).
- Pour the lemon-dill dressing over the salad and toss gently until everything is evenly coated.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Chill for 15–30 minutes if you prefer it cold.
- Sprinkle chopped parsley on top before serving for a fresh finish.
Serve this bright salad at your holiday table or as a light, cheery meal — it’s merry in every bite!
Rosemary Garlic Roasted Shrimp and Vegetables
Aromatic rosemary and garlic roast brings tender shrimp and crisp veggies together for an easy, festive one-pan dinner.
Ingredients:
- 1.5 pounds large shrimp, peeled and deveined
- 1 pound baby potatoes, halved
- 1 red bell pepper, sliced
- 1 cup Brussels sprouts, halved
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
How to Make:
- Preheat oven to 425°F (220°C).
- Toss potatoes, bell pepper, Brussels sprouts, and red onion with 2 tablespoons olive oil, half the minced garlic, half the rosemary, salt, and pepper on a baking sheet.
- Roast the vegetables for 15–20 minutes until they begin to brown and soften.
- Meanwhile, mix the shrimp with remaining 1 tablespoon olive oil, remaining garlic, rosemary, lemon juice, lemon zest, smoked paprika (if using), and a pinch of salt and pepper.
- Remove the baking sheet from the oven and push vegetables to the sides to make room in the center.
- Arrange the shrimp in a single layer in the center of the pan and return to the oven.
- Roast everything for 6–8 minutes until shrimp are pink and opaque and vegetables are tender; don’t overcook shrimp.
- Give everything a gentle toss on the sheet, adjust seasoning, and sprinkle with chopped parsley.
- Serve immediately with lemon wedges on the side.
Enjoy this fragrant, colorful one-pan feast — perfect for holiday gatherings or a quick, impressive weeknight dinner!
Smoky Chipotle Shrimp Tostadas
Smoky Chipotle Shrimp Tostadas — bright, spicy, and crisp bites perfect for holiday gatherings.
Ingredients:
- 1 lb (450 g) large shrimp, peeled and deveined
- 1–2 tbsp chipotle in adobo sauce, minced (adjust to heat preference)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 8 small tostada shells (store-bought or homemade)
- 1 cup shredded cabbage or slaw mix
- 1/2 cup fresh corn kernels (fresh, frozen & thawed, or canned, drained)
- 1/4 cup red onion, finely diced
- 1 avocado, sliced or diced
- 2 tbsp fresh lime juice
- 2 tbsp cilantro, chopped
- 1/2 cup crema or sour cream
- Lime wedges, for serving
How to Make:
- In a bowl, combine the minced chipotle, olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Add the shrimp and toss until evenly coated; let marinate 10 minutes while you prep the toppings.
- Heat a skillet over medium-high heat. Cook the shrimp 2–3 minutes per side until pink and just cooked through. Remove from heat.
- Warm the tostada shells briefly in the oven or on a dry skillet so they’re crisp.
- Toss cabbage, corn, red onion, lime juice, cilantro, and a pinch of salt to make a quick slaw.
- Spread a little crema on each tostada shell to help toppings stick.
- Top each shell with a handful of slaw, 3–4 chipotle shrimp, and avocado pieces.
- Add an extra drizzle of crema, a squeeze of lime, and a sprinkle of cilantro to finish.
- Serve immediately so tostadas stay crunchy.
Enjoy the smoky heat and fresh crunch — these tostadas make a festive, flavor-packed holiday bite!
Champagne Butter Poached Shrimp
Champagne Butter Poached Shrimp — elegant, bubbly, and impossibly silky.
Ingredients:
- 1 lb (450 g) large shrimp, peeled and deveined, tails on
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 small shallot, finely minced
- 1 garlic clove, minced
- 1/2 cup dry champagne or sparkling wine (or good-quality dry white wine)
- 1/4 cup low-sodium chicken or seafood broth
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes (optional, for a touch of heat)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley
- Lemon wedges, for serving
How to Make:
- Pat shrimp dry and season lightly with salt and pepper.
- Heat butter and olive oil in a large skillet over medium heat until butter is melted and foamy.
- Add shallot and cook 1–2 minutes until softened, then add garlic and cook 30 seconds until fragrant.
- Pour in champagne and broth, bring to a gentle simmer and let reduce for 2–3 minutes.
- Stir in lemon juice, lemon zest, and red pepper flakes if using.
- Add shrimp in a single layer and cook 2–3 minutes per side, or until pink and just cooked through.
- Spoon the pan sauce over the shrimp, taste and adjust seasoning with salt and pepper.
- Sprinkle with chopped parsley and serve immediately with lemon wedges.
Serve these buttery, champagne-kissed shrimp with crusty bread or over pasta and enjoy every sparkling bite!
Maple-Sriracha Shrimp With Warm Quinoa
A sweet-spicy glazed shrimp served over warm, nutty quinoa—comforting, bright, and ready in under 30 minutes.
Ingredients:
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- Salt and black pepper, to taste
- 1/2 tsp smoked paprika (optional)
- 2 cloves garlic, minced
- 2 tbsp maple syrup
- 1–2 tsp sriracha (adjust to heat preference)
- 1 tbsp soy sauce or tamari
- 1 tsp rice vinegar or lemon juice
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken or vegetable broth (or water)
- 2 tbsp chopped fresh cilantro or parsley (optional)
- 1 scallion, thinly sliced (for garnish)
- Lemon or lime wedges, for serving
How to Make:
- Rinse quinoa well, then combine with broth (or water) in a small saucepan. Bring to a boil, reduce heat, cover, and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.
- Pat shrimp dry and season lightly with salt, pepper, and smoked paprika.
- In a small bowl, whisk together maple syrup, sriracha, soy sauce, rice vinegar (or lemon juice), and minced garlic.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until just pink and opaque. Transfer shrimp to a plate.
- Reduce heat to medium, add remaining 1 tbsp oil to the skillet, pour in the maple-sriracha sauce, and simmer 1–2 minutes until slightly thickened and glossy.
- Return shrimp to the skillet and toss in the sauce for 30–60 seconds to coat and finish cooking.
- Serve shrimp over warm quinoa, sprinkle with chopped cilantro or parsley and sliced scallion, and offer lemon or lime wedges on the side.
Enjoy a cozy plate of sweet, spicy, and bright flavors—perfect for a festive weeknight or holiday gathering.
Conclusion
You’ll impress guests without endless fuss. Pick a few recipes, prep shrimp and sauces, and cook in batches. Use skewers, crostini, or sliders for easy serving. Stick to simple seasonings, watch doneness closely, and keep warmed trays ready. If someone says shrimp are “fussy,” smile—shrimp cook fast, so timing matters more than skill. Serve promptly, replenish platters, and enjoy the quiet pride of a job well done.