18 Flavorful Shrimp Appetizers Recipes for Every Occasion

Whether you’re hosting a crowd or just craving something deliciously bite-sized, shrimp appetizers are always a hit! From zesty citrus bites to creamy garlic delights, these 18 flavorful recipes prove that good things come in small (and speedy) packages. Perfect for parties, game nights, or even a fancy date night at home—let’s dive into these irresistible shrimp starters that’ll have everyone reaching for seconds!

Garlic Butter Shrimp Skewers

These garlic butter shrimp skewers are juicy, garlicky, and ready in under 20 minutes—perfect for weeknight dinners or summer grilling.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F).
2. In a bowl, whisk together the melted butter, minced garlic, lemon juice, smoked paprika, salt, and black pepper.
3. Thread the shrimp onto skewers (about 4-5 per skewer), then brush both sides generously with the garlic butter mixture.
4. Grill for 2-3 minutes per side, until shrimp turn pink and slightly charred at the edges.
5. Sprinkle with chopped parsley before serving.

The smoky paprika and garlic butter create a caramelized crust that’s irresistible—no fancy tools or marinating required!

Tip: For extra flavor, reserve a little garlic butter to drizzle over the cooked skewers right before serving.

Coconut Shrimp with Spicy Dipping Sauce

These golden, crunchy shrimp are a tropical twist on classic fried seafood—perfect for a party appetizer or a fun weeknight treat!

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup sweetened shredded coconut
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tsp sriracha
• Vegetable oil, for frying

Instructions:

1. Prep the shrimp: Pat the shrimp dry with paper towels. In three separate shallow bowls, place the flour; the beaten eggs; and a mix of panko, shredded coconut, garlic powder, salt, and black pepper.
2. Coat the shrimp: Dredge each shrimp in flour, dip in egg (letting excess drip off), then press into the coconut-panko mixture to coat evenly. Place on a plate.
3. Fry: Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry shrimp in batches for 2–3 minutes per side until golden brown. Drain on a paper towel-lined tray.
4. Make the sauce: Stir together mayonnaise, sweet chili sauce, and sriracha in a small bowl.

The contrast of crispy coconut coating and juicy shrimp, paired with the creamy-spicy dip, is downright addictive. Serve with extra lime wedges for a bright finish!

Tip: For extra-crispy shrimp, refrigerate breaded shrimp for 15 minutes before frying.

Shrimp Ceviche with Avocado

Bright, citrusy, and loaded with creamy avocado, this shrimp ceviche is a no-cook wonder that’s perfect for sunny days or easy entertaining.

Ingredients:

• 1 lb medium shrimp, peeled, deveined, and tails removed
• 1/2 cup fresh lime juice (about 4–5 limes)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup finely diced red onion
• 1 jalapeño, seeds removed and finely minced
• 1/2 cup chopped cilantro
• 1 tsp kosher salt
• 1/2 tsp sugar
• 2 ripe avocados, diced
• Tortilla chips, for serving

Instructions:

1. Bring a medium pot of water to a boil. Add the shrimp and cook for 2 minutes until just opaque. Drain and rinse under cold water to stop cooking.
2. In a large bowl, combine the lime juice, lemon juice, red onion, jalapeño, cilantro, salt, and sugar. Stir until the sugar dissolves.
3. Chop the cooled shrimp into bite-sized pieces and add to the citrus mixture. Toss to coat, then cover and refrigerate for 30 minutes to let the flavors meld.
4. Gently fold in the diced avocado just before serving to keep it creamy. Serve chilled with tortilla chips.

The magic here? The citrus “cooks” the shrimp while the avocado adds a buttery contrast—no fancy tools required!

Tip: For extra flavor, let the onions soak in the lime juice for 10 minutes before adding the shrimp to mellow their bite.

Crispy Shrimp Spring Rolls

These golden, crunchy spring rolls are packed with juicy shrimp and fresh veggies—perfect for dipping in sweet chili sauce or a tangy peanut dressing.

Ingredients:

• 12 large shrimp, peeled, deveined, and chopped
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 tsp sesame oil
• 1/2 tsp sugar
• 12 spring roll wrappers (6-inch squares)
• 1 egg, beaten (for sealing)
• 2 cups vegetable oil (for frying)

Instructions:

1. In a bowl, combine shrimp, cabbage, carrots, green onions, soy sauce, ginger, sesame oil, and sugar. Mix well.
2. Place a spring roll wrapper diagonally on a clean surface. Spoon 2 tbsp of filling near the bottom corner, then fold the corner over the filling. Fold in the sides and roll tightly, brushing the top corner with beaten egg to seal. Repeat with remaining wrappers.
3. Heat vegetable oil in a deep skillet to 350°F. Fry 2-3 rolls at a time for 3-4 minutes, turning occasionally, until deep golden and crisp. Drain on paper towels.

The secret? Double-frying (optional but worth it!) for extra crunch—just let them cool slightly, then fry again for 1 minute.

Tip: Keep unused wrappers covered with a damp towel to prevent drying while assembling.

Spicy Cajun Shrimp Bites

These zesty shrimp bites pack a punch of bold Cajun flavor in every bite—perfect for game day or a fuss-free appetizer that’ll disappear fast!

Ingredients:

• 1 lb large shrimp, peeled, deveined, and tails removed
• 2 tbsp olive oil
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (adjust for heat preference)
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1 baguette, sliced into 1/2-inch rounds
• 1/4 cup melted butter

Instructions:

1. Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush lightly with melted butter. Bake for 5 minutes until lightly toasted.
2. In a bowl, toss shrimp with olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne, and lemon juice until evenly coated.
3. Heat a large skillet over medium-high. Cook shrimp for 2–3 minutes per side until opaque and slightly charred. Remove from heat and chop into bite-sized pieces.
4. Top each toasted baguette slice with a spoonful of shrimp, then garnish with chopped parsley.

The smoky-spicy kick from the Cajun seasoning pairs perfectly with the buttery crunch of the toast—no dipping sauce needed!

Tip: For extra heat, add a pinch of red pepper flakes to the shrimp while cooking.

Shrimp Cocktail with Homemade Cocktail Sauce

This classic appetizer is all about plump, juicy shrimp paired with a zesty homemade sauce that beats store-bought any day.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on)
• 1/2 cup ketchup
• 2 tbsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp hot sauce (like Tabasco)
• 1/4 tsp salt
• Ice and lemon wedges, for serving

Instructions:

1. Cook the shrimp: Bring a large pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain and immediately transfer to a bowl of ice water to stop cooking.
2. Make the sauce: In a small bowl, whisk together 1/2 cup ketchup, 2 tbsp horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce, and 1/4 tsp salt until smooth.
3. Chill: Pat shrimp dry and arrange on a platter over ice. Serve with cocktail sauce and lemon wedges.

The horseradish gives this sauce a bold kick that balances the shrimp’s sweetness perfectly—no bland dips here!

Tip: For extra flavor, add a bay leaf and a few peppercorns to the shrimp’s cooking water.

Lemon Herb Shrimp Bruschetta

This bright and zesty shrimp bruschetta is a showstopper appetizer—garlicky, citrusy, and ready in under 20 minutes!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/4 cup olive oil, divided
• 3 cloves garlic, minced
• 1 tbsp lemon zest (about 1 lemon)
• 2 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley
• 1 baguette, sliced into 1/2-inch thick pieces
• 1/4 cup grated Parmesan cheese

Instructions:

1. Prep the shrimp: In a bowl, toss shrimp with 2 tbsp olive oil, garlic, lemon zest, lemon juice, red pepper flakes, and salt until evenly coated. Let marinate for 5 minutes.
2. Toast the bread: Brush baguette slices with remaining 2 tbsp olive oil. Broil on a baking sheet for 2–3 minutes per side until golden.
3. Cook the shrimp: Heat a skillet over medium-high. Add shrimp (reserving marinade) and cook for 2–3 minutes per side until pink. Pour reserved marinade over shrimp and stir in parsley.
4. Assemble: Spoon shrimp mixture onto toasted bread, drizzle with pan juices, and sprinkle with Parmesan.

The tangy lemon marinade doubles as a glossy sauce, making every bite juicy and packed with flavor. Perfect for impressing guests without the fuss!

Tip: For extra crunch, rub toasted bread with a raw garlic clove before adding the shrimp.

Bacon-Wrapped Shrimp with Brown Sugar Glaze

Sweet, smoky, and irresistibly crispy, these bacon-wrapped shrimp are the ultimate crowd-pleaser—perfect for game day or a fancy appetizer.

Ingredients:

• 12 large shrimp (peeled and deveined, tails on)
• 6 slices bacon (cut in half crosswise)
• 1/4 cup packed light brown sugar
• 1 tbsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp olive oil
• Wooden toothpicks (soaked in water for 10 minutes)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and lightly brush with 1 tbsp olive oil.
2. In a small bowl, mix 1/4 cup brown sugar, 1 tbsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper (if using).
3. Wrap each shrimp tightly with a half-slice of bacon and secure with a toothpick. Arrange on the baking sheet.
4. Sprinkle the brown sugar mixture evenly over the shrimp, pressing lightly to adhere.
5. Bake for 18–20 minutes, flipping halfway, until bacon is crisp and shrimp are opaque.
6. Broil for 1–2 minutes at the end for extra caramelization (watch closely!).

The magic here? The glaze caramelizes into a sticky-sweet crust while the bacon stays perfectly crisp—no soggy wraps!

Tip: For easier flipping, use tongs and gently loosen any stuck bits with a spatula.

Shrimp Tacos with Mango Salsa

These vibrant shrimp tacos are a tropical escape on a plate—juicy shrimp, zesty mango salsa, and a creamy lime crema make every bite irresistible.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn or flour tortillas, warmed
• 1 cup diced mango
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/4 cup sour cream
• 1 tbsp lime zest

Instructions

1. Season the shrimp: In a bowl, toss shrimp with olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Cook the shrimp: Heat a skillet over medium-high. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from heat.
3. Make the salsa: In another bowl, combine diced mango, red onion, cilantro, and 1 tbsp lime juice. Toss gently.
4. Prepare the crema: Stir together sour cream and lime zest.
5. Assemble: Fill warmed tortillas with shrimp, top with mango salsa, and drizzle with lime crema.

The sweet-spicy shrimp paired with the bright mango salsa is a match made in taco heaven—perfect for summer gatherings or a quick weeknight fiesta.

Tip: For extra crunch, add shredded cabbage or thinly sliced radishes to your tacos.

Shrimp Stuffed Mushrooms

These bite-sized appetizers pack a punch with juicy shrimp and savory herbs tucked inside tender mushroom caps—perfect for impressing guests without the fuss.

Ingredients:

• 20 large cremini mushrooms (about 1.5 inches wide), stems removed
• 1/2 lb raw shrimp, peeled, deveined, and finely chopped
• 1/4 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 2 tbsp mayonnaise
• 1 tbsp minced garlic
• 1 tbsp chopped fresh parsley
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet, hollow side up.
2. In a bowl, mix chopped shrimp, 1/4 cup panko breadcrumbs, 2 tbsp Parmesan, 2 tbsp mayonnaise, 1 tbsp garlic, 1 tbsp parsley, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until combined.
3. Spoon filling into each mushroom cap, pressing gently to mound slightly. Bake for 18–20 minutes until shrimp is opaque and tops are golden.

The smoky paprika and briny shrimp create a rich umami flavor, while the panko keeps the filling delightfully crisp. Tip: For extra browning, broil for 1–2 minutes at the end—just watch closely!

Shrimp and Avocado Cucumber Bites

These refreshing bites are the perfect no-fuss appetizer—light, creamy, and packed with bright flavors that’ll disappear fast at any gathering.

Ingredients:

• 1 large English cucumber, sliced into ½-inch rounds
• 8 oz cooked shrimp, peeled, deveined, and chopped
• 1 ripe avocado, pitted and diced
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh cilantro, chopped (optional)
• Pinch of red pepper flakes (optional)

Instructions:

1. Pat cucumber rounds dry with a paper towel and arrange them on a serving platter.
2. In a bowl, mash the avocado with mayonnaise, lime juice, garlic powder, salt, and black pepper until smooth.
3. Fold in the chopped shrimp and cilantro (if using) until evenly combined.
4. Spoon a heaping teaspoon of the shrimp mixture onto each cucumber round. Sprinkle with red pepper flakes (if using) for a kick.
5. Serve immediately or chill for up to 30 minutes before serving.

The cool crunch of cucumber balances the rich shrimp filling beautifully, while the lime adds a zesty pop that wakes up every bite.

Tip: For extra flair, use a piping bag to neatly top the cucumber rounds with the shrimp mixture.

Thai-Style Shrimp Lettuce Wraps

These fresh, zesty lettuce wraps are bursting with Thai flavors—perfect for a light lunch or fuss-free appetizer that feels special.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 tbsp lime juice (about 1½ limes)
• 2 tbsp fish sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• ½ tsp red pepper flakes
• 1 cup shredded carrots
• ¼ cup chopped fresh cilantro
• ¼ cup chopped roasted peanuts
• 8 large butter lettuce leaves, rinsed and patted dry

Instructions:

1. In a bowl, whisk together 2 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp honey, 2 cloves minced garlic, 1 tsp ginger, and ½ tsp red pepper flakes. Set aside.
2. Heat 2 tbsp olive oil in a skillet over medium-high. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Pour in the sauce and toss to coat, simmering for 1 minute.
3. Remove from heat and stir in 1 cup shredded carrots, ¼ cup cilantro, and remaining 1 tbsp lime juice.
4. Spoon the shrimp mixture into lettuce leaves, sprinkle with ¼ cup peanuts, and serve immediately.

The crunch of peanuts and cool lettuce against the tangy-sweet shrimp is a texture dream—no fancy tools or hours of prep required!

Tip: For extra freshness, add thin cucumber slices or mint leaves to the wraps.

Shrimp and Chorizo Pinchos

These Shrimp and Chorizo Pinchos deliver smoky, garlicky flavor in every bite—perfect for grilling season or a quick tapas night at home.

• 1 lb large shrimp, peeled and deveined
• 6 oz Spanish chorizo, sliced into ½-inch rounds
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice
• Wooden skewers, soaked in water for 30 minutes

1. Preheat grill or grill pan to medium-high heat (about 400°F).
2. In a bowl, toss shrimp with 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
3. Thread shrimp and chorizo alternately onto skewers, leaving a small space between each piece.
4. Grill for 2–3 minutes per side, until shrimp turn pink and chorizo edges crisp slightly.
5. Drizzle skewers with 1 tbsp lemon juice before serving.

The smoky chorizo fat bastes the shrimp as they grill, creating an irresistible caramelized crust. Serve with crusty bread to soak up the juices!

Tip: For extra char, press skewers lightly onto the grill grates during cooking.

Shrimp Tempura with Sweet Chili Sauce

Light, airy, and irresistibly crunchy, this shrimp tempura is a crowd-pleaser—especially when dunked in that tangy-sweet chili sauce.

Ingredients

• 12 large shrimp (peeled, deveined, tails on)
• 1 cup ice-cold sparkling water
• 1 cup all-purpose flour
• 1 large egg (chilled)
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups neutral oil (like vegetable or canola)
• 1/2 cup sweet chili sauce
• 1 tbsp lime juice
• 1 tsp chopped cilantro (for garnish)

Instructions

1. Prep shrimp: Pat shrimp dry with paper towels and make 2–3 shallow slits on the underside of each to prevent curling.
2. Make batter: Whisk together 1 cup flour, 1 tsp baking powder, and 1/2 tsp salt in a bowl. In another bowl, lightly beat the egg, then mix in 1 cup ice-cold sparkling water. Gently fold wet ingredients into dry until just combined (lumps are fine).
3. Fry: Heat 2 cups oil in a deep pot to 350°F. Dip shrimp in batter, let excess drip off, and fry in batches for 2–3 minutes until golden and puffed. Drain on a wire rack.
4. Sauce: Stir 1 tbsp lime juice into 1/2 cup sweet chili sauce. Drizzle over shrimp and garnish with 1 tsp cilantro.

The magic here? That ultra-crisp batter—thanks to the sparkling water—clings perfectly to the shrimp without greasiness. Serve immediately for the best crunch!

Tip: Keep the batter icy cold (even briefly refrigerate it) for maximum crispiness.

Shrimp and Crab Rangoon

These golden pockets pack a punch of seafood flavor and creamy spice—perfect for game day or a fun appetizer night!

Ingredients:

• 8 oz cooked lump crabmeat, drained
• 8 oz raw shrimp, peeled, deveined, and finely chopped
• 4 oz cream cheese, softened
• 2 green onions, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sriracha (plus extra for dipping)
• 1 tsp garlic powder
• 24 wonton wrappers
• 1 egg, beaten (for sealing)
• Vegetable oil (for frying)
• 1/4 cup sour cream (for dipping)

Instructions:

1. In a bowl, mix crabmeat, shrimp, cream cheese, green onions, soy sauce, sriracha, and garlic powder until combined.
2. Place 1 tsp filling in the center of each wonton wrapper. Brush edges with beaten egg, fold into triangles, and press to seal.
3. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry rangoons in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.
4. Stir together sour cream and 1 tsp sriracha for dipping. Serve rangoons hot with the sauce.

The magic here? The shrimp adds a juicy bite that balances the rich crab—no soggy fillings!

Tip: Keep unused wonton wrappers under a damp towel to prevent drying while folding.

Grilled Shrimp with Chimichurri Sauce

Juicy grilled shrimp get a vibrant upgrade with a zesty, herby chimichurri sauce—perfect for summer cookouts or weeknight dinners that need a little flair.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes

Instructions:

1. Preheat grill to medium-high (about 400°F). In a bowl, toss shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Grill shrimp for 2–3 minutes per side until opaque and lightly charred. Remove from heat.
3. While shrimp cooks, make chimichurri: In a small bowl, combine 1 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 2 tbsp red wine vinegar, 1/4 cup olive oil, and 1/2 tsp red pepper flakes. Stir well.
4. Serve grilled shrimp drizzled with chimichurri sauce.

The bright, garlicky chimichurri cuts through the smoky shrimp beautifully, making every bite feel like a mini celebration.

Tip: For extra flavor, let the shrimp marinate in the spice mix for 15 minutes before grilling.

Shrimp and Grits Bites

These bite-sized appetizers pack all the creamy, savory goodness of classic shrimp and grits into a perfect party-friendly package.

Ingredients:

• 1 cup quick-cooking grits
• 3 cups water
• 1/2 tsp salt
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp unsalted butter
• 1/2 lb medium shrimp, peeled and deveined
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 tbsp olive oil
• 2 tbsp chopped scallions
• 1/4 cup crumbled cooked bacon

Instructions:

1. Preheat oven to 375°F. Grease a 24-cup mini muffin tin.
2. In a saucepan, bring water to a boil. Whisk in grits and 1/2 tsp salt. Reduce heat to low, cover, and cook for 5 minutes, stirring occasionally. Remove from heat and stir in cheddar and butter until smooth.
3. Spoon grits into prepared muffin cups, pressing into the bottom and up the sides. Bake for 15 minutes until set. Let cool slightly.
4. Meanwhile, toss shrimp with smoked paprika and garlic powder. Heat olive oil in a skillet over medium-high. Cook shrimp for 2 minutes per side until pink. Chop into small pieces.
5. Fill each grits cup with shrimp, then top with scallions and bacon. Serve warm.

The crispy-edged grits cups hold the juicy shrimp and smoky bacon like edible little spoons—ideal for passing around at game day or brunch.

Tip: For extra richness, stir a tablespoon of cream cheese into the grits before baking.

Shrimp and Pineapple Skewers with Teriyaki Glaze

These Shrimp and Pineapple Skewers with Teriyaki Glaze are a sweet-and-savory dream—perfect for grilling season or a quick weeknight dinner with tropical flair.

• 1 lb large shrimp, peeled and deveined
• 2 cups fresh pineapple chunks (1-inch pieces)
• 1/3 cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• Bamboo skewers, soaked in water for 30 minutes

1. In a bowl, whisk together 1/3 cup teriyaki sauce, 2 tbsp honey, 1 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes (if using). Reserve half for glazing.
2. Thread shrimp and pineapple chunks onto skewers, alternating evenly. Brush generously with the remaining marinade.
3. Preheat grill or grill pan to medium-high (about 400°F). Cook skewers for 2–3 minutes per side, basting with reserved glaze, until shrimp turn pink and slightly charred.

The caramelized pineapple and sticky-sweet glaze make these skewers irresistible—serve them over rice for a complete meal that feels like a vacation.

Tip: For extra flavor, let the skewers marinate in the fridge for 15–30 minutes before grilling.

Conclusion

With 18 delicious shrimp appetizers to choose from, there’s something here for every occasion! Whether you’re hosting a party or just craving a tasty bite, these recipes are sure to impress. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these flavorful dishes too. Happy cooking!