Best Shrimp Salad Appetizers Recipes

SHRIMP SALAD

Shrimp Salad image

Provided by Ina Garten

Time 30m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP SALAD APPETIZERS

Shrimp Salad Appetizers image

This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. -Solie Kimble, Kanata, Ontario

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 6

Ingredients

1 pound peeled and deveined cooked shrimp, chopped
1 can (6 ounces) lump crabmeat, drained
2 celery ribs, finely chopped
1/4 cup Dijon-mayonnaise blend
24 Belgian endive leaves (3 to 4 heads) or small Bibb lettuce leaves
Chopped fresh parsley, optional

Steps:

In a large bowl, combine shrimp, crab and celery. Add mayonnaise blend; toss to coat. To serve, top each leaf with about 2 tablespoons shrimp mixture. If desired, top with chopped parsley.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 35mg cholesterol, Sodium 115mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

SHRIMP TARTLETS

Shrimp Tartlets image

Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 9

Ingredients

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons Worcestershire sauce
1 to 2 teaspoons grated onion
1 teaspoon garlic salt
1/8 teaspoon lemon juice
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/2 cup seafood cocktail sauce
30 peeled and deveined cooked shrimp (31-40 per pound), tails removed
Optional: Minced fresh parsley and lemon wedges

Steps:

Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.