We had such a fun weekend here! Here’s the quick highlights: I’m feeling excited and charged for this week, especially because we have a camping weekend coming up! ❤️ Today I’m sharing my creamy shrimp salad, which is perfect for a super quick and easy last-minute appetizer. It takes just 10 minutes to throw together and it comes off looking so sophisticated!
(Spicy roasted shrimp and this shrimp martini appetizer are two other fun shrimp party foods to check out. ) This shrimp dip recipe can also be made ahead if you’re planning a party and want to get the appetizer ready the day before. Less stress is always good if you’re having people over. I’ve even packed this shrimp salad up with the phyllo shells to take to a party. It was a baby shower and I thought this would be a cute, delicate little bite people could nibble on. (It was and they loved it!)
Notes on creamy shrimp salad:
I like to use the small pink shrimp, sometimes called salad shrimp, for this recipe. You could also substitute 2 (5-6 oz) cans of cooked small shrimp. Be sure to drain them very well and then pat the shrimp dry. You can also use small cooked frozen shrimp (such as the 71-90 count). Thaw them overnight or under cold water, pat dry, chop and proceed with the recipe. You can chop the shrimp yourself or pulse them a few times in a food processor. I like to serve this shrimp salad in little phyllo shells for an appetizer, but you could also serve it with crackers, toast points, baguette slices, wonton cups or on endive leaves.
Here’s some useful info on different types and sizes of shrimp if you want to learn more. If you want to add some toppings, which you know I always love to do, here’s a few ideas
Shrimp salad toppings:
- Sliced green onions or chopped fresh parsley
- Extra pimientos sprinkled on top
- Cooked, crumbled bacon
Psst… these little cups would also be great for Mother’s Day, which is this weekend. Go buy your cards! I hope you have a wonderful week! XO, Kathryn P.S. You might also love these baked vegetable egg rolls for a great party appetizer.
I use the small pink shrimp, sometimes called salad shrimp, for this recipe. You could also substitute 2 (5-6 oz) cans of cooked small shrimp. Be sure to drain them very well and then pat the shrimp dry. You can also use small cooked frozen shrimp (such as the 71-90 count). Thaw them overnight or under cold water, pat dry, chop and proceed with the recipe. You can chop the shrimp yourself or pulse them a few times in a food processor. I like to serve this shrimp salad in little phyllo shells for an appetizer, but you could also serve it with crackers, toast points, baguette slices, wonton cups or on endive leaves. If you want to add some toppings, sliced green onions or chopped fresh parsley work great. You could even add some extra pimientos on top. I think crumbled, cooked bacon would be delicious too!
