I always have lots of frozen shrimp in the freezer! I had a last-minute gathering with friends, and I needed something quick yet impressive. This shrimp appetizer came together in minutes and quickly became a crowd favorite!” Include sensory cues: “The shrimp are tender and juicy, coated in a creamy, lemony sauce with a hint of garlic and fresh dill. A bite is refreshing, slightly tangy, and utterly satisfying.”
This shrimp appetizer is a total lifesaver when you need something fast but still want it to feel special. It comes together in minutes, tastes fresh and zesty, and always disappears first at the table. The creamy lemon-dill sauce is light enough to let the shrimp shine, and you can adapt it endlessly depending on what you have on hand.
Serves: 4–6 as an appetizer
Time: 15 minutes
Ingredients
- 20–25 medium to large shrimp, peeled
- 1/3 cup mayo
- 2–3 tsp sour cream (thicker style is best)
- 1 clove garlic, minced
- Juice of ½ a lemon
- Sprinkle of fresh dill, chopped
- Salt & pepper, to taste
- 1 small shallot, minced (for topping)
Method
- Cook the shrimp – Bring a pot of water to a boil, then add the shrimp. Cook for 2–3 minutes, just until pink. Remove immediately and place into a bowl of ice water to stop the cooking.
- Chop for consistency – Cut larger shrimp in half (or thirds) so all pieces are similar in size.
- Make the sauce – In a mixing bowl, whisk together 1 ½ tablespoons mayonnaise, 1 spoonful of sour cream (thicker version), minced garlic, and a splash of lemon juice. Adjust the amount of mayo/cream so the shrimp is lightly coated but not drenched. Add a small dash of tempura sauce (optional).
- Combine – Toss the shrimp with the sauce until evenly coated. Stir in dill, salt, and pepper.
- Chill & garnish – Place in the fridge to let flavors meld. Just before serving, top with minced raw shallot for freshness and crunch.
If you need to make this versatile you can by. Ways to Make this Shrimp Appetizer Your Own.
· Herbs: Add tarragon, parsley, or chives for a flavor twist.
· Crunch: Toss in diced celery, pickles, or pomegranate seeds.
· Heat: Add sliced jalapeño, red pepper flakes, or a dash of smoked paprika.
· Creaminess alternative: Swap sour cream with Greek yogurt for a lighter version.
· Serving style: Serve over crackers, toast points, or in small lettuce cups.
Additional Questions:
· Can I make this ahead? Yes, mix the shrimp with sauce and refrigerate for up to 2 hours. Add shallots just before serving.
· What size shrimp works best? Medium to large shrimp are ideal; chop larger ones for consistency.
· Can it be spicy? Absolutely—add sliced serrano peppers or a pinch of cayenne.
· Gluten-free / low-carb? Totally, just serve with lettuce wraps or on cucumber slices.
Best Served:
Serve chilled in a pretty bowl; the longer it sits, the better. Pair it with some crackers or eat it directly. Pairs beautifully with white wine, sparkling wine, or light rosé. You can add it to a brunch spread, seafood platter, or appetizer board with smoked salmon, olives, and cheese.
Hosting Tip ✨
This recipe is endlessly versatile—add fresh herbs, chopped pickles, or even crunchy celery to switch things up. Serve chilled in a pretty bowl with toothpicks or small forks for easy sharing. It pairs beautifully with crisp white wine or sparkling wine. This is a great dish if you are entertaining, potluck or even a holiday spreads.