Spicy Shrimp Cocktail Bites
Spicy Shrimp Cocktail Bites
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled, deveined, tails on
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Spicy Cocktail Sauce
- 1/2 cup ketchup
- 2 tablespoons prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon hot sauce, or to taste
For Assembly
- 1/2 cucumber, English, sliced into 1/4-inch thick rounds
- 1 tablespoon fresh dill, chopped, for garnish
Instructions
- 1
In a medium bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove from heat and let cool completely.
⏱️ 5 min
- 3
While the shrimp cools, prepare the spicy cocktail sauce. In a small bowl, whisk together the ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, and hot sauce. Taste and adjust hot sauce to your preference.
⏱️ 5 min
- 4
Cover the cocktail sauce and cooled shrimp, then refrigerate for at least 30 minutes to allow flavors to meld and for the shrimp to chill.
⏱️ 30 min
- 5
To assemble the bites, place a slice of cucumber on a serving platter. Top each cucumber slice with a chilled shrimp. Spoon a small amount of the spicy cocktail sauce over each shrimp. Garnish with fresh chopped dill.
⏱️ 10 min
- 6
Serve immediately as a refreshing appetizer.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shrimp Cocktail Bites
For the Shrimp
- 1 pound large shrimp, peeled, deveined, tails on
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Spicy Cocktail Sauce
- 1/2 cup ketchup
- 2 tablespoons prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon hot sauce, or to taste
For Assembly
- 1/2 cucumber, English, sliced into 1/4-inch thick rounds
- 1 tablespoon fresh dill, chopped, for garnish
Instructions
- 1
In a medium bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
⏱️ 5 min - 2
Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove from heat and let cool completely.
⏱️ 5 min - 3
While the shrimp cools, prepare the spicy cocktail sauce. In a small bowl, whisk together the ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, and hot sauce. Taste and adjust hot sauce to your preference.
⏱️ 5 min - 4
Cover the cocktail sauce and cooled shrimp, then refrigerate for at least 30 minutes to allow flavors to meld and for the shrimp to chill.
⏱️ 30 min - 5
To assemble the bites, place a slice of cucumber on a serving platter. Top each cucumber slice with a chilled shrimp. Spoon a small amount of the spicy cocktail sauce over each shrimp. Garnish with fresh chopped dill.
⏱️ 10 min - 6
Serve immediately as a refreshing appetizer.