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Introduction: When it comes to party food, you want something that’s both delicious and easy to serve. Enter Party Shrimp – the perfect bite-sized seafood treat that never fails to impress guests. Whether it’s a casual get-together or a festive gathering, this dish adds a touch of elegance while keeping things simple and fun. With its succulent shrimp, zesty seasoning, and irresistible flavor, Party Shrimp has become the go-to appetizer for many hosts, ensuring that everyone’s taste buds are satisfied.
Ingredients:
1 lb large shrimp, peeled and deveined
3 tbsp olive oil
1 tbsp garlic powder
1 tbsp paprika
1 tsp cayenne pepper (optional for heat)
1 tsp lemon zest
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley
Salt and pepper, to taste
1/2 cup cocktail sauce (optional)
1 tbsp fresh chopped chives (for garnish)
Directions:
Prepare the Shrimp: Start by rinsing the shrimp thoroughly and patting them dry with paper towels. This helps the seasoning stick better.
Season the Shrimp: In a large bowl, combine the olive oil, garlic powder, paprika, cayenne pepper, lemon zest, lemon juice, salt, and pepper. Toss the shrimp in the mixture until they’re evenly coated.
Cook the Shrimp: Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer, being careful not to overcrowd the pan. Cook for about 2-3 minutes on each side or until the shrimp turn pink and opaque.
Serve: Transfer the cooked shrimp to a serving platter. Optionally, drizzle with cocktail sauce and garnish with fresh parsley and chives for a pop of color.
Serving and Storage Tips:
Serving: Arrange the shrimp on a platter with toothpicks or small skewers for easy serving. You can also serve it with a side of tangy cocktail sauce or a creamy dipping sauce.
Storage: If you have leftovers, store the shrimp in an airtight container in the refrigerator for up to two days. To reheat, warm them in a skillet over medium heat for a couple of minutes until heated through. Avoid microwaving as it may cause the shrimp to become tough.
Variations:
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