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k.Rickman - Top 30 Shrimp Appetizer Recipes for cookbook: yummy!! cookking book Easy and quick step by step

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Top 30 Shrimp Appetizer Recipes for cookbook: yummy!! cookking book Easy and quick step by step
Author:
kRickman / Jeffrey
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Books / Home and family
Year:
2020
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We love fresh shrimp in all types of recipes. Some of the finest shrimp comes from the deep south. Shrimp is great for quick skillet meals, casseroles, salads, sandwiches, baked, grilled, broiled or fried.What is inside?Bloody Mary CevicheCaribbean Holiday ShrimpAmerican CevicheAwesome Egg RollsBang Bang ShrimpW

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30 Shrimp Appetizer Recipes

Table of Contents

Air Fryer Coconut Shrimp

Ingredients

1/2 cup all-purpose flour

1 1/2 teaspoons ground black pepper

2 large eggs

2/3 cup unsweetened flaked coconut

1/3 cup panko bread crumbs

12 ounces uncooked medium shrimp , peeled and deveined

1 serving cooking spray

1/2 teaspoon kosher salt , divided

1/4 cup honey

1/4 cup lime juice

1 serrano chile , thinly sliced

2 teaspoons chopped fresh cilantro

Directions

Step 1 Stir together flour and pepper in shallow dish. Lightly beat eggs in another shallow dish. Stir together coconut and panko in a third shallow dish. Hold each shrimp by the tail, dredge in flour mixture, and eliminate excess. Then dip floured shrimp in egg, and invite any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Placed on a plate. Coat shrimp well with cooking spray.

Step 2 Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the shrimp in the air fryer and cook around three minutes. Turn shrimp over and continue cooking until golden, around three minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp.

Step 3 Meanwhile, whisk together honey, lime juice, and serrano chile in normal size bowl for the dip.

Step 4 Sprinkle fried shrimp with cilantro and serve with dip.

Air Fryer Lemon Pepper Shrimp

Ingredients

1 tablespoon olive oil

1 lemon , juiced

1 teaspoon lemon pepper

1/4 teaspoon paprika

1/4 teaspoon garlic powder

12 ounces uncooked medium shrimp , peeled and deveined

1 lemon , sliced

Directions

Step 1 Preheat an air fryer to 400 degrees F (200 degrees C).

Step 2 2 Combine coconut oil, lemon juice, lemon pepper, paprika, and garlic powder in a bowl. Add shrimp and toss until coated.

Step 3 Place shrimp in the air fryer and cook until pink and firm, 6 to 8 minutes. Serve with lemon slices.

Amazing Bacon-Wrapped Jalapeno Shrimp

Ingredients

1 quart vegetable oil for frying

32 eaches peeled and deveined medium shrimp , tail-on

1 (4-ounce) can pickled jalapeno peppers, cut into slivers

16 slices bacon , cut in half

32 eaches toothpicks

Directions

Step 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Step 2 Cut the shrimp along the trunk, nearly to leading. Stuff each shrimp with a sliver of jalapeno, then wrap with half a slice of bacon. Secure with a toothpick. Repeat with all of those other ingredients.

Step 3 Cook the shrimp in batches in the hot oil before bacon is crispy and golden brown, 2-3 minutes. Drain on a paper towel-lined plate before serving.

Amazing Crab Shells

Ingredients

36 piece (blank)s jumbo pasta shells

2 (8-ounce) packages neufchatel cheese

1 pound imitation crabmeat

6 ounces cooked tiny shrimp

1 onion , minced

2 stalks celery , chopped

1/3 cup mayonnaise

2 tablespoons white sugar

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 teaspoon lemon juice

Directions

Step 1 Bring a big pot of salted water to boil, and add pasta shells; boil until al dente. Drain well.

Step 2 In a big mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well.

Step 3 Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving.

Amazing Shrimp Stuffed Mushrooms

Ingredients

20 large white mushrooms , stems removed

1 (4-ounce) can small shrimp , rinsed, drained and broken up

1/2 cup chive and onion flavored cream cheese

1/2 teaspoon worcestershire sauce

1 pinch garlic powder , or to taste

1 dash louisiana-style hot sauce , or to taste

3/4 cup grated romano cheese

Directions

Step 1 Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, before mushrooms begin to soften. Get rid of the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, in a few recoverable format towels, for about 15 minutes.

Step 2 While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and set the stuffing.

Step 3 Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 min., before cheese is browned and bubbling.

American Ceviche

Ingredients

1 (16-ounce) package cooked medium shrimp , peeled and deveined

2 (8-ounce) packages imitation crabmeat , cut into 1-inch pieces

5 eaches tomatoes , diced

3 medium (blank)s avocados , peeled and diced

1 english cucumber , peeled and cut into bite-size pieces

1 red onion , diced

1 bunch cilantro , chopped, or more to taste

4 lime (2" dia)s limes , juiced

2 medium (blank)s jalapeno peppers, seeded and finely diced

2 cloves garlic , pressed

1 (64-ounce) bottle tomato and clam juice cocktail

1 pinch salt and ground black pepper to taste

Directions

Step 1 Mix shrimp, imitation crab, tomatoes, avocados, cucumber, red onion, cilantro, lime juice, jalapeno peppers, and garlic together in a container with a lid; pour tomato and clam juice cocktail over the salad and mix. Season to taste with salt and black pepper.

Step 2 Allow salad marinate overnight in the refrigerator; stir again before serving.

Cantonese Style Pork and Shrimp Dumplings

Ingredients

1/4 pound ground pork

1 cup chopped watercress

1/2 (8-ounce) can water chestnuts , drained and chopped

1/4 cup chopped green onions

1 tablespoon oyster sauce

1 1/2 tablespoons sesame oil

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