5 Shrimp Recipes for Holiday Entertaining That Disappear in Minutes

By Brandon D / September 25, 2025

Holiday parties need food that feels a little fancy but doesn’t chain you to the stove. Enter shrimp: fast-cooking, crowd-pleasing, and endlessly versatile. These five recipes bring big flavor with minimal stress—perfect for when guests are mingling, music’s going, and you’re trying to keep the sparkling glasses full.

From a smoky one-skillet dip to a lemony roast that practically cooks itself, these dishes are made for passing platters and soaking up compliments. Ready to be the host everyone talks about?

1. Crispy Coconut Shrimp With Spicy Pineapple Dipping Sauce

These crunchy little beauties scream holiday party energy. They’re golden, sweet-savory, and perfect for dunking in a tangy, slightly fiery sauce. Best part? You can bread them ahead and fry (or bake!) right before guests arrive.

Ingredients:

• 1 pound large shrimp, peeled and deveined, tails on
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 large eggs, beaten
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• Neutral oil for frying (or cooking spray for baking)
• For the sauce: 1/2 cup pineapple preserves, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1–2 teaspoons sriracha, 1 teaspoon grated fresh ginger, pinch of salt

Instructions:

1. Pat shrimp dry. In one shallow bowl, mix flour, salt, pepper, and garlic powder. In a second bowl, add beaten eggs. In a third, combine coconut and panko.
2. Dredge shrimp in flour, dip in egg, then press into the coconut-panko mix to coat well. Place on a parchment-lined sheet. Chill 15 minutes to set the crust.
3. Make the sauce: Whisk pineapple preserves, rice vinegar, soy sauce, sriracha, ginger, and salt until smooth. Adjust heat level to taste.
4. Fry option: Heat 1/2 inch oil in a skillet to 350°F. Fry shrimp in batches 1–2 minutes per side until golden. Drain on a rack and lightly salt.
5. Bake option: Preheat oven to 425°F. Place breaded shrimp on a wire rack set over a sheet pan. Spray lightly with oil. Bake 10–12 minutes, flipping halfway, until crisp and cooked through.

Serve piled high with toothpicks and a bowl of sauce. For a twist, swap pineapple preserves for mango or apricot. Want it gluten-free? Use a 1:1 GF flour blend and gluten-free panko. These re-crisp nicely in a 375°F oven for 5 minutes—if you somehow have leftovers.

2. Garlicky Lemon-Roasted Shrimp With Herby Butter Crumbs

This is the hands-off hero. Shrimp roast in a bath of butter, garlic, and lemon while a shower of crunchy breadcrumbs turns the whole thing into a scoopable, irresistible appetizer. It’s elegant but couldn’t be easier.

Ingredients:

• 1 1/2 pounds extra-large shrimp, peeled and deveined
• 4 tablespoons unsalted butter, melted
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, finely minced
• Zest of 1 lemon + 2 tablespoons lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon black pepper
• 3/4 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan
• 2 tablespoons chopped fresh parsley
• Warm crusty bread or crostini, for serving

Instructions:

1. Preheat oven to 425°F. In a 9×13-inch baking dish, whisk butter, olive oil, garlic, lemon zest, lemon juice, salt, red pepper flakes, and black pepper.
2. Add shrimp and toss to coat. Spread in an even layer.
3. In a small bowl, mix panko, Parmesan, and parsley. Sprinkle evenly over the shrimp.
4. Roast 8–10 minutes, until shrimp are just pink and opaque and crumbs are golden. Broil 1 minute if you want extra color.

Spoon it over toasted baguette slices or serve straight from the dish with a big spoon and more lemon wedges. Add capers for briny pop, or swap parsley for dill if you want a Nordic vibe. Double the breadcrumb topping if you’re serving carb-lovers—trust me, they’ll fight over it.

3. Bubbly Hot Shrimp Scampi Dip With Parm And Mozzarella

Imagine classic shrimp scampi turned into a gooey, shareable skillet dip. It’s garlicky, lemony, and ultra-cheesy, with just enough heat to keep things interesting. Perfect for dipping crackers, bread, or even crudités for balance.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 pound shrimp, peeled, deveined, chopped into bite-size pieces
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine (or low-sodium chicken broth)
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1/2 cup shredded low-moisture mozzarella
• 1/2 cup grated Parmesan
• Zest of 1/2 lemon + 1 tablespoon lemon juice
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• Crostini, pita chips, or crackers for serving

Instructions:

1. Preheat oven to 400°F. Heat olive oil and butter in an oven-safe skillet over medium heat. Add shrimp and cook 1–2 minutes until just pink. Transfer to a plate.
2. In the same skillet, add garlic and red pepper flakes; cook 30 seconds until fragrant. Deglaze with wine; simmer 1 minute.
3. Lower heat. Stir in cream cheese, sour cream, and mayonnaise until smooth. Add mozzarella, Parmesan, lemon zest, lemon juice, and most of the parsley. Season with salt and pepper.
4. Fold in the cooked shrimp. Smooth the top and bake 12–15 minutes until bubbly. Broil 1–2 minutes to brown the top if desired.

Garnish with remaining parsley and serve hot. Add chopped artichokes for extra texture, or swap mozzarella for fontina for maximum melt. If the dip thickens as it sits, splash in a tablespoon of warm water and stir—it rebounds like a champ.

4. Old Bay Shrimp Cocktail With Charred Lemon And Horseradish Kick

Shrimp cocktail is timeless, but let’s make it holiday-level special. Poach the shrimp gently in Old Bay–spiked water, then serve with a zesty, bold cocktail sauce and a squeeze of charred lemon. It’s fresh, cold, and impossibly refreshing between sips of bubbly.

Ingredients:

• 1 1/2 pounds large shrimp, shell-on, deveined
• 8 cups water
• 2 tablespoons Old Bay seasoning
• 1 teaspoon kosher salt
• 1 bay leaf
• 1 lemon, halved (plus more lemon wedges to serve)
• For the sauce: 3/4 cup ketchup, 2–3 tablespoons prepared horseradish, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, pinch of salt
• Ice, for an ice bath

Instructions:

1. Make the sauce: Stir ketchup, horseradish, lemon juice, Worcestershire, hot sauce, and salt. Chill.
2. Heat a large pot with water, Old Bay, salt, bay leaf, and the halved lemon. Bring to a simmer.
3. Add shrimp and cook 2–3 minutes, just until pink and curled. Immediately transfer to an ice bath to stop cooking.
4. For charred lemons, sear additional lemon halves cut-side down in a hot dry skillet 2–3 minutes until deeply browned.
5. Peel shrimp, leaving tails on for presentation. Pat dry and chill until serving.

Arrange over crushed ice with the sauce in the center and those dramatic charred lemons on the side. Add a sprinkle of celery salt over the shrimp for a deli throwback vibe. Want a twist? Stir a teaspoon of grated fresh ginger into the cocktail sauce—seriously good.

5. Chili-Lime Grilled Shrimp Skewers With Cilantro Yogurt

These skewers bring smoky heat and zippy lime, balanced by a cool, herby yogurt sauce. They’re quick to marinate and even quicker to cook—ideal when you want something hot off the grill (or grill pan) in minutes.

Ingredients:

• 1 1/4 pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Zest of 1 lime + 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 garlic clove, grated
• Wooden or metal skewers (soak wooden skewers 20 minutes)
• For the sauce: 3/4 cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lime juice, 2 tablespoons chopped cilantro, pinch of salt
• Lime wedges and extra cilantro, for serving

Instructions:

1. Whisk olive oil, lime zest and juice, chili powder, cumin, smoked paprika, salt, pepper, and garlic. Toss with shrimp and marinate 15–30 minutes.
2. Stir together yogurt, olive oil, lime juice, cilantro, and salt. Chill.
3. Thread shrimp onto skewers. Preheat a grill or grill pan over medium-high heat and oil the grates.
4. Grill shrimp 2–3 minutes per side until lightly charred and opaque.

Serve with the cilantro yogurt and plenty of lime. Add sliced jalapeño to the marinade if you like a bigger kick. These are fantastic tucked into mini tortillas with shredded cabbage for quick party tacos—watch them vanish.

Final Hosting Tips

To keep the flow, mix temperatures and textures: one cold (shrimp cocktail), one creamy (scampi dip), one crispy (coconut shrimp), one roasty (lemon-breadcrumb shrimp), and one hot-off-the-grill moment (skewers). Prep sauces and marinades earlier in the day, then cook the shrimp last minute—they only need a few minutes, which is host magic. Keep extra lemon wedges, herbs, and flaky salt nearby for those final, impressive touches.

Now you’ve got five shrimp recipes for holiday entertaining that punch way above their effort. Pick two or three for your next party, or go all-in for a shrimp-tastic spread. Your guests won’t leave a single tail behind.