Shrimp pesto shooters are an elegant amuse-bouche made for entertaining. Layered with red pesto sauce, seared shrimp and crispy bacon, these bite-sized appetizers are guaranteed to impress. Perfect for dinner parties, holiday gatherings or potlucks when you want something simple that still feels special.
Looking for more appetizer ideas? Explore my collection here!
Why this shrimp appetizer always impresses
Shrimp appetizers are a lifesaver when you need a crowd-pleaser in a pinch. With just quickly seared shrimp and creamy red pesto sauce, you’ve already got a hit, but serving them shooter-style adds a touch of elegance that will wow your guests.
These shooters are a breeze to assemble! The eye-catching, minimalistic presentation will have everyone thinking you hired a caterer.
While this shrimp appetizer doesn’t include alcohol, you can kick things up a notch with a vodka-spiked variation to really get the party started, but we’ll get to that soon!
Watch the recipe video
Follow along with my easy step-by-step VIDEO and let’s make this show-stopping appetizer together!
Ingredients for shrimp pesto shooters
- Shrimp: Small or medium shrimp work best so they fit neatly into the glasses.
- Bacon: Crispy bacon adds salty crunch and contrast.
- Oil and Unsalted Butter: For perfectly seared shrimp.
- Red Pesto: Store-bought and ready to use straight from the jar. Green pesto works too.
- Cream: Just a splash to soften and round out the pesto.
- Seasoning: Salt, black pepper, sweet paprika and garlic powder give the shrimp bold flavor.
- Finishing touch: Fresh parsley, freshly ground black pepper and a pinch of chili flakes for color and heat.
Recipe tips
- Switch it up: Use microgreens instead of parsley, or pink peppercorns in place of chili flakes for a softer heat.
- Bacon alternative: Pancetta or crispy chorizo add a smoky, spicy twist.
- Add a boozy touch: After cooking the garlic, add 1/4 cup vodka to the skillet and let it simmer for 1 minute to cook off the alcohol. Then continue with the recipe for a subtle, grown-up upgrade.
Storage tips
These shrimp pesto shooters are best enjoyed fresh, but leftovers can be stored covered in the refrigerator for up to 1 day.
More appetizer ideas
Shrimp Pesto Shooters
Ingredients
- 10 small glasses
- 10 toothpicks
- 20 shrimp - peeled and deveined
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tbsp olive oil
- 3 ½ ounces bacon bits
- 1 tbsp unsalted butter
- 2 garlic cloves - minced
- 1 jar (6.7 ounces/190 g) red pesto - ¾ cup homemade
- ¼ cup heavy cream
- freshly ground black pepper - for serving
- chili flakes - for serving
- parsley leaves - for serving
Instructions
- Get your prep done before you start cooking: Mince the garlic cloves. Combine the shrimp with salt, pepper, paprika and garlic powder.
- Heat oil over high in a nonstick skillet. Add bacon and cook until crispy. Remove from skillet into a bowl layered with paper towel.
- Stir in butter. When melted, place shrimp in a single layer. Sear for 2 minutes, turn and sear for 1 minute more. Remove from skillet.
- Reduce heat to medium low and stir in garlic. Next stir in red pesto, finally pour in cream and let simmer for 1 minute.
- To assemble: Add 2 shrimp to each toothpick. To each glass, add 2 teaspoons pesto sauce and the prepared shrimp. Top with bacon, freshly ground black pepper, chili flakes and parsley leaves. Serve!
Video
Leave a Reply