Shrimp Appetizers

These chunky little shrimp cakes from F&W's Justin Chapple are spiked with scallions, lemon and smoked paprika, and served with an almost-instant spicy mayo.

These shrimp and pork wontons are little flavor bombs, with fresh ginger, scallions, prosciutto and cod.

Wrap a quick shrimp filling in white sandwich bread, then fry them up into adorable crispy little rolls that are perfect for serving with cocktails.

Vietnamese rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce and carrots—which, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene.

These shrimp are marinated twice: first in garlic and ginger, then in a more complex marinade that includes yogurt, cashews, jalapeno and mango pulp.

New Orleans-style "barbecue" shrimp is made with Creole seasoning, Worcestershire sauce, beer and butter, but this recipe switches out those flavors here for a garlicky Italian anchovy sauce known as bagna cauda. No actual barbecuing is involved in either version.

Seafood lovers will dive right in to these delicious shrimp quesadillas.

This supersavory party appetizer features pureed shrimp and crunchy seasame seeds, giving guests a uniquely textured bite they'll be sure to revisit throughout the evening.

This easy shrimp appetizer comes together in 30 minutes or less.

The superfast, supertasty marinade for the shrimp, flavored with caraway seeds and ancho powder, would also be delicious with chicken, pork tenderloin and any kind of steak.

At school in Vietnam, Charles Phan and his classmates would buy these chewy rice-paper rolls, filled with crunchy jicama and sweet shrimp, from enterprising street vendors who set up their stalls in the playground at dismissal time. Phan loves the neatness of including the sauce in the roll rather than serving it alongside, but he often makes extra for those who insist on dipping.

Josiah Citrin adds kataifi—finely shredded wheat used in many Greek pastries—in place of bread crumbs to make his seafood cakes extra crisp. He serves his appetizer with lemony whipped cream, but it's also wonderful with simple lemon wedges.

Chef Cory Bahr tops his tangy shrimp with microgreens and serves them on a tomato and fresh corn salad.

We are addicted to this homemade hotsauce, the key component for this chilled shrimp appetizer. Serve with Olive oil crackers at your next dinner party.