This Cheesy Garlic Shrimp appetizer is baked in a bright lemon-garlic butter and finished under the grill with a blanket of three cheeses. It’s an easy, impressive starter that pairs perfectly with seafood mains or can be served on its own with rustic bread.
Shrimp cooked in lemon, garlic and butter is delicious on its own. Add a mix of mozzarella, cheddar and gouda and the result becomes truly irresistible.
This dish started as a favorite order from a local restaurant. During the long restaurant closures in 2020 we recreated the recipe at home and now it’s a regular, quick crowd-pleaser for lunches, dinners and casual gatherings.
Ingredients to make Cheesy Garlic Shrimp Appetizers:
- 54 medium shrimp, defrosted, cleaned and deveined
- 27 teaspoons fresh lemon juice (about 1/2–3/4 cup depending on lemons)
- 12 teaspoons fresh garlic, minced (not too fine)
- 54 teaspoons unsalted butter, softened
- Salt and black pepper, to taste
- 1/2 cup mozzarella, grated
- 1/2 cup cheddar, grated
- 1/3 cup gouda, grated
- 1/2 cup parsley, chopped
If you have larger shrimp, trim them to a size that fits your serving dish or escargot/snail bowls. Make sure the butter is soft so it melts quickly—each shrimp will cook in the combined lemon, garlic and butter as it bakes.
Loosely cover the shrimp with the combined cheeses, place under the grill and bake until the cheese is melted, bubbly and slightly browned. Serve hot with brown bread fingers for dipping.
Gooey cheese, cooked shrimp and the lemon-garlic butter sauce are perfect for scooping up with bread. This recipe scales easily—make one portion or several to feed a crowd.
We served this at a family seafood barbecue and it was an instant hit. Serve it at your next dinner party and your guests will love it—no one needs to know how quick it is to prepare.
Cheesy Garlic Shrimp Appetizer
Author: Linda Nortje
This appetizer cooks in about 15 minutes and serves 6. It’s ideal as an elegant starter or a casual nibble.
Ingredients
- 54 medium shrimp — defrosted, cleaned and deveined
- 27 teaspoons lemon juice — freshly squeezed (about a half teaspoon per shrimp)
- 12 teaspoons garlic — freshly minced (about a quarter teaspoon per shrimp)
- 54 teaspoons unsalted butter — softened (about 1 teaspoon per shrimp)
- Salt and black pepper — to taste
- 1/2 cup mozzarella — grated
- 1/2 cup cheddar — grated
- 1/3 cup gouda — grated
- 1/2 cup parsley — chopped, for garnish
Instructions
- Lightly spray or oil 6 escargot/snail bowls (or similar small oven-safe dishes), coating inside the holes and the tops.
- Pat the shrimp dry with paper towels. Place one shrimp in each small hole and three in the larger center hole if using a traditional snail bowl.
- Spoon about 1/2 teaspoon lemon juice, 1/4 teaspoon minced garlic and 1 teaspoon softened butter over each shrimp (multiply amounts for the center well). Season with salt and pepper.
- Combine the three cheeses and sprinkle evenly over the filled bowls.
- Set the oven to the top grill (broil) element. Place the shrimp on the center rack and grill until the cheese is melted, bubbly and slightly browned—watch closely as it will cook quickly.
- Remove, sprinkle with chopped parsley and serve immediately with brown bread fingers (crusts removed) for dipping.
Notes
* To dry shrimp: place in a colander for a few minutes, shake every minute and then pat dry with paper towels.
** Lemon, garlic and butter measurements are calculated per shrimp. If your serving dish has a larger center well, give that well three times the amount.
Nutrition (per serving)
Approximate calories: 461 kcal. Nutrition values are estimates—check ingredient labels for accuracy.