Healthy Shrimp Appetizer Recipes

Marinating precooked shrimp in garlic- and lemon-infused oil is a simple yet elegant appetizer.

Peeled shrimp may be convenient, but here the shells--and heads if you are lucky enough to find them still on--are transformed into a quick stock that adds a boost of flavor. Serve the garlic-sautéed shrimp as an appetizer or use them as a topping for pasta or risotto.

These are delicious with Spicy Cucumber Dipping Sauce.

This air-fryer coconut shrimp is quick and easy to assemble. We dip these crispy shrimp in a hot-and-sweet chili sauce made from scratch, but any store-bought dipping sauce will pair nicely with this easy appetizer.

Everyone can have fun cooking their own steak, chicken and shrimp in only minutes. Enjoy with Ginger-Wasabi Sauce and Lemon-Pepper Aioli.

This sophisticated-looking shrimp summer roll recipe is surprisingly easy to make and makes a great party appetizer or first course. Look for rice-paper wrappers--translucent round sheets made from rice flour--in the Asian section of large supermarkets or at Asian food stores.

This classic Mexican shrimp cocktail is usually served as a starter, but it can also be a quick, refreshing main dish on a busy night.

These simple lemon-garlic shrimp skewers have a tangy lemon flavor with a hint of garlic. They pick up a nice char and smokiness from the grill.

People along the Yangtze River enjoy dumplings with a variety of fillings, from seafood to red meat, eggs to vegetables. In Wuhan, dumplings may be served at any meal. Crisp, pan-fried dumplings don't have to be loaded with fat. Cooking them in a mix of water and oil makes them crisp on the bottom, tender and juicy inside.

Our creamy, slightly spicy sauce pairs perfectly with this crispy coconut shrimp. The unsweetened coconut flakes get crunchy in the oven for the fried taste you love without the oily mess, plus they're better for you, too.

Marinating the shrimp in white wine, lemon zest, and garlic ensures a burst of flavor in every bite.

Large, untorn butter lettuce leaves are best for rolling up the filling in these Asian lettuce wraps without breaking. If you use larger shrimp, chop them before cooking to make the wraps easier to eat. Serve as a first course or light dinner with a side of rice or noodles.