Cheesy Garlic Shrimp Appetizer
Mmmm a butterflied garlic shrimp appetizer with a crown of melty cheese. These are a shrimp-lovers dream! They look fancy, but truly this is one of the simplest shrimp appetizers you can make and it’s absolutely delicious.
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These FLY OFF THE PLATE so if you’re making them for a crowd, go ahead and make a double batch! This cheesy shrimp appetizer is great even when the shrimp have cooled to room temperature – perfect for a party!!
The original idea for these cheesy shrimp bites came from my friend Natasha of Mom’s Dish. Natasha is an amazing cook and sweet friend who I met through blogging.
Ingredients for Cheesy Garlic Shrimp Appetizer:
1 lb (20-25 count) large shrimp, peeled and deveined (tails on or off)
1/4 to 1/3 cup mayonnaise
Garlic powder, to taste
Black pepper, freshly ground, to taste
4 oz Mexican blend shredded cheese
Fresh parsley, finely chopped (optional garnish)
How to Make this Cheesy Garlic Shrimp Appetizer:
Preheat Oven to 350˚F. Line a rimmed baking sheet (I used this silpat liner).
1. Pat dry peeled and deveined shrimp with paper towels then butterfly shrimp with a sharp paring knife. Cut about halfway into the shrimp along the inside curved center of the shrimp then fan the shrimp open and lay it cut-side-up on a baking sheet. Note: If you’re leaving the tails on, they should be pointing upward. If you’re removing the tails, you can butterfly by slicing along the outside curve of the shrimp.
2. Use a butter knife or basting brush to spread about 1/4 to 1/2 tsp of mayo onto each shrimp. I like it with 1/4 tsp but adding more will give you a little more flavor.
3. Season the shrimp with garlic powder and black pepper.
4. Divide the cheese evenly over the shrimp and bake at 350˚F for 10-12 minutes, depending on size of shrimp. Remember butterflied shrimp cook quickly and if you overcook shrimp, they will toughen so remove 1 shrimp and test for doneness at 10 minutes.
Transfer to a serving platter and enjoy!
Serve these cheesy shrimp with these insanely yummy mashed potatoes!
Cheesy Garlic Shrimp Appetizer
- 1 lb 20-25 count large shrimp, peeled and deveined (tails on or off)
- 1/4 to 1/3 cup mayonnaise
- Garlic powder, to taste
- Black pepper, freshly ground, to taste
- 4 oz Mexican blend shredded cheese
- Fresh parsley, finely chopped (optional garnish)
Prep: Preheat Oven to 350˚F. Line a rimmed baking sheet (I used a silpat liner).
Pat dry shrimp with paper towels then butterfly using a sharp paring knife. Cut about halfway into the shrimp along the inside curved center of the shrimp then fan shrimp open and lay it cut-side-up on baking sheet.
Use a butter knife or basting brush to spread 1/4 to 1/2 tsp of mayo onto each shrimp.
Season shrimp with garlic powder and black pepper.
Divide the cheese evenly over the shrimp and bake at 350˚F for 10-12 minutes, depending on size of shrimp. Butterflied shrimp cook quickly and if you overcook shrimp, they will toughen so remove 1 shrimp and test for doneness at 10 minutes. Transfer to a serving platter and enjoy!
If you're leaving the tails on, they should be pointing upward. If you're removing the tails, you can butterfly by slicing along the outside curve of the shrimp.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Major cravings looking at these pictures… this calls for another batch! I hope you love this shrimp appetizer. Make it today (then promptly invite me over)! 😉
P.S. You can explore all of our favorite shrimp recipes here.
Read comments/reviewsAdd comment/review
HAVEN’T MADE THEM YET BUT THEY LOOK DELICIOUS! QUESTION: HOW FAR IN ADVANCE CAN THEE BE MADE? THANKS SO MUCH.
Hi Peggy, I honestly haven’t tried making this ahead to advise. If you do an experiment, please share with us how it goes.
I made these last night, and used an entire bulb of roasted garlic whisked up in the mayo. They were heavenly!
Yum! That sounds amazing! I’m so glad you enjoyed it, Lori! Thank you for the wonderful review!
I didnt get answer of can merrinated artichokes be used or plain ones?
Hi Sharon, I don’t see any previous questions or comments from you. I’m not sure what you mean since there are no artichokes in this recipe. Did you intend to leave the comment on a different post?
Can I prepare this ahead of time? Like freeze them then bake them at day of the event? Thank you in advance!
Hello Leo, I honestly haven’t tried freezing this to advise. If you an experiment, please share with us how it goes.
This recipe is sooooo good! My family loves it. Smells so good even in the oven.
So glad to know that your family loved this recipe. Thanks for sharing and for giving the recipe a great feedback!
May I use fresh garlic instead of garlic powder? If yes, how much garlic should I use?
Hi Janny I haven’t personally tried that yet to advise, I imagine it should be good too! Let us know how you liked it if you give it a try.
I love shrimp but I didn’t know about all this recipes
Thanks to you now I’ll be able to enjoy shrimp even more
I hope you love these recipes, Doris!
WOW! I love a simple dish that tastes amazing. Will be my go to appetizer from now on. Even the kids loved it:)
You’re so welcome! I’m so happy you all enjoyed that!
These look great, can’t wait to try them. Keep up the good work, I love getting those emails!
I’m so happy you enjoy our newsletters, Jacquie! This recipe is so good! Enjoy!
Is there any sauce that I could dip these in?
Hi Jessica, we don’t usually serve them with a dip since they are pretty juicy but great question! Maybe a cocktail sauce might be nice. Or a garlic aioli (like I used here) or sriracha mayo would be good.
We also used to enjoy them at a chineese restaurant until they stopped making them, and when I saw this post I knew it will be on the menu soon! We both really like them! Thank you!
You’re welcome Rita! I’m happy to hear you love the recipe!
Made these today…. SOO good! Butterflying the shrimp was a bit challenging but after the first 7-8, I had it under control lol. My husband and I ate the entire thing between the two of us with a glass of red wine 🙂
I am so happy to hear you two enjoy it as much as I do! 🙂
The recipe looks great and easy. Can I used precooked frozen shrimps and maybe just backed for 5 minutes instead of 10. I just have a the whole bag of them. Any suggestions will be appreciated. 🙂
Hi Irina, it would be really hard to try and butterfly pre-cooked shrimp – they wouldn’t stay open for you to stuff them, which is why I don’t think they would work using pre-cooked shrimp.
When I first got married, my husband and I used to go to this one Chinese place and they had these shrimp but then for some reason they stopped serving them. Some time later, when I was pregnant I would crave these shrimp..started looking online for recipes and couldn’t find anything…so I kinda gave up. (Although, I did try to recreate them at home but had no luck) and here 6 years later, I see these mouthwatering pictures!! Yuuuum!! Gotta send my Mr to the store for some shrimp!! Can’t wait to make them!!!😋😋😋😋😋
That’s awesome! I hope you love these even more! 🙂
Amazing photos! This is shrimply delicious 😆 mmmm. Mmm.
Thank you Anna!! More like Amazing Recipe!! Thank you again for sharing this gem of a recipe with us! 🙂
Ha ha!! I just noticed your “shrimply delicious” – lol. Shrimptacular!
This looks to die for!
It really is ridiculously amazing!! 🙂 Thanks Sara! 🙂