Cheesy Shrimp Tea Sandwiches (Canapés)

These shrimp and cheese canapes are a keeper; uber delicious and so easy to make. The shrimp spread on these tea sandwiches is perfect.

These cheesy shrimp tea sandwiches were super easy to make and uber delicious. You can’t go wrong with this list of ingredients!

I invited my sisters and their families over for dinner this past Sunday and they were all raving about these fantastic little tea sandwiches. You’ll want to pin these for future reference!

My husband’s cousin, Angelina shared this recipe with us for her “shrimp sandwiches.” Thanks Angelina for another great recipe. New favorite for sure! P.S. Angelina is also the genius behind:

1. Easy bread kvas

2. Braised cabbage with beef

3. Canned Veggie Assortment

I am so blessed to know some fabulous cooks! Thanks so much for sharing!

Ingredients for Shrimp and Cheese Canapés: 

1/2 lb cooked shrimp plus more for garnish (the extra for garnish is totally optional and completely unnecessary lol)
1 long Baguette bread
1/2 cup Mayo
2 cloves garlic
1/2 bunch parsley
1/2 bunch dill (fresh or frozen)
1 cup of three cheese Mexican blend shredded cheese

Shrimp Tea Sandwiches Ingredients

How to Make the Best Shrimp Tea Sandwiches:

1. Click here for a tutorial on perfect boiled shrimp. Rinse the cooked shrimp and pat dry with paper towels. Peel shrimp and coarsely chop into small peaces. Transfer shrimp to a medium bowl.

Shrimp Tea Sandwiches

Shrimp Tea Sandwiches-2

2. Chop parsley and dill, mince garlic and transfer to the mixing bowl.  Add in the rest of your spread ingredients: 1 cup cheese, 1/2 cup mayo. Stir it all together and you have your spread. Easy ain’t it?

Shrimp Tea Sandwiches-3
Shrimp Tea Sandwiches-4

3. Cut your bread into 1/2-inch slices. Spread the mixture generously over the bread slices, place it in the oven at 350˚F to melt the cheese and sizzle the shrimp a tad (8-10 minutes).

Shrimp Tea Sandwiches-5

Shrimp Tea Sandwiches-6

We don’t make gimpy sandwiches around these parts.

Shrimp Tea Sandwiches-7

Shrimp Tea Sandwiches-8

8-10 minutes later they look like this. Please exercise self control.

Shrimp Tea Sandwiches-2-2

Lots and lots of self control…

Shrimp Tea Sandwiches-2-3

You can really jazz these up by adding a sautéed shrimp over the top, but they’re just as good without it. I was trying really hard to be fancy. I served these on Sunday without the extra shrimp.  No one cared. They were too busy gobbling these up.

These shrimp tea sandwiches (canapés) are a keeper; uber delicious and so easy to make. The shrimp spread on these tea sandwiches is perfect.
These shrimp tea sandwiches (canapés) are a keeper; uber delicious and so easy to make. The shrimp spread on these tea sandwiches is perfect.
These shrimp tea sandwiches (canapés) are a keeper; uber delicious and so easy to make. The shrimp spread on these tea sandwiches is perfect.

Cheesy Shrimp Tea Sandwiches (Canapés)

4.9 from 19 votes
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
These shrimp and cheese canapes are a keeper; uber delicious and so easy to make. The shrimp spread on these tea sandwiches is perfect.
These cheesy shrimp canapés were super easy to make and uber delicious. You can't go wrong with this list of ingredients! I invited my sisters and their families over for dinner this past Sunday and they were all raving about these fantastic little tea sandwiches. You'll want to pin these for future reference! My husband's cousin, Angelina shared this recipe with us for her "shrimp sandwiches." Thanks Angelina for another great recipe. New favorite for sure! P.S. Angelina is also the genius behind: 1. Easy bread kvas 2. Braised cabbage with beef 3. Canned Veggie Assortment I am so blessed to know some fabulous cooks! Thanks so much for sharing!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$8
Servings: 21 canapes

Ingredients

  • 1/2 lb cooked shrimp plus more for garnish if you want to be fancy
  • 1 long Baguette bread
  • 1/2 cup Mayo
  • 2 cloves garlic
  • 1/2 bunch parsley
  • 1/2 bunch dill fresh or frozen
  • 1 cup of three cheese Mexican blend shredded cheese

Instructions

  1. Rinse the cooked shrimp and pat dry with paper towels. Peel shrimp and coarsely chop into small peaces. Transfer shrimp to a medium bowl.
  2. Chop parsley and dill, mince garlic and transfer to the mixing bowl. Add in the rest of your spread ingredients: 1 cup cheese, 1/2 cup mayo. Stir it all together and you have your spread.
  3. Cut your bread into 1/2-inch slices. Spread the mixture generously over the bread slices, place it in the oven at 350˚F to melt the cheese and sizzle the shrimp a tad (8-10 minutes).
  4. To serve: you can jazz these up by adding a sautéed shrimp over the top, but its completely unnecessary and just as good without it 😉

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Lana
    November 19, 2018

    Do I buy raw shrimp from the store or cooked? I have a bag of “cooked salad shrimp” , would that work? Reply

    • Natashas Kitchen
      November 19, 2018

      Hi Lana, These are made with pre-cooked shrimp, but you could totally sautee them yourself and yes they’d be more flavorful, but even with a pre-cooked shrimp, the spread is just bursting with amazing flavor. I haven’t tried cooked salad shrimp but I imagine it may work. I love how easy these are with the cooked shrimp in them! Reply

  • Antoinette
    August 18, 2018

    Can these be eaten cold. Reply

    • Natashas Kitchen
      August 18, 2018

      I don’t see why not. They may taste a bit better fresh however Reply

  • Paula Lambe
    November 16, 2017

    Hello I was wondering if we can make the topping ahead of time and on the day just put on the baguettes slices and bake it. It looks amazing. Thank you Reply

    • Natasha
      natashaskitchen
      November 17, 2017

      Hi Paula, I think that would work well. I hope you love the recipe! Reply

  • Aksana
    November 13, 2017

    Hi, Natasha! Just found your blog couple days ago while searching for a perfect thanksgivings turkey recipe. We invited three families over to our new home for a thanksgiving and I’ve never cooked for so many quests before. I’m a bit nervous, but so excited I found this blog.
    My question is about mayo. Do you use American or Russian style mayo in your recipes? Reply

    • Natasha
      natashaskitchen
      November 14, 2017

      Hi Aksana, I used American style – Kraft or Real Mayo brands or something similar. I don’t believe I have tried Russian style mayo. Is it sold in Russian stores? Is there a specific brand you could recommend? Reply

      • Aksana
        November 14, 2017

        Thanks for your reply. Yes, Russian style mayo is sold at Russian grocery stores. It tastes very different (more flavorful) than American style. It’s popular as a ready to use salad dressing (for a potato or a beet salad as an example; nothing else is needed). There are lots of different brands but they all taste pretty much the same. Reply

        • Natasha
          natashaskitchen
          November 15, 2017

          Thank you for sharing!! I’ll definitely need to try it 🙂 Reply

  • Nancy Molyneaux
    September 24, 2017

    Just made this for the first time today and it was a huge hit at Afternoon Tea! One change I made was to shred Fontina, Jack, and Smoked Gouda cheese instead of using the bagged Mexican blend. Sorry, but that bagged stuff tastes like plastic to me. Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      That sounds like a great combination of cheeses! Reply

  • Nadia
    February 5, 2017

    These are incredible. They are so fast and easy to make and so delicious! Thank you for this recipe Natasha. It’s became a new family favorite! Reply

    • Natasha's Kitchen
      February 5, 2017

      You’re welcome Nadia! This is so nice to hear! Thanks for sharing 🙂 Reply

  • SamBam
    November 20, 2016

    absolutely delicious! i even cooked it all in a dish and just dip toasted bread and crackers into it. Reply

    • Natasha
      natashaskitchen
      November 20, 2016

      Thank you for the nice review, I’m glad you liked it 😁. Reply

  • Renee
    September 25, 2016

    These are delicious! I have found Emeril’s recipe for boiled shrimp is the best. You boil your water for 5 min add the shrimp, cover and take off heat. Let the shrimp sit in the hot water for 8 min. Never overcooked! Reply

    • Natasha
      natashaskitchen
      September 25, 2016

      Renee, thank you for the nice review and for the cooking tip 😁. Reply

  • The Ugly Duckling Chronicles
    September 11, 2016

    Hello Natasha, I luv your blog: so clean, organized and easy to access, just like the ideal kitchen! Just wondering, how many servings do you get out of one baguette? Also, like a bit of crunch to contrast with the creaminess of the shimp topping. Do you think I can toast the baguette slices slightly before topping them and putting them in the oven again? Thanks.

    The Ugly Ducking Chronicles Reply

    • Natasha
      natashaskitchen
      September 11, 2016

      Hi there! 🙂 It makes 21 canapes. You are welcome to toast the breads a little bit but I have found it isn’t necessary. When you toast it after the topping is on, the bread portion gets crisp around the edges and base, but if you prefer it to be dryer, you can definitely toast the breads slightly first 🙂 Reply

  • vera
    September 8, 2016

    Is it going to change the flavor too much if I don’t add the dill? Thanks Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      Vera, I personally love the addition of dill in this recipe but if you not able to get it or wish to omit it, the recipe would still work well. Let me know how they turn out 😀. Reply

      • Olya
        February 20, 2018

        I actually don’t add dill most of the time, only in the summer and it turns out great. I always get asked to make these for family gatherings it’s always a hit:) Reply

  • vera
    July 26, 2016

    Do I have to use that kind of bread? Reply

    • Natasha
      natashaskitchen
      July 26, 2016

      Hi Vera, you can definitely change it up and use your favorite bread 🙂 Reply

  • Zhana Filip
    February 29, 2016

    These sandwiches are divine. I’ve been making them for a while now, what is also great is filling mushrooms with the shrimp mixture. My husband always asks for them. Reply

    • Natasha
      natashaskitchen
      February 29, 2016

      Thanks for sharing that delicious tip! I love the idea of putting the shrimp filling into mushrooms. Reply

      • Alisha
        April 27, 2017

        I was just about to leave a comment about how I used this mixture to stuff mushrooms.

        When I bake them, I also add a little bit of chicken broth to the casserole dish. Reply

        • Natasha's Kitchen
          April 27, 2017

          Thanks for the tip Alisha! 🙂 Reply

  • Victoriya
    February 6, 2016

    My new favorite tea sandwiches so delicious and super easy to make. Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Thank you Victoriya, I’m glad you liked them 😁. Reply

  • pam
    December 4, 2015

    When cooking shrimp, put them in boiling water (don’t peel) for 3 mins, no longer !! another minute and they are overcooked~ Reply

    • Natasha
      natashaskitchen
      December 4, 2015

      Thanks Pam! 🙂 Reply

  • Traci Thomas
    April 19, 2015

    I was wondering if you could prep it ahead of time, or after everything is combined if you have to cook it right away? Reply

    • Natasha
      natashaskitchen
      April 20, 2015

      You could absolutely make the spread in advance and then before serving, put it on the bread and toast it. I wouldn’t put it on the bread in advance though or the bread might become soggy in spots. Reply

  • Ani
    January 3, 2015

    Hi Natasha-

    Happy new year!! Quick question for you… Can I make the shrimp mixture the day before and put them on bread and in the oven the next day. I don’t see why not bit just wanted to check with you!:) Reply

    • Natasha
      natashaskitchen
      January 3, 2015

      Yes, that would be a great way to make these a make-ahead appetizer! Brilliant! 🙂 Reply

  • Oksana
    December 22, 2014

    My fiancé seriosuly loves these. I try to make it for him whenever he’s in town. Love your entire blog Natasha! So organized! Reply

    • Natasha
      natashaskitchen
      December 22, 2014

      Thank you so much Oksana! And congrats on being engaged! 🙂 Reply

  • alina y
    June 4, 2014

    thank you soo much these are so delicious. these will be my new party recipe. Reply

    • Natasha
      natashaskitchen
      June 5, 2014

      I’m so happy you liked them. 🙂 thanks so much for the fantastic review! Reply

  • Oksana
    March 17, 2014

    Natasha, please tell me how do you cook your shrimp that it looks so juicy and tender? I boiled shrimp before and it tasted rubbery? Reply

    • Natasha
      natashaskitchen
      March 17, 2014

      The key is not to boil them too long. I boil shrimp for 2-3 minutes depending on their size and then keep them covered after they cool so they don’t get dry. Reply

  • Julia Kiforishin
    January 9, 2014

    I made these with the pre cooked shrimp from costco (made a double portion since the bag comes with 2 lbs :D) and I used Safeways rustic french baguette and it turned out perfectly crunchy!! Reply

    • Julia Kiforishin
      January 9, 2014

      I mean a quadruple portion lol Reply

      • Natasha
        natashaskitchen
        January 9, 2014

        Oh a quadruple portion. My goodness, yum!!! Reply

  • Julia Kiforishin
    December 30, 2013

    I had a question. I know that when you by shrimp meat from the deli they have a lot of juice and when you make something like this then it will turn soggy. Does that happen with the big precooked shrimp? I’ve never actually used pre cooked shrimp before and I was gonna make these for our new years potluck at church and wanted to make sure my bruterbrodi weren’t soggy before we even put them on the tables. 🙂 Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      Rinse the shrimp and pay dry them in paper towels and they won’t be soggy. If they seem extra wet, you can pat them dry again after you chop them 🙂 Reply

  • veta
    November 28, 2013

    Hi, Natash! Just came from Thanksgiving dinner/celebration with my husbands family and these sandwiches were one of the foods I made. Let me tell u girl IT WAS GONE WITHIN 5 MINUTES lol Everyone loved it. I’ve heard a lot if compliments in my way lol thank u thank u thank u .. Tomorrow, we’ll continue celebrating Thanksgiving with family from my side and guess what??? Yep! These sandwiches are on the menu 🙂 Reply

    • Natasha
      natashaskitchen
      November 28, 2013

      That’s awesome!! What a great review 🙂 Thanks so much Veta! Reply

  • Diana
    November 6, 2013

    I just made these! So so so yummy. My daughter and I ate a couple before they even made to the oven:) Reply

    • Natasha
      natashaskitchen
      November 6, 2013

      Ha ha nice. The taste test 🙂 Reply

  • Irene
    October 20, 2013

    I made these for lunch today and they were gone in a blink! I love them, so full of flavor and deliciousness. Thank you lots! I will definitely be making these again because I love having variety of sandwiches to have (always a great guest food) Reply

    • Natasha
      natashaskitchen
      October 20, 2013

      Thanks for sharing the shrimp sandwich love 🙂 Sounds like they were a hit! 🙂 Reply

  • Tatiana
    October 18, 2013

    Looks delicious! I’ve made something similar to this before but you do bread, mashed avocado and garlic with kosher salt spread with sautéed shrimp on top. It was pretty good and seems a little healthier than all that cheese and mayo 😉 Reply

    • Natasha
      natashaskitchen
      October 18, 2013

      So the spread is only avocado with salt and a whole shrimp on top? Sounds pretty simple and tasty! Reply

  • Inna
    October 16, 2013

    Thank you so much for this recipe! I made them on Sunday and they flew away from the plate! 🙂 Absolutely delicious! Reply

    • Natasha
      natashaskitchen
      October 16, 2013

      Thanks for the great review! That’s pretty much what happened at our house 🙂 Reply

  • Irene
    October 14, 2013

    Natasha:

    Do I need to serve the sandwiches right away or they are just as good in 2-3 hrs after baking? I’d like to bring them to church’s potluck; thus, I’ll have to prepare them beforehand and am unsure if I can serve them as is or will need to warm them up in the oven.

    Thanks. Reply

    • Natasha
      natashaskitchen
      October 14, 2013

      We were still eating them 2 hours into our party and didn’t have to reheat. They are best served warm, but totally ok if they cool down to room temp 🙂 Reply

  • October 13, 2013

    These sandwiches look scrumptious! Topped with plump and juicy shrimp, what could be a better addition. Great idea. Reply

    • Natasha
      natashaskitchen
      October 13, 2013

      Thanks Olga. They were SO good 🙂 My husbands cousin is a genius! Reply

  • October 11, 2013

    Mmmm, these look totally delicious Natasha! Reply

    • Natasha
      natashaskitchen
      October 12, 2013

      They are super tasty! Reply

  • nataliya
    October 10, 2013

    where did you get Baguette bread? Reply

    • Natasha
      natashaskitchen
      October 10, 2013

      I just bought it at the local Fred Meyer store :). Reply

  • Julia Hensler
    October 10, 2013

    I made this yesterday for a family gathering and everyone one loved it! so simple to make 🙂 Reply

    • Natasha
      natashaskitchen
      October 10, 2013

      That’s what I love about them – easy and delicious :). Reply

  • Oksana
    October 9, 2013

    Yummy. Couldn’t wait until Sunday (when I was planning to make them). Had my husband buy the baguette this morning. This went really well with a cup of hot coffee. I know, a weird breakfast, but hey, I didn’t have to go to work today (so I wasn’t really worried about garlic breath).
    Maybe you have some canape breakfast sandwiches? I wonder if I substitute hard boiled egg for the shrimp, and leave out the garlic…. Hmm. Reply

    • Natasha
      natashaskitchen
      October 9, 2013

      That’s a great idea! I’ll see what I can do. I do have one that I sprinkle finely grated cheese over, but it’s not the same thing 🙂 The only sandwich I have that resembles a breakfast sandwich is this one: https://natashaskitchen.com/2013/06/20/breakfast-blt-sandwich/ Reply

    • Tina
      October 12, 2013

      I do ones with chicken from the can, mayonnaise, diced tomatoes and parsley. Mix everything together and spread on the baguette slices. Sprinkle with cheese on top and put in the oven for few min until cheese melts. Very similar to shrimp one but since I am a shrimp lover, so shrimp ones get the priority;) Reply

      • Natasha
        natashaskitchen
        October 12, 2013

        My cousin just sure something very similar with me. I guess great minds think alike! Reply

  • Natalia
    October 8, 2013

    Thank you so much for posting this recipe ! The one thing I look forward to the most in your site is new recipes for canapes, and tea sandwiches. My favorite!! I hope you can come up with more ! 🙂 Reply

    • Natasha
      natashaskitchen
      October 8, 2013

      I think you’ll love these! I too am a fan of tea sandwiches. They are just perfect for parties and these were a hit at our family dinner! 🙂 Reply

  • October 7, 2013

    You are so lucky to have a big family with all those recipe ideas.:) These look great! P.S. I own the same knives as you. Nobody gets why I spent so much money on them but real cooks do.;) Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      Thank you! I sure am blessed to have relatives who are all wonderful cooks. And I sure do love my knives! I also take very good care of them. We have had them since we got married over 10 years ago. Reply

      • October 7, 2013

        Yes, mine are the same age and I never put them in a dishwasher. Still like new! Reply

        • Natasha
          natashaskitchen
          October 7, 2013

          That’s funny; it’s what my husband said when I read your earlier comment about the knives to him; we don’t put them in the dishwasher either! Reply

          • Oksana
            October 8, 2013

            J.A. Henckels knifes are amazing. Until I got married, and had my own kitchen, I haven’t used such great knifes. We have a block set from our wedding(the less expensive J.A. Henckels, but some of my knifes I sent back after 7 years of use, because they were getting worn around the handles, and they sent me new replacements) and just recently I bought a 7″ chef knife that you have too. Boy does this baby cut nice. This knife has a special space in my kitchen, and right on about handwashing it and drying it. Always do that with the knifes, especially since dishwasher is an easier target for toddlers.

          • Natasha
            natashaskitchen
            October 8, 2013

            Oh yes my 7″ chef knife is definitely my favorite! It’ gets so much use in my kitchen. I put my paring knife in the dishwasher once (only once) and it ended up with a greyish color on the handle. Never again!

  • Angela M
    October 7, 2013

    These looks absolutely delicious!! I want to make them for a baby shower but since it’s being held at church would anything happen to the spread if I did. It at home then baked it at church? Thanks! Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      I think it is a great idea to make the spread a day ahead. Then cover and refrigerate until you are ready to spread it on the bread. You probably should not put them on the bread until you’re ready to put it in the oven. I have not tried spreading it on a day in advance but I would worry about the bread getting too soft or mushy if you put it on a day in advance. Reply

  • Natalie
    October 7, 2013

    I make these with canned chicken, definitely trying the shrimp. They sound delicious Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      That is the same thing my cousin told me this morning. I’ll definitely be trying it with chicken; thank you Reply

  • Oksana
    October 7, 2013

    Wow. We love shrimp. We have all the ingredients except for the baguettes. Can we make the spread the night before and keep them refrigerated, and the day of, just spread them on the baguette and bake (like lets say for Sunday after church,to save all that chopping and prepping stuff)? Thanks, I’ll make them soon Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      Yep! You definitely can make the spread a day in advance. I hope you love this recipe! Reply

  • Alena
    October 7, 2013

    ohhhh myyyy :):) definately going on my list!!! love new post for sandwiches, cause we always get together with friends and always need new ideas for sandwiches, old ones are too boring now:) love it, and thank you for an awesome post!!! Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      I’m the same way! I love to try new tea sandwiches, and these are so I impressive and easy too! My whole family enjoyed these. Reply

  • Sasha
    October 7, 2013

    Natasha,
    Do you think these would work with some canned salmon instead (I don’t eat shrimp)? Thank you. Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      I think it might work as long as you keep some chunks of salmon in there instead of smashing it up too much. My cousin told me today that she uses canned chicken and it works well. So, I don’t see why not! If you try with salmon, please remember to report back. I’d love to know how you liked the recipe. Reply

      • Sasha
        October 12, 2013

        Natasha, I made these with salmon and they were great! I was not able to keep the salmon in chunks, but it did not matter:) So tasty. There is room to be creative with this recipe – next time I will try them with mushrooms. Thank you! Reply

        • Natasha
          natashaskitchen
          October 12, 2013

          Thank you for sharing your version Sasha, and you are welcome :). Reply

  • Yana Kr
    October 7, 2013

    Wow I was JUST looking for a new kind of buterbrodiki to make for tea times! These look PERFECT, thanks mucho! Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      buterbrodiki; what a cute word! I hope you love these. They look fancy, but are super easy to make. Reply

  • October 7, 2013

    My sister in law makes them for family gatherings. They are usually the first to go 🙂
    This recipe has been in my “folder” to make for years, lol… I am not very organized as well lol Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      I had to separate into two separate folders “recipes to try” and “recipes from readers” and I’m hitting the one from readers first. Those are usually the best. I’m always working on being more organized 😉 I have a long ways to go. Reply

  • October 7, 2013

    Yum!!! These are beyond tempting! Shrimps are my favorite in any dish 🙂 I look at your photos and my mouth waters. 🙂 Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      Hi Lea! Thank you 🙂 I hoped that would happen! 😉 P.s. did you make it to City on a Hill yesterday? I didn’t spot you. Reply

      • October 7, 2013

        I know, I really wanted to meet you in person. But I couldn’t make it. 🙁
        Maybe next time it will work out. 🙂 Reply

        • Natasha
          natashaskitchen
          October 7, 2013

          Yes, next time! What church do you go to normally? Reply

          • October 7, 2013

            Awakening in Everett. It’s where your uncle goes. 🙂

          • Natasha
            natashaskitchen
            October 7, 2013

            which uncle? I have many 🙂

          • October 8, 2013

            Stepan and Tamara 🙂

          • Natasha
            natashaskitchen
            October 8, 2013

            Oh yes!!! We were so bummed we didn’t get to see them this visit. We should have stayed longer! 🙂

          • October 8, 2013

            Yes, I guess next time 🙂

  • Julia
    October 7, 2013

    Wow, they look so neat! Do you buy the pre-cooked shrimp or do you buy raw and cook yourself in a pan? I heard the raw one is supposed to be more flavourful, but not sure. Definitely gonna try these… mayo & garlic together, you can’t go wrong 😀 Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      These are made with pre-cooked shrimp, but you could totally sautee them yourself and yes they’d be more flavorful, but even with a pre-cooked shrimp, the spread is just bursting with amazing flavor. I love how easy these are with the cooked shrimp in them! Reply

      • Julia
        October 7, 2013

        Awesome, thank you! Reply

        • Natasha
          natashaskitchen
          October 7, 2013

          You’re welcome dear 🙂 any time Reply

  • Tanya
    October 7, 2013

    I’ve made these with raw shrimp and cream cheese. I heard that the cooked shrimp are not as soft when baked. How are your’s? I would want to try your recipe. Thanks Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      They were perfect after they were baked. I think the mayo kept them really juicy. Reply

  • Oksana
    October 7, 2013

    Natasha! You did it again! These look phenomenal!!! Wow! I cannot wait to try these. Good job lady! Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      Thank you Oksana, they are truly delicious :). Reply

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