Easy Shrimp Bites

Looking for a quick and easy shrimp appetizer? Stick around, because this one’s all that and a crowd pleaser too. Weight Watchers, you’re going to love-love-love this one-point appetizer. So filling and satisfying!

Easy Shrimp Bites
Easy Summer Recipes
This recipe is so quick and easy
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“What can we bring?”

Welcome words, these, for dinners and parties. I always – always – accept when someone offers to bring something and always offer when we’ve been invited out.

These shrimp bites were a huge hit when our friends the Hancocks came for dinner a few weeks back. Since then, I’ve made them twice, using guacamole and cooked shrimp from the grocery store. (See? I don’t eschew ALL convenience foods.) Both times, the Easy Shrimp Bites were gobbled up in minutes, with people vying for the last one on the plate!

ALANNA’s TIPS The first time we made this, I used Wholly Guacamole (“like” Wholly Guacamole on Facebook for a $1.50 coupon, valid as of June 2011, not sure when it expires). It comes in a plastic freezer-style bag, making it easy to snip the corner to squirt it onto the crackers. It paired well with Mango Peach Salsa from Garden Fresh Gourmet. So good! The next week, we picked up guacamole and salsa from Whole Foods and yikes, the stuff was so spicy, almost unpleasant, with much-too-big chunks of onion, too. Never again! The point here is to know your guacamole, know your salsa, know what you like.


Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 1 to many
  • 1 sturdy cracker, such as Melba or Ritz
  • 1 squirt guacamole
  • 1 cooked shrimp, shell and tail removed
  • 1 dab salsa
  • 1 sprinkle grated cheese

Spread crackers on a work surface in an assembly line. Squirt each one with a swirl of guacamole, then gently press a shrimp onto the guacamole. Top with a little salsa and arrange the crackers on a serving plate. (If you like, put a cloth of some sort underneath, otherwise they’ll slide around.) Sprinkle with cheese.

Refrigerate until ready to serve but even so, best served within an hour or so, otherwise the crackers get a little soggy.

NUTRITION ESTIMATE Per Shrimp Bite: 54 Calories; 2g Tot Fat; 1g Sat Fat; 27mg Cholesterol; 144mg Sodium; 5g Carb; 1g Fiber; 0g Sugar; 4g Protein; Weight Watchers Old Points 1, PointsPlus 1

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite summer appetizer recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. "Like" Kitchen Parade on Facebook!

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This Week, Elsewhere

My Column in the St. Louis Post-Dispatch
Cajun Shrimp Pasta from Frazer's

A Veggie Venture
Custard with Rhubarb Sauce
How to Eat More Vegetables, Tip #14 (Imagine a Dinner Plate)

More Easy-Easy Appetizer Recipes

(hover for a description, click a photo for a recipe)
Cucumber Dip with Feta Easy-Easy Grilled Mushroom Appetizer Cream Cheese-Chutney Spread

More Shrimp Recipes for Summer

(hover for a description, click a photo for a recipe)
Cold Shrimp with Creamy Dill Sauce & Capers Shrimp Salad Recipes Summer Seafood Chowder

Shop Your Pantry First

(helping home cooks save money on groceries)

© Copyright 2011 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Anonymous6/08/2011

    Ok, cousin, I can't be the only "food challenged" person -- is the shrimp raw or cooked? :)

  2. These look wonderful. We have guests for dinner later this week and I'm tempted use them as my guinea pigs! Thanks.

  3. Barb ~ Great question, yes they are cooked -- and the shells/tails removed too. I've updated the recipe with the detail!

    Richard ~ Only if you like to make guinea pigs happy. :-)

  4. Yum!! These look amazing!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna