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Perfect Champagne Vinaigrette Shrimp Cocktail Bites: Easy 15-Minute Appetizer

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These aren’t your average shrimp cocktail. Quick and easy, these bites feature perfectly cooked shrimp with a bright, bubbly champagne vinaigrette that’s fresh and sophisticated. Perfect for entertaining, they come together in just 15 minutes and are always a crowd-pleaser.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (21–25 count per pound)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of cayenne pepper (optional)
  • 1/4 cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 1 small shallot, finely minced (about 2 tablespoons)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon fresh chives, finely chopped
  • Salt and pepper to taste
  • 1 head butter lettuce or small endive leaves (for cups)
  • Fresh chives for garnish
  • Flaky sea salt for finishing

Instructions

  1. Pat the shrimp dry with paper towels. This is crucial for a good sear.
  2. In a medium bowl, toss the shrimp with olive oil, kosher salt, black pepper, and cayenne (if using). Let sit for 5 minutes.
  3. Make the vinaigrette: In a small bowl or mason jar, combine champagne vinegar, lemon juice, minced shallot, Dijon mustard, and honey. Whisk together until honey dissolves.
  4. Slowly drizzle in the extra virgin olive oil while whisking constantly until emulsified and creamy. Stir in chopped chives and season with salt and pepper. Set aside.
  5. Heat a large skillet over medium-high heat until hot. Add shrimp in a single layer (cook in batches if needed). Cook for 2 minutes on the first side without moving, then flip and cook for 1-2 more minutes until pink and opaque. Remove to a plate and let cool for 5 minutes.
  6. Arrange butter lettuce leaves or endive cups on a serving platter. Place 1-2 shrimp in each cup.
  7. Drizzle champagne vinaigrette generously over the top (about 1 teaspoon per bite).
  8. Garnish with fresh chives and a pinch of flaky sea salt. Serve immediately or chill for up to 30 minutes.

Notes

For best results, don’t crowd the pan when cooking shrimp—cook in batches if needed. The vinaigrette can be made up to 3 days ahead and stored in the fridge. Shrimp can be cooked the morning of your event and chilled. Assemble just before serving. If using frozen shrimp, thaw completely and pat very dry before cooking. For a grilled version, thread shrimp onto skewers and grill over medium-high heat for 2-3 minutes per side.

Nutrition

Keywords: shrimp cocktail, champagne vinaigrette, easy appetizer, 15-minute recipe, party appetizer, seafood appetizer, gluten-free appetizer, dairy-free appetizer

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