Shrimp martini appetizer

Prep Time 10 minutes Total Time 10 minutes
Yields 2 cups     adjust servings

This shrimp martini appetizer is an easy shrimp salsa dip that’s perfect for a fun and fancy appetizer!


  • 1 lb. Sea Queen Shrimp Ring, tails removed and shrimp roughly (cooked shrimp; see notes)
  • 2/3 cup canned crushed tomatoes (see notes)
  • 1 jalapeno, minced (remove membranes and seeds for less heat)
  • 1/3 cup chopped fresh cilantro, finely chopped
  • 1/4 cup red onion, finely diced (optional)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon prepared horseradish (optional)
  • Sea salt and black pepper, to taste
  • Hot sauce, to taste (optional)

For serving

  • Tortilla chips and/or lettuce spears


Combine all ingredients and season well with salt and pepper, to taste.

Cover and refrigerate until ready to serve. This is best in the first 24 hours but will keep for up to 2 days in the refrigerator.

Recipe Notes

I use the ALDI pre-cooked Shrimp Ring to make life easy, but you could also roast your own shrimp in the oven. Just season raw shrimp with olive oil, salt and pepper and roast at 400 for 6-8 minutes, until almost cooked through. Let cool, remove tails and coarsely chop the shrimp. Then proceed with the recipe.

The crushed tomatoes help keep this the right consistency. Tomato juice would be too much liquid but you could try substituting the same amount of canned petite diced tomatoes (well drained) or maybe even some salsa in a pinch. You can use a slotted spoon to strain out any extra liquid when you go to serve this.

You can control the heat of this recipe but removing the membranes and seeds of the jalapeño for less heat, or leaving some in for more heat. The horseradish and hot sauce are optional but give it a great kick!

I like to add red onion to mine but you can leave it out if you prefer.

These are fun served individual style in martini glasses but you can also serve it up in a bowl with some chips for a group dip.

© 2017 Family Food on the Table. All rights reserved.