Garlic Shrimp and Butternut Party Bites

I love making these garlic shrimp and butternut party bites because they look elegant, taste incredible, and are actually very easy to put together. The sweetness of roasted butternut squash pairs beautifully with the garlicky, smoky shrimp, making each bite irresistible for any gathering.

Why You’ll Love This Recipe

I like how these party bites strike the perfect balance between sweet and savory. The squash gets caramelized in the oven, the shrimp turns buttery and garlicky with a touch of smokiness, and the presentation makes them look like fancy appetizers without too much effort. They’re also naturally gluten-free and feel light, which means I can serve them as starters before a big meal without worrying they’ll be too heavy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Roast the Butternut Squash:
▢2 pounds butternut squash, peeled and cut into 1-inch cubes
▢1 tablespoons olive oil
▢2 tablespoons butter
▢1 tablespoon honey
▢½ teaspoon salt

For the Garlic Shrimp:
▢1 pound large shrimp, peeled, heads removed, tails on
▢¼ cup olive oil
▢4 tablespoons butter
▢¼ teaspoon crushed red pepper flakes
▢6 garlic cloves, grated or finely minced
▢1 teaspoon Spanish smoked paprika
▢2 to 3 tablespoons fresh lemon juice
▢¼ teaspoon salt

To Assemble:
▢Bamboo picks for assembling
▢1 lemon, cut into wedges for garnish

Directions

1. I preheat the oven to 400°F (200°C). I toss the butternut squash cubes with olive oil, butter, honey, and salt, then spread them out on a baking sheet. I roast them for about 25–30 minutes, flipping halfway, until they’re golden and caramelized.
2. While the squash roasts, I heat olive oil and butter in a skillet over medium heat. I add the red pepper flakes and garlic, cooking just until fragrant.
3. I stir in the smoked paprika, then add the shrimp, seasoning with salt. I cook them until pink and opaque, about 2–3 minutes per side. I squeeze in the lemon juice to finish.
4. Once the squash is roasted and slightly cooled, I thread one shrimp and one cube of butternut onto each bamboo pick.
5. I arrange them on a platter and garnish with lemon wedges before serving.

Servings and Timing

This recipe makes about 20–24 party bites, serving 8–10 people as an appetizer. It takes roughly 45 minutes from start to finish, with about 15 minutes of prep time and 30 minutes of cooking time.

Variations

I sometimes swap the butternut squash for sweet potatoes when I want an earthier flavor. If I want more heat, I add extra red pepper flakes. For a lighter option, I skip the butter in the shrimp and use only olive oil. I also like sprinkling some fresh parsley or cilantro on top for a fresh, herby finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I put them on a baking sheet and warm them in the oven at 350°F (175°C) for about 8–10 minutes until heated through. I avoid microwaving since it can make the shrimp rubbery.

FAQs

How do I know when the shrimp are cooked?

I look for the shrimp to turn pink and curl into a loose “C” shape. If they curl tightly, they might be overcooked.

Can I roast the squash ahead of time?

Yes, I can roast the squash up to a day ahead, then reheat it in the oven before assembling.

Do I have to use Spanish smoked paprika?

I prefer smoked paprika for the depth of flavor, but regular paprika works too.

Can I make these bites without skewers?

Yes, I can simply arrange the shrimp and squash on a platter for a rustic style appetizer.

How do I prevent the shrimp from sticking to the pan?

I make sure the pan is hot and coated with oil and butter before adding the shrimp.

What size shrimp work best?

I like using large shrimp because they pair nicely with the size of the butternut squash cubes.

Can I make these spicy?

Yes, I just add extra red pepper flakes or a pinch of cayenne for more heat.

Is there a dairy-free version?

I replace the butter with more olive oil if I want it dairy-free.

Can I freeze these bites?

I don’t recommend freezing assembled bites, but I can freeze the roasted squash separately and cook fresh shrimp later.

What can I serve with these bites?

I like pairing them with a crisp white wine or sparkling water, and they also go well with other small appetizers like cheese boards.

Conclusion

These garlic shrimp and butternut party bites are one of my favorite appetizers to make because they’re simple yet impressive. I love the sweet and savory contrast, the elegant presentation, and the fact that they always disappear quickly at gatherings. They’re a go-to recipe when I want something special without a lot of stress in the kitchen.

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