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Spanish Shrimp Tapas



Shrimp Tapas

  • 1/2 cup of Challenge Spreadable Butter with Olive Oil and Sea Salt, divided

  • 1 pound of large shrimp, peeled and deveined

  • 2 Tablespoons of lemon zest

  • 1 Tablespoon of minced or crushed garlic

  • 2 Tablespoons of dry Spanish Sherry

  • 1 loaf of Italian or French baguette, cut into 1-inch slices


Your Choice of Toppings

  • ½ cup of piquillo peppers, diced

  • 1/8 cup of Marcona almonds, diced

  • ¼ cup of Spanish olives

  • 2 tablespoons of capers

  • 1/8 cup of shredded Manchego cheese

  • 2 Tablespoons of fresh parsley or rosemary



  1. Place ½ cup of Challenge Spreadable Butter with Olive Oil and Sea Salt in a large skillet over medium-high heat. Add shrimp, lemon zest, garlic, and sherry, and cook until opaque, about 4-5 minutes.

  2. Spread the remaining ¼ cup of butter spread on baguette slices. Place slices on a cooking sheet and place under broiler for 2-3 minutes or until the edges of bread are browned and toasted. This can also be done on a grill over medium-high heat.

  3. To serve, place shrimp and butter sauce on bread.

  4. Top with a sprinkle of your favorite toppings for the perfect appetizer, lunch, or light dinner.

Yields 24 Tapas

Chef Tips:

  • Serve this recipe “bar-style” by making the base and letting guests add their toppings. This way, your guests can customize their tapas and try new flavors!

  • Any shrimp will work, but we love using Argentina Shrimp since it has a lobster taste and texture. If shrimp is not to your liking, substitute bay scallops, langoustines, or crabmeat.

  • Set your theme for the evening with this recipe. Research different Spanish wines to serve along with your tapas. Select some relaxing Spanish guitar music for the background for a fun, immersive experience.

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