Limoncello Shrimp Skewers

A New Year’s Eve Appetizer That Always Disappears

New Year’s Eve food should do three things really well:
Feel a little fancy, be easy to eat while holding a drink, and not require a fork—or too much thinking.

 
These Limoncello Shimp Skewers check every box, especially when you make them with Red Argentine Shrimp.

 
Red Argentine shrimp are naturally sweet, almost lobster-like, and incredibly tender. That sweetness pairs beautifully with limoncello, lemon, butter, and a subtle hit of herbs, making this appetizer feel elevated and festive without being fussy.

 
They cook fast, stay juicy, and tend to vanish the second they hit the table. Consider yourself warned.

Limoncello Shrimp Skewers

Bright, buttery, lightly herbed, and perfect for ringing in the new year.

 

Yield: 12 mini skewers (24 shrimp)
Prep Time: 10 minutes
Marinade Time: 10–15 minutes
Cook Time: 4–5 minutes

Ingredients

Shrimp + Marinade

• 24 Red Argentine shrimp, peeled and deveined (U21-25, about 1 lb)
• ¼ cup limoncello
• 2 tbsp olive oil
• 2 garlic cloves, grated
• 1 tsp lemon zest
• ½ tsp Herbes de Provence
• ¼ tsp red pepper flakes
• ½ tsp kosher salt

Limoncello-Butter Sauce (Finishing Sauce)

• ¼ cup limoncello
• 2 garlic cloves, minced with microplane
• 1-2 tsp fresh lemon juice
• ¼ tsp Herbes de Provence
• Pinch of kosher salt
• 2 tbsp cold unsalted butter, cut into pieces
• To Serve
• Chopped parsley or basil
• Lemon wedges

Method

1. Marinate the shrimp


In a bowl, whisk together the limoncello, olive oil, garlic, lemon zest, Herbes de Provence, red pepper flakes, and salt. Add the shrimp and toss gently to coat. Let them marinate 10–15 minutes max.
 

2. Make the Limoncello-Butter Sauce


In a small saucepan over medium heat, warm the limoncello and reduce for 2-4 minutes. Add the garlic, lemon juice, Herbes de Provence, and salt. Bring to a low simmer and cook 4 minutes to infuse the flavors.
 Remove from heat and add the cold butter one piece at a time, whisking continuously until fully emulsified and glossy. Keep warm.

3. Skewer
 

Thread 2-3 shrimp per skewer, curling them slightly so they sit neatly and cook evenly.

4. Cook


Heat a grill pan, cast iron skillet, or broiler until hot. Cook the shrimp 1–2 minutes per side, just until opaque with light char.

 

5. Serve


Transfer to a platter, pour the warm Limoncello-Butter Sauce immediately over the hot shrimp. Sprinkle with chopped parsley or basil, and serve with lemon wedges.

Chef’s Tip: Cooking with Red Argentine Shrimp

Red Argentine shrimp are sweeter and more delicate than standard shrimp, which means two things:

• Don’t over-marinate — the citrus and alcohol can start “cooking” them
• Don’t overcook — they’re done fast, often faster than you expect

Treat them gently and you’ll be rewarded with incredible flavor and texture.

Why These Are Perfect for New Year’s Eve

• They feel fancy without being complicated
• Bite-size and snackable — no forks required
• Citrus, butter, and herbs pair beautifully with prosecco or champagne
• Easy to prep ahead and cook last minute

Make-Ahead & Party Tips

• Make the marinade earlier in the day, keep chilled until ready to add the shrimp
• Double the Limoncello-Butter Sauce — you’ll want extra
• Serve warm or room temperature (though they disappear fast anyway!)

 

The Last Bite

These Limoncello Shrimp Skewers are a perfect NYE appetizer. Using Red Argentine shrimp gives them natural sweetness and richness, while the Limoncello-Butter Sauce adds luxury with almost no effort. Bright, buttery, lightly herbed, and perfectly bite-sized — exactly how I like to start the new year.

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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