Shrimp Carpaccio Recipe: Easy Elegant Chilled Seafood Starter (63) 2026

Shrimp carpaccio is a dish that looks festive thanks to its attractive presentation, yet it is actually very easy to make. Thinly pounded shrimp are dressed with lemon, olive oil and a few flakes of sea salt for a fresh, elegant starter.

Because the seafood is served raw, you must freeze the shrimp for at least 5 days at -20 ºC or lower to avoid any risk from anisakis. You can also freeze the finished carpaccio before dressing it; just take it out about 5 minutes before serving so it tempers slightly.

This recipe uses only the tails, so you can save the heads to make a stock for other dishes. The dressing is flexible too: lime or mandarin work beautifully in place of lemon, and fresh chives can stand in for the alfalfa sprouts.

Ingredients for Shrimp Carpaccio

For 4 servings

• 300 g shrimp or large prawns
• 1 lemon
• 1 tablespoon extra virgin olive oil
• Flaky sea salt
• Alfalfa sprouts
• Red peppercorns (optional)

How to Make Shrimp Carpaccio Step by Step

1. Clean and split the shrimp

Peel and clean 300 g of shrimp or large prawns, removing the dark intestinal vein along the back. Discard the heads or save them for other recipes, then cut the shrimp in half lengthwise.

2. Arrange on plastic wrap

Lay the shrimp or prawns in a single layer between two sheets of plastic wrap.

3. Flatten the shrimp

Using a kitchen mallet or rolling pin, flatten the shrimp while checking that there are no gaps. If any appear, rearrange the shrimp to fill them, and try to form a circle so you can serve the carpaccio on a round plate.

4. Transfer to a plate

Remove the top sheet of plastic wrap and flip the carpaccio onto a plate. Then carefully peel away the remaining plastic wrap.

5. Dress the carpaccio

Season the carpaccio with 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, 1 tablespoon of extra virgin olive oil, flaky sea salt, alfalfa sprouts and a few crushed red peppercorns (optional).

6. Chill and serve

Let the carpaccio chill in the refrigerator before serving so the flavors meld and the dish is refreshingly cold.

Tips for the Best Shrimp Carpaccio

Choose your seafood

Pick your favorite shrimp, or use similar crustaceans such as large prawns, gambones or even small shrimp, following the same instructions. Since only the tails are used, the heads can become a flavorful stock.

Vary the dressing

Lemon is classic, but lime or mandarin also work well and add an exotic twist. Instead of alfalfa sprouts, try fresh chives. For the zest, you can use store-bought dried lemon zest or grate fresh peel just before serving.

Freeze for safety

Always freeze the raw shrimp at -20 ºC or lower for at least 5 days before making the carpaccio. You can also freeze the assembled carpaccio before dressing it; thaw in the refrigerator and bring it out 5 minutes before serving.

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