Go Back Email Link
+ servings
shrimp ears on a cutting board

Shrimp Ears

These shrimp ears are quite possibly the most realistic of all the Halloween recipes. So gross and so delicious!
Course Appetizers
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 Servings
Calories 115kcal


  • 1 Pound Medium or Large Shrimp Cleaned and Divided
  • ¼ Pound Small Peeled Shrimp
  • 3 Tbsp. Salted Butter
  • 1 Tbsp. Olive Oil
  • 1 Head of Garlic Cloves Peeled and Chopped
  • Pinch Crushed Red Pepper
  • 2 tsp. Chopped Fresh Rosemary
  • Salt to Taste
  • Freshly Ground Black Pepper to Taste
  • Toothpicks
  • Freshly Squeezed Lemon Juice to Taste


  • Completely peel and devein the medium to large shrimp. Butterfly them generously to devein. This helps give them their "ear" shape.
  • Tuck a small peeled and deveined shrimp into curve of each larger shrimp. Skewer them both together with a toothpick. Refrigerate until ready to cook.
  • Melt the butter and olive oil together in a large saute pan. Add the garlic and red pepper and cook over low heat until garlic is very tender, about 15 minutes. Don't let it burn or brown!
  • Add rosemary. Cook 2-3 minutes more.
  • Salt and pepper the shrimp to taste and add them to the pan. You may need to do this in stages. Cook 2-3 minutes per side, until pink and cooked through. Sprinkle with lemon juice to taste and keep warm (if desired-- they're also good cold) until ready to serve.


To make this dairy-free, just skip the butter and double the olive oil.


Calories: 115kcal | Carbohydrates: 1g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 619mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 2mg