14 Fabulous Wedding Shower Appetizer Ideas Worth Making

You’ve got the guest list, the blush napkins, and a playlist ready. Now all you need is a lineup of appetizers that look party-perfect and taste like you put in extra care. These 14 Fabulous Wedding Shower Appetizer Ideas Worth Making give you elegant, easy starters that guests will actually talk about.

You’ll find quick skewers, make-ahead bites, vegetarian options, seafood treats, and finger foods that pair with bubbly. Each recipe includes full ingredients, clear steps, and serving tips so you can plan timing and presentation. Pick a few, mix warm and chilled options, and you’ll have a spread that fits a bridal shower, bridal brunch, or engagement party.

Read on to grab fresh ideas that are simple to scale, pretty on a platter, and created with home cooks in mind. These Wedding Shower Appetizer Ideas Worth Making will help you host with ease and tastes that match the celebration.

1. Mini Caprese Skewers — Fresh Tomato, Mozzarella & Basil

These mini Caprese skewers are bright, fresh, and classic.
They combine juicy cherry tomatoes, creamy mozzarella, and peppery basil.
The balsamic glaze adds sweet-tang contrast and glossy visual appeal.
Guests who love light, vegetarian, and colorful hors d’oeuvres will reach first.
Expect clean Mediterranean flavors and a pop of red and green on the table.

Ingredients

• 24 cherry tomatoes, halved if large
• 24 fresh mozzarella pearls (bocconcini)
• 24 fresh basil leaves, medium
• 24 2-inch wooden skewers
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• zest of 1 lemon (optional)

Instructions

1. Toss 3 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic powder in a small bowl.
2. Thread a cherry tomato, basil leaf (folded), and mozzarella pearl onto each 2-inch skewer.
3. Arrange skewers on a platter while you make the glaze.
4. Whisk 2 tbsp balsamic vinegar with 1 tbsp honey until smooth; the glaze should be slightly thick.
5. Brush each skewer lightly with the olive oil mixture.
6. Drizzle balsamic glaze over skewers just before serving.
7. Sprinkle lemon zest across the platter for a scent lift.
8. Check for seasoning; adjust salt to taste.
9. Serve immediately or chill up to 30 minutes. Do not sit longer or basil will wilt.

How to Serve It

• Arrange skewers in neat rows on a white ceramic tray for contrast.
• Garnish with extra basil sprigs and a small bowl of balsamic for dipping.
• Pair with Prosecco, light rosé, or a dry sauvignon blanc.
• Store leftovers covered in the fridge up to 24 hours; assemble fresh if possible.
• Make-ahead: prep components and assemble 30 minutes before guests arrive.
• Perfect for spring and summer bridal showers with seasonal tomatoes.

2. Smoked Salmon Cucumber Bites with Dill Crème Fraîche

These cucumber bites are cool, luxurious, and light.
You get silky smoked salmon against crisp cucumber and tangy dill crème fraîche.
They’re easy to hold and perfect for sipping bubbly.
Seafood lovers and guests who want gluten-free options will adore them.
Expect a mix of creaminess, herb fragrance, and bright citrus notes.

Ingredients

• 2 English cucumbers, sliced into 24 rounds (about 1/4-inch thick)
• 8 oz smoked salmon, sliced into 24 small pieces
• 1/2 cup crème fraîche, chilled
• 2 tbsp sour cream
• 2 tbsp finely chopped fresh dill
• 1 tbsp lemon juice, fresh
• 1 tsp lemon zest
• 1/4 tsp sea salt
• 1/8 tsp white pepper
• 1 tbsp capers, drained (optional)
• microgreens or extra dill sprigs for garnish

Instructions

1. Pat cucumber slices dry with paper towels to remove excess moisture.
2. In a bowl, whisk 1/2 cup crème fraîche, 2 tbsp sour cream, 2 tbsp dill, 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp salt, and 1/8 tsp white pepper.
3. Transfer the dill crème fraîche to a piping bag or small zip bag with corner snipped.
4. Place a dollop on each cucumber round.
5. Roll small pieces of smoked salmon into rosettes and place on top.
6. Add a few capers if using, and a tiny dill sprig.
7. Chill on a platter for 15 minutes to set flavors.
8. Serve chilled; check for extra salt if salmon is very salty.

How to Serve It

• Present on a chilled slate board with lemon wedges for squeezing.
• Garnish with microgreens and a dusting of lemon zest for brightness.
• Pair with dry Champagne or a citrusy gin cocktail.
• Store components separately up to 24 hours; assemble before serving.
• Make-ahead: prepare crème fraîche and slice cucumbers earlier in the day.
• Great for elegant hors d’oeuvres and gluten-free menus.

3. Wedding Shower Appetizer Ideas Worth Making: Goat Cheese–Stuffed Dates with Prosciutto

Sticky-sweet dates meet tangy goat cheese and salty prosciutto.
Each bite offers chewy, creamy, and crisp contrasts.
These stuffed dates are finger-friendly and surprisingly elegant.
Fans of sweet-savory combinations and meat-forward appetizers will love them.
Expect caramel notes, cream cheese tang, and a touch of herb freshness.

Ingredients

• 24 Medjool dates, pitted
• 6 oz goat cheese, room temperature
• 12 thin prosciutto slices, halved lengthwise
• 1/4 cup toasted chopped walnuts
• 2 tbsp honey, plus extra for drizzling
• 1 tsp fresh thyme leaves, chopped
• 1/4 tsp black pepper
• 1/8 tsp sea salt
• 1 tbsp olive oil
• fresh thyme sprigs for garnish

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
2. Mix 6 oz goat cheese, 2 tbsp honey, 1 tsp thyme, 1/4 tsp pepper, and 1/8 tsp salt until smooth.
3. Stuff each pitted date with about 1 tsp of the goat cheese mixture.
4. Sprinkle toasted walnuts inside or on top of cheese for crunch.
5. Wrap each stuffed date with a prosciutto half and place seam-side down.
6. Brush lightly with 1 tbsp olive oil.
7. Bake 10-12 minutes until prosciutto edges are crisp and cheese is slightly warm.
8. Drizzle with extra honey and garnish with thyme sprigs.
9. Let cool 5 minutes before serving so filling firms a bit.

How to Serve It

• Serve warm on a wooden board with rosemary sprigs for scent.
• Pair with a dry Prosecco or a light Pinot Grigio.
• Store cooled leftovers in the fridge up to 48 hours; reheat briefly.
• Make-ahead: stuff dates and wrap with prosciutto; bake 10 minutes before guests arrive.
• Perfect for late afternoon showers and cozy indoor parties.

4. Mini Quiche Lorraine Bites

These mini quiche Lorraine bites are buttery and savory.
They combine smoky bacon, Gruyère cheese, and silky custard.
Warm, handheld tartlets feel hearty and celebratory.
People who love classic brunch flavors will reach for seconds.
Expect flaky crusts, rich custard, and an herby finish.

Ingredients

• 1 package (2 sheets) frozen puff pastry, thawed, or 18 prepared mini tart shells
• 6 large eggs, room temperature
• 1 cup whole milk
• 1/2 cup heavy cream
• 6 oz bacon, cooked and crumbled
• 1 cup grated Gruyère cheese
• 1/4 cup finely chopped onion
• 2 tbsp chopped chives
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• pinch freshly grated nutmeg

Instructions

1. Preheat oven to 375°F (190°C). If using puff pastry, cut to fit mini muffin tin and press into tins.
2. Blind-bake shells for 8 minutes until lightly golden. Let cool slightly.
3. Whisk 6 eggs, 1 cup milk, 1/2 cup cream, 1/2 tsp salt, 1/4 tsp pepper, and pinch nutmeg until smooth.
4. Divide cooked bacon, Gruyère, and onion evenly among shells.
5. Pour custard mixture into shells, leaving 1/8-inch at the top.
6. Bake 18-22 minutes until custard is set and tops are lightly golden. A toothpick should come out clean.
7. Let cool 5 minutes in the pan, then transfer to a rack.
8. Sprinkle with 2 tbsp chives before serving.

How to Serve It

• Arrange on a warm platter with chive sprigs for color.
• Add a dollop of Dijon mustard or fruit chutney for contrast.
• Pair with mimosas or a crisp white wine.
• Store in the fridge up to 48 hours; reheat at 325°F (165°C) for 8 minutes.
• Make-ahead: bake the day before and warm before serving.
• Great for brunch-style bridal showers.

5. Bruschetta with Heirloom Tomatoes and Basil (bridal shower appetizers)

This bruschetta bursts with ripe tomato, garlic, and basil flavors.
Crisp, toasted baguette adds crunch and soak-up texture.
It’s colorful and casual, fitting for outdoor or garden showers.
Guests who like bright, herb-forward bites will be drawn to it.
Expect juicy tomato juices, garlicky aroma, and crisp bread.

Ingredients

• 1 baguette, sliced on the diagonal into 24 pieces
• 4 cups diced heirloom tomatoes (about 4-5 medium)
• 3 cloves garlic, 1 minced, 2 halved for rubbing
• 1/4 cup extra virgin olive oil, plus 2 tbsp for toasting
• 1/4 cup fresh basil, chopped
• 1 tbsp red wine vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sugar (if tomatoes need brightness)
• 1/4 cup grated Parmesan (optional)
• olive oil spray or brush for toasting

Instructions

1. Preheat oven to 400°F (200°C). Place baguette slices on a baking sheet.
2. Brush or spray slices with 2 tbsp olive oil and toast 6-8 minutes until golden.
3. In a bowl, combine diced tomatoes, 1 minced garlic clove, 1/4 cup olive oil, 1 tbsp red wine vinegar, basil, salt, pepper, and sugar if needed.
4. Let the tomato mixture sit 10 minutes to marry flavors.
5. Rub toasted bread with halved garlic cloves for extra aroma.
6. Spoon tomato mixture onto each toast right before serving to avoid sogginess.
7. Sprinkle with Parmesan if using.
8. Serve immediately; toasted bread should remain crisp.

How to Serve It

• Arrange toasts staggered on a long board for dramatic display.
• Garnish with basil leaves and a light drizzle of olive oil.
• Pair with chilled rosé or a citrusy mocktail.
• Toast bread ahead but assemble just before guests arrive.
• Leftover tomato mix stores 24 hours refrigerated; toast fresh.
• Perfect for alfresco showers and summer gatherings.

6. Mini Crab Cakes with Lemon Aioli

These mini crab cakes are crisp outside and tender inside.
Sweet crab pairs with zesty lemon aioli for a bright bite.
They feel upscale but are easy to make in batches.
Seafood fans and guests who enjoy coastal flavors will adore them.
Expect crunchy crust, briny crab, and citrus creaminess.

Ingredients

• 1 lb lump crab meat, shells and cartilage removed
• 1 cup panko breadcrumbs, divided
• 1/3 cup mayonnaise
• 1 large egg, beaten
• 1 tbsp Dijon mustard
• 2 tbsp finely chopped green onion
• 2 tbsp finely chopped parsley
• 1 tsp Old Bay seasoning
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp butter and 2 tbsp olive oil for frying
• For aioli: 1/2 cup mayonnaise, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tsp Dijon, 1 tbsp finely chopped dill

Instructions

1. Gently pat crab meat dry on paper towels.
2. In a bowl mix 1/3 cup mayo, 1 beaten egg, 1 tbsp Dijon, green onion, parsley, Old Bay, salt, and pepper.
3. Fold in crab and 1/2 cup panko; mix gently to avoid breaking lumps.
4. Form into 18-20 small patties, about 1.5 inches across.
5. Press remaining 1/2 cup panko onto each patty for a crunchy coating.
6. Heat 2 tbsp butter and 2 tbsp olive oil in a skillet over medium heat.
7. Fry crab cakes 2-3 minutes per side until golden and heated through. Internal temp should reach 145°F (63°C).
8. Drain on paper towels and keep warm in a 200°F (95°C) oven if making batches.
9. Whisk aioli ingredients together and serve alongside crab cakes.

How to Serve It

• Plate on small doilies with a lemon wedge and parsley sprig.
• Spoon aioli on the side or dot on top for color.
• Pair with a crisp Sauvignon Blanc or a champagne cocktail.
• Store leftovers in the fridge for 48 hours; reheat in oven at 350°F (175°C) to retain crispness.
• Make-ahead: form patties and refrigerate up to 24 hours; fry before serving.
• Works well for beach-themed or nautical showers.

7. Spinach and Feta Phyllo Cups — Light Vegetarian Appetizers

These spinach and feta phyllo cups are crisp and savory.
They combine tender spinach, salty feta, and flaky phyllo shells.
They’re bite-sized, vegetarian, and great for grazing tables.
Guests who prefer lighter, cheese-forward bites will enjoy them.
Expect flaky texture, tangy cheese, and warm herb aroma.

Ingredients

• 24 frozen phyllo cups, thawed (store-bought)
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 6 oz crumbled feta cheese
• 1/2 cup ricotta cheese
• 2 large eggs, room temperature
• 1/4 cup grated Parmesan cheese
• 2 tbsp finely chopped fresh dill
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (to brush cups)
• 1 tsp sesame seeds for garnish (optional)

Instructions

1. Preheat oven to 350°F (175°C). Place phyllo cups on a baking sheet and brush lightly with olive oil.
2. Bake cups 5 minutes to lightly crisp. Remove and cool slightly.
3. In a bowl whisk 2 eggs, ricotta, Parmesan, dill, nutmeg, salt, and pepper.
4. Fold in squeezed spinach and feta, keeping mixture slightly chunky.
5. Spoon about 1 tbsp filling into each phyllo cup.
6. Bake 12-15 minutes until filling is set and edges are golden. Top should be lightly browned.
7. Remove from oven and cool 5 minutes for filling to firm.
8. Garnish with sesame seeds and extra dill before serving.

How to Serve It

• Arrange cups on a tiered tray for visual height.
• Garnish with lemon zest and extra dill for brightness.
• Pair with herbal iced tea or a light white wine.
• Store leftovers covered in the fridge up to 48 hours; reheat briefly to crisp shells.
• Make-ahead: fill cups and refrigerate, then bake right before guests arrive.
• Great as vegetarian bridal shower appetizers for mixed diets.

8. Prosciutto‑Wrapped Asparagus Spears

These prosciutto-wrapped asparagus spears are elegant and simple.
They balance salty prosciutto with tender-crisp asparagus.
They’re quick to roast and great for guests who enjoy savory bites.
Fans of savory, low-carb appetizers will appreciate them.
Expect smoky edges, silky prosciutto, and bright lemon finish.

Ingredients

• 24 asparagus spears, trimmed (about 1 lb)
• 12 thin prosciutto slices, halved lengthwise
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan (optional)
• 1 tsp honey (optional for glaze)
• microgreens for garnish

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. Toss asparagus with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
3. Wrap each spear with a prosciutto half starting near the base, leaving tips exposed.
4. Arrange wrapped spears on the baking sheet seam-side down.
5. Roast 10-12 minutes until prosciutto is crisp and asparagus is tender-crisp.
6. For a glaze, brush with 1 tsp honey in the last 2 minutes of roasting.
7. Remove from oven and sprinkle lemon zest, 1 tbsp lemon juice, and Parmesan if using.
8. Let rest 3 minutes before transferring to serving platter.

How to Serve It

• Fan spears on a long platter and garnish with microgreens.
• Serve warm with lemon wedges and a sprinkle of flaky sea salt.
• Pair with dry Prosecco or an herb-forward white wine.
• Store leftovers in the fridge up to 24 hours; reheat briefly to crisp prosciutto.
• Make-ahead: trim asparagus and slice prosciutto; wrap and refrigerate until roasting.
• Great for spring-themed showers and garden parties.

9. Wedding Shower Appetizer Ideas Worth Making: Stuffed Mushrooms with Garlic Herb Cheese

These stuffed mushrooms are rich, garlicky, and full of umami.
Creamy garlic herb cheese pairs with tender mushroom caps for a savory bite.
They work as warm, bite-sized comfort food at any shower.
Mushroom lovers and those who enjoy rich, savory appetizers will savor them.
Expect roasted mushroom aroma, cheesy creaminess, and crisp breadcrumb topping.

Ingredients

• 24 large cremini or white mushroom caps, stems removed
• 8 oz cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1/4 cup panko breadcrumbs, toasted
• 2 tbsp unsalted butter, melted
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C). Clean mushrooms and remove stems.
2. Brush caps with 1 tbsp olive oil and place gill-side up on a baking sheet.
3. In a bowl, combine cream cheese, Parmesan, garlic, parsley, thyme, salt, and pepper until smooth.
4. Spoon about 1 tbsp of cheese mixture into each mushroom cap.
5. Mix panko with melted butter and sprinkle over each filled cap.
6. Bake 18-20 minutes until mushrooms are tender and topping is golden.
7. Let cool 5 minutes so filling settles.
8. Garnish with extra parsley and serve warm.

How to Serve It

• Present on a warm platter with lemon wedges to cut richness.
• Garnish with finely chopped parsley or chives for color.
• Pair with light red wine or an earthy white like Chardonnay.
• Store leftovers in the fridge for 48 hours; reheat in a low oven.
• Make-ahead: fill mushrooms and refrigerate; bake just before guests arrive.
• Ideal for indoor showers and autumn gatherings.

10. Herbed Goat Cheese and Fig Crostini

This herbed goat cheese and fig crostini blends sweet and tangy.
Creamy cheese, jammy figs, and honey create a balanced bite.
They’re visually pretty and taste like a curated dessert-appetizer hybrid.
Guests who enjoy sweet-savory pairings and cheese plates will love them.
Expect silky cheese, warm fig sweetness, and an herbaceous finish.

Ingredients

• 1 baguette, sliced into 24 thin rounds
• 8 oz goat cheese, softened
• 2 tbsp cream cheese
• 1 tbsp honey + 2 tbsp for drizzling
• 1 tbsp chopped fresh thyme
• 12 fresh figs, halved (or 1 cup fig preserves)
• 2 tbsp olive oil
• 1/4 tsp sea salt
• freshly ground black pepper to taste
• optional: crushed pistachios or walnuts for crunch

Instructions

1. Preheat oven to 375°F (190°C) and arrange baguette slices on a baking sheet.
2. Brush slices with 2 tbsp olive oil and bake 8-10 minutes until golden and crisp.
3. In a bowl, beat goat cheese, cream cheese, 1 tbsp honey, thyme, and salt until spreadable.
4. Spread about 1 tbsp of cheese mixture onto each toast.
5. Top with a fig half or 1 tsp fig preserves.
6. Drizzle with 2 tbsp honey and grind black pepper over crostini.
7. Sprinkle crushed nuts if using.
8. Serve immediately; toasted bread should be crisp.

How to Serve It

• Arrange on a wooden board with thyme sprigs and a small honey dipper.
• Pair with a slightly sweet Moscato or sparkling rosé.
• Store cheese spread and toasted bread separately up to 24 hours; assemble before serving.
• Make-ahead: prep cheese mixture and figs; toast bread just before guests arrive.
• Great as a sophisticated, dessert-like appetizer.

11. Deviled Eggs with Smoked Paprika and Chives (party appetizers)

These deviled eggs are creamy with a subtle smoky finish.
A classic texture gets a lift from smoked paprika and fresh chives.
They’re portable, familiar, and satisfy both kids and adults.
Fans of retro appetizers and finger foods will enjoy them.
Expect silky yolk filling, smoky aroma, and a touch of herbal brightness.

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp white wine vinegar
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika, plus more for garnish
• 2 tbsp finely chopped chives, plus extra for garnish
• 1/4 tsp sugar (optional to balance flavors)
• paprika or smoked paprika for dusting

Instructions

1. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring to a boil, then cover, remove from heat, and let sit 12 minutes.
3. Transfer eggs to an ice bath for 10 minutes, then peel.
4. Halve eggs and remove yolks to a bowl.
5. Mash yolks with mayonnaise, Dijon, vinegar, salt, pepper, smoked paprika, chives, and sugar if using until smooth.
6. Pipe or spoon the yolk mixture back into egg whites.
7. Dust with extra smoked paprika and garnish with chopped chives.
8. Chill 30 minutes before serving to set flavors.

How to Serve It

• Arrange on a deviled egg platter or slate board with microgreens.
• Pair with crisp cider or a light white wine.
• Store in the fridge covered up to 48 hours; garnish fresh before serving.
• Make-ahead: prepare fully and chill; serve within 24-48 hours for best texture.
• Works well on classic brunch-style shower menus.

12. Cucumber Dill Tea Sandwiches

These cucumber dill tea sandwiches are delicate and refreshing.
Thin cucumber slices, lemony cream cheese, and fresh dill make light bites.
They’re perfect for a tea-time bridal shower or elegant brunch.
Guests who prefer light, low-calorie options will appreciate them.
Expect crisp cucumber, creamy tang, and a hint of citrus.

Ingredients

• 1 loaf white sandwich bread, crusts removed (about 24 triangles)
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 English cucumber, peeled and thinly sliced
• 1 tbsp finely chopped chives
• 1 tsp sugar (optional, to balance bitterness)

Instructions

1. Whisk cream cheese, sour cream, dill, lemon juice, zest, salt, pepper, and chives until smooth.
2. If cucumbers are watery, sprinkle slices with 1 tsp sugar, salt lightly, and drain on paper towels 10 minutes.
3. Spread about 1 tbsp of the cream cheese mixture onto each bread slice.
4. Layer 2-3 cucumber slices evenly on half the slices.
5. Top with remaining bread slices and press gently.
6. Cut into 24 triangles or finger sandwiches and trim edges if desired.
7. Chill sandwiches 20 minutes before serving to set.
8. Keep covered in the fridge until ready to serve.

How to Serve It

• Stack sandwiches on a tiered cake stand with dill sprigs between tiers.
• Pair with tea, light cocktails, or sparkling water with cucumber.
• Store covered in the fridge up to 24 hours to maintain bread texture.
• Make-ahead: assemble and wrap sandwiches; cut just before serving for clean edges.
• Ideal for bridal showers with a tea or garden theme.

13. Watermelon Feta Bites with Mint and Lime

These watermelon feta bites are bright, sweet, and salty.
Juicy watermelon paired with crumbly feta and zesty lime makes a refreshing bite.
They’re colorful and light, great for warm-weather showers.
Guests who love fresh, seasonal flavors and finger-friendly bites will choose them.
Expect cool fruit juice, salty cheese, and a citrus lift.

Ingredients

• 1 small seedless watermelon, cut into 24 1-inch cubes
• 6 oz feta cheese, crumbled
• 24 fresh mint leaves
• 2 tbsp lime juice, fresh
• 1 tsp lime zest
• 1 tbsp honey (optional)
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 24 toothpicks or small skewers
• handful of micro basil for garnish (optional)

Instructions

1. Cut watermelon into 1-inch cubes and pat dry to reduce excess juice.
2. In a small bowl, whisk lime juice, lime zest, 1 tbsp honey, sea salt, and pepper.
3. Thread a watermelon cube, a mint leaf, and a sprinkle of feta onto each toothpick.
4. Drizzle lightly with the lime-honey dressing.
5. Arrange on a chilled platter and sprinkle extra feta on top.
6. Chill 10-15 minutes before serving to let flavors meld.
7. Serve cold; check watermelon for freshness before assembly.

How to Serve It

• Serve on a chilled marble board with lime wedges.
• Pair with light gin cocktails, rosé, or iced tea.
• Store leftovers in the fridge for 24 hours; watermelon will release juice.
• Make-ahead: cut watermelon and crumble feta; assemble 30 minutes before guests arrive.
• Perfect for summer showers and poolside celebrations.

14. Wedding Shower Appetizer Ideas Worth Making: Shrimp Cocktail Shooters

These shrimp cocktail shooters are classic with a party twist.
Individual cups make serving neat and hygienic.
Spicy cocktail sauce and plump shrimp give bright, briny flavor.
Seafood lovers and guests who enjoy retro appetizers will pick these.
Expect chilled shrimp, zesty sauce, and citrus aroma.

Ingredients

• 24 large shrimp, peeled and deveined, tails on (about 1.5 lb)
• 4 cups water
• 1 cup white wine
• 1 lemon, sliced
• 2 bay leaves
• 1 tbsp Old Bay seasoning
• 1/2 cup ketchup
• 2 tbsp prepared horseradish (or to taste)
• 1 tsp Worcestershire sauce
• 1 tsp lemon juice
• 24 small shooter cups or 2-oz glasses
• fresh parsley for garnish

Instructions

1. In a large pot, combine 4 cups water, 1 cup white wine, lemon slices, bay leaves, and 1 tbsp Old Bay. Bring to a simmer.
2. Add shrimp and cook 2-3 minutes until pink and opaque. Do not overcook.
3. Drain shrimp and transfer to an ice bath to stop cooking. Chill 15 minutes.
4. In a bowl, mix 1/2 cup ketchup, 2 tbsp horseradish, Worcestershire, and 1 tsp lemon juice.
5. Spoon 1-2 tbsp cocktail sauce into each shooter cup.
6. Place one shrimp on the rim of each cup or drop a shrimp into each cup with sauce.
7. Garnish with a parsley sprig and a lemon twist.
8. Keep chilled on ice until serving; check shrimp for firmness and bright color.

How to Serve It

• Line shooters on a tray with crushed ice for cooling and a dramatic look.
• Garnish with lemon twists and parsley for color contrast.
• Pair with crisp Champagne, cold lager, or citrusy cocktails.
• Store leftovers in the fridge up to 24 hours; sauce may separate slightly.
• Make-ahead: poach shrimp and make sauce earlier; assemble shooters just before guests arrive.
• Ideal for upscale showers and seafood-forward menus.

These 14 Fabulous Wedding Shower Appetizer Ideas Worth Making give you a wide range of flavors and styles. You’ve got fresh vegetarian bites, savory warm hors d’oeuvres, elegant seafood shooters, and sweet-savory selections. Try mixing chilled options like shrimp shooters and cucumber bites with warm bites like mini quiches and stuffed mushrooms to please every palate.

Pin this list to save your favorites and plan your shopping list. Which appetizer will you try first at your next bridal shower or bridal brunch? Share these recipes with your co-hosts, and tag a friend who loves to plan gatherings.