Shrimp and Beet Blinis

They’re soft and delicate, these pretty little blinis – warm from the pan, with just the faintest crisp on the edges if you make them right. I never knew beets could be this… gentle. Earthy, yes, but also quietly sweet. And when you pair that mellow heat from the root with cool, briny shrimp, it just becomes something else entirely. Something festive, sort of elegant, but also cozy, like the kind of thing you’d take a bite of at a party but then eat three more in the kitchen when no one’s looking.

Why You’ll Crave It

• Each bite is layered – warm, soft beet batter meets creamy shrimp and a touch of lemon… quietly addictive.
• The colors alone – snowy shrimp, bright pink beet – they just sparkle on a plate. Makes even a weeknight feel special.
• You can make most of it ahead (I do this often), so there’s no panic right before company arrives.
• The batter is forgiving. No fancy mixer, no long rest… it just works.
• It always surprises people – not just the flavors, but the fact that it’s beet. It makes them pause, in a good way.

The first time I made this, it was for a little New Year’s appetizer table, and my sister kept sneaking into the kitchen to swipe them right out of the pan.

What You’ll Need

• 100g buckwheat flour: I like how it tastes a bit nutty, and it’s perfect for little blini rounds
• 200ml cold whole milk: full fat, please… makes the batter silky
• 1 egg: just a regular large egg, nothing fancy
• 200g cooked shrimp: peeled and chopped up fine – or keep ‘em whole if you prefer drama
• 100g cooked and peeled beets: the sweeter the better; steamed or roasted, both are good
• Fresh dill: a few feathery sprigs to brighten everything up
• Salt and freshly cracked black pepper: to taste, but don’t skip them
• Olive oil for cooking: just a film on the pan, enough to catch that golden edge

Easy How-To

Prep the Beets First

Chop your beets if they aren’t already cooked. If not, boil or roast till tender – soft enough to smoosh a bit. Let cool, then blend or mash till smooth. I’ve used a fork in a pinch… it’s not textbook, but it works.

Make the Batter

In a mixing bowl, stir together your buckwheat flour and egg. Slowly whisk in the milk – a little at a time or it splashes out. You want it smooth, the thickness of heavy cream. Then stir in your beet mash until the color is a soft pinky-purple dream.

Season, Taste, Adjust

Add a pinch of salt and pepper – taste the batter (just a dab). Beets vary, so adjust till it tastes gently savory with the beet’s sweetness shining through.

Cook the Blinis

Heat a good non-stick pan over medium. Flick in a little oil – just enough to film the bottom (I wipe it around with a paper towel). Spoon in small puddles – maybe tablespoon-sized – and let them bubble. Flip after 2-3 min, when the edges start to look set. They puff a little, and smell faintly of toast and earth. That’s when you know.

Toss the Shrimp Mixture

In a bowl, stir the chopped shrimp with a spoonful of good mayonnaise or cream cheese. Add herbs or lemon zest, or both if you’re like me. It’s a quiet flavor that lifts the dish. Taste and tweak again.

Assemble Like You Mean It

Lay out the warm blinis. Spoon a little of the shrimp mixture on top – not too much or it slides. Garnish with sprigs of dill. Sometimes I add microgreens if I’m feeling fancy. Other times, I just squeeze a bit of lemon over the whole plate and it’s wonderful.

Serve (Fair Warning: They Disappear Fast)

You really should serve them warm. If they cool too much, a quick pass through a warm oven revives them. Or just stand near the plate with a napkin and enjoy being popular.

Good to Know

• If your beets are very wet after cooking, drain or pat them dry before mashing – watery batter makes sad blinis.
• I’ve once overcooked the blinis and they turned brownish instead of pink… still delicious though, and no one minded.
• You can double the batter and freeze half in a zip bag – weird trick, but it works for a weeknight treat.

Serving Ideas

• Serve alongside a glass of cold white wine or a little sparkling beverage – it offsets the earthiness beautifully

Top Tricks

• Let the batter sit 10-15 min after mixing – it relaxes and cooks more evenly. I don’t always have the patience, but when I do, it shows.

Frequently Asked Questions

Can I make the blinis ahead of time?

Yes, absolutely. I often make them in the morning and reheat gently in the oven later. Just keep them wrapped in foil or stacked between parchment so they don’t dry out.

What type of shrimp works best?

Small cooked shrimp (the cocktail ones) are ideal – sweet and easy to chop. But any cooked ones will do, just be sure they’re deveined and not overcooked.

Is there a vegetarian alternative to the shrimp?

Sure – a touch of whipped goat cheese or ricotta with herbs is lovely. Or finely diced roasted veg with lemon zest. It’s more delicate, but also very good.

What if I don’t like mayo?

Use crème fraîche or thick Greek yogurt – either one will work beautifully and even feel a bit lighter.

Can I use canned beets?

You can, in theory, but the taste is muddier and less sweet. Fresh-cooked beets make a world of difference here. Still, in a pinch, I’ve done it with well-rinsed ones.