What’s Up, Hungry People?

I like my food strange and unusual, because I myself am strange and unusual. It’s almost Halloween, which means that I’m in the mood for all things weird and spooky. With the recent addition to the world of Beetlejuice, with Beetlejuice, Beetlejuice (did I accidentally just summon him??), I knew I had to make one of the OG fictional recipes that has been haunting my dreams since the original movie first hit the small screen in the late 1980s.

That’s right, Hungry People. Today, we’re making a creepy, crawly Beetlejuice-inspired shrimp cocktail that looks like it came straight out of the Netherworld. It’s a little weird, a little spooky, and a lot of fun to make. Perfect for your next Halloween party, or any time you feel like getting a little weird with your appetizers.

I was actually pretty scared of this movie as a kid – and I’m not sure why my parents thought it was an appropriate movie for kid under the age of 10 but here we are – collectively traumatized by ghosts, ghouls and sandworms all the way until the present day.

Here’s What You Need

All you gotta do is say BEETLEJUICE, BEETLEJUICE, BEETLEJUICE and your ingredients will appear!

Cream cheese: Makes up the creamy base of our cheese log arm.
Horseradish cheddar cheese: Adds a zippy, tangy kick.
Mozzarella cheese: Helps binds everything together.
Lump crab meat: For that savory seafood flacor. Plus, it’s fancy.
Celery: Adds a bit of crunch and texture contrast.
Chives: Gives a mild oniony bite and adds a pop of color.
Liquid smoke: Creates a smoky, mysterious flavor like it came straight from the 80s.
Lemon juice: Brightens everything up and keeps the seafood flavor fresh.
Hot sauce: Just a touch of heat. I use Old Bay Hot Sauce, but you do you.
Large cocktail shrimp: These are our “fingers”
Cocktail sauce: To add that bloody effect around the base.
Wonton wrappers: Used to craft the exoskeleton shell of our shrimp arm.
Water: Just for sealing the wonton wrappers together.
Cooking spray: Helps crisp up the wonton shell so it doesn’t get soggy.
Oil-based red food dye: Gives the wonton shells that vivid red color without making them soggy.
Kewpie mayo or Japanese mayo (or regular mayo): Used as “glue” to stick the shell onto the arm. Plus, it tastes good.

Let’s Cook

Making this Beetlejuice-inspired shrimp cocktail arm is definitely a labor of love – mostly because there’s a lot of boring chilling time. The most important thing, however, is that you keep the cheese part COLD while you are working with it, even if that means pausing for a few minutes between steps to pop it back in the fridge. While the arm will eventuall slouch as it comes back to room temperature, hopefully the steps outlined below will make the arm look like it’s lurching forward rather than falling flat!

Prepare the Cheese Log

We’ll start with room-temperature cream cheese. This will make the base for our cheese ball arm. To this, we’ll add shredded horseradish cheddar and mozzarella cheeses. Then we’ll toss in lump crab meat, minced celery, chopped chives, liquid smoke, lemon juice, and a dash of hot sauce. Mix it all together until it’s well combined. If the cheeses are all room temperature, it makes combining everything with a hand mixer super easy. Scrape down the sides of the bowl as you mix to make sure nothing gets left behind. Continue mixing until the mixture is nice and creamy.

Once everything’s combined, transfer your cheesy crab mixture onto a sheet of parchment paper. I’m making two of these arms, so my cheese log is, uh… extra long. Wrap it up tightly, forming a log shape, then pop it into the fridge to chill for at least 8-10 hours. While the cheese log chills, we can move on to making the exoskeleton shell for our lobster arm.

Craft the Wonton Shell

Now we’re getting into the fun part. I’m using wonton wrappers, cutting them into circles, just enough to cover what will be the forearm of our cheese ball. First, use a bit of water to glue the wonton circles together with about a half-inch to an inch of overlap. It works best to add water to both the top and back so that everything sticks together – just don’t get too heavy-handed, or they won’t crisp up right.

Once the wontons are all connected, give them a light spritz of cooking oil. Now, to get that nice red color, we’re using an oil-based food dye. Water-based dyes can make things too soggy. By using oil-based coloring, it’ll spread smoothly without over-saturating the wrappers. After adding a bit of food coloring, I’m using a clean makeup sponge to spread the color around, leaving a nice, dark line down the middle.

To bake the wontons, I roll up some foil into the general shape and size of the arms I’m making. Make the wontons a bit bigger than you plan, because they’ll shrink as they bake. Gently lift the strip of wontons off your working surface, drape it over the foil, and make it look a bit like a limp lobster tail. Pop it into the oven, and keep a close eye on it—these babies crisp up fast. Once it’s baked and cooled, set it aside. We’ll get back to it when we start assembling.

Assemble the Arm

Now, it’s showtime. Take the cheese log out of the fridge and slice it in half if you’re making two arms. Shape the cheese into a general arm shape, and place it in a heavy-bottom parfait glass or similar dish. This will help keep it stable while you work.

We’re going to use some bamboo skewers to maintain the shape and also to secure our shrimp “fingers.” I’ve got three long skewers for the middle fingers, and two shorter ones for the pinky and thumb. Keep the cheese cold as you work, and if it starts warming up, just throw it back in the fridge for a bit.

Prep the Shrimp Fingers

I’m using jumbo cocktail shrimp because they’re a bit bigger and perfect for finger-sized portions. To make them lay flat, I cut tiny slits on the underside. This helps them look more, well, finger-like.

beetlejuice lobster shrimp cocktail arm recipe

Put It All Together

Now for the final assembly. First, take another bamboo skewer and create some ribbing along the forearm – this will help the cheese settle as it warms up. Then, take your shrimp fingers and skewer them onto the arm, making sure they’re properly secured.

Grab your baked wonton lobster shell and use a little bit of Japanese mayo to “glue” it onto the back of the arm. If needed, reshape the arm gently to fit perfectly into the shell without cracking it.

Last but not least, we’ll add the “blood.” Pipe cocktail sauce around the base of the arm so it looks nice and gruesome. Serve it up with some crackers and don’t forget to add a touch of Lydia’s stepmom’s weird art for that finishing touch.

Tips for Making Your Beetlejuice Shrimp Cocktail Perfect

Keep Everything Cold: When working with the cheese mixture, it’s important to keep it cold, especially during assembly. If the cheese starts to soften too much, it can get hard to shape and may not hold its form. If you notice it getting too warm, pop it back in the fridge for a bit to firm it up again.
Adjust the Shell Size: Wonton wrappers will shrink a little as they bake, so make sure the shell is slightly larger than you think you need.
Baking the Wonton Shell: Keep a close eye on the wonton shells while they’re in the oven. They can go from perfectly crispy to burnt in a matter of seconds. Once they start to turn golden, check them every 30 seconds to ensure they don’t overcook. I found it’s better to take them out early rather than leave them in – the oil will continue to crisp up the wontons for a few more minutes after they’ve been removed from the oven.
Perfecting the Shrimp Fingers: If your shrimp aren’t laying flat, try cutting slightly deeper slits along the underside. This will help them bend more naturally and stay in place when skewered. Jumbo shrimp work best because they’re closer to the size of actual fingers, making them look more realistic.
Evenly Distribute the Dye: Oil-based dye can sometimes be tricky to spread evenly. If it looks patchy, try dabbing the sponge in a little more oil spray before blending the dye. This should help smooth out the color without adding too much liquid to the wonton.
Stabilizing the Arm: For extra stability, consider anchoring the arm to the bottom of the serving bowl with a dab of cream cheese. This will help keep it from tipping over as it softens and starts to come to room temperature.

Common Questions About Beetlejuice Shrimp Cocktail

Can I make the cheese mixture ahead of time?
- Absolutely! You can prepare the cheese log up to two days in advance. Just keep it tightly wrapped in parchment and plastic wrap, and store it in the fridge until you’re ready to assemble.
Do I have to use oil-based food dye?
- Yes, oil-based dye is essential for this recipe because water-based dyes can make the wonton wrappers too soggy. The oil-based dye ensures you get a smooth, even color without affecting the texture of the shells.
What can I use if I don’t have a hand mixer?
- If you don’t have a hand mixer, you can mix everything by hand. Just make sure the cheeses are softened to room temperature so they blend easily. It’ll take a little elbow grease, but you’ll get there!
Can I substitute the crab meat with something else?
- Sure thing! If crab isn’t your thing, try using shredded cooked chicken or even smoked salmon. Just keep in mind that this will change the flavor profile a bit, but it should still be delicious.
How can I prevent the wonton shell from cracking?
- Handle the shells gently when attaching them to the cheese arm. If they’re too brittle, try using a bit more mayo to “glue” them down. You can also make extra shells as a backup, just in case a few crack during assembly.
Do I have to use jumbo shrimp?
- Jumbo shrimp are ideal because they mimic the size and shape of fingers, but you can use smaller shrimp if needed. Just be sure to trim and articulate them so they still resemble fingers for the final presentation.

halloween beetlejuice shrimp cocktail recipe

And there you have it – the Beetlejuice shrimp cocktail, a creepy, crawly, seafood concoction that’ll make your Halloween table look straight out of the Netherworld. This recipe has just the right amount of weird to wow your guests, while still bringing all the fun and flavors you need for a great party starter. Don’t be afraid to get a little messy with the assembly; after all, it’s all about that eerie, otherworldly vibe. So, next time you’re planning a spooky gathering, make sure you add this to your menu. Just keep Beetlejuice out of the guest list – unless, of course, you’re ready to summon some chaos.

Beetlejuice Shrimp Cocktail Cheeseball for Halloween

The Starving Chef

A spooky shrimp cocktail with smoky, zesty cheese and crab, wrapped in a crispy wonton shell inspired by Beetlejuice.

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Prep Time 30

Cook Time 5

Chill Time 12

Total Time 12 35

Course Fictional Feasts, Halloween

Cuisine Charcuterie, Halloween, Movies

Servings arms

Equipment

chef knife
wooden cutting boards
mixing bowls
hand mixer
parchment paper
bamboo skewers
circle cookie cutter
latex gloves for easy handling
clean make-up sponge or clean kitchen sponge, for spreading dye
parfait bowl or similar elevated bowl for serving
bowl for serving crackers
weird step-mother art for decorating tastefully

Ingredients

For Arm & Fingers

32 oz (4) cream cheese blocks room temperature
1 cup horseradish cheddar cheese shredded
1 cup mozzarella cheese shredded
½ cup lump crab meat
¼ cup celery minced
¼ cup chives chopped
1 tablespoon liquid smoke
1 tablespoon lemon juice
1 teaspoon hot sauce (I used Old Bay Hot Sauce in mine)
10 large cocktail shrimp thawed, tails on
½ cup cocktail sauce as needed

For Shell Exoskeleton & Serving

10 wonton wrappers
¼ cup water for sealing
cooking spray
oil-based red food dye
2 tablespoons Kewpie mayo or Japanese mayo, or can sub regular mayo

Instructions

IMPORTANT: Allow all ingredients to come to room temperature prior to making the dish. This recipe makes TWO arms – reduce ingredient amounts in half for a SINGLE arm.
In a large mixing bowl, combine the cream cheese, horseradish cheddar, mozzarella, crab meat, celery, chives, liquid smoke, lemon juice, and hot sauce. Use the hand mixer to combine until well mixed.
Spread a sheet of parchment paper on a working surface and place the cheese mixture in the center. Using a spatula, the parchment, and your hands, shape the cheese mixture into a long log. Wrap the log in the parchment and twist the ends tightly, then chill until the cheese is cold all the way through (at least 8-10 hours).
While the cheese log chills, preheat the oven to 400°F. Use the cookie cutter to cut the wontons into 8-10 circles. Arrange the wonton circles in an overlapping pattern, so that each wonton overlaps the next by about a half to a full inch. Wet the edges of the wontons to seal them together, ensuring they are 'glued' effectively.
Lightly spray the connected wontons with cooking oil. Wearing gloves, spread a few drops of the oil-based red food dye down the center of the wonton strip, and use a sponge to spread the dye evenly, leaving a darker strip down the center.
Form a few sheets of foil into a slightly larger shape than the cheese arm you plan to make. The wontons will shrink as they cook, so they need to be slightly larger than the cheese arm to ensure a proper fit. Drape the dyed wonton strip over the foil and bake at 400°F for 4-6 minutes, monitoring closely to prevent burning. Once baked, remove from the oven and let them cool and crisp completely. The shell can be made up to 8-10 hours in advance and left at room temperature, lightly covered with plastic wrap.
When ready to assemble, work in two batches to create two separate arms. Slice the cheese log in half, leaving the half you're not working with in the fridge. Meanwhile, thaw the large cocktail shrimp.
Wearing gloves again, shape the cheese into the form of a forearm, wrist, and palm. Place the cheese arm into a parfait bowl or similar heavy-bottom bowl, pressing down to secure it. Use bamboo skewers – three long skewers inserted for the middle three fingers (to stabilize the cheese log vertically) and two shorter skewers partially inserted for the pinky and thumb.
Use another bamboo skewer to draw lines down the front of the forearm (similar to the ribbing on a lobster tail; this will help the cheese hold its shape as it warms up). Chill the cheese arm for 30 minutes to secure it in place.
While the cheese arm chills, prepare the shrimp that will serve as fingers. Cut small slits into the underside of the shrimp body so that they can lay flat. Trim the shrimp to the appropriate lengths for fingers. For sizing, compare the shrimp to your own fingers.
Retrieve the chilled cheese arm and skewer the shrimp onto the exposed bamboo skewers so that the tails serve as fingertips.
Spread a small amount of the mayonnaise onto the back of the wonton shell. Gently press the shell onto the backside of the cheese arm. Using a piping bag or a plastic baggie with the corner snipped off, pipe the cocktail sauce around the base of the arm to resemble blood.
Finish assembling the dish by placing the shrimp cocktail in a larger serving bowl alongside crackers. For a fun touch, add some of Lydia's step-mother's ethereal art as decoration! Serve immediately, noting that the arm will start to slump as it returns to room temperature over a few hours. If properly secured, it should stay upright. Serve at the start of a dinner to set the perfect Halloween mood. Enjoy!