Summer is just around the corner, which means it’s time to fire up the grill, break out the coolers, and get ready to host some amazing outdoor gatherings. Whether you’re planning a backyard BBQ, a pool party, or a casual dinner with friends, these 20 refreshing summer party recipes are sure to be a hit with your crowd.
From savory grilled meats and seafood to sweet and tangy desserts, we’ve got you covered with a variety of ideas that are perfect for hot summer days. So go ahead, invite the gang over, and get ready to savor the flavors of the season!
Grilled Pineapple and Shrimp Skewers
A sweet and savory twist on traditional skewers, this recipe combines juicy shrimp with caramelized pineapple for a tropical and indulgent treat.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 ripe pineapple, cut into 1-inch chunks
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon soy sauce
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Wooden skewers, soaked in water for 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. Thread shrimp, pineapple, and a few threads of green onion onto each skewer.
3. In a small bowl, whisk together olive oil, honey, soy sauce, garlic powder, salt, and pepper.
4. Brush the mixture evenly over both sides of the skewers.
5. Grill for 8-10 minutes, turning occasionally, or until shrimp are pink and cooked through.
6. Serve immediately.
Cooking Time: 8-10 minutes
Watermelon Feta Salad with Mint
This sweet and savory salad is perfect for hot summer days. The combination of juicy watermelon, crumbly feta cheese, and fragrant mint creates a refreshing and flavorful treat.
Ingredients:
– 4 cups diced seedless watermelon
– 1/2 cup crumbled feta cheese
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine the diced watermelon and crumbled feta cheese.
2. Sprinkle the chopped mint leaves over the top of the salad.
3. Drizzle the lemon juice over the salad and toss gently to combine.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: None, as this is a no-cook recipe!
Chilled Avocado Cucumber Soup
Beat the heat with this refreshing and creamy soup that combines the richness of avocado with the cooling freshness of cucumber.
Ingredients:
– 2 ripe avocados, peeled and pitted
– 1 large cucumber, seeded and chopped
– 1/2 cup plain Greek yogurt
– 1 tablespoon fresh lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine the avocado, cucumber, Greek yogurt, and lime juice.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust the seasoning with salt and pepper if desired.
4. Chill the soup in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. Serve the soup chilled, garnished with fresh cilantro leaves if desired.
Cooking Time: 10 minutes (plus chilling time)
Lemon Garlic Grilled Chicken Wings
Elevate your snack game with these tangy and savory lemon garlic grilled chicken wings. Perfect for a quick weeknight dinner or a party appetizer, this recipe is sure to please!
Ingredients:
– 2 pounds chicken wings
– 1/4 cup freshly squeezed lemon juice
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon paprika
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lemon juice, garlic, olive oil, salt, black pepper, and paprika.
3. Add chicken wings to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove wings from marinade and place on grill. Cook for 20-25 minutes, or until cooked through.
5. Serve hot with your favorite dipping sauce.
Cooking Time: 20-25 minutes
Berry and Peach Sangria
Savor the sweet and tangy flavors of summer with this refreshing Berry and Peach Sangria recipe. Perfect for warm weather gatherings or a cozy evening at home, this fruity twist on traditional sangria is sure to please.
Ingredients:
– 1 bottle of white wine (Chardonnay or Pinot Grigio work well)
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1 ripe peach, diced
– 1 orange, peeled and sliced
– 1/4 cup granulated sugar
– 1/4 cup Triple Sec or other orange-flavored liqueur
– Fresh mint leaves for garnish
Instructions:
1. In a large pitcher, combine the wine, mixed berries, peach, and orange slices.
2. Sprinkle the sugar over the fruit and stir gently to combine.
3. Add the Triple Sec and stir again to distribute evenly.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with fresh mint leaves.
Cooking Time: None! This sangria is best served immediately, but it can be stored in the refrigerator for up to 24 hours if needed.
Caprese Stuffed Portobello Mushrooms
Elevate your appetizer game with this vibrant and flavorful twist on the classic Caprese salad, featuring juicy portobello mushrooms as the vessel. Fresh mozzarella, basil, and tomato come together in perfect harmony.
Ingredients:
– 4 large portobello mushrooms
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms by gently wiping them with a damp cloth.
3. In a bowl, mix together cherry tomatoes, mozzarella cheese, and basil leaves.
4. Stuff each mushroom cap with the Caprese mixture, dividing it evenly among the four caps.
5. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Spicy Mango Salsa with Cinnamon Chips
Spicy Mango Salsa with Cinnamon Chips Recipe
Get ready to spice up your snack time with this sweet and tangy salsa, perfectly paired with crunchy cinnamon chips!
Ingredients:
– 2 ripe mangos, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon honey
– Salt to taste
– 1 bag of cinnamon-flavored potato chips
Instructions:
1. In a medium bowl, combine mango, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and stir to combine.
3. Add honey and salt to taste; mix well.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, crush cinnamon chips into small pieces.
6. Serve salsa with crushed cinnamon chips on top.
Cooking Time: None needed! This recipe is ready in no time.
Cold Sesame Noodle Salad
A refreshing twist on traditional noodle salads, this dish combines the crunch of sesame seeds with the creaminess of tahini and the sweetness of carrots. Perfect for a quick lunch or dinner.
Ingredients:
– 8 oz noodles (rice or soba work well)
– 1/2 cup tahini
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 2 tbsp sesame oil
– 1 tsp grated ginger
– 1/4 cup chopped scallions
– 1/2 cup sliced carrots
– 2 tbsp toasted sesame seeds
– Salt and pepper to taste
Instructions:
1. Cook noodles according to package instructions; drain and set aside.
2. In a blender or food processor, combine tahini, soy sauce, rice vinegar, sesame oil, and ginger. Blend until smooth.
3. In a large bowl, combine cooked noodles, scallions, carrots, and sesame seeds. Pour the tahini dressing over the top and toss to coat.
4. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is served chilled, making it perfect for a quick and easy meal or snack.
Grilled Corn and Black Bean Salad
This refreshing salad combines the sweetness of grilled corn with the earthiness of black beans, perfect for a light and flavorful meal or as a side dish. With its mix of textures and bold flavors, it’s sure to be a crowd-pleaser.
Ingredients:
– 4 ears of corn, husked and silked
– 1 can black beans, drained and rinsed
– 1/2 red onion, thinly sliced
– 1 lime, juiced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped fresh cilantro (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning occasionally, until slightly charred.
3. In a large bowl, combine black beans, red onion, lime juice, and garlic.
4. Add grilled corn kernels to the bowl and stir to combine.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Frozen Coconut Limeade
Beat the heat with this refreshing Frozen Coconut Limeade! This creamy and tangy drink is perfect for warm weather gatherings or a quick pick-me-up on a hot day.
Ingredients:
– 1 cup coconut milk
– 1/2 cup freshly squeezed lime juice
– 1/4 cup granulated sugar
– 2 cups ice
– 1/4 teaspoon salt
– Sliced limes and toasted coconut flakes for garnish (optional)
Instructions:
1. In a blender, combine coconut milk, lime juice, and sugar. Blend until smooth.
2. Add ice to the blender and blend until the ice is crushed and the mixture is slushy.
3. Stir in salt to dissolve.
4. Taste and adjust sweetness or lime juice as needed.
5. Pour into glasses and garnish with sliced limes and toasted coconut flakes, if desired.
Cooking Time: 5 minutes
Servings: 2-4
BBQ Pulled Pork Sliders with Coleslaw
Get ready for a flavor-packed twist on classic sliders! This recipe combines tender pulled pork, tangy BBQ sauce, and crunchy coleslaw for a match made in heaven.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup BBQ sauce
– 4 hamburger buns
– 1 head of cabbage, shredded
– 1 carrot, peeled and grated
– 2 tbsp mayonnaise
– 1 tsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the pork shoulder with salt and pepper.
3. Place the pork in a slow cooker and cook for 8 hours or overnight.
4. Shred the pork with two forks and stir in 1/4 cup of BBQ sauce.
5. Meanwhile, prepare the coleslaw by combining shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, salt, and pepper in a bowl.
6. Assemble the sliders by placing 2-3 tablespoons of pulled pork on each bun, followed by a spoonful of coleslaw.
7. Serve immediately and enjoy!
Cooking Time: 8 hours (slow cooker) + assembly time
Tomato Basil Bruschetta
Fresh tomatoes and fragrant basil come together on toasted bread to create a simple yet flavorful appetizer.
Ingredients:
– 4-6 ripe tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 baguette, sliced into 1/2-inch thick rounds
– 3 tablespoons extra-virgin olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine diced tomatoes, chopped basil, garlic, salt, and pepper.
3. Arrange baguette slices on a baking sheet and drizzle with olive oil.
4. Bake for 10-12 minutes or until bread is toasted and crispy.
5. Spoon the tomato-basil mixture over the toasted bread.
6. Sprinkle Parmesan cheese on top (if using).
7. Serve immediately.
Cooking Time: 15-17 minutes
Pineapple Teriyaki Turkey Burgers
Pineapple Teriyaki Turkey Burgers: A sweet and savory twist on traditional turkey burgers! This Hawaiian-inspired recipe combines the flavors of teriyaki sauce, pineapple, and spices to create a juicy and flavorful burger.
Ingredients:
– 1 pound ground turkey
– 1/4 cup teriyaki sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon grated fresh ginger
– 1/2 cup finely chopped pineapple
– 1/4 cup chopped green onions
– 1 teaspoon sesame oil
– Salt and pepper, to taste
– 4 hamburger buns
– Lettuce, tomato, and pickles (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine turkey, teriyaki sauce, soy sauce, brown sugar, ginger, pineapple, green onions, and sesame oil. Mix well with your hands until just combined.
3. Form into 4 patties. Season with salt and pepper.
4. Grill burgers for 5-6 minutes per side, or until cooked through.
5. Serve on hamburger buns with lettuce, tomato, and pickles (if using).
Cooking Time: 12-15 minutes
Chilled Gazpacho Shooters
A refreshing twist on traditional gazpacho, these chilled shooters are perfect for hot summer days and warm gatherings.
Ingredients:
– 2 cups cooked tomatoes (canned or fresh)
– 1 cup chopped cucumber
– 1/2 cup red bell pepper, diced
– 1/4 cup Kalamata olives, pitted
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine tomatoes, cucumber, red bell pepper, olives, garlic, and olive oil. Blend until smooth.
2. Stir in the white wine vinegar and season with salt and pepper to taste.
3. Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Pour the gazpacho into small glasses or shooter cups. Garnish with fresh parsley or cilantro leaves, if desired.
Cooking Time: None! This recipe is ready in just a few minutes of blending and chilling.
Grilled Zucchini and Goat Cheese Rolls
Grilled Zucchini and Goat Cheese Rolls Recipe Summary:
This recipe combines the sweetness of grilled zucchini with the creaminess of goat cheese to create a delicious and refreshing summer snack or side dish. Perfect for warm weather gatherings, these bite-sized rolls are easy to make and sure to please.
Ingredients:
– 4-6 medium zucchinis
– 1 log of goat cheese (chèvre)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Slice the zucchinis into 1/4-inch thick rounds.
3. Brush both sides of the zucchini slices with olive oil and season with salt and pepper.
4. Grill the zucchini slices for 3-4 minutes per side, or until tender and slightly charred.
5. Meanwhile, crumble the goat cheese into a bowl.
6. Once the zucchinis are cooked, let them cool slightly. Then, wrap each slice with a small amount of goat cheese to form a roll.
7. Serve immediately, garnished with fresh parsley or basil leaves.
Cooking Time: 15-20 minutes
Strawberry Lemonade Popsicles
Beat the heat with these homemade popsicles that combine the sweetness of strawberries with the tanginess of lemonade. Perfect for a hot summer day or as a fun treat for kids.
Ingredients:
– 2 cups fresh strawberries, hulled and sliced
– 1 cup freshly squeezed lemon juice
– 1 cup granulated sugar
– 4 cups water
– Popsicle sticks and wrappers (optional)
Instructions:
1. In a blender or food processor, puree the strawberries until smooth.
2. In a large bowl, whisk together the strawberry puree, lemon juice, and sugar until well combined.
3. Add the water and stir until the mixture is fully dissolved.
4. Pour the mixture into popsicle molds or small cups.
5. Freeze for at least 4 hours or overnight.
6. Unmold and serve immediately.
Cooking Time: 4 hours (or overnight)
Mediterranean Orzo Pasta Salad
Bring the flavors of the Mediterranean to your table with this colorful and refreshing orzo pasta salad, perfect for a light lunch or dinner. With its mix of textures and tastes, this recipe is sure to become a favorite.
Ingredients:
– 8 oz orzo pasta
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced
– 1/2 cup red bell pepper, diced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. Cook orzo pasta according to package instructions. Drain and set aside.
2. In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, and feta cheese.
3. Add cooked orzo pasta to the bowl and toss to combine.
4. Drizzle olive oil and lemon juice over the salad and toss again to coat.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley.
7. Serve immediately.
Cooking Time: 20 minutes
Spicy Grilled Shrimp Tacos
Elevate your taco game with this flavorful and spicy recipe that combines succulent grilled shrimp with a tangy slaw and crunchy tortillas. Perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1-2 teaspoons sriracha sauce (depending on desired heat level)
– Salt and pepper, to taste
– 8 corn tortillas
– Slaw: 1 cup shredded red cabbage, 1/4 cup chopped cilantro, 2 tablespoons lime juice, salt and pepper, to taste
– Optional toppings: diced avocado, crumbled queso fresco, diced radishes
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, lime juice, cumin, smoked paprika, sriracha sauce, salt, and pepper. Add shrimp; marinate for 15-20 minutes.
3. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled shrimp, slaw, and desired toppings.
Cooking Time: 15-25 minutes
Peach and Prosciutto Flatbread
Savor the sweet and salty combination of fresh peaches and crispy prosciutto on a crispy flatbread crust, perfect for a summer evening snack or light meal.
Ingredients:
– 1 pre-made pizza dough (homemade or store-bought)
– 1 ripe peach, sliced into thin wedges
– 6 slices of prosciutto, chopped
– 2 tablespoons of olive oil
– Salt and pepper to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/4 inch (6 mm). Place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the dough, leaving a small border around the edges.
4. Arrange peach slices and chopped prosciutto evenly over the dough.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the crust is golden brown.
7. Remove from oven and garnish with fresh mint leaves if desired.
Cooking Time: 12-15 minutes
Blueberry Mojito Mocktail
Transform your summer gatherings with this refreshing twist on the classic mojito, featuring sweet blueberries and a hint of mint.
Ingredients:
– 2 cups fresh or frozen blueberries
– 1/4 cup club soda
– 1 tablespoon lime juice
– 1 tablespoon simple syrup (equal parts water and granulated sugar, dissolved)
– 1/4 cup crushed ice
– Fresh mint leaves for garnish
Instructions:
1. Muddle the blueberries with a spoon or muddler in a cocktail shaker until they release their juice.
2. Add the club soda, lime juice, and simple syrup to the shaker.
3. Fill the shaker with crushed ice and shake vigorously for 10-15 seconds.
4. Strain the mixture into a glass filled with ice.
5. Garnish with fresh mint leaves and serve immediately.
Cooking Time: None! This refreshing mocktail is ready in minutes.
Summary
Get ready to impress your guests with these refreshing summer party recipes! From classic favorites to unique twists, this collection of 20 mouth-watering dishes is perfect for crowds. Enjoy grilled pineapple and shrimp skewers, watermelon feta salad with mint, chilled avocado cucumber soup, and many more. Savor the flavors of lemon garlic grilled chicken wings, berry and peach sangria, caprese stuffed portobello mushrooms, and spicy mango salsa with cinnamon chips. Perfect for outdoor gatherings or indoor parties, these recipes are sure to delight your friends and family.
