Description
This Lemon Dill Shrimp & Olive Antipasto is a light, refreshing, and flavor-packed dish perfect for any occasion. Succulent shrimp are tossed with briny olives, crisp cucumbers, and a zesty lemon-dill dressing to create a bright and savory appetizer. Whether served on its own, with crusty bread, or as a salad topping, this antipasto is an easy yet elegant addition to your table.
Ingredients
Scale
- 1 lb cooked shrimp (peeled and deveined)
- ½ cup mixed olives (sliced, green and black)
- 1 small cucumber (thinly sliced)
- ¼ small red onion (thinly sliced)
- 3 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 clove garlic (minced)
- 2 tbsp fresh dill (chopped)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional)
Instructions
- Prepare the shrimp and vegetables – If using raw shrimp, cook them in boiling water until pink and opaque, then let them cool. Slice the olives, cucumber, and red onion.
- Make the dressing – In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and pepper until well combined.
- Combine ingredients – In a large mixing bowl, add the shrimp, sliced olives, cucumber, and red onion. Pour the dressing over the top and toss gently to coat everything evenly.
- Add fresh dill – Sprinkle in the chopped dill and mix again. If you like a bit of spice, add crushed red pepper flakes at this stage.
- Marinate and chill – Cover and refrigerate for at least 15-20 minutes (or up to an hour) to let the flavors meld.
- Serve and enjoy – Garnish with extra dill and lemon slices. Serve chilled as an appetizer, side dish, or light meal.
- Prep Time: 10 minutes
- Marination Time: 15 minutes