Oh my goodness, if you’re looking for a dish that sings with freshness and tang, you’ve got to try my lemon dill shrimp olive antipasto! The bright, zesty lemon combined with fragrant dill and juicy shrimp creates a flavor explosion that’s just heavenly. I remember serving this at a summer gathering, and it was gone in minutes! Everyone kept coming back for more, raving about the delightful mix of flavors. Plus, it’s so easy to whip up! Whether you’re hosting a fancy dinner party or just having a casual get-together, this appetizer is sure to impress. Trust me, your taste buds will thank you!
Ingredients List
To make this refreshing lemon dill shrimp olive antipasto, you’ll need the following ingredients:
- 1 pound shrimp, peeled and deveined
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, chopped
- 1 cup mixed olives
- 1 teaspoon garlic, minced
- Salt and pepper to taste
These simple yet vibrant ingredients come together to create a dish that’s not only delicious but also packed with flavor. Make sure to use fresh dill for that aromatic touch, and don’t skimp on the shrimp—they’re the star of the show!
How to Prepare the Lemon Dill Shrimp Olive Antipasto
Preparing this lemon dill shrimp olive antipasto is a breeze, and the results are simply fantastic! It starts with marinating the shrimp to infuse them with all those zesty flavors. First, grab a bowl and mix together the olive oil, lemon juice, chopped dill, minced garlic, and a pinch of salt and pepper. Toss in the shrimp and make sure they’re well coated! Let them marinate for about 15 minutes—this is the secret to getting that amazing flavor throughout the shrimp.
Marinate the Shrimp
Marinating the shrimp is crucial for flavor development, so don’t skip this step! After combining the marinade ingredients, add your shrimp to the bowl and give them a gentle toss. Let them sit for 15 minutes at room temperature. This short wait allows the shrimp to soak up the lemony goodness and fragrant dill, making every bite a burst of flavor.
Cook the Shrimp
Once your shrimp have marinated, it’s time for the fun part—cooking! Heat a skillet over medium heat and drizzle in a little olive oil if your marinade didn’t cover all the shrimp. When the skillet is hot, add the shrimp in a single layer. Cook for about 2-3 minutes on each side. You’ll know they’re done when they turn a gorgeous pink and start curling up a bit. Be careful not to overcook them, as shrimp can become rubbery if left on the heat too long!
Serve the Dish
Now for the grand finale! Remove the shrimp from the skillet and let them cool slightly. Arrange the warm shrimp on a beautiful platter and scatter the mixed olives around them for a vibrant pop of color. You can even drizzle a bit of the leftover marinade over the top for extra flavor. This dish is not just tasty; it’s a feast for the eyes! Serve it up as an appetizer or a light meal, and watch your guests rave about this delightful creation!
Why You’ll Love This Recipe
- Quick Preparation: You can whip this dish up in under 30 minutes—perfect for those last-minute gatherings!
- Refreshing Flavors: The bright lemon and fresh dill create a flavor profile that’s both zesty and invigorating.
- Healthy Ingredients: Packed with shrimp and olives, this antipasto is not only delicious but also nutritious.
- Low-Calorie Option: At just 220 calories per serving, it’s a guilt-free indulgence you can enjoy!
- Perfect for Gatherings: This antipasto is impressive enough for a party yet simple enough for everyday enjoyment—your guests will love it!
Tips for Success
To really elevate your lemon dill shrimp olive antipasto, here are a few pro tips! First, don’t be shy with the seasoning—taste the marinade before adding the shrimp and adjust the salt and pepper to your liking. If you love a bit more heat, consider adding a pinch of red pepper flakes for a kick!
As for marinating, while 15 minutes is perfect for flavor, if you have time, letting the shrimp sit longer (up to an hour in the fridge) can deepen the taste even more. Just remember to bring them back to room temperature before cooking; this helps them cook evenly.
Finally, serve the shrimp slightly warm or at room temperature for the best flavor experience. Pair it with a chilled white wine for a delightful touch. Enjoy the compliments that come your way!
Nutritional Information
Here’s the estimated nutritional data for each serving of my delicious lemon dill shrimp olive antipasto:
- Calories: 220
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 180mg
- Sodium: 300mg
- Carbohydrates: 2g
- Fiber: 1g
- Sugar: 0g
- Protein: 22g
Keep in mind that these values are estimates based on the ingredients used, so they might vary slightly depending on the specific brands or products you choose. But no matter the numbers, one thing’s for sure—this antipasto is a tasty and healthy choice you can feel good about!
FAQ Section
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely before marinating. Thawing overnight in the refrigerator is best, but you can also place them in a sealed bag and submerge in cold water for quicker thawing.
What type of olives work best?
I love using a mix of Kalamata and green olives for their contrasting flavors and textures. But feel free to use your favorites! Just remember to pit them if they aren’t already.
How long can I store leftovers?
You can store any leftovers in an airtight container in the fridge for up to 2 days. Just be sure to give them a quick taste before serving, as the flavors may intensify a bit!
Storage & Reheating Instructions
Storing your lemon dill shrimp olive antipasto is super simple! Just place any leftovers in an airtight container and pop them in the refrigerator. They’ll keep well for up to 2 days, but trust me, they’re best enjoyed fresh! If you find you have some remaining, don’t worry, the flavors will continue to meld together, making them even more delicious the next day.
When it comes to reheating, I recommend gently warming the shrimp in a skillet over low heat. This helps to maintain their tender texture without overcooking. Avoid the microwave if you can, as it can make the shrimp rubbery. Serve them at room temperature for a delightful experience! Enjoy every bite!
Final Thoughts
I really hope you give this lemon dill shrimp olive antipasto a try! It’s such a vibrant dish that’s sure to impress your friends and family. I love hearing how it turns out for everyone, so please share your experiences or any fun twists you put on the recipe. Did you add a special ingredient or serve it with something unique? I’d be thrilled to know! And if you enjoyed it, feel free to rate the recipe—your feedback means the world to me. Happy cooking, and here’s to many more delicious gatherings!
seafood paella is another delightful dish to try!
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Lemon Dill Shrimp Olive Antipasto: 5 Fresh Flavor Secrets
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A refreshing and tangy lemon dill shrimp olive antipasto dish.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, chopped
- 1 cup olives, mixed
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Instructions
- In a bowl, mix olive oil, lemon juice, dill, garlic, salt, and pepper.
- Add shrimp to the mixture and marinate for 15 minutes.
- Heat a skillet over medium heat and cook shrimp for 2-3 minutes on each side until pink.
- Remove from heat and let cool slightly.
- Serve shrimp with mixed olives on a platter.
Notes
- Adjust seasoning to taste.
- Can be served chilled or at room temperature.
- Great as an appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 0g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 180mg
Keywords: lemon dill shrimp olive antipasto
