Oh my goodness, let me tell you about this lemon dill shrimp olive antipasto! It’s like a little burst of sunshine on a plate! I remember the first time I made it for a summer gathering. The bright, zesty lemon paired with the fresh dill just made the shrimp sing with flavor! Plus, the olives add that perfect briny kick that ties everything together. It’s such an easy dish to whip up, and it looks so elegant too! I love serving this at parties because it’s light, refreshing, and effortlessly impressive. Trust me, once you try it, you’ll want to make it again and again!
Ingredients for Lemon Dill Shrimp Olive Antipasto
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- Juice of 1 lemon (freshly squeezed for the best flavor)
- 1 tablespoon fresh dill, chopped (you can also use dried dill if fresh isn’t available)
- 1 cup mixed olives (I love using a combination of green and black for variety)
- Salt and pepper to taste (don’t be shy with the seasoning!)
How to Prepare Lemon Dill Shrimp Olive Antipasto
Getting ready to whip up this lemon dill shrimp olive antipasto is a breeze! Let’s dive into the steps to make this bright and flavorful dish shine on your table. First, you’ll want to marinate the shrimp to infuse them with all that delicious lemony goodness. Remember, the longer they marinate, the more flavor they soak up!
Step-by-Step Instructions
- In a medium bowl, combine the olive oil, freshly squeezed lemon juice, chopped dill, salt, and pepper. Give it a good whisk to blend everything together.
- Add the peeled and deveined shrimp to the marinade. Toss them gently to coat all the shrimp evenly. Let this sit for about 15 minutes to soak up those wonderful flavors.
- While your shrimp are marinating, heat a skillet over medium heat. Once it’s hot, add the marinated shrimp to the pan, making sure to pour in any leftover marinade too.
- Cook the shrimp for about 5-7 minutes, flipping them halfway through. They’re done when they turn pink and opaque—just keep an eye on them so they don’t overcook!
- Once cooked, remove the skillet from heat and stir in the mixed olives. This step adds that perfect briny touch to the dish.
- Serve the antipasto chilled or at room temperature, and enjoy the vibrant flavors!
Nutritional Information Disclaimer
Please note that the nutritional values for this lemon dill shrimp olive antipasto may vary based on the specific ingredients and brands you use. The values provided are approximate and not guaranteed to be precise. Always check your ingredient labels for the most accurate information!
Tips for Success with Lemon Dill Shrimp Olive Antipasto
To make your lemon dill shrimp olive antipasto absolutely unforgettable, don’t skimp on the marination time—15 minutes is great, but if you can let it sit for 30 minutes, even better! This really allows the flavors to meld beautifully. Feel free to adjust the seasoning to your taste; a pinch of red pepper flakes can add a nice kick if you’re feeling adventurous! And when you serve it, consider pairing it with some crusty bread or crispy crackers to scoop up all the goodness. It’s such a hit at gatherings!
Why You’ll Love This Recipe
- Quick and easy to prepare—ready in just 22 minutes!
- Bursting with refreshing flavors from lemon and dill
- Light yet satisfying, making it a healthy appetizer option
- Perfect for gatherings, impressing guests with minimal effort
- Versatile enough to serve chilled or at room temperature
Serving Suggestions for Lemon Dill Shrimp Olive Antipasto
This lemon dill shrimp olive antipasto pairs beautifully with a variety of sides. Consider serving it with some crusty baguette slices or artisanal crackers for a satisfying crunch. A fresh arugula salad with a light vinaigrette complements the dish perfectly. If you’re feeling fancy, a crisp white wine or a refreshing sparkling water with lemon would elevate the whole experience. Enjoy the delightful flavors together!
Frequently Asked Questions About Lemon Dill Shrimp Olive Antipasto
Can I use frozen shrimp for this recipe? Yes, frozen shrimp work just fine! Just make sure to thaw them completely before marinating.
How long can I store leftovers? You can store any leftover lemon dill shrimp olive antipasto in an airtight container in the fridge for up to 2 days. It’s great for meal prep!
Is this antipasto gluten-free? Absolutely! This dish is naturally gluten-free, so it’s perfect for those with dietary restrictions.
Can I add other ingredients? Definitely! Feel free to toss in some cherry tomatoes or diced cucumbers for extra freshness and color.
What can I serve this with? This antipasto pairs wonderfully with bread, crackers, or even over a bed of mixed greens for a light meal!
For more delicious recipes, check out this chicken and broccoli salad or this beet and feta salad for a refreshing side dish!
Z nadrukami
Lemon Dill Shrimp Olive Antipasto: 5 Ways to Impress Guests
- Całkowity Czas: 22 minutes
- Ustępować: 4 servings 1x
- Dieta: Niskokaloryczne
Opis
A refreshing antipasto featuring lemon, dill, and shrimp with olives.
Składniki
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon fresh dill, chopped
- 1 cup mixed olives
- Salt and pepper to taste
Instrukcje
- In a bowl, combine olive oil, lemon juice, dill, salt, and pepper.
- Add shrimp to the marinade and let sit for 15 minutes.
- In a skillet, heat the marinated shrimp over medium heat until cooked, about 5-7 minutes.
- Remove from heat and mix in olives.
- Serve chilled or at room temperature.
Uwagi
- Adjust seasoning according to your taste.
- Can be served with bread or crackers.
- Great for gatherings or as a light meal.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 7 minutes
- Kategoria: Appetizer
- Sposób: Sautéing
- Kuchnia: Mediterranean
Zasilanie
- Wielkość porcji: 1 serving
- Kalorie: 200
- Cukier: 1g
- Sód: 300mg
- Kwasy: 10g
- Nasycony tłuszcz: 1g
- Tłuszcze Nienasycone: 8g
- Tłuszcze trans: 0g
- Węglowodany: 5g
- Włókno: 1g
- Białko: 25g
- Cholesterol: 150mg
Słowa kluczowe: lemon dill shrimp olive antipasto
