Lemon Dill Shrimp Olive Antipasto Recipe

Picture this: a sunny afternoon, a glass of chilled white wine in hand, and the perfect bite of Lemon Dill Shrimp Olive Antipasto bursting with Mediterranean flavors—this is my go-to recipe for when I want to feel like I’m dining al fresco on a dreamy Greek island.

My Lemon Dill Shrimp Olive Antipasto is vibrant with flavor. It combines superbly cooked shrimp—plump, tender, and succulent, thanks to a treatment of olive oil, garlic, and a judicious squeeze of fresh lemon juice—with the zesty contrast of obviously green and black olives.

Fresh, herbaceous dill in the highest quality figures makes the dish, while a hint of red onion provides lovely crunch. This is an appetizer that scales easily (so make as much or as little as you like), packs light but satisfying heft, and is supremely protein-rich.

Ingredients

• Shrimp: High in protein, low in calories, and an excellent source of selenium.
• Lemon: Adds a fresh, zesty flavor; rich in vitamin C.
• Garlic: Boosts immune system; adds depth with its pungent aroma.
• Dill: Adds a hint of anise; contains antioxidants and essential oils.
• Green and Black Olives: Rich in healthy fats; provide a savory and briny taste.

Ingredient Quantities

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tablespoons fresh dill, chopped
• 1/2 cup green olives, pitted and halved
• 1/2 cup black olives, pitted and halved
• 1/4 cup red onion, finely chopped
• Salt and pepper, to taste
• 1/4 teaspoon crushed red pepper flakes (optional)

How to Make this

1. In a big bowl, blend shrimp with olive oil, chopped garlic, lemon juice, lemon zest, and a light touch of salt and pepper. Mix thoroughly to cover the shrimp.

2. Enclose the bowl in a covering so that the shrimp can sit and absorb all the good flavors in the refrigerator. They should be in there for 15 to 20 minutes to let everything come together.

3. As the shrimp marinades, ready the rest of the ingredients: chop fresh dill; halve the olives; chop the red onion very finely.

4. Warm a big skillet over medium heat. When it’s hot, add the shrimp that have been marinated, arranging them in a single layer.

5. For 2-3 minutes on each side, cook the shrimp so they become opaque and pink, and then take them out of the skillet to set aside.

6. In the same frying pan, add the chopped purple onion and fry for about 2 minutes until it turns soft.

7. Combine the cooked shrimp with the black and green olives in the skillet, and then mix to combine all ingredients.

8. Scatter the minced fresh dill over the mixture of shrimp and olives, and give everything a good stir.

9. If you like, you can add crushed red pepper flakes for a bit of heat, and adjust salt and pepper to taste.

10. Present the Lemon Dill Shrimp Olive Antipasto at either room temperature or warmth, and you have a delectable little course that could function either as a first course or as something of a side dish.

Equipment Needed

1. Large bowl
2. Measuring spoons
3. Garlic press or mincer
4. Zester
5. Knife
6. Cutting board
7. Plastic wrap or lid for covering the bowl
8. Skillet or frying pan
9. Spatula or tongs
10. Serving dish

FAQ

• Can I use frozen shrimp for this recipe?Certainly, frozen shrimp can be used. Just ensure that they are thawed completely and dried thoroughly before cooking.
• Is there a substitute for fresh dill?In the absence of fresh dill, use 1 tablespoon of dried dill instead.
• What can I use instead of red onion?Red onion can be replaced with shallots or sweet onions.
• Can I grill the shrimp instead of sautéing them?Sure! Adding a smoky flavor to shrimp is as easy as grilling them. Just skewer and grill the shrimp over medium heat for 2-3 minutes on each side.
• How long can the antipasto be stored?An airtight container in the refrigerator can store this antipasto for up to 2 days.
• Is this dish served hot or cold?This dish is best served cold or at room temperature, making it a perfect appetizer to prepare ahead of time.
• What can I serve with Lemon Dill Shrimp Olive Antipasto?This dish goes well with:

  crusty bread
  crackers
  salad (as a topping)

Lemon Dill Shrimp Olive Antipasto Recipe Substitutions and Variations

Big shrimp: For a similar texture, substitute with medium shrimp, or go with flavor-packed lobster meat, using cooked, peeled, and cut pieces.
Olive oil: Substitute with avocado oil for a flavor that is similar and withstands heat well.
Replace fresh dill with an equal amount of fresh parsley for a milder flavor, or use dried dill (1 teaspoon) if you don’t have fresh dill.
Capers make a surprisingly good substitute for green olives, but if you’re looking for something a bit more similar, try Kalamata olives. Either way, your dish will taste just as delish.
Red onion: If you want a milder flavor, swap out the red onion for shallots. For an even fresher taste variation, use green onions.

Pro Tips

1. Use Fresh Ingredients For the best flavor, use fresh shrimp and dill. Fresh herbs and seafood will enhance the taste and aroma significantly.

2. Control the Heat When cooking the shrimp, ensure the skillet is adequately heated to get a quick sear without overcooking them. Overcooked shrimp become tough, so aim for a light pink, opaque appearance.

3. Marination Matters While marinating for 15-20 minutes is recommended, allowing the shrimp to marinate longer (up to 30 minutes) can intensify the flavors, just avoid exceeding 30 minutes as the lemon juice might start to “cook” the shrimp.

4. Balance the Flavors Taste as you go and adjust the seasoning and lemon juice. After mixing all ingredients, you may find that a little more lemon juice or zest can brighten the dish if needed.

5. Serve Strategically This dish can be served as an antipasto, as the name suggests, but it also pairs well with crusty bread or over a bed of greens for a more substantial dish.