Italian Marinated Shrimp- fresh shrimp are marinated with Italian dressing, artichoke hearts, olives, tomatoes, roasted red pepper, and feta cheese. A great make-ahead party appetizer!
Since this party appetizer is served chilled, it makes a great summer recipe but is also awesome for holiday parties.
It can be made 1 to 2 days ahead of time. The flavors get even better as they have time to meld and the shrimp really soak up the flavors.
A packet of dry Italian dressing mix really cuts down on the prep time for this recipe and adds tons of flavor.
If you want to make this Italian Marinated Shrimp, add 1/2 teaspoon of crushed red pepper flakes.
I like to cook the shrimp and then peel them, but you can peel them and then boil them if you want. It doesn’t make too much difference.
It’s best to use fresh, local shrimp, but can also be made with frozen shrimp. Just thaw them before boiling them.
This recipe can easily be altered to suit your tastes. Mushrooms, red bell pepper, and capers are also great additions. Leave the artichokes and/or olives out if you don’t like them.
You can use either marinated artichoke hearts or ones packed in water.
More Shrimp Appetizers:
- Easy Shrimp Spread
- Spicy Shrimp Dip
- Garlic Butter Shrimp
- Copycat Bang Bang Shrimp
- Shrimp Tostada Bites
- Creamy Dill Shrimp and Cucumber Appetizer
Italian Marinated Shrimp
Ingredients
- 1 1/2 pounds large shrimp
- 1 packet dry Italian dressing mix
- 1/4 cup white balsamic vinegar
- 3 tablespoons olive oil
- 1 (14-ounce) can quartered artichoke hearts, drained
- 1 (6-ounce) can large black olives
- 1 cup cherry or grape tomatoes,, halved
- 1/4 cup chopped roasted red pepper
- 1/4 cup chopped red onion
- 1 tablespoons chopped fresh parsley
- 1/3 cup crumbled feta cheese
Instructions
- Cook shrimp in boiling water just until they turn pink. This will only take a few minutes. Drain and let cool. Once cool, peel them.
- Add Italian dressing mix to a large bowl. Add vinegar and oil and whisk.
- Add shrimp, artichokes, olives, cherry tomatoes, roasted red peppers, red onion, and parsley.
- Sprinkle feta cheese on top. Cover and refrigerate at least 4 hours before serving. If possible, give everything a stir a few times while it is marinating.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Fantastic dish for supper on a hot humid night! I made a couple of small changes – used basil instead of parsley and fresh mozzarella rather than feta. Spooned over a bed of mixed lettuces and served with garlic bread. Even my husband who is a carnivore lived it!
For surf and turf, I’d like to make this a side dish vs. an appetizer, do you think if I added 1-2 cups of cooked and cooled pasta there would be enough dressing? Also, do you think it would still be flavorful enough?
I have made this so many times and I been asked to make it for other peoples work or family parties. I add about 1-2 capers, sometimes some pepperoncinis or redd pepper flakes. Delicious with crostini.
Absolutely loved this! Fresh, light and flavorful!!! Will be making this often!