Name: Easy Cold Marinated Shrimp Appetizer
Prep time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1/4 cup white wine vinegar; 3 tablespoons olive oil; 2 tablespoons fresh basil - finely chopped plus sprigs for garnish (optional); 2 tablespoons fresh parsley - finely chopped; 1 medium green onion - white and light green part, thinly sliced (about 2 tablespoons); 1 packet of Italian dressing mix - .75 ounce; 1 pound of shrimp - cooked, peeled, and deveined; 1 can of artichoke hearts - drained and halved; 4 ounces of canned black olives - pitted, whole, drained; 1 cup grape tomatoes - rinsed, dried, and cut in half; 3 ounces feta cheese - block, cut into small cubes or crumbled

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If you’re looking for an easy appetizer that looks fancy but requires little effort, this cold-marinated shrimp recipe is it!

There are two small clear stemmed glasses and a large clear bowl with marinated shrimp, black olives, crumbled feta cheese, chopped artichoke hearts, and small tomatoes cut in half in them. There is a white cloth napkin. Items are on a wood surface.

Bursting with Mediterranean flair, it brings together fresh herbs, tangy artichoke hearts, cherry tomatoes, olives, and creamy feta cheese, all tossed with tender shrimp in a simple marinade.

I spotted the original version of this recipe in Southern Living’s annual best recipes and couldn’t resist putting my spin on it!

Prep Time: 15 minutes (if you start with pre-cooked shrimp)
Marinating Time: 30 minutes
Total Time: 45 minutes
Servings: 6 to 8
Prep Level: Beginner +

What You’ll Love

Big flavor, little effort – Marinate, toss, and let chill. That’s it!
Make-ahead – This appetizer or side dish tastes better the longer it marinates, making it perfect for prepping hours in advance.
Perfect for hot summer days – This chilled shrimp dish is light, refreshing, and great for outdoor gatherings or picnics.
Holiday party elegance – With vibrant colors and bold flavors, it’s festive enough for Christmas Eve or holiday dinner parties.

There are small clear stemmed glasses with with marinated shrimp, black olives, crumbled feta cheese, chopped artichoke hearts, and small tomatoes cut in half in them. There is a small fork laying next to one of the glasses. Glasses are on a wood surface.

Ingredient Notes and Variations

Large shrimp: jumbo shrimp cut in half
White wine vinegar: white balsamic vinegar or red wine vinegar
Olive oil: vegetable oil
Green onion: red onion for a stronger onion flavor
Black olives: green or Kalamata olives
For a pop of citrus: sprinkle lemon zest over the top just before serving.
For a little heat: add a splash of hot sauce or a sprinkle of red pepper flakes.

Step-by-Step Instructions

There is a large clear glass bowl with cooked shrimp and a small white bowl with a marinade of olive oil, white vinegar, sliced green onion, chopped fresh herbs and dry seasonings. There is a small metal whisk resting in the bowl. Items are on a white surface.

There is a large clear glass bowl with cooked shrimp and a marinade of olive oil, white vinegar, sliced green onion, chopped fresh herbs and dry seasonings. There is an empty small bowl with a small metal whisk resting in the bowl. Items are on a white surface.

Place cooked shrimp in a large bowl and set aside.
Whisk together the vinegar, oil, fresh herbs, green onion, and dressing mix in a small bowl. Pour the dressing over the shrimp and toss until fully coated.
Cover the bowl and place it in the fridge to marinate.

While the shrimp are chilling, prep the rest of the ingredients: Drain and halve the artichokes, drain the olives, rinse, dry, and halve the cherry tomatoes.
If using block feta cheese, cut it into 1/2-inch cubes. Crumbled cheese works just as well.
Add the artichokes, olives, tomatoes, and feta cheese. Toss and serve! Place shrimp in a glass bowl for a colorful presentation!

See the recipe card below for full measurements.

There is a large clear bowl with marinated shrimp, black olives, crumbled feta cheese, chopped artichoke hearts, and small tomatoes cut in half. Bowl is on a white surface.

Laura Belle’s Tips

Use cooked, peeled shrimp – Save time by starting with pre-cooked, peeled, and deveined shrimp. If using frozen shrimp, thaw completely and pat dry with paper towels before marinating. For the Best Boiled Shrimp, check out this recipe from Natasha’s Kitchen.
Fresh herbs make a difference – Use a combination of fresh herbs like parsley, dill, basil, or oregano to give the dish a boost of flavor. Chop them just before adding to keep their best flavor.
Don’t overdo the feta – Feta adds a creamy, salty flavor, but too much can override the shrimp.
Serve chilled but not icy cold – Let the dish sit at room temperature for 10-15 minutes before serving.
Garnish right before serving – Add a sprig of a fresh herb, a drizzle of olive oil, or a splash of fresh lemon juice over the top to zest things up just before serving.

There are four small clear stemmed glasses with with marinated shrimp, black olives, crumbled feta cheese, chopped artichoke hearts, and small tomatoes cut in half in them. The glasses are on a wood board which is on a white surface.

Storage

Refrigerate any leftovers in an airtight container for 3 to 4 days.

More Delicious Shrimp Dishes

Yield: 6 to 8