Easy Cold Marinated Shrimp Appetizer

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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 +

Things I Like About This Recipe

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: You can use jumbo shrimp, but cut them in half for easier serving. You can also use medium shrimp.
White wine vinegar: white balsamic vinegar or red wine vinegar can be used for a slightly deeper flavor. For a citrus-forward twist, use fresh lemon juice.
Olive oil: Balances the acidity and enhances the marinade. Use a good extra virgin olive oil for the best taste. Vegetable oil or avocado oil can be used for a more neutral flavor.
Green onion: Use red onion for a sharper bite.
Black olives: Add a salty, briny contrast to the shrimp and marinade. Try Kalamata olives for a bolder, more Mediterranean flavor or green olives for a tangier bite.
Artichoke hearts: Use marinated artichokes for extra flavor or swap with hearts of palm for a milder option.
Feta cheese: Adds a creamy, salty finish that balances the acidity and ties everything together. Use goat cheese for a softer, tangier option or fresh mozzarella pearls for a milder, creamy bite or omit for a dairy-free version.
Cherry tomatoes: Add sweetness and color. Grape tomatoes can be used.
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.
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.

What to Serve with Marinated Shrimp

Spoon shrimp into crisp lettuce leaves like butter lettuce or romaine for a light, refreshing bite.
Serve a scoop right on halved avocados-creamy meets tangy and it looks beautiful plated.
Layer shrimp in small cocktail glasses for an elegant individual serving at parties and holiday gatherings.
Serve with toasted baguette slices from Hostess at Heart, crackers or garlic toast points.

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.

FAQ’s

Can I use frozen shrimp?

Yes! Frozen shrimp works great, just thaw it completely and pat it dry before marinating so the flavors aren’t diluted.

Do I need to cook the shrimp first?

Yes. This recipe uses fully cooked shrimp. You can boil, steam, or sauté them briefly until pink and opaque, then chill before marinating.

Can I make this ahead of time?

Absolutely! This is a great make-ahead appetizer. Prepare it the night before and keep it refrigerated until ready to serve.

How long does marinated shrimp last in the fridge?

It’s best enjoyed within 1-2 days. After that, the texture can start to change and become a bit mushy.

Yield: 6 to 8