Shrimp Antipasto
A vibrant shrimp antipasto featuring tender cooked shrimp, tangy lemon marinade, savory salami, cheese, and colorful peppers, perfect for entertaining or light gatherings.
Ingredients
- 1 1/2 lb. medium raw shrimp, peeled, deveined and cooked ⓘ
- 6 oz. Provolone cheese, cut into cubes ⓘ
- 6 oz. can pitted ripe olives, drained ⓘ
- 2/3 c. ReaLemon lemon juice concentrate ⓘ
- 2 Tbsp. Dijon-style mustard ⓘ
- 2 tsp. sugar ⓘ
- 1 1/2 tsp. thyme leaves ⓘ
- 1 tsp. salt ⓘ
- 4 oz. Genoa salami, cut into cubes ⓘ
- 1 large red pepper, seeded and cut into squares ⓘ
Instructions
- Place shrimp, cheese, and olives in a large shallow dish.
- In a 1-pint jar with a tight-fitting lid, combine lemon juice concentrate, Dijon mustard, sugar, thyme leaves, and salt.
- Shake well to mix the marinade.
- Pour the marinade over the shrimp mixture. Cover and refrigerate for 6 hours or overnight, stirring occasionally.
- Add salami and red pepper squares to the dish and toss to combine.
- Drain the mixture before serving. Garnish as desired and refrigerate leftovers.
Tips & Substitutions
For a twist, try substituting the shrimp with cooked lobster or crab for a luxurious variation. You can also use a different cheese, such as mozzarella or feta, to change the flavor profile. If you're short on time, pre-cooked shrimp can be used, but ensure to omit the cooking time from the recipe. Always taste the marinade before adding it to ensure it meets your flavor preferences.
Serving Suggestions
Serve this shrimp antipasto as a light appetizer or as part of a Mediterranean-inspired spread. It pairs beautifully with crusty bread or crackers. Consider complementing the dish with a fresh salad or roasted vegetables for a complete meal. For a delightful pairing, enjoy it alongside Pasta Salad With Shrimp.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, making it even tastier. To enjoy it warm, gently reheat in the microwave or on the stovetop over low heat, but be careful not to overcook the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Antipasto contains roughly 261 calories, with 14g protein, 23g carbohydrates, and 15g fat. It is an excellent source of vitamin C (59% of the Daily Value), calcium (29% of the Daily Value), and vitamin A (29% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2477mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this shrimp antipasto ahead of time?
Yes, this dish is perfect for making ahead of time. In fact, it's best when marinated for several hours or overnight, allowing the flavors to develop. Just make sure to store it properly in the refrigerator until you're ready to serve.
What can I substitute for Provolone cheese?
If you can't find Provolone, you can substitute it with mozzarella or aged Gouda, which will provide a similar texture and flavor. Feta cheese may also work if you're looking for a tangier option. Adjust the amount according to your taste preference.
Is there a vegetarian option for this recipe?
Absolutely! You can create a delicious vegetarian antipasto by replacing shrimp and salami with marinated artichokes, grilled zucchini, and additional olives. Incorporate a variety of cheeses, like mozzarella and feta, along with your favorite vegetables for a vibrant dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).