Marinated Shrimp and Artichokes is a make-ahead recipe, ideal for holiday entertaining. It comes together in 15 minutes using precooked shrimp. Allow 8 – 12 hours to marinate and serve in a trifle bowl or individual martini glasses.
Marinated Shrimp-and-Artichokes is a ‘go to’ recipe and
one of Southern Living Magazine’s best annual recipes.
Quick and make-ahead, it can also double as a side dish.
It’s good anytime of year, but perfect for the busy holiday season!
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You can throw this appetizer together in 15 minutes if you start with cooked shrimp.
For a quick and flavorful way to cook raw shrimp, roast them in the oven. Here’s how:
Peel and devein the shrimp. Toss them with olive oil, salt and pepper and spread them in a single layer on a sheet pan. Roast for 8 to 10 minutes in a preheated 400 degree F oven, just until pink, firm and cooked through. Set aside to cool.
I doubled the recipe for a party which is just the right amount to fill a trifle bowl.
Marinated Shrimp-and-Artichokes,
recipe adapted Southern Living
Yield: Makes 8 servings
Hands on time 15 minutes, marinating time 8 – 12 hours
Ingredients
1/4 cup white balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped green onion
3 tablespoons olive oil
1 (0.75-oz.) envelope Italian dressing mix
1 pound peeled and deveined, large cooked shrimp (21/30 count)
1 (14-oz.) can artichoke hearts, drained and cut in half
1 (6-oz.) can large black olives, drained
1 cup halved grape tomatoes
1 (4-oz.) package feta cheese, cut into 1/2-inch cubes (I used crumbled feta since my grocery store was out of block feta )
Small fresh basil leaves, garnish (omitted since I didn’t have)
Preparation
1. Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours.
2. Stir in desired amount of basil just before serving. Serve with a slotted spoon.
If you want to be fancy, serve in a martini glass, small footed bowl or ice cream glass.
I’ve taken this appetizer to a Christmas party several times and it tastes
just as good out of a plastic cup and it does served in a martini glass :)
You can sample more make-ahead party appetizers HERE.
Marinated Shrimp-and-Artichokes
Ingredients
- 1/4 cup white balsamic vinegar
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped green onion
- 3 tablespoons olive oil
- 1 0.75-oz. envelope Italian dressing mix
- 1 pound peeled and deveined large cooked shrimp (21/30 count)
- 1 14-oz. can artichoke hearts, drained and cut in half
- 1 6-oz. can large black olives, drained
- 1 cup halved grape tomatoes
- 1 4-oz. package feta cheese, cut into 1/2-inch cubes
- Small fresh basil leaves
Instructions
- Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 12 hours.
- Stir in desired amount of basil just before serving. Serve with a slotted spoon
Notes
- Peel and devein the shrimp (for shrimp cocktail, leave tails on). Toss them with olive oil, salt and pepper and spread them in a single layer on a sheet pan.
- Roast for 8 to 10 minutes in a preheated 400 degree F oven, just until pink, firm and cooked through. Set aside to cool.
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And find 30+ Season’s Eatings Recipes for your Holiday Entertaining, HERE.
You’ll find recipes for everything from appetizers and party bites, to cocktails and cookies, food gifts and more!
What a great appetizer ! Different from a boring shrimp cocktail . It looks festive and appetizing ! Yum!
Love your presentation!
What a perfect dish for holiday entertaining, Mary. I use Ina’s method of roasting the shrimp, too. You’ve styled and served it so perfectly. Thanks for the idea. xo
Mary, I remember seeing this recipe in Southern Living and thinking that I needed to try it. I always make marinated shrimp for the holidays, but I put button mushrooms in it instead of the artichokes. But this year I may adapt my recipe to incorporate some of the ingredients that you put in yours! And I’m going to copy your idea of using the plastic cups to serve it in! :)
This dish is perfect for the holidays. I haven’t done this version but only marinated shrimp and vidalia onion slices. The other ingredients add color and more flavor. This is the kind of dish that is liked so much the dish is always empty. Your presentation is so pretty.
I have the cookbook with this recipe. I make Hidden Treasure which is the shrimp, artichokes, grape tomatoes, black olives, and mushrooms. Can add water chestnuts. The sauce is Hellmann’s mayo, horseradish, dry mustard, lemon juice and salt. There is never any left.
Hi Mary, This looks and sounds delicious!! I always use the Ina method for shrimp, too. It’s so easy! :) I’m going to make this for our Christmas evening dinner which is always a collection of appetizers. I think everyone will love it. Linda
I use Ina’s method to cook raw shrimp 8 – 10 minutes. No need to cook pre-cooked shrimp :)
The link is there highlighted for you.
Tantalizing to say the least! I’m going to suggest this to my DD for her Christmas Day buffet. It looks & sounds luscious…thanks Mary!!
Spectacular photos, as always.
Yummilicious, Mary! And the potting shed is amazing!!
Merry Christmas!
This looks and sounds fabulous. Love your dishes too. Thanks for sharing this recipe.
Cynthia
i would love this dish, all the california flavors rolled into one delish bite! so cute and festive, as always… dang you made me hungry now too, i love shrimp!
You just find THE BEST recipes!! I’ve GOT to try this!! Thanks, AGAIN! franki
So gorgeous in that red swirled martini glass…It’s a little sophisticated for my Christmas Eve guests but I am having a little soiree in Feb that this would be perfect for! I have read about Ina’s roasted shrimp, I know this recipe must be divine~
Jenna
What a great Christmas Appetizer!! Think I will have to try this! Sounds and looks very good!! Merry Christmas and Happy New Year to you and your family Mary! Hugs to the girls! Jeanne, Chloe and LadyBug
Looks yummy… Perfect for Christmas…
This sounds fabulous and yes it would be a great for Christmas Eve but I am thinking I would eat this anytime! Stopping by from Foodie Friday.
Mmm! Such an amazingly delicious combo! I think I would try this with squid and scallops too! :)
Yum! This is something that our family would love. I like Ina’s way of roasting chicken breasts, so I’ll try doing the shrimp her way, too. Thanks for the recipe. Gosh, I could do with a serving…or two of this right now.
Our group, with roots from the Bronx to the Midwest, to Seattle, to Russia and Panama, all agreed that this was the best! “Can we make it again tomorrow?” was the question from the 13-year-old picky eater. High praise, indeed.
I just signed up for e-mails and already I’m in love with your table decor! The flowers and patterns, country & elegant at the same time. Keep up the good work, can’t wait to try the shrimp-and-artichokes salad this weekend for Memorial Day.
A treat for our guests.
I remember reading that someone tried a ranch dressing packet for the marinade but I can’t locate that idea again. any thoughts about that?