Menu
Marinated Olives Marinated Olives
Marinated Shrimp Marinated Shrimp
Shrimp Marinara Shrimp Marinara
Simple Marinated Shrimp Simple Marinated Shrimp
Marinated Almond-Stuffed Olives Marinated Almond-Stuffed Olives
Italian Marinated Olives Italian Marinated Olives
Marinated Cheese with Peppers and Olives Marinated Cheese with Peppers and Olives
Easy Marinated Shrimp Easy Marinated Shrimp
Grilled Seasoned Shrimp Grilled Seasoned Shrimp
Marinated Vegetable Salad Marinated Vegetable Salad
Marinated Veggie Salad Marinated Veggie Salad
Shrimp with Tomatoes & Feta Shrimp with Tomatoes & Feta
Pasta Salad with Shrimp Pasta Salad with Shrimp
Shrimp Salad with Vinaigrette Shrimp Salad with Vinaigrette
Zesty Marinated Shrimp Zesty Marinated Shrimp
Lime-Marinated Shrimp Salad Lime-Marinated Shrimp Salad
Marinated Italian Salad Marinated Italian Salad
Marinated Mushrooms & Artichokes Marinated Mushrooms & Artichokes
Grilled Shrimp with Cilantro Dipping Sauce Grilled Shrimp with Cilantro Dipping Sauce
Grilled Shrimp & Tomatoes with Linguine Grilled Shrimp & Tomatoes with Linguine

Marinated Shrimp and Olives

4 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. + chilling

Makes

20 servings

Updated: Jan. 06, 2023
This is my favorite appetizer to serve party guests. The flavors in this colorful dish blend beautifully, and the shrimp are tender and tasty.—Carol Gawronski, Lake Wales, Florida
Marinated Shrimp and Olives
Marinated Shrimp and Olives Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

Directions

  1. Combine shrimp and olives; set aside.
  2. In a small saucepan, heat oil over medium heat. In a small bowl, combine curry powder, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat.
  3. Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.

Nutrition Facts

1/3 cup: 71 calories, 4g fat (0 saturated fat), 52mg cholesterol, 292mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 lean meat, 1 fat.