Seafood Finger-Food: Marinated Shrimp with Capers and Dill

There is something about the taste of shrimp that truly makes them unique; the thought of them in which ever form is mouth-watering and the potential to create dishes with it is endless! This marinated shrimp appetizer/ finger food, whether chopped and served on toasted bread, or served whole with a toothpick is a sure success; if you want to play it safe, take out the capers, as not everybody likes them!

Average: 3.5 (4 votes)


7 tbsp extra virgin olive oil
500g large uncooked shrimp
1 lemon
2 tbsp Dijon mustard
2 bsp chopped fresh dill
2 large garlic cloves, minced
3 tbsp rinsed Santorini capers
2 green onions
1 lemon, cut into rounds & fresh dill sprigs, for decoration (optional)


  • Peel and devein the shrimp
  • Cut the peppers in brunoise
  • Grate the lemon skin for the rind and squeeze for the juice
  • Rinse the capers well and strain

1. Heat 2 tablespoons oil in heavy large frying pan over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to pan and sauté until just opaque, about 3 minutes.Transfer to plate.

2. Mix the mustard, lemon rind, lemon juice, dill and garlic in large bowl. Add 5 tablespoons oil whilst mixing; season with salt and pepper.

3. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.

Garnish with lemon rounds and fresh dill sprigs

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