Irene's Shrimp and Feta Dip - Bravabod
Recipes

Irene's Shrimp and Feta Dip

Valentina

This delicious shrimp and feta appetizer is perfect for dinner parties and takes only 10 minutes to make! Made with pre-cooked baby shrimp, crumbled feta, olive oil, and lemon juice. Thank you Irene for the recipe.

How To MakeDiet Type: Low-carb

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Freeze For Not recommended

Best by 3-4 days


Shopping List
    For the Dip
  • 1 pound cooked baby shrimp (fresh or defrosted)
  • 8 large scallions, chopped (white and light green parts only)
  • 6 ounces crumbled feta cheese (or non-dairy feta)
  • 4 tablespoons basil, chopped
  • 1/2 cup extra-virgin olive oil
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • salt and black pepper, to taste For Serving
  • 1 baguette or gluten-free bread

Instructions
  1. Step 1: Stir together the shrimp, scallions, feta, basil, olive oil, lemon juice, garlic, salt, and pepper in a bowl. Cover and refrigerate for at least 1 hour to marinate. Note: If using defrosted shrimp, make sure to drain and pat the shrimp dry before adding.
  2. Step 2: When ready to serve, preheat the oven to 350 degrees Fahrenheit. Slice the bread and brush each side with a little olive oil. Place on a baking sheet and bake for 5 minutes, or until toasted.
  3. Serve: Transfer the shrimp to a serving bowl and spoon it over the toasted bread. Enjoy.

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Irene’s Shrimp and Feta Dip

PT10M 1 pound cooked baby shrimp (fresh or defrosted) 8 large scallions, chopped (white and light green parts only) 6 ounces crumbled feta cheese (or non-dairy feta) 4 tablespoons basil, chopped 1/2 cup extra-virgin olive oil 1 lemon, juiced 2 garlic cloves, minced salt and black pepper, to taste 1 baguette or gluten-free bread Gluten Free Low-Carb 6 Servings Ingredients:

6 Servings

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Takes 1 min