This post may contain affiliate links. Please read my privacy policy.
FREE EMAIL BONUS:
5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
Mediterranean Olives and Shrimp Recipe
This Mediterranean olives and shrimp dish is healthy and delicious. It combines succulent shrimp with the bold, briny notes of olives, the sweetness of sun-dried tomatoes, and the zesty kick of capers. Making a mouthwatering meal with herb-infused focaccia is absolutely the best.
Homemade Mediterranean olives and shrimp always taste better with fresh, jumbo shrimp. Cook the shrimp in a rich, flavorful sauce featuring a medley of Mediterranean signature ingredients, such as olive oil, sun-dried tomatoes, pitted black olives, and capers. The result is nothing but delicious and utterly irresistible.
Perfectly paired with bread, pasta, or even standing proudly as the main dish of the night, this delightful culinary creation promises a symphony of tastes that will be a recurring dish on your table.
Why This Recipe Works
This recipe is easy and quick to prepare, and 100% fail-proof. In under 30 minutes, you can present a delightful and nutritious meal, making it the ultimate go-to for those with busy schedules.
This dish achieves a perfect balance of flavors, making it the best seafood dish for all seasons.
Not only does it boast a visually pleasing presentation, but it also stands out as a health-conscious choice, rich in proteins. Enjoy a perfect fusion of convenience, flavor, and nutrition in every savory bite.
Recipe Ingredients
This easy homemade Mediterranean olives and shrimp recipe calls for a few basic ingredients below.
- Extra virgin olive oil
- Garlic
- Cherry tomatoes
- Sun-dried tomatoes
- Pitted black olives
- Capers
- Shrimp
- White wine or cooking sake
- Mirin, optional
- Salt
- Ground black pepper
- Cayenne pepper
- Fresh parsley
- Lemon juice, optional
How To Make Mediterranean Olives and Shrimp?
It’s a simple shrimp recipe that cooks in less than 30 minutes, but the outcome is always impressive.
First, heat the skillet with olive oil. Sauté the garlic until aromatic.
Next, add cherry tomatoes, sun-dried tomatoes, pitted black olives, and capers. Stir to get the flavors out, then add shrimp.
Cook them with white wine or cooking sake, and a touch of mirin for an extra burst of flavor.
Gently stir, letting the flavors meld and the shrimp absorb the essence of the Mediterranean goodness.
Season with a pinch of salt, 3 dashes of ground black pepper, and a hint of cayenne pepper, ensuring a perfect balance that will tantalize your taste buds.
Just before the finale, sprinkle freshly chopped parsley to infuse a burst of freshness into the dish. Serve immediately with an extra citrusy kick from a squirt of lemon juice.
Cooking Tips
To make the best Mediterranean olive and shrimp, please follow my tips below:
- Using white wine or cooking sake to cook the shrimp helps bring out a pleasant sweetness from the seafood.
- Adding mirin while cooking the dish is optional; however, it enhances the overall flavor.
- Do not use frozen shrimp; opt for fresh and jumbo shrimp with shells and heads. Shell and devein the shrimp before cooking to capture the amazing fresh, sweet, and briny taste.
- Shrimp cooks quickly. Avoid overcooking the shrimp to prevent them from becoming tough and rubbery. Once they turn opaque and pink, they are done.
Frequently Asked Questions
What dishes to serve with this recipe
This flavorful Mediterranean dish pairs well with various side dishes, such as focaccia bread, garlic bread, or top it over your favorite pasta.
What are the variations and creative twists of the Mediterranean Olives and Shrimp?
You can always add or adjust the ingredients to suit your taste preferences. Here are some suggestions for you.
You may add an aromatic touch by adding more fresh herbs, such as basil, oregano, or thyme.
Top the dish with some crumbled feta or grated Parmesan cheese if you enjoy a creamy and savory taste.
Last but not least, experiment with different seafood like scallops or mussels.
How Many Calories Per Serving?
This recipe has 669 calories per serving.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Mediterranean Olives and Shrimp
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic (minced )
- 6 cherry tomatoes (cut into halves)
- 5 slices sun-dried tomatoes
- 1 tablespoon sun-dried tomato oil (optional for color)
- 6 pitted black olives (cut into halves)
- 1 tablespoon capers
- 10 ounces (300g) shrimp (shelled and deveined )
- 1/4 cup white wine or cooking sake
- 1 tablespoon mirin (optional)
- 1 pinch salt
- 3 dashes ground black pepper
- 3 heavy dashes cayenne pepper
- 1 tablespoon fresh parsley (chopped)
- squirt of lemon juice (for serving, optional )
Instructions
- Heat the olive oil in a skillet or pan over medium heat. Sauté the garlic until fragrant. Add cherry tomatoes, sun-dried tomatoes, pitted black olives, and capers. Give it a quick stir, then add the shrimp.
- Pour in the cooking sake and mirin. Stir and cook for 2 to 3 minutes until the shrimp are cooked, and tomatoes break down.
- Season with salt, ground black pepper, and cayenne pepper. Stir in freshly chopped parsley. Serve immediately with a squirt of lemon juice if desired.
Notes
- Using white wine or cooking sake to cook the shrimp helps bring out a pleasant sweetness from the seafood.
- Adding mirin while cooking the dish is optional; however, it enhances the overall flavor.
- Do not use frozen shrimp; opt for fresh shrimp with shells and heads. Shell and devein the shrimp before cooking to capture the amazing fresh, sweet, and briny taste.
- Shrimp cooks quickly. Avoid overcooking the shrimp to prevent them from becoming tough and rubbery. Once they turn opaque and pink, they are done.
Can this be serve cold? As well with a Meditarian ozzo salad?
Hi, yes. You can serve this chilled with other salads or sides.
This general recipe is one of my favorite ways to cook shrimp. I also add some crumbled feta cheese. Cheese with shrimp is a questionable thing–Italians say no cheese with seafood, but the Greeks put it in. I definitely use Kalamata olives for this. This amount will only serve 2 at my house! I usually plan on 4 oz per person unless I’m making soup, in which case, I stretch it farther. Right now, March-April 2024, shrimp is really cheap so it’s a great time to enjoy it.