Mediterranean Olives and Shrimp

Easy and quick Mediterranean Olive and Shrimp yields succulent shrimp in a flavorful sauce made from olive oil, cherry tomatoes, sun dried tomatoes, capers, and pitted black olives.

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– 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 (300grams) 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 )

Step 1

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.

Step 2

Pour in the cooking sake and mirin. Stir and cook for 2 to 3 minutes until the shrimp are cooked, and tomatoes break down.

Step 3

Season with salt, ground black pepper, and cayenne pepper. Stir in freshly chopped parsley. Serve immediately with a squirt of lemon juice if desired.


Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.