Shrimp in Lemon Sauce with Olives

There’s something undeniably elegant about a dish that’s simple, bright, and full of flavor—and this Shrimp in Lemon Sauce with Olives is exactly that. Imagine plump, juicy shrimp swimming in a silky, tangy lemon sauce, dotted with briny olives and fragrant thyme. The aroma alone will have you hooked before the first bite.

This recipe is a total showstopper for weeknight dinners, dinner parties, or a romantic evening in. It’s fresh, light, and bursting with Mediterranean vibes, but the preparation is surprisingly approachable. Trust me, this one’s a game-changer that will make you feel like a culinary rock star in your own kitchen.

Why You’ll Love This Recipe

Fresh and Flavorful

The combination of lemon, fresh thyme, and olives brings a vibrant, zesty flavor that elevates the shrimp without overpowering it.

Quick and Easy

With just a few simple ingredients, you can have a gourmet-quality dish on the table in under 30 minutes.

Elegant Yet Casual

It’s the kind of recipe that looks fancy enough for guests but is easy enough for a casual weeknight dinner.

Healthy and Light

Shrimp is low in calories but high in protein, and the olive oil and fresh lemon keep this dish clean and vibrant.

Versatile

Serve it over pasta, rice, couscous, or with crusty bread to soak up that luscious sauce.

Recipe Origin

This dish is inspired by Mediterranean flavors, where seafood is celebrated with bright citrus, aromatic herbs, and briny olives. It captures the essence of simple, fresh ingredients coming together to create something extraordinary—a perfect balance of taste and elegance.

Kitchen Tools You’ll Need

• Large skillet or sauté pan
• Whisk for egg yolks
• Measuring cups and spoons
• Tongs or a spoon for stirring
• Citrus juicer (for fresh lemon juice)

Chef’s Pro Tips for Perfect Results

• Use fresh, high-quality shrimp for the best texture and flavor.
• Keep the tails on if you like—they add presentation flair and a touch of sweetness.
• Don’t overcook the shrimp—they cook quickly and become rubbery if left too long.
• Temper the egg yolks carefully to avoid scrambling when making the lemon sauce.
• Adjust lemon juice to your taste—more for a bright, zesty punch, less if you prefer subtle citrus.

Ingredients in Shrimp in Lemon Sauce with Olives

Shrimp: Plump, juicy, and the star of the dish—medium or large shrimp work beautifully.
Olive Oil: Adds richness and helps sauté the shrimp perfectly.
Egg Yolks: Create a silky, velvety lemon sauce that clings to each shrimp.
Fresh Lemon Juice: Bright, tangy, and refreshing—the citrusy backbone of the sauce.
Chicken or Fish Stock: Adds depth and umami to the sauce without overpowering the delicate shrimp.
Salt and Black Pepper: Essential seasoning to enhance the natural flavors.
Mixed Olives: Briny, slightly salty, and perfectly complement the citrusy sauce.
Fresh Thyme Leaves: Herbaceous, fragrant, and adds a subtle layer of complexity.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Shrimp: Pat shrimp dry with a paper towel. Season lightly with salt and pepper.

Sauté the Shrimp: In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 1–2 minutes per side until pink and just cooked through. Remove from pan and set aside.

Make the Lemon Sauce: In a bowl, whisk together egg yolks and fresh lemon juice. Slowly temper the yolks by adding a small amount of warm chicken or fish stock, whisking constantly. Pour the mixture back into the pan over low heat, stirring gently until thickened.

Add Olives and Thyme: Stir in mixed olives and fresh thyme leaves. Cook for another minute to allow flavors to meld.

Combine with Shrimp: Return shrimp to the skillet, gently tossing to coat in the lemon sauce. Heat through, making sure not to overcook the shrimp.

Serve Immediately: Serve warm over pasta, rice, couscous, or with crusty bread to soak up the luscious sauce.

How to Serve Shrimp in Lemon Sauce with Olives

• Over Pasta: Linguine or spaghetti works beautifully to capture the sauce.
• With Rice: Jasmine or basmati rice soaks up the sauce perfectly.
• With Couscous or Quinoa: A healthy, light base that complements the shrimp.
• With Crusty Bread: For dipping and savoring every last bit of sauce.
• As a Standalone Appetizer: Serve in small bowls for an elegant starter.

Make-Ahead and Storage Tips

• Prep Ahead: You can peel and devein shrimp in advance to save time.
• Sauce Storage: Lemon sauce is best made fresh, but leftovers can be stored in the fridge for 1–2 days. Reheat gently over low heat.
• Avoid Overcooking: Do not reheat shrimp directly in the sauce—this can make it rubbery. Reheat the sauce separately and add freshly cooked shrimp if needed.

Variations to Try

• Spicy Lemon: Add a pinch of red pepper flakes or finely chopped chili for heat.
• Garlic Twist: Sauté minced garlic with shrimp for an extra aromatic layer.
• Herb Variations: Swap thyme for rosemary or tarragon for a different herbaceous note.
• Vegetable Boost: Add cherry tomatoes, spinach, or roasted peppers for more color and nutrition.
• White Wine Upgrade: Replace part of the stock with white wine for a richer, more complex flavor.

FAQ Section

Q1: Can I use frozen shrimp?
A1: Yes, just thaw completely and pat dry before cooking.

Q2: How long do I cook the shrimp?
A2: 1–2 minutes per side until pink and opaque. Overcooking makes them rubbery.

Q3: Can I make this dish dairy-free?
A3: Yes, the recipe is naturally dairy-free. Just ensure stock and any sides are also dairy-free.

Q4: Can I substitute the stock?
A4: Chicken, fish, or even vegetable stock works—just adjust seasoning to taste.

Q5: Is this recipe gluten-free?
A5: Yes, as long as you use gluten-free stock if needed.

Q6: How tangy is the sauce?
A6: Adjust lemon juice to taste—start with 1/3 cup and increase for more brightness.

Q7: Can I make this ahead?
A7: Sauce can be prepared ahead, but shrimp is best cooked fresh.

Q8: Can I add more vegetables?
A8: Yes, roasted peppers, cherry tomatoes, or spinach all work well.

Q9: What’s the best way to reheat leftovers?
A9: Reheat sauce gently over low heat, then add freshly cooked shrimp.

Q10: Can I serve this cold?
A10: It’s best served warm, but leftover shrimp can be used in salads if desired.

Conclusion

This Shrimp in Lemon Sauce with Olives recipe is fresh, vibrant, and effortlessly elegant. It’s a dish that proves you don’t need complicated techniques to impress—just high-quality ingredients, bold flavors, and a little love in the kitchen.

From the first bite of tender shrimp coated in silky, tangy sauce to the briny pops of olives and fragrant thyme, every mouthful is a celebration of flavor. Serve it over pasta, rice, or with crusty bread, and you’ve got a meal that’s both comforting and sophisticated.

Next time you want something impressive but easy, make this shrimp recipe. It’s fast, flavorful, and guaranteed to make everyone at your table smile.

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