This shrimp in lemon sauce with olives is a bright, flavorful dish that combines tender seafood with a tangy citrus sauce and briny olives. It’s quick to prepare yet feels elegant enough for a special meal, making it perfect for both busy weeknights and relaxed dinners.

Why You’ll Love This Recipe

This dish stands out for its balance of fresh and bold flavors. The lemon sauce adds a refreshing zing, while the olives bring a savory depth that complements the shrimp perfectly. It’s also a one-pan recipe, meaning less cleanup and more convenience. Plus, it cooks in under 30 minutes, making it ideal when you want something impressive without spending hours in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup (120 ml) chicken broth
1/4 cup (60 ml) fresh lemon juice
1 teaspoon lemon zest
1/2 cup (75 g) green olives, pitted and sliced
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the shrimp in a single layer. Cook for 2–3 minutes on each side until pink and opaque. Remove shrimp from the pan and set aside.
4. In the same skillet, pour in the chicken broth and lemon juice. Stir and let it simmer for 2–3 minutes to slightly reduce.
5. Add the lemon zest, olives, red pepper flakes, salt, and black pepper. Stir to combine.
6. Return the shrimp to the skillet and toss gently in the sauce. Cook for another 1–2 minutes to heat through.
7. Sprinkle with fresh parsley and serve immediately.

Servings and timing

Servings: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

You can customize this recipe easily to suit your taste. Add cherry tomatoes for a touch of sweetness or swap green olives for kalamata olives for a deeper flavor. If you prefer a creamier sauce, stir in a splash of cream at the end. You can also serve it over pasta, rice, or with crusty bread to soak up the sauce.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat until heated through. Avoid overcooking, as shrimp can become rubbery. Add a splash of broth or water if the sauce thickens too much.

FAQs

Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat them dry before cooking.

What size shrimp works best?

Large or extra-large shrimp are ideal because they stay juicy and don’t overcook quickly.

Can I make this dish ahead of time?

It’s best served fresh, but you can prepare the sauce ahead and cook the shrimp just before serving.

What can I serve with this dish?

It pairs well with rice, pasta, or warm bread.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Are black olives a good substitute?

Yes, black olives will work, though the flavor will be milder.

How do I know when shrimp are cooked?

They turn pink and opaque, and curl slightly into a “C” shape.

Can I make it spicy?

Yes, increase the red pepper flakes or add a pinch of chili powder.

Is this dish healthy?

It’s relatively light and packed with protein, especially if served with vegetables.

Can I add vegetables to the recipe?

Absolutely, spinach, zucchini, or bell peppers are great additions.

Conclusion

Shrimp in lemon sauce with olives is a simple yet flavorful dish that brings together fresh citrus and savory notes in a quick, satisfying meal. With minimal prep and a short cooking time, it’s a perfect go-to recipe when you want something delicious without the hassle.

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