I love this recipe because it captures the fresh, sunny flavors of the Mediterranean in just 20 minutes. The sauce has a luxurious texture without any cream, thanks to the gentle emulsion of egg yolks and lemon juice. I also enjoy how the olives add a salty punch that balances the bright tang of the lemon. It’s light yet deeply flavorful, and it pairs beautifully with crusty bread, rice, or couscous.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb medium or large shrimp, peeled and deveined (tails optional) Olive oil, for cooking 4 egg yolks 1/3 cup fresh squeezed lemon juice (up to 1/2 cup for extra lemon flavor) 1 cup chicken or fish stock Salt and fresh cracked black pepper, to taste 1 cup mixed olives Fresh thyme leaves, for garnish
Directions
I start by heating olive oil in a large skillet over medium heat. Once the oil shimmers, I add the shrimp and cook them for about 2–3 minutes on each side, just until they turn pink and are cooked through. Then I remove them from the pan and set them aside.
In a separate bowl, I whisk the egg yolks and lemon juice together until smooth. Meanwhile, I pour the chicken or fish stock into a saucepan and bring it to a gentle simmer. To prevent the eggs from curdling, I temper the yolk mixture by slowly adding a few tablespoons of the hot stock while whisking constantly. Then I gradually whisk the tempered yolks back into the simmering stock.
I cook the mixture over low heat, stirring constantly until the sauce thickens slightly—without letting it boil. Once it reaches the perfect silky consistency, I return the cooked shrimp to the pan, add the mixed olives, and gently toss everything to coat in the sauce. I season with salt and freshly cracked black pepper to taste. Finally, I garnish with fresh thyme leaves and serve it immediately with crusty bread or over rice.
Servings and Timing
This recipe makes 4 servings. Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Variations
When I want a creamier texture, I whisk in a tablespoon of butter at the end. For a bit of heat, I sprinkle in red pepper flakes. If I’m craving more vegetables, I toss in sautéed spinach, artichokes, or cherry tomatoes before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I gently warm the shrimp and sauce over very low heat to avoid curdling the eggs or overcooking the shrimp. I avoid microwaving since it can make the sauce separate. If the sauce thickens too much after refrigerating, I stir in a splash of warm stock or water while reheating.
FAQs
Can I use frozen shrimp for this recipe?
Yes, I can use frozen shrimp—just make sure to thaw and pat them dry before cooking.
How do I prevent the sauce from curdling?
I keep the heat low and whisk constantly while tempering and cooking the sauce to ensure it stays smooth.
Can I use lime juice instead of lemon?
Yes, lime gives a slightly different but delicious flavor; it’s more tropical and tangy.
What type of olives work best?
I like using a mix of Kalamata, green, and black olives for variety in flavor and color.
Can I substitute the egg yolks?
The yolks give the sauce richness and thickness, but I can use a touch of cream or cornstarch slurry as an alternative.
How can I make this dish dairy-free?
It’s naturally dairy-free as long as I don’t add butter at the end.
What side dishes pair well with it?
I like serving it with basmati rice, couscous, or a fresh green salad.
Can I make the sauce ahead of time?
It’s best made fresh, but I can prepare the components (stock and yolk mixture) ahead and combine them just before serving.
Can I use chicken instead of shrimp?
Yes, thinly sliced chicken breast works well—just cook it fully before adding to the sauce.
How do I make the sauce thicker?
I cook it a bit longer over low heat or whisk in a small amount of cornstarch mixed with water for extra body.
Conclusion
This Shrimp in Lemon Sauce with Olives is a stunningly simple dish that feels gourmet. I love how the zesty lemon and briny olives bring out the sweetness of the shrimp, while the silky sauce ties everything together beautifully. Whether I serve it as a light main course or an appetizer, it always delivers bold Mediterranean flavor in every bite.
Shrimp in Lemon Sauce with Olives is a quick and elegant Mediterranean-inspired dish featuring tender shrimp in a smooth, tangy lemon sauce with briny olives. The silky, citrusy sauce is thickened with egg yolks for a luxurious texture without cream, creating a light yet flavorful meal perfect for weeknights or entertaining.
Ingredients
1 lb medium or large shrimp, peeled and deveined (tails optional)
Olive oil, for cooking
4 egg yolks
1/3 cup fresh squeezed lemon juice (up to 1/2 cup for extra lemon flavor)
1 cup chicken or fish stock
Salt and freshly cracked black pepper, to taste
1 cup mixed olives
Fresh thyme leaves, for garnish
Instructions
Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2–3 minutes per side, until pink and cooked through. Remove from the pan and set aside.
In a small bowl, whisk together egg yolks and lemon juice until smooth.
In a saucepan, bring chicken or fish stock to a gentle simmer.
Slowly temper the egg yolk mixture by whisking in a few tablespoons of the hot stock while stirring constantly.
Gradually whisk the tempered yolk mixture back into the simmering stock. Cook over low heat, stirring constantly, until slightly thickened. Do not boil.
Add the cooked shrimp and mixed olives to the sauce, tossing gently to coat.
Season with salt and freshly cracked black pepper to taste.
Garnish with fresh thyme leaves and serve immediately with crusty bread, rice, or couscous.
Notes
Keep the heat low when making the sauce to prevent curdling.
Add a tablespoon of butter for extra creaminess or red pepper flakes for a bit of heat.
Use a mix of Kalamata, green, and black olives for varied flavor.
To thicken the sauce further, cook it slightly longer or add a small cornstarch slurry.
Store leftovers in the refrigerator for up to 2 days and reheat gently over low heat.
