Description
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.
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 1g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 240mg
