If you love lemon, capers, olives, garlic, and oregano, you will LOVE this Mediterranean Shrimp Sauté! It’s paleo, big on flavor, ready in minutes, and easily served by itself, with veggies, or atop cauliflower rice. It’s easy to throw together, prepared in one pan, and ideal for a dinner that’s a little out of the ordinary! {Paleo}
After creating Mediterranean Chicken Sauté, it was only a matter of time before there was a Mediterranean Shrimp Sauté. And by “matter of time,” I mean, like, five days. But how can we even delay the deliciousness that is shrimp with Mediterranean flavors? I have no chill, and here we are.
There is something about the capers + black/green olive combo that prevents dinner from being a bore. There’s also something about lemon + garlic that makes a meal next-level awesome. And there’s something about oregano + parsley that keep it real. You don’t even have to be a savvy chef to make this Mediterranean dish work.
One little tip I have discovered over time is that once the shrimp has cooked through, scoop out some of the liquid that inevitably pools in the pan and replace it with a little coconut oil. Doing so prevents your sauté from becoming soggy or too dry.
The hardest thing about Mediterranean Shrimp Sauté is remembering to put the extra “r” n Mediterranean. It’s totally true, this recipe is super-easy to throw together. It’s also a breeze to sauté. And by the time the dish is ready, your kitchen will smell like a Mediterranean vacation destination. There are worse ways to spend a day.
So let’s grab a sauté pan or skillet and get to work creating a delicious, mouthwatering paleo dinner recipe!
MEDITERRANEAN SHRIMP SAUTÊ INGREDIENTS:
Below are the savory, citrusy ingredients for your very own Mediterranean Shrimp Sauté.
- Shrimp. Fresh or thawed, deveined.
- Coconut oil. Enough to cover the bottom of the pan, and more to add later.
- Sea salt. A pinch, or slightly more, if desired, will do.
- Lemon. Juice and slices, seeds removed.
- Fresh garlic. Peeled and pressed.
- Olives. A mixed variety will offer a diverse flavor.
- Capers. About a tablespoon will do.
- Dried oregano and parsley. These two herbs take the flavor up a notch!
HOW TO MAKE MEDITERRANEAN SHRIMP SAUTÊ:
This one-pan meal is ready to go in no time!
- In a large sauté pan, melt the oil and add the sea salt. Next, add the shrimp. Cook on a medium heat for about 3-5 minutes, or until the shrimp has deepened in color (it will also shrink some). Once cooked, use a spoon to scoop out excess liquid so only enough liquid remains to cover the bottom of the pan. Then add a tablespoon of olive oil or coconut oil to prevent burning.
- Next add the lemon juice, sliced lemon, pressed garlic, olives, and capers. Cook about 5-6 minutes on medium heat.
- Stir in parsley, oregano, and black pepper. Serve immediately.
- For tastiest results, consume within 24 hours.
WHAT TO SERVE THIS WITH:
Enjoy your Mediterranean Shrimp Sauté by itself or pair it with:
- Cauliflower Rice
- Spaghetti squash noodles
- Sautéed veggies
Mediterranean Shrimp Sauté
This Mediterranean Shrimp Sauté is flavored with lemon, garlic, olives, capers, oregano, and parsley for an to-of-this world paleo dinner recipe! ready to go in a matter of minutes, you can enjoy this dish by itself or with cauliflower rice, veggies, or veggie noodles! {Paleo}
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Main Dishes
- Method: Sauté
Ingredients
- 1 pound shrimp, fresh or thawed and deveined
- Coconut oil (enough to cover pan plus 1 extra tablespoon)
- 1 tablespoon lemon juice plus 1 lemon sliced and seeds removed
- 1 cup olives, any variety and pitted
- 1 tablespoon capers
- 1/2 tablespoon dried oregano
- Dash of dried parsley
- Salt and pepper to taste, optional
Instructions
- In a large sauté pan, melt the oil and add the sea salt. Then add the shrimp. Cook on a medium heat for about 3-5 minutes, or until the shrimp has deepened in color (it will also shrink some). Once cooked, use a spoon to scoop out excess liquid so only enough liquid remains to cover the bottom of the pan. Then add a tablespoon of olive oil or coconut oil to prevent burning.
- Next add the lemon juice, sliced lemon, pressed garlic, olives, and capers. Cook about 5-6 minutes on medium heat.
- Stir in parsley, oregano, and black pepper. Remove from heat and serve immediately.
- For tastiest results, consume within 24 hours.
Notes
- If you’d like to reduce the saltiness of the capers, then rinse them slightly prior to added them to the sauté.
- A mixture of black, green, and Kalamata olives are perfect for this dish. Add more as desired.
- Yield is an approximation and will depend on size of shrimp and whether this dish is served atop another food, such as cauliflower rice, veggies, or veggie noodles.
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