This post may contain affiliate links. For more information, please visit the disclosures and privacy policy page.
Apr 16, 2018

Sautéed Shrimp with Capers and Olives

This sautéed shrimp with capers and olives is so easy to whip up with ingredients you probably have on hand. It takes about 20 minutes to make, and paired with rice and a salad, makes a fabulous weeknight or "company's coming" dinner. 
Sautéed Shrimp with Capers and Olives

The sauce in this shrimp with capers and olives is also wonderful for dipping crusty garlic bread into too.

This recipe is from Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities.

The section in the book on shrimp has 12 recipes on two pages, including sautéed, roasted, fried, and broiled shrimp. Each recipe is easy and tasty. Here is a sneak peak from Mark Bittman's New York Times food column.

I used frozen wild caught jumbo shrimp to make this dish. You can use medium, large, or jumbo shrimp, whatever's available. The shrimp will tell you when they are done by their pink color (for larger shrimp, cut one in half to make sure it's done).

Sautéed Shrimp with Capers and Olives

Camilla of Culinary Adventures of Camilla, and Wendy of A Day in the Life on the Farm have embarked on a one year project of cooking through the book. I'm jumping in when I can.

For a quick and easy dinner, give this recipe a try!

Yield: 4 servings

Sautéed Shrimp with Capers and Olives


  • 1/4 cup olive oil
  • 3 garlic cloves, thinly sliced
  • 1/2 cup chopped black olives
  • 2 tablespoons capers
  • 1 1/2 pounds peeled and deveined extra large or jumbo shrimp
  • 1/2 cup chopped fresh tomato
  • Salt and pepper to taste
  • Fresh basil for garnish


  1. In a large skillet, heat the olive oil over medium low heat. Add the garlic, and cook until it turns light brown. Add the olives and capers, and cook for another minute or two. 
  2. Add the shrimp and tomatoes to the pan, and sauté until the shrimp turns pink, 5 to 10 minutes. Season with salt and pepper to taste and garnish with fresh basil. Serve immediately. 

Here are Camilla's and Wendy's shrimp:

Sautéed Shrimp with Capers and Olives

Would you like to comment?

  1. Karen, thanks for joining us! I eyed that recipe, too. Glad someone made it. I'll give it a try soon.

    1. Thanks Camilla! I almost went for the fermented black bean one but this one was soooo easy!

    2. I have the fermented black beans and wanted to try that one, but the troops wanted Cajun.

  2. This is a great choice Karen and on my list to make.

  3. You had me at shrimp. This looks really good Karen.

  4. This was an amazing recipe for shrimp Karen! Of course, as Greeks, we wouldn't miss one of your recipes with olives and capers lol:):):)

  5. Are the olives regular black olives or Kalamata olives?

  6. This was delicious. I used Kalamata olives and cherry tomatoes, but I added much more than the recipe called for as 1/2 C tomatoes and 1/2 C olives was just not enough. I put this over brown rice and it was good. I'd think over pasta would be good as well. Maybe sautéing chopped artichoke hearts or chopped asparagus added in the beginning would be delicious. If you don't add these then the dish really needs a side salad or some side veggies. The dish as is, is just not sufficient for a one pot meal for 4 people.


I would love to hear from you! If you comment anonymously, be sure to leave your name in your comment.