Sautéed Shrimp With Capers and Olives

By Mark Bittman

Sautéed Shrimp With Capers and Olives
Sam Kaplan for The New York Times. Food stylist: Susan Ottoviano.
Total Time
20 minutes
Rating
5(462)
Comments
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Ingredients

  • ¼cup olive oil
  • 3sliced garlic cloves
  • 2tablespoons capers
  • ½cup chopped pitted black olives
  • 1½pounds peeled shrimp and ½ cup chopped tomatoes

    • Garnish

    • Basil
Ingredient Substitution Guide

Preparation

  1. Step 1

    Put ¼ cup olive oil in a large skillet over medium-low heat.

  2. Step 2

    Add 3 sliced garlic cloves, 2 tablespoons capers and ½ cup chopped pitted black olives, and cook until the garlic is golden.

  3. Step 3

    Stir in 1½ pounds peeled shrimp and ½ cup chopped tomatoes.

  4. Step 4

    Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

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Ratings

5 out of 5
462 user ratings
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Comments

chris nc

I just used a splash of olive oil rather than the quarter cup called for and added a glug of dry white wine when I added the shrimp and tomatoes just to make it lighter in calories. Delicious, easy and quick, exceptionally flavorful. A new favorite recipe for sure!

joansey

For 2 people, use 1/2 quantity of shrimp, full amount of sauce, and even more tomatoes than called for - colorful grape or cherry tomatoes are pleasing. Used 1/2 the olive oil scheduled, added glug of white wine with shrimp and tomatoes. Seasoned shrimp with salt & pepper before cooking, and added red pepper flakes to mixture. Good on polenta.

Mary Sheehan-Moore

Did you use canned olives ? Try kalamatas or nicoise olives; you can get them already pitted in the cheese, olive bar section of any good market.

JTH CT

The flavors from the olives, garlic, capers, and tomatoes are the stars of this dish, not the shrimp, which simply give it some substance, IMO. I used heaping tbs. of capers, probably a quarter cup more of olives than called for, 12 oz. of quartered cherry tomatoes, much more sliced garlic, and a dozen large shrimp. Gave it all generous shakes of Penzey’s Fox Point seasoning and lots of red pepper flakes. Lovely over pasta.

Jon

A big mistake. Especially if you have good olives. No taste of shrimp and bland. I don’t think olives ever should be mixed with shrimp.

tasty but I had to improvise on the tomatoes

The tomatoes are listed after the shrimp (“and tomatoes”) so I missed them when buying ingredients. Used tomato paste mixed with vegetable broth instead. It came out nicely.

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