Best 15 Shrimp With Tomatoes And Olives Recipes

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ShrimpIn the realm of culinary arts, the harmonious blend of shrimp, tomatoes, and olives orchestrates a symphony of flavors that captivates taste buds and transports diners to a Mediterranean haven. This delightful trio forms the backbone of a vibrant and versatile dish, perfect for casual gatherings, elegant dinner parties, or a simple weeknight meal. With endless possibilities for customization, the journey to finding the best recipe for "shrimp with tomatoes and olives" is an exciting adventure, where personal preferences and culinary creativity take center stage.

Here are our top 15 tried and tested recipes!

MEDITERRANEAN SHRIMP WITH OLIVES, TOMATOES AND FETA



Mediterranean Shrimp with Olives, Tomatoes and Feta image

Provided by Sue Lau | Palatable Pastime

Categories     Main Course

Time 1h10m

Number Of Ingredients 14

1/2 cup chopped onion
1 teaspoon minced garlic
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white wine
16 ounce can diced tomatoes (with liquid)
1-1/2 cups assorted Greek or Spanish olives
1/2 cup diced roasted red bell pepper (about one whole one)
1/3 cup roasted garlic cloves
2 tablespoons chopped Italian parsley
1 pound large shrimp (peeled and deveined)
8 ounces cubed feta cheese

Steps:

  • Preheat oven to 450F.
  • Saute the onion and garlic in olive oil in a large oven-safe pan or skillet.
  • Stir in oregano, salt, black pepper and wine; cook sauce to reduce the wine.
  • Add the tomatoes with liquid, olives, roasted peppers, roasted garlic and parsley.
  • Simmer sauce, covered for 20-30 minutes.
  • Top sauce with shrimp and cubes of feta.
  • Bake 12-15 minutes or until shrimp are cooked and cheese is soft.
  • Serve with cooked pasta.

SHRIMP WITH BASIL, GARLIC, AND TOMATOES



Shrimp with Basil, Garlic, and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 6

1 cup quartered cherry or grape tomatoes (about 12)
5 large fresh basil leaves, chopped, plus extra for garnish
Kosher salt and freshly ground black pepper
1 1/2 pounds medium-large shrimp, shelled and deveined
Extra-virgin olive oil
1 large clove garlic, minced

Steps:

  • In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
  • Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

BAKED SHRIMP WITH TOMATOES AND FETA



Baked Shrimp with Tomatoes and Feta image

Provided by Ellie Krieger

Categories     main-dish

Time 36m

Yield 4 servings, serving size 1 1/2 cups

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
  • Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams

SAUTéED SHRIMP WITH CAPERS AND OLIVES



Sautéed Shrimp With Capers and Olives image

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 20m

Number Of Ingredients 6

1/4 cup olive oil
3 sliced garlic cloves
2 tablespoons capers
1/2 cup chopped pitted black olives
1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes
Basil

Steps:

  • Put 1/4 cup olive oil in a large skillet over medium-low heat.
  • Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
  • Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
  • Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

SHRIMP WITH SUN-DRIED TOMATOES



Shrimp With Sun-Dried Tomatoes image

Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways "better than 'real' tomato flavor." In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.

Provided by Mark Bittman

Categories     seafood, appetizer, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra virgin olive oil
Several sprigs thyme
1 tablespoon minced garlic
1 cup sun-dried tomatoes, roughly chopped
2 tablespoons capers, drained if necessary
1/2 cup fish stock or dry white wine
16 to 24 large shrimp, peeled
Salt and pepper
Chopped fresh basil

Steps:

  • Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
  • Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
  • Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

EASY SHRIMP AND TOMATOES



Easy Shrimp and Tomatoes image

This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 8

1 tablespoon plus 2 teaspoons olive oil
Coarse salt and ground pepper
1/8 teaspoon red-pepper flakes
3 garlic cloves, thinly sliced
2 tablespoons fresh lemon juice
6 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
2 tablespoons fresh parsley, chopped

Steps:

  • In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
  • Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
  • Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

Nutrition Facts : Calories 256 g, Fat 8 g, Protein 35 g

SHRIMP WITH TOMATOES & FETA



Shrimp with Tomatoes & Feta image

Any recipe that is special enough for company but easy enough for a weeknight meal is a favorite in my book. All you need to finish off the meal is a side salad and crusty French bread to sop up the delicious tomato and wine juices. -Susan Seymour, Valatie, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

3 tablespoons olive oil
2 shallots, finely chopped
2 garlic cloves, minced
6 plum tomatoes, chopped
1/2 cup white wine or chicken broth
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sweet paprika
2 pounds uncooked large shrimp, peeled and deveined
2/3 cup crumbled feta cheese
2 teaspoons minced fresh mint
Hot cooked rice

Steps:

  • In a large skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Add tomatoes, wine, oregano, salt, pepper flakes and paprika; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Stir in mint. Serve with rice.

Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 191mg cholesterol, Sodium 502mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

SPAGHETTI WITH SHRIMP AND OLIVES



Spaghetti with Shrimp and Olives image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 10

Coarse salt and freshly ground pepper
1 pound spaghetti
2 slices bacon, coarsely chopped
2 tablespoons tomato paste
2 tablespoons packed fresh rosemary leaves
1 cup mixed olives
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pint cherry tomatoes, halved
1 pound fresh or thawed frozen medium shrimp, peeled and deveined
Grated Pecorino Romano, for serving (optional)

Steps:

  • Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 1/2 cups pasta water; drain.
  • Meanwhile, cook bacon in a large straight-sided skillet over medium heat until most of fat is rendered but bacon is still pliable, about 4 minutes. Stir in tomato paste, rosemary, olives, and 1 tablespoon oil; cook 1 minute. Add tomatoes, season with salt and pepper, and cook until they collapse and release their juices, about 5 minutes. Add 1 cup pasta water and shrimp. Simmer, stirring occasionally, until shrimp are opaque, 2 to 3 minutes.
  • Stir in pasta and remaining 1 tablespoon oil. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Drizzle with oil, sprinkle with cheese, and serve.

ALASKAN COD AND SHRIMP WITH FRESH TOMATO



Alaskan Cod and Shrimp with Fresh Tomato image

This meal is very yummy, juicy, easy to cook, and convenient. My fiancee loves this recipe and wants it everyday. Try it!

Provided by maddy cruise

Categories     Seafood     Fish

Time 25m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
6 cloves garlic, minced
5 large tomatoes, chopped
1 teaspoon dried oregano
1 pound Alaskan cod
½ pound large shrimp, peeled and deveined
salt to taste
1 tablespoon dried oregano, or to taste

Steps:

  • Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano.
  • Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 7.6 g, Cholesterol 85.3 mg, Fat 5.7 g, Fiber 2.3 g, Protein 21.3 g, SaturatedFat 0.8 g, Sodium 128.1 mg, Sugar 4.1 g

SHRIMP WITH TOMATOES, OLIVES AND BASIL



Shrimp With Tomatoes, Olives and Basil image

Make and share this Shrimp With Tomatoes, Olives and Basil recipe from Food.com.

Provided by Chef Kate

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 1/2 lbs peeled shrimp
1/2 teaspoon coarse salt, divided
1 lb tomatoes, chopped into 1/2-inch pieces (about 2 cups chopped)
1/4 cup white wine (water or vegetable stock may be substituted)
1/3 cup pitted kalamata olive, coarsely chopped
1/3 cup parsley, chopped
1/3 cup fresh basil, chopped

Steps:

  • Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.
  • 2. Add the tomato, wine and remaining 1/4 teaspoons salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat.

SHRIMP, TOMATO, AND OLIVE COCKTAIL



Shrimp, Tomato, and Olive Cocktail image

Provided by María A. Alvarado-Gómez

Categories     Olive     Tomato     Marinate     Low Carb     Low/No Sugar     Cinco de Mayo     Lime     Shrimp     Hot Pepper     Summer     Chill     Healthy     Cilantro     Bon Appétit     Pennsylvania

Yield Makes 4 to 6 servings

Number Of Ingredients 11

4 tablespoons olive oil
1 1/2 pounds uncooked medium shrimp, peeled, deveined
3/4 cup fresh lime juice
1 teaspoon grated lime peel
1 1/2 cups chopped white onion
1 serrano chile, finely chopped with seeds
1 garlic clove, minced
1 cup diced plum tomatoes
1/2 cup drained pimiento-stuffed green olives
1/2 cup chopped fresh cilantro
Lime wedges

Steps:

  • Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until just opaque in center, about 3 minutes. Transfer shrimp to large bowl. Add lime juice and lime peel to skillet. Using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl. Add onion, chile, garlic, and remaining 2 tablespoons olive oil to shrimp mixture; stir to blend. Let shrimp marinate 30 minutes. Add tomatoes, olives, and cilantro. Cover and refrigerate at least 1 hour and up to 2 hours.
  • Divide cocktail mixture among Martini glasses; garnish with lime wedges.

SHRIMP KABOBS WITH OLIVE AND TOMATO RELISH



Shrimp Kabobs with Olive and Tomato Relish image

Here's a quick and easy-to-follow video recipe for making Shrimp Kabobs with Olive and Tomato Relish-plus a few helpful tips on using marinade.

Provided by My Food and Family

Categories     Shrimp

Time 23m

Yield Makes 4 servings, 1 kabob each.

Number Of Ingredients 6

1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 lb. uncooked large shrimp, peeled, deveined
1 small red onion, cut into 1-inch chunks
1 lemon, cut into 8 wedges
1/4 cup chopped black olives
1/4 cup chopped tomatoes

Steps:

  • Heat grill to medium-high heat. Reserve 2 Tbsp. dressing. Thread shrimp and onions alternately onto 4 skewers; thread lemon wedges onto ends. Brush with remaining dressing.
  • Grill 6 to 8 min. or until shrimp turn pink, turning occasionally. Meanwhile, mix reserved dressing with olives and tomatoes.
  • Serve kabobs topped with olive mixture.

Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 220 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

MARINATED SHRIMP AND OLIVES



Marinated Shrimp and Olives image

This is my favorite appetizer to serve party guests. The flavors in this colorful dish blend beautifully, and the shrimp are tender and tasty.-Carol Gawronski, Lake Wales, Florida

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 20 servings.

Number Of Ingredients 10

1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
1 can (6 ounces) pitted ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons olive oil
1-1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

Steps:

  • Combine shrimp and olives; set aside., In a small saucepan, heat oil over medium heat. In a small bowl, combine curry, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat. , Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.

Nutrition Facts : Calories 71 calories, Fat 4g fat (0 saturated fat), Cholesterol 52mg cholesterol, Sodium 292mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

SHRIMP WITH TOMATOES, CAPERS, AND LEMON



Shrimp with Tomatoes, Capers, and Lemon image

Number Of Ingredients 8

2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
1 clove garlic, lightly smashed
salt
1 pint grape or cherry tomatoes, halved or quartered if large
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon grated lemon zest

Steps:

  • 1 In a 10-inch skillet, heat the oil over mediumhigh heat. Add the shrimp, garlic, and a pinch of salt. Cook until the shrimp turn pink and lightly golden, about 1 to 2 minutes per side. Transfer the shrimp to a plate. 2 Add the tomatoes and capers to the pan. Cook, stirring frequently, until the tomatoes are slightly softened, about 2 minutes. Return the shrimp to the pan and add the parsley and salt to taste. Stir well and cook 2 minutes more. 3 Add the lemon zest. Discard the garlic and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SKILLET SHRIMP AND TOMATOES



Skillet Shrimp and Tomatoes image

Quick recipe I found in the paper which was adapted from Everyday Food magazine. Sounds yummy. Test kitchen tip: Always heat cooking oil in the pan before adding other ingrdients, and swirl pan to coat bottom evenly. The oil is hot enough it sizzles when water is sprinkled in or when food is added (to prevent splattering, tip pan away from you to allow oil to pool, and add food to side of pan close to you). Serve over pasta, rice or spinach.

Provided by Oolala

Categories     Vegetable

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 teaspoons olive oil
1 1/2 lbs medium shrimp, peeled, deveined and tails removed
coarse salt
pepper
3 garlic cloves, thinly sliced
1/8 teaspoon dried red pepper flakes
6 plum tomatoes, cored, halved lenghtwise and sliced 1/2-inch thick
2 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice

Steps:

  • In a large nonstick skillet, heat 1 tablespoons oil over high heat; swirl to coat pan.
  • Season shrimp with salt and pepper.
  • Add half the shrimp to the pan; cook 3-4 minutes until opaque throughout.
  • Transfer to a plate; repeat with remaining 2 teaspoons of oil and shrimp.
  • Reduce heat to medium, add garlic and red pepper flakes; stir in tomatoes; cook 4-6 minutes until they begin to break down.
  • Season with salt.
  • Return shrimp and any accumulate juices to the pan. Add parsley and lemon juice and toss to coat.

Nutrition Facts : Calories 253.1, Fat 8.8, SaturatedFat 1.4, Cholesterol 259.2, Sodium 258.7, Carbohydrate 6.7, Fiber 1.3, Sugar 2.7, Protein 35.7

Tips:

  • Use the freshest shrimp possible. Fresh shrimp should have a firm texture and a slightly briny smell. Avoid shrimp that is slimy or has a strong fishy odor.
  • Cook the shrimp properly. Shrimp should be cooked quickly over high heat. Overcooked shrimp will be tough and rubbery.
  • Use a variety of vegetables. This recipe calls for tomatoes, olives, and onions, but you can also add other vegetables such as bell peppers, zucchini, or mushrooms.
  • Season the dish to taste. Salt, pepper, and garlic powder are all good basic seasonings for shrimp. You can also add other herbs and spices, such as paprika, cumin, or oregano.
  • Serve the dish immediately. Shrimp is best served immediately after it is cooked. Leftover shrimp can be stored in the refrigerator for up to 2 days.

Conclusion:

This shrimp with tomatoes and olives is a quick and easy weeknight meal that is sure to please the whole family. It is packed with flavor and can be served with a variety of side dishes, such as rice, pasta, or roasted vegetables.

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