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Greek Lemon Herb Shrimp with Olive Feta Crunch
Ingredients
Equipment
Method
Prep
- Pat the shrimp completely dry with paper towels.
- Zest and juice the lemon. Finely chop parsley and mince garlic.
- Roughly chop the olives and measure out breadcrumbs and pine nuts.
Do
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add the chopped olives and cook for 2 to 3 minutes until slightly tightened and fragrant.
- Add the breadcrumbs and cook, stirring constantly, until they just begin to turn golden, about 2 to 3 minutes.
- Add the pine nuts and continue cooking, stirring constantly, until both the breadcrumbs and pine nuts are evenly golden and toasted, about 2 to 3 more minutes.
- Remove from heat and let cool slightly, then fold in feta, parsley, and lemon zest. Set aside.
- In a separate skillet, heat olive oil over medium heat.
- Add shrimp in a single layer and cook for 1 to 2 minutes per side.
- Add garlic and oregano during cooking and toss to coat.
- Cook until shrimp are opaque and reach 120 to 125°F internally.
Finish
- Remove shrimp from heat and toss with lemon zest, lemon juice, parsley, and black pepper.
- Plate immediately and spoon the olive feta pine nut crunch over top.
- Serve right away.
Notes
This builds on classic Greek shrimp with lemon, garlic, and herbs, adding a layered topping for contrast. Breadcrumbs provide structure, pine nuts add buttery richness, olives bring salt, and feta finishes with creamy balance.
Storage: Store shrimp and topping separately. Shrimp will keep in the fridge for up to 2 days. The topping can be stored in an airtight container for up to 3 days and re-crisped in a dry pan before serving.
Level up ideas:
Use gluten-free breadcrumbs Make it dairy free:
Omit feta or use a dairy-free alternative
Level up ideas:
- Add capers for sharper salinity
- Use grilled shrimp for a smoky variation
- Add a small drizzle of good olive oil before serving
Use gluten-free breadcrumbs Make it dairy free:
Omit feta or use a dairy-free alternative
