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Servings: 4
Course: Main Course, Snack
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Greek Lemon Herb Shrimp with Olive Feta Crunch

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Ingredients
  

Shrimp
  • 1 lb Pacific White Shrimp peeled and deveined
  • 3 tablespoons olive oil
  • 3 garlic cloves finely minced
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh parsley chopped
  • Salt to taste
  • Fresh cracked black pepper
Olive Feta Pine Nut Crunch
  • 1/2 cup coarse breadcrumbs or panko
  • 1/4 cup pine nuts
  • 1/3 cup olives Kalamata or mixed, roughly chopped
  • 2 tablespoons olive oil
  • 1/4 cup feta crumbled
  • 1 tablespoon fresh parsley chopped
  • Zest of 1/2 lemon

Equipment

  • Large skillet
  • Mixing bowl
  • Small skillet
  • Tongs
  • Paper towel

Method
 

Prep
  1. Pat the shrimp completely dry with paper towels.
  2. Zest and juice the lemon. Finely chop parsley and mince garlic.
  3. Roughly chop the olives and measure out breadcrumbs and pine nuts.
Do
  1. Heat 1 tablespoon olive oil in a skillet over medium heat.
  2. Add the chopped olives and cook for 2 to 3 minutes until slightly tightened and fragrant.
  3. Add the breadcrumbs and cook, stirring constantly, until they just begin to turn golden, about 2 to 3 minutes.
  4. 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.
  5. Remove from heat and let cool slightly, then fold in feta, parsley, and lemon zest. Set aside.
  6. In a separate skillet, heat olive oil over medium heat.
  7. Add shrimp in a single layer and cook for 1 to 2 minutes per side.
  8. Add garlic and oregano during cooking and toss to coat.
  9. Cook until shrimp are opaque and reach 120 to 125°F internally.
Finish
  1. Remove shrimp from heat and toss with lemon zest, lemon juice, parsley, and black pepper.
  2. Plate immediately and spoon the olive feta pine nut crunch over top.
  3. 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:
  • Add capers for sharper salinity
  • Use grilled shrimp for a smoky variation
  • Add a small drizzle of good olive oil before serving
 
Make it gluten free:
Use gluten-free breadcrumbs
Make it dairy free:
Omit feta or use a dairy-free alternative

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