By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
510 cal · 20 min
Shrimp With Tomatoes and Olives
Recipe GLPRbd9704d0281a1a
A light and vibrant Mediterranean-inspired dish featuring tender shrimp simmered in a savory tomato and green olive sauce, served alongside fluffy couscous. This elegant yet simple 20-minute meal brings together the flavors of Provence with briny olives, fresh tomatoes, and a splash of white wine.
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Ingredients
1 10-ounce box couscous (about 1⅓ cups)
1 tablespoon olive oil
1 small onion, chopped
1 28-ounce can diced tomatoes, drained
¾ cup pitted green olives
½ cup dry white wine
Kosher salt and black pepper to taste
1 pound medium shrimp, peeled and deveined
Directions
Bring a large pot of salted water to a boil. Add the couscous and cook according to package directions, usually about 8–10 minutes, until tender and fluffy. Drain well if needed and set aside.
While the couscous cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes, stirring occasionally, until softened and fragrant.
Add the drained canned tomatoes and green olives to the skillet. Stir well to combine.
Pour in the dry white wine and bring the mixture to a simmer. Let it simmer gently for 2–3 minutes to allow the flavors to meld.
Add the peeled and deveined shrimp to the tomato mixture. Season with kosher salt and black pepper to taste. Simmer for 3–4 minutes, stirring occasionally, until the shrimp are opaque and cooked through (internal temperature of 145F). Do not overcook.
Divide the couscous evenly among four serving bowls or plates. Top each portion with the shrimp, tomatoes, olives, and sauce. Serve immediately while hot.
Comments
This hits well for a Charlotte weeknight: shrimp is fresh and affordable at any major chain, all other ingredients are pantry staples or produce, and couscous cooks in five minutes flat, so the 20-minute claim is honest. Cost per serving runs around three dollars, driven by shrimp price, which fluctuates but sits reasonable year-round on the coast. The dish reheats decently over rice or with fresh couscous. The only friction is that it's not inherently a family feeder—four servings of shrimp with a starch-light sauce works for adults but may leave kids asking for seconds, and the olives and white wine edge it toward entertaining rather than weeknight comfort.
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