Go Back
four cooked shrimp on top of a bed of polenta
Print Pin Recipe
5 from 8 votes

Olive Oil Poached Shrimp with Sundried Tomato Cream Sauce and Tomato Basil Pistou

This easy olive oil poached shrimp recipe is perfect for a healthy weeknight dinner or lite lunch. Sounds fancy and hard, but is super easy and takes 5 minutes to poach the most buttery shrimp you will ever have! 
Prep Time20 mins
Active Time10 mins
Total Time30 mins
Course: Appetizer, Dinner, Lunch, Main Course, Small Bites
Cuisine: American, French, Italian
Keyword: Appetizer, Easy Recipe, Pescatarian, Shrimp
Author: rylee


Sundried Tomato Cream Sauce

  • 2 tablespoons O-Live & Co. Everyday Olive Oil
  • 4 cloves garlic smashed
  • 1 small yellow onion diced
  • ½ cup white wine or broth
  • 5 oz. sundried tomatoes no oil from the jar
  • 1 ¼ cup full fat coconut milk
  • ½ cup parmesan grated
  • 2 teaspoons red wine vinegar
  • Salt + Pepper to taste

Tomato Basil Pistou

Olive Oil Poached Shrimp

  • 2-3 cups O-live & Co. Everyday Olive Oil enough to cover the shrimp
  • 18-24 large shrimp peeled & raw
  • Few springs of any hardy herb fresh thyme, rosemary
  • Salt & Pepper


Sundried tomato Cream Sauce

  • In a skillet over medium heat, add olive and sauté onion until soft and translucent, about 4 minutes
  • Add garlic and cook 30 seconds
  • Pour in wine/broth reducing to half, scraping any bits off the bottom of the pan
  • Add the sundried tomatoes and cook for 1-2 minutes to release some flavor
  • Reduce heat to low-medium and add coconut milk and parmesan
  • Season with salt and pepper to taste
  • Add everything to a blender and blend until smooth **Add a little broth or water if you prefer a thinner sauce**

Tomato Basil Pistou

  • In a food processor, add all ingredients except olive oil and give it a blitz until broken down. Slowly stream in the olive oil until it is all incorporated.

Olive Oil Poach Shrimp

  • Heat a large saucepan over medium heat and add olive oil and herbs
  • Sprinkle peeled shrimp with salt and pepper
  • In batches, add shrimp to the olive oil and poach until the shrimp are opaque in the center, about 5 minutes
  • If you are using less olive oil and it doesn’t cover the shrimp entirely you can baste the shrimp with the olive oil
  • With a large spoon, spoon the olive oil over the shrimp until the shrimp turns opaque
  • Serve on it's own with the cream sauce and pistou and some crusty bread for a midday meal or serve over polenta or noodles for a hearty dinner