Pan-Fried Shrimp with Dill

Pan-fried shrimp with dill is a perfectly Greek-inspired snack. Full of lemon, dill, shrimp, and not much else—allowing all the ingredients to shine. Perfect for sharing, meze style.

Several pan-fried shrimp with dill piled in a white bowl, garnished with fresh dill.

Adapted from Clifford A. Wright | Little Foods of the Mediterranean | Harvard Common Press, 2003

According to author Clifford A. Wright, in Greece there are a veritible plethora of meze that go by the name garides tighanites, or fried shrimp. This particular recipe is best served warm, although room temperature is quite nice, too. He usually serves this with some crusty bread and a bottle of ouzo. Quite perfect, I think.–David Leite

Pan-Fried Shrimp with Dill

Several pan-fried shrimp with dill piled in a white bowl, garnished with fresh dill.
Pan-fried shrimp with dill is a perfectly Greek-inspired snack. Full of lemon, dill, shrimp, and not much else—allowing all the ingredients to shine. Perfect for sharing, meze style.
Clifford A. Wright

Prep 15 mins
Cook 5 mins
Total 20 mins
Hors d'Oeuvre
American
8 servings
213 kcal
No ratings yet
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Ingredients 

  • 1/4 cup extra-virgin olive oil
  • Juice of 1 lemon, preferably organic
  • 1 to 2 tablespoons finely chopped fresh dill* to taste
  • 3 tablespoons (1 1/2 oz) unsalted butter
  • 2 pounds large fresh shrimp preferably head-on, or 1 pound previously frozen headless shrimp, shells removed and reserved for making shrimp stock, if desired
  • Salt

Directions
 

  • In a small bowl, whisk together 2 tablespoons of olive oil, the lemon juice, and dill to create a vinaigrette.
  • In a large skillet over medium heat, melt the butter with the remaining olive oil. Add the shrimp, season with salt, and cook, tossing and stirring, until the shrimp are reddish orange and firm, 2 to 3 minutes. Dump the shrimp into a serving bowl.
  • Drizzle the vinaigrette over the shrimp, toss well and serve warm, right from the serving bowl.
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Notes

*WHAT HERBS CAN I SUBSTITUTE FOR DILL?

In case you’ve declared your home a dill-free zone—we know, improbable yet still possible—rest assured, we strongly suspect this shrimp recipe would do quite nicely with any number of various herbs in its place, including tarragon, chervil, and parsley, to name but a few.

Show Nutrition

Serving: 1portionCalories: 213kcal (11%)Carbohydrates: 1gProtein: 23g (46%)Fat: 13g (20%)Saturated Fat: 4g (25%)Trans Fat: 1gCholesterol: 298mg (99%)Sodium: 882mg (38%)Potassium: 92mg (3%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 142IU (3%)Vitamin C: 5mg (6%)Calcium: 166mg (17%)Iron: 2mg (11%)

Recipe Testers' Reviews

I could go on and on about the merits of this recipe, but then my words would surpass the words in the recipe itself. No need to mess with perfection. Short and sweet and a dilly shrimp treat! Plattered. Drizzled. Enjoyed. Servings, you ask? Well, the 3 of us left only the tails but I suppose you could stretch this to 4 servings for a more disciplined bunch at 7 pieces per person. As it was, I also made dill scented marinara sauce that I served on fresh orecchiette. Full meal. Muah!

Who would have thunk it? Dill and shrimp? Together? It didn’t even cross my mind until I saw this recipe. The combination was pleasantly surprising. All you do is quickly cook the shrimp and add a dill and lemon dressing while the shrimp are still warm. Very simple and fast. The recipe specifies 1 to 2—or more—tablespoons fresh dill. We used about 3 tablespoons for a more pronounced dill flavor. I added some sauteed garlic to half the shrimp, and I preferred it that way. If you want to try a different shrimp dish, give this one a go.


Originally published June 4, 2003.

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