Greek Recipes

Greek and Cypriot recipes

Garithes Vrastes: Boiled Shrimp with Oil and Lemon Sauce

In Greek: γαρίδες βραστές, pronounced ghah-REE-thess vrah-STESS

Shrimp are a Greek favorite at any time, and an appropriate lenten dish as well. The latholemono sauce (whipped oil and lemon juice) is a classic Greek seafood topping.



Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes


  • 2 pounds of shrimp
  • juice of 1 lemon
  • 1/3 cup of extra virgin olive oil
  • sea salt
  • freshly ground pepper
  • flat-leaf parsley to garnish


Remove the shell and devein shrimp, and add to lightly boiling water for 5 minutes. Remove, and take off heads and tails if desired.

(To use the cooked shrimp in another recipe, stop here.)

To serve cold: Place the shrimp on a platter or in a bowl and toss with oil and lemon juice. Salt and pepper to taste, cover, and refrigerate until well-chilled.

To serve warm:

Make the latholemono sauce using the oil and lemon juice (blend to thicken) and pour over the shrimp or serve on the side.

Serve with a garnish of parsley leaves.

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