Pat shrimp dry with paper towels and season lightly with salt. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
1 lb shrimp, 2 tbsp olive oil
Add chopped onion and bell pepper to the skillet and sauté for 3-4 minutes until softened.
1 item onion, 1 item bell pepper
Stir in minced garlic and sliced jalapeños and cook for 30 seconds until fragrant but not browned.
2 items jalapeños, 3 cloves garlic
Add diced tomatoes, chopped green olives, and capers to the skillet. Stir to combine and simmer the sauce for 7-8 minutes until it thickens slightly and tomatoes break down but remain chunky.
1.5 cups tomatoes, 0.5 cup green olives, 2 tbsp capers
Push the sauce to the edges of the skillet and add shrimp in a single layer. Cook each side for about 2 minutes until shrimp are opaque and curled. Do not overcrowd the pan; cook in batches if necessary.
1 lb shrimp
Remove the skillet from heat. Stir in lime juice and chopped cilantro. Taste and adjust salt if needed. Serve immediately over rice or with warm tortillas.
2 tbsp lime juice, 0.25 cup cilantro
