Blue skies, white sand, and a skillet full of feta-topped Mediterranean Shrimp. Pass me my wide-brimmed hat and sunglasses, and I’m there!

A skillet with Mediterranean Shrimp with garlic and feta

Juicy shrimp baked in a garlicky tomato sauce alongside classic Mediterranean ingredients like artichokes and olives, all simmering away under a shower of creamy feta cheese, this one-pan Mediterranean shrimp will transport you to a sunny, relaxing place, no matter the actual state of your home/kitchen/general mental well-being.

The fresh, complex flavors here will trick you, in a good way. This recipe is made almost entirely with pantry and freezer ingredients, but it tastes like a meal you would order while on the 5-star oceanside vacation that we all very much deserve at this moment.

Mediterranean garlic shrimp recipe in a skillet with olives, lemon slices, and artichokes

For a faraway, dreamy dinner you can make without leaving the comfort of your home, this healthy Mediterranean garlic shrimp recipe is your ticket.

Serve it over rice, alongside a hunk of crusty bread, or just set the skillet in the center of your table, pass around the forks, and go to town right then and there (you can do the same thing with this Sheet Pan Mediterranean Shrimp). It’s your vacation after all.

A skillet full of seafood, feta cheese, vegetables, and lemon slices

How to Make Mediterranean Shrimp

The wonderful secret of easy shrimp recipes like this one? You don’t need fresh shrimp to make them!

In fact, I prefer frozen shrimp in my healthy shrimp recipes, because it’s low on prep (especially if you buy it already peeled), less expensive than fresh (much of the time, the “fresh” shrimp sold in the seafood case was frozen first anyway!), and cooks in minutes, making it perfect for fast, easy dinners.

Another benefit to making recipes with classic Mediterranean ingredients is that many of the ingredients like artichokes and olives are shelf stable, so it’s easy to keep them on hand (this classic Mediterranean Pasta is an excellent example of a recipe that makes the most of them).

The Ingredients

  • Shrimp. You can use fresh or frozen shrimp here (I use frozen, peeled, and deveined shrimp 99.9% of the time). Shrimp is a great source of protein and makes for lightning-quick meals.
  • Red Onion. A beautiful addition of color and subtle, sweet flavor and Mediterranean flair. They’re also high in vitamin c.
  • Garlic. As demonstrated by this Baked Shrimp Scampi and Garlic Shrimp Pasta, garlic is a classic flavor bestie in shrimp recipes.
  • Fire Roasted Tomatoes. Rich, deep flavors wrapped up in the convenience of a can.
  • Spices. I used a combination of dried oregano for savoriness and red pepper flakes for heat.
  • Honey. To balance the acidity of the tomatoes.
  • Red Wine Vinegar. Brightens up the flavors and makes them pop. You’ll taste a real difference!
  • Artichoke Hearts. Canned artichoke hearts are a simple yet delicious addition to this Mediterranean dish. Plus, they’re low in fat and packed with antioxidants.
  • Kalamata Olives. Another easy item that can be found in a jar or can. Olives are ideal in Mediterranean-style dishes, and they bring healthy fats. If you aren’t into olives, simply omit them.
  • Feta Cheese. Creamy and salty, you’ll want a few crumbles of feta (or a lot of them) in every bite.
  • Fresh Parsley + Lemon Juice. The final flourish of freshness that ties the whole dish together.
  • To Serve. Rice! Bread! Quinoa! See below for more tasty ideas.

The Directions

  1. Thaw the shrimp if needed. Pat dry, then season. Saute the onion and garlic in olive oil until softened.
  2. Add the tomatoes, oregano, and red pepper flakes. Let simmer for a few minutes, then stir in the vinegar and honey.
A skillet with tomatoes, olives, and artichokes
  1. Scatter on the artichokes and olives.
Raw shrimp, tomatoes, olives, and artichokes in a skillet
  1. Lay the shrimp over the top in a single layer.
One-pan Mediterranean shrimp in a skillet with feta
  1. Top with the cheese. Feel free to go overboard a little here.
  2. Bake for 10 to 12 minutes at 400 degrees F, until bubbling and the shrimp is cooked through. Finish with lemon juice and parsley. DIG IN!

What to Serve with Mediterranean Shrimp

We enjoyed this as a one-pan meal with simply cooked brown rice, though if you’d like to add more to your meal, here are some suggestions for sides that go well with shrimp:

  • Grains. The flavors in this Lemon Rice would pair nicely with Mediterranean shrimp. Whole wheat couscous, farro, or pasta would also be delicious.
  • Salad. Pair this dish with a simple salad like Anytime Arugula Salad.
  • Bread. For ease and universal appeal, serve this dish with a crusty loaf of bread from your local bakery. This Rosemary Olive Oil Bread would also be a hit.

Storage Tips 

  • To Store. Place leftovers in an airtight storage container in the refrigerator for up to 3 days.
  • To Reheat. Very gently rewarm Mediterranean shrimp in a large skillet on the stove over medium-low heat. I also think leftovers would be tasty served cold as a salad over lettuce or pasta.
  • I wouldn’t recommend freezing this dish, as the texture of the shrimp may become mushy once thawed.
Mediterranean garlic shrimp recipe in a skillet with a side of bread

Recommended Tools to Make This Recipe

Let’s go to the sea, shall we? If you catch me dining in my bathing suit, you know why!

A skillet with Mediterranean Shrimp with garlic and feta

Mediterranean Shrimp

4.95 from 20 votes
This easy, healthy one-pan Mediterranean Shrimp features shrimp baked in tomato garlic sauce with artichokes and feta. Serve over rice, pasta or on its own!

Prep: 10 mins
Cook: 25 mins
Total: 35 mins

Servings: 3 servings


  • 1 pound large shrimp 40 to 50 per pound peeled, deveined shrimp, tails on or off (fresh or frozen and thawed)
  • ¾ teaspoon kosher salt divided
  • ½ teaspoon ground black pepper divided
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion chopped
  • 2 cloves garlic minced (about 2 teaspoons)
  • 1 14.5-ounce can fire roasted diced tomatoes in their juices
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon honey
  • 1 tablespoon red wine vinegar
  • 1 14-ounce can artichoke hearts drained and quartered
  • ½ cup pitted Kalamata olives
  • ¾ cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fresh lemon juice from about ½ medium lemon
  • For serving: rice whole wheat couscous, crusty bread, pasta (optional)


  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
  • In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.
  • Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
  • Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
  • Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.


  • TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 3 days.
  • TO REHEAT: Very gently rewarm Mediterranean shrimp in a large skillet on the stove over medium-low heat. I also think leftovers would be tasty served cold as a salad over lettuce or pasta.
  • I wouldn’t recommend freezing this dish, as the texture of the shrimp may become mushy once thawed.


Serving: 1(of 3)Calories: 445kcalCarbohydrates: 17gProtein: 38gFat: 24gSaturated Fat: 8gCholesterol: 414mgPotassium: 213mgFiber: 3gSugar: 9gVitamin A: 1212IUVitamin C: 22mgCalcium: 483mgIron: 5mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I made this last night and it was approved by the entire family! It was also quick to prepare. I started dinner on the later side and was worried but it was easy and quick to prepare. I had dinner on the table much earlier than I anticipated. Also, very clean up friendly! I will definitely make this again. Next time, I am going to double it because there were no leftovers!

    If you’re debating it, make this!5 stars

  2. Is there anything I can use in place of the fire roasted tomatoes – I’d like to try this recipe and don’t have those on hand.

    1. Hi Maryann! You can use regular diced tomatoes here, but the swap may alter the flavors a little. It should still be delicious though!

  3. I was looking for a fast, easy and healthy shrimp recipe for a change of pace, and this caught my eye. I didn’t have any artichoke hearts on hand, nor did I have fire-roasted tomatoes. Instead, I used regular chopped tomatoes. It still turned out delicious. I also added an extra pinch of oregano and an extra garlic clove. I served with brown rice and roasted vegetables. We’ll definitely be making this again!5 stars

  4. Thanks very much for this recipe- the flavors were so delicious together. Based on my personal preferences I chopped the olives in half and didn’t add all of the feta. I baked at 400 but couldn’t get the feta to brown even after cooking significantly longer than called for. Still, this was great. Thanks again.5 stars

      1. I made this just as the recipe called for and my family all enjoyed it. My 1 year old loved it and my 3 year old (whose tastes are off because of chemo) even had several bites without complaint! I served it with big slices of homemade sourdough bread.5 stars

  5. This became one of our family’s favourite recipe! It’s easy to make and sooo good!! Even better the next day as all the flavours mixed together. I highly recommend trying this recipe 5 stars

  6. This was so so great! I have a hubby that doesn’t normally love a “healthy” recipe (eyeroll…) but this was a hit! Even my 16month old loved! Will definitely be on the “make again” list! Thank you!5 stars

  7. I normally cook dinner (I’m laid off right now, but also am an avid home cook) and it can be a three-hour affair sometimes since I have the time + love it. My partner and I have gained weight during c, like many, and he knows I’m obsessed with recipes and websites for them. He asked me what he should do about eating healthier and I sent him here. I started a new class recently, so he picked out this recipe, went to the grocery store, and made it. It didn’t take long, we had a lot of the ingredients, and clean-up seems to be pretty minimal! We halved it since we are trying to reduce food waste. I scooped up a huge portion and was like ha I will never eat all of this, I’ll put it in tupperware. My plate was wiped clean. I’d half or slice the olives next time and I could do without artichokes, but he loves them. I’m mostly here for the shrimp, feta, and parsley. We served it over rice and would definitely make again!5 stars

  8. This is absolutely delicious! We loved it served over whole wheat couscous, and the microwaved leftovers were just as good as the first night. This would be an impressive dish to serve guests!5 stars

  9. Loved, loved, loved this recipe and everything else I’ve tried on this site. Easy to follow. Simple ingredient list. Whole family ate it. What more is there to ask for? Will be checking out more recipes soon!5 stars

  10. This recipe is quick, easy, and DELICIOUS!! Awesome for a weeknight dinner, and it reheated well for lunch the next day! Will definitely be remaking this.5 stars

  11. This had an amazing flavor and was super easy. I served it on a bed of raw fresh spinach topped with herbed couscous then the shrimp mix on top this is a for sure keeper. The heat from couscous as well as the shrimp gives the raw spinach a nice al dente taste I use the raw spinach often on many of my pasta meals involving alfredo or olive oil base sauce makes a great plus to the meal.5 stars

  12. Very tasty and easy to make. I only had half a jar of regular artichoke hearts so I added a 7.5 oz jar of quartered, marinated artichoke hearts. I also used a packet of precooked quinoa and brown rice to save time. It was a delicious meal that was on the table quickly. Thanks for a great recipe.5 stars

  13. Delicious! I made it twice in one week because it is quick, easy and healthy. I finished the dish off by broiling for a couple of minutes to brown the feta. Served it with warm pita.5 stars

  14. This was super easy, delicious, and so easy to clean up after. Such a gift! I’d bookmarked this recipe but forgot about it because I couldn’t find fire roasted tomatoes, but I spotted them at WF a few weeks ago and just tried this last week! I can’t vouch for how this would turn out with regular diced tomatoes, but it was really smokey and juicey with them, so I would totally recommend if you can find them!

    I only had a white onion handy and white wine vinegar instead of red, but it still came out awesome. I served over brown rice and enjoyed leftovers on top of some toasted sourdough. So yummy!5 stars

  15. Delicious and easy! I served over couscous, and we both liked it. Next time, I might add some more feta with the parsley.4 stars

  16. This is delicious and easy to make! I love how it’s easy to pull together after working all day. I’ve made it three times now and just love it.5 stars