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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.
  • Homemade Hummus. A Mediterranean classic!
  • 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

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

Mediterranean Shrimp

4.95 from 54 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 minutes
Cook: 25 minutes
Total: 35 minutes

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
  • 1/2 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
  • 3/4 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 for my birthday dinner (I have shrimp every year) and served it with
    a lemon orzo. It was delicious!! The only change I made was I seasoned my shrimp with lemon pepper. I will definitely be making this again and not just for my birthday! Thank you for this recipe!5 stars

  2. This dish is absolutely amazing. The sauce is so good, I think you could even hold back the shrimp (I probably never will) and put the sauce on pasta or couscous. Just delicious!5 stars

  3. This was a very simple and very delicious Mediterranean dish to make.
    All your veggies and shrimp cooked in one pan and the favor was out of this world. I served this shrimp recipe with Italian Farro however it can be easily served with rice, pasta, couscous, multigrain bread or any other grains you prefer.5 stars

  4. Absolutely fabulous!! We had this with farro and broccoli on the side.
    Leftovers were with zoodles!
    Both were outstanding! Great healthy recipe full of flavor!5 stars

  5. This is by far the best recipe I’ve tried while eating Mediterranean. It’s the perfect balance of hearty, tasty and healthy. It’s simple too and can be put together very quickly. I didn’t change a single thing and have made this about 5 times now. Thank you for this amazing recipe!5 stars

  6. Really good! I placed under the broiler for 5 minutes to make a nice browning. I used 2 cans of fire roasted tomatoes and added some mozarella.4 stars

  7. This recipe was fabulous. The sauce was so flavorful. I think the red wine vinegar and honey gave it a unique depth of flavor. Will definitely be making this again!5 stars

  8. Hi Erin,

    For someone who couldn’t find artichokes or they were expensive, what would you replace them with?

    1. Hi Sarah! I would probably just omit them. Or you could swap in a different veggie that you prefer, but it would need to be cooked first. Blanched green beans, roasted zucchini, or sauteed broccoli could work. Hope this helps!

  9. Questions please…
    1) Do you know sodium content? It’s a must for me.
    2) Are the canned artichokes marinated or plain?

    1. Hi Patti! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps! You’ll be using plain for this recipe.

  10. This Mediterranean Shrimp Recipe is so good! I served over brown rice as suggested. I ended up toasting slices of French baquette (with garlic butter spread). Yum-O 😁 Thank you for this recipe.5 stars

  11. This was a great dish- I doubled the recipe but used a bit less than two pounds of shrimp. It fed four of us with leftovers for 1-2 meals. I think there were too many olives- I would use half the olives as in the recipe. The dish is already pretty salty even without the olives.5 stars

  12. Really good. Served on basmati rice. Next time I’m going to make double the sauce because there just wasn’t enough when served with rece.4 stars

  13. Made this for dinner tonight exactly as written except left out the tomatoes as I’m not a fan of tomato with shrimp. It was the most delicious shrimp dish I’ve ever had. So fresh and nice. I served with Kalamata olive fougasse. (Bread)
    Have already had it requested to have again soon. Saved and will definitely make again!5 stars

    1. I want to try this recipe because it sounds deelish. I have one question : could I use the pre-cooked frozen shrimp for this recipe?

      1. Hi Julia, while I don’t recommend it, you likely could. Just in step 5 you would not need to cook the shrimp for as long as you would the rest of the ingredients. Also I would suggest to make sure they are thawed before adding them. If you decide to experiment, let me know how it goes!

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