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!
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.
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. It’s your vacation after all.
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 lightening-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
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Thaw the shrimp if needed. Pat dry, then season. Saute the onion and garlic in olive oil until softened.
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Add the tomatoes, oregano, and red pepper flakes. Let simmer for a few minutes, then stir in the vinegar and honey.
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Scatter on the artichokes and olives.
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Lay the shrimp over the top in a single layer.
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Top with the cheese. Feel free to go overboard a little here.
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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.
Recommended Tools to Make This Recipe
- Oven-Safe Skillet. Transfers seamlessly from stovetop to oven to table.
- Citrus Juicer. A must-have tool for squeezing fresh lemons and limes.
- Measuring Spoons. These are two-sided, which means less dishes.
Let’s go to the sea, shall we? If you catch me dining in my bathing suit, you know why!
Mediterranean Shrimp
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Nutrition
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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!
I’m SO happy to hear that the recipe was a hit, Sarah! Thank you for sharing this kind review!
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.
Hi Maryann! You can use regular diced tomatoes here, but the swap may alter the flavors a little. It should still be delicious though!
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!
I just made it. It was great. Served it over whole grain pasta. Delicious!!! Thank you!!
I’m so happy that you enjoyed it, Monica! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed it, Emily! Thank you for sharing this kind review!
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.
I’m so happy that it was a hit, Naomi! Thank you for sharing this kind review!
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
I’m so happy that you’ve enjoyed the recipe, Kim! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Alyssa! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Hannah! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Jill! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Kristin! Thank you for sharing this wonderful review!
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.
WHOO HOOO Rachael! So glad to hear it, thank you!
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.
I’m so happy that you enjoyed the recipe, John! Thank you for sharing this kind review!
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.
I’m so happy that it was a hit, Marilyn! Thank you for sharing this kind review!
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.
I’m so happy that you enjoyed it, Katie! Thank you for sharing this kind review!
This was great. Reduced ingredients for one used ten shrimp and has leftovers for lunch next day.
I’m so happy that you enjoyed the recipe, Jj! Thank you for sharing this kind review!
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!
So so happy to hear it, thank you Jean!