This post may contain affiliate links. Please read our disclosure policy.

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

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!
Please enable JavaScript in your browser to complete this form.

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!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  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

  17. This was so delicious and so easy to make! I had just bought a two pound bag of shrimp on sale and wanted to try a new recipe, I found this one and was thrilled as all the ingredients are staples in my house. It took no time to make and there were no leftovers as everyone wanted seconds! And healthy to boot.5 stars

  18. This was excellent and so easy to make. Had to use regular diced tomatoes since our local grocery store did not have fire roasted. So I increased the oregano and added basil and it’s a winner! Will definitely serve again.5 stars

  19. My family loves this recipe! I’ve been craving it since we made it the first time a month ago.

    Would you say this fits the bill for an anti-inflammatory diet recipe? I’m trying to help my chronic pain but still learning what fits and what doesn’t.5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Sarah! Thank you for sharing this kind review! Since I don’t have a medical background, I recommend checking with your doctor to see what recipes are best for your diet.

  20. This was easy to make and delicious! We ate it with crusty French bread, but next time we’ll have your outstanding lemon rice. If I were looking for a sub for one of the veggies, I’d try mushroom. In fact, I might just add them in next time! Thanks, Erin!

  21. It was awesome! The herbs and spices and measurements were perfect for the taste. I added mushrooms with it as well. It filled me up quickly. Easy to do. Thank you for the recipe. Looking forward to your other recipes.5 stars

  22. A great spicier riff on an old EarthboundCookbook recipe that I have made in the past. Made tonight for guests and all complimented on the dish. Will make again.5 stars

  23. Same as a previous commenter, I had some shrimp and was looking for something different. I had most of the items in the pantry, except I had to use regular canned diced tomatoes instead of the fire roasted. I also subbed fig infused balsamic for the red wine vinegar which added a little extra flavor. Also used grilled artichoke packed in oil, and added a few tablespoons of the oil to the mix. It turned out great, was pretty easy to make. Will definitely make it again!5 stars

  24. Was so good the first time…

    The second time I spread the tomato mixture on some store bought thin pizza crusts then topped it with the other ingredients…

    OMG!!!5 stars

  25. Thank you so much for sharing this recipe – we made it for dinner last night and it came out amazing! We added in some more red wine vinegar and lots of red pepper flakes and all of the flavors came together so well – the feta, olives, artichoke hearts, tomatoes and then the pop of spice. This is going to become a part of the regular rotation!5 stars

  26. This was absolutely delicious and super easy to make. Excellent choice for a small dinner party or just a quiet dinner at home. This will go in our regular rotation!5 stars

  27. A yummy & easy to make recipe.

    The directions and pictures allow anyone to make this dinner.

    Loved the experience and dinner so I bought Erin’s cookbook.

    P.S. if you love spice double up the red pepper flakes and garlic… :)5 stars

    1. Hi Susan! I’ve only tested the recipe as written, so it would be hard to advise. If you decide to experiment, let me know how it goes!

  28. Absolutely delicious. Easy to make and easy to follow recipe. Didn’t have artichokes on hand so added a few green Spanish olives along with the Kalamata olives. My family loved it. Made yellow saffron rice and roasted green beans sprinkled with balsamic and feta to accompany. Would make a great company dish as well. Can’t wait to make it again!5 stars

  29. Wonderful dish. Very light, refreshing and full of flavor. Super healthy dish too which is an added bonus. I added kale to add even more nutrients to it and dried basil instead of red pepper flakes. It turned out great!5 stars

  30. I normally don’t like a lot of the individual ingredients in this meal, but together they made a dish that I kept coming back for!5 stars

  31. 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

  32. 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

  33. 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

  34. 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

  35. 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

  36. 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

  37. 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

  38. 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!

  39. 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.

  40. 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

  41. 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

  42. 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

  43. 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!