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).
- 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.
Thaw the shrimp if needed. Pat dry, then season. Saute the onion and garlic in olive oil until softened.
Add the tomatoes, oregano, and red pepper flakes. Let simmer for a few minutes, then stir in the vinegar and honey.
Scatter on the artichokes and olives.
Lay the shrimp over the top in a single layer.
Top with the cheese. Feel free to go overboard a little here.
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.
- 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!
- 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.
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