Mediterranean Shrimp

Description

This Mediterranean Shrimp is a bright, colorful, flavor-packed dish featuring juicy shrimp, blistered cherry tomatoes, Kalamata olives, red onion, creamy feta, fresh herbs, garlic, and plenty of fresh lemon. Everything comes together in a garlicky olive oil sauce seasoned with oregano and a touch of red pepper for warmth. The shrimp cook quickly, making this an excellent choice for busy weeknights while still looking impressive enough for entertaining. Serve it with warm pita, crusty bread, rice, couscous, or orzo to soak up every drop of the delicious Mediterranean-style sauce.

Ingredients For the Shrimp

• 1½ lbs large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ tsp crushed red pepper flakes

For the Mediterranean Vegetables

• 2 cups cherry tomatoes, halved
• ½ medium red onion, thinly sliced
• ¾ cup Kalamata olives, pitted and halved
• 4 garlic cloves, finely minced
• 2 tbsp extra-virgin olive oil
• ½ tsp dried oregano
• ¼ tsp black pepper

For the Lemon Garlic Sauce

• 2 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 2 tbsp low-sodium chicken or vegetable broth
• 1 tbsp unsalted butter, optional
• 1 small garlic clove, finely minced

For Finishing

• ¾ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• Lemon wedges
• Extra crushed red pepper flakes, optional

Step-by-Step Instructions

1. Pat the shrimp thoroughly dry with paper towels. Removing excess moisture helps them sear instead of steaming.
2. Place the shrimp in a medium bowl.
3. Add 2 tablespoons olive oil, oregano, smoked paprika, garlic powder, salt, black pepper, and crushed red pepper flakes.
4. Toss until every shrimp is lightly coated with the seasoning.
5. Heat a large skillet over medium-high heat.
6. Once the skillet is hot, arrange the shrimp in a single layer.
7. Cook for approximately 1–2 minutes on the first side without moving them.
8. Flip the shrimp and cook for another 1–2 minutes, just until pink and opaque.
9. Transfer the shrimp to a clean plate. Avoid overcooking them because they will return to the skillet later.
10. Reduce the heat to medium.
11. Add 2 tablespoons olive oil to the same skillet.
12. Add the sliced red onion and cook for approximately 2 minutes, until slightly softened.
13. Add the cherry tomatoes.
14. Cook for 4–5 minutes, stirring occasionally, until some of the tomatoes blister and begin releasing their juices.
15. Add the minced garlic and cook for approximately 30 seconds.
16. Stir in the Kalamata olives, oregano, and black pepper.
17. Cook for another minute to warm the olives and develop the flavors.
18. In a small bowl, whisk together olive oil, lemon juice, lemon zest, broth, optional butter, and minced garlic.
19. Pour the lemon-garlic mixture into the skillet.
20. Stir gently, scraping up any flavorful browned bits from the bottom.
21. Allow the sauce to simmer for approximately 1–2 minutes.
22. Return the cooked shrimp and any accumulated juices to the skillet.
23. Gently toss the shrimp with the tomatoes, olives, onions, and lemon-garlic sauce.
24. Cook for only 1 additional minute, just until everything is hot.
25. Remove the skillet from the heat.
26. Sprinkle crumbled feta generously over the shrimp.
27. Add chopped fresh parsley and basil.
28. Finish with additional black pepper and optional red pepper flakes.
29. Squeeze fresh lemon over the entire dish immediately before serving.
30. Spoon some of the garlicky olive oil and tomato juices over the shrimp.
31. Serve immediately while the shrimp are juicy and the feta is beginning to soften.

Tips

• Don’t overcook the shrimp. Large shrimp need only a few minutes and can quickly become rubbery.
• Pat shrimp completely dry before seasoning for better browning.
• Use good-quality extra-virgin olive oil because it’s an important part of the sauce.
• Kalamata olives provide classic Mediterranean flavor, but green olives can also be used.
• Add the feta after removing the skillet from the heat so it softens without completely melting.
• Allow some cherry tomatoes to remain intact while letting others burst to naturally thicken the sauce.
• For more heat, increase the crushed red pepper flakes.
• Serve immediately for the best shrimp texture.

Notes

This Mediterranean Shrimp is especially delicious served over orzo, couscous, quinoa, rice, or pasta. For a lighter meal, pair it with a Greek salad or roasted vegetables. Warm pita or crusty bread is perfect for soaking up the lemony garlic sauce. Refrigerate leftovers promptly in an airtight container for up to 2–3 days. Reheat gently over low heat to avoid making the shrimp tough.

Q&A

Can I use frozen shrimp?
Yes. Thaw them completely, drain well, and pat thoroughly dry before seasoning.
Can I make this without feta?
Absolutely. Simply omit it, or use another cheese you enjoy.
Can I add spinach?
Yes. Stir 2–3 cups of baby spinach into the tomatoes during the final few minutes and allow it to wilt.
Can I use green olives instead of Kalamata?
Yes. Green olives create a slightly different but equally delicious flavor.
What size shrimp works best?
Large or jumbo shrimp are ideal because they remain juicy and create a beautiful presentation.
What should I serve with Mediterranean Shrimp?
Orzo, lemon rice, couscous, quinoa, pasta, Greek salad, warm pita, or toasted crusty bread are excellent choices.

Servings

Makes approximately 4 servings

Nutrition (Approx. Per Serving)

• Calories: 430
• Protein: 38g
• Carbohydrates: 11g
• Fat: 27g
• Saturated Fat: 7g
• Fiber: 3g
• Sugar: 5g
• Sodium: 890mg
• Cholesterol: 250mg
• Potassium: 610mg
  Nutritional values are estimates and may vary depending on the shrimp, feta, olives, olive oil, and serving size.