Mediterranean Diet Stir-Fried Vegetables with Shrimp
Experience the vibrant flavors of the Mediterranean with this quick and healthy Stir-Fried Vegetables with Shrimp recipe, a perfect addition to your Mediterranean diet meal plan. Featuring tender, juicy shrimp stir-fried with colorful vegetables like zucchini, red bell pepper, cherry tomatoes, and baby spinach, this dish comes together in just 30 minutes for a delightful weeknight dinner. Enhanced with the richness of extra virgin olive oil, aromatic garlic and onion, briny kalamata olives, and a zesty splash of lemon juice, this recipe is packed with nutrients and bold flavor. Finished with a sprinkle of dried oregano and fresh parsley for a Mediterranean-inspired touch, it can be served as a standalone dish or paired with whole-grain bread, quinoa, or brown rice for a fulfilling meal. Ideal for seafood lovers and health-conscious foodies, this easy, one-pan recipe delivers the perfect combination of freshness, simplicity, and bold Mediterranean flair.
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Recipe Information
Ingredients
- 400 grams raw shrimp (peeled and deveined)
- 3 tablespoons extra virgin olive oil
- 1 medium (sliced) red onion
- 3 cloves (minced) garlic
- 1 medium (cut into half-moons) zucchini
- 1 large (sliced into strips) red bell pepper
- 200 grams (halved) cherry tomatoes
- 50 grams (pitted and halved) kalamata olives
- 100 grams baby spinach
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet and stir-fry for 2-3 minutes until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced red onion and minced garlic, and stir-fry for 1-2 minutes until fragrant.
Add the zucchini and red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables begin to soften.
Toss in the cherry tomatoes and kalamata olives, and stir-fry for another 2 minutes.
Return the cooked shrimp to the skillet, and add the baby spinach. Stir well until the spinach wilts, about 1-2 minutes.
Sprinkle the dish with dried oregano, lemon juice, salt, and black pepper. Stir to combine all the flavors.
Remove from heat and garnish with freshly chopped parsley.
Serve immediately as a standalone dish or alongside whole-grain bread, quinoa, or brown rice for a complete Mediterranean meal.
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 4223 mg | 184% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 29.2 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2487 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
