Mediterranean Shrimp
Dive into sun-soaked flavors with this irresistible Mediterranean Shrimp recipe, a vibrant dish brimming with fresh ingredients and bold spices. Tender jumbo shrimp are perfectly sautéed alongside juicy cherry tomatoes, sweet red onion, and briny Kalamata olives, all infused with aromatic garlic and a hint of citrusy lemon juice. Seasoned with classic Mediterranean spices like oregano, paprika, and red pepper flakes, this dish is topped with creamy crumbled feta and fragrant parsley for a burst of flavor in every bite. Ready in just 25 minutes, it’s an ideal weeknight option that pairs beautifully with crusty bread, fluffy rice, or a refreshing bed of greens. Perfectly balanced and packed with protein, "Mediterranean Shrimp" is more than a meal—it’s a Mediterranean culinary escape!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound jumbo shrimp (peeled and deveined)
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 0.5 cup red onion (thinly sliced)
- 0.25 cup kalamata olives (pitted and chopped)
- 0.25 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the shrimp under cold water and pat them dry. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for 1 minute, until fragrant.
Add the cherry tomatoes and red onion to the skillet, cooking for 3-4 minutes until the vegetables soften.
Push the vegetables to the side of the skillet and add the remaining 1 tablespoon of olive oil in the center.
Place the shrimp in the skillet and sprinkle with salt, black pepper, oregano, paprika, and red pepper flakes. Cook for 2-3 minutes on each side until the shrimp turn pink and are cooked through.
Stir the shrimp and vegetables together, ensuring the spices are evenly distributed.
Add the kalamata olives and lemon juice, tossing to combine. Cook for 1 minute to heat through.
Remove the skillet from the heat and sprinkle the dish with crumbled feta cheese and fresh parsley.
Serve hot, optionally with crusty bread, rice, or over a bed of arugula for a complete meal.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 3850 mg | 167% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 10.3 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 17.2 mcg | 86% | |
| Calcium | 558 mg | 43% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1958 mg | 42% | |
*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.
