Mediterranean Shrimp with Garlic Chips
Elevate your dinner game with this Mediterranean Shrimp with Garlic Chips recipe—a stunning blend of bright, zesty, and savory flavors that will transport your taste buds straight to the sun-kissed coasts of the Mediterranean. Succulent shrimp are sautéed to perfection and paired with blistered cherry tomatoes, briny Kalamata olives, and a burst of fresh lemon juice. The crown jewel of this dish? Golden, crispy garlic chips that offer an irresistible crunch and an aromatic depth of flavor. Ready in just 25 minutes, this one-pan wonder is perfect for a quick yet impressive meal. Sprinkle with fresh parsley and a hint of red chili flakes for a touch of heat, and serve as-is or over crusty bread, rice, or pasta for a complete Mediterranean feast. Perfect for seafood lovers, this recipe is both vibrant and versatile—sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic cloves, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 whole lemon, juiced
- 1 cup cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and sliced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon red chili flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the thinly sliced garlic cloves to the skillet and cook until they turn golden and crispy, about 2 minutes. Be careful not to burn them. Remove the garlic chips with a slotted spoon and set aside on a paper towel to drain.
In the same skillet, add the remaining 1 tablespoon of olive oil. Increase the heat to medium-high.
Season the shrimp with salt and black pepper, then add them to the skillet in a single layer. Cook for 2-3 minutes on each side, or until they turn pink and are just cooked through. Remove the shrimp and set aside.
Add the cherry tomatoes and kalamata olives to the skillet. Sauté for 2 minutes, allowing the tomatoes to slightly soften.
Deglaze the skillet by adding the lemon juice, scraping up any browned bits from the bottom of the pan for extra flavor.
Return the cooked shrimp to the skillet and stir to combine with the tomato and olive mixture. Cook for 1-2 minutes to warm the shrimp through.
Remove the skillet from heat and sprinkle the dish with freshly chopped parsley, garlic chips, and optional red chili flakes.
Serve immediately as is, or pair with crusty bread, rice, or pasta for a complete meal.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 556 mg | 12% | |
*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.
