This easy, healthy Mediterranean Shrimp recipe features shrimp in a mix of sautéed tomatoes, garlic, artichokes, olives, and served with feta, lemon juice, and parsley. I also added some Greek peperoncini. An incredible, restaurant-like dinner you can make without leaving the comfort of your home! Make a side of yummy crusty bread, or just set the skillet in the center of your table, pass around the forks!
What is great about Mediterranean Shrimp?
Mediterranean cuisine emphasizes the use of fresh, high-quality ingredients. Shrimp, being a seafood delicacy, pairs well with the emphasis on fresh produce, aromatic herbs, and quality olive oil.
Shrimp is a lean source of protein and provides essential nutrients like vitamin B12, iodine, and selenium. When prepared in Mediterranean style, it's often accompanied by nutrient-rich vegetables and whole grains, contributing to a balanced and nutritious meal.
Mediterranean cuisine is known for its liberal use of herbs and spices such as oregano, basil, thyme, and garlic. These add layers of flavor to shrimp dishes, making them rich and aromatic.
Tips:
Opt for fresh, high-quality shrimp. Look for firm texture, a mild ocean scent, and no signs of discoloration or sliminess.
Mediterranean dishes often involve a variety of ingredients. Prepping vegetables, herbs, and other components ahead of time can streamline the cooking process.
Marinating shrimp in a mixture of olive oil, garlic, lemon juice, and herbs enhances flavor. Aim for at least 15-30 minutes of marination time.
Achieve a balance of flavors by combining tangy elements like lemon or vinegar with rich olive oil, and adding herbal depth with oregano, thyme, or basil.
Mediterranean Shrimp
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 Servings
Ingredients:
1 lb. of large shrimp, cooked, deveined, and without tails
3 tbsp of extra virgin olive oil
1 small onion, chopped
3 cloves of garlic, minced
1 pint of cherry tomatoes
1 tsp of dried oregano
1 tsp of red pepper flakes
1 cup of roasted red peppers, diced
2 cups of chicken broth
1 14-ounce can of artichoke hearts, drained and quartered
1/2 cup of pitted Kalamata olives, cut lengthwise
1/2 cup of green olives, pitted
1 cup of orzo
Salt and pepper to taste
3/4 cup crumbled feta cheese
2 tbsp of fresh lemon juice (1 lemon)
2 tablespoons chopped fresh parsley
Directions:
1. In a large skillet over medium heat, heat the olive oil. Add the onion and garlic, and sauté until fragrant, about 3 to 4 minutes. Add the tomatoes, oregano, red pepper flakes, artichokes, red peppers, pepperoncini, and olives. Cook for about 5 minutes until the tomatoes are soft and about to burst.
2. Add the chicken broth and the orzo, and cook until the orzo absorbs all the liquid, about 5-7 minutes. Arrange the shrimp and incorporate. Add salt and pepper to taste.
3. Serve each portion by squeezing lemon juice on top, sprinkling with the feta and chopped parsley.
Suggested Pairing
Serve with a nice crisp Latour Pouilly Fuisse.
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