There’s a kind of magic in a skillet that can, for a short while, trade your kitchen for a sun-drenched terrace by the sea. This Mediterranean shrimp does exactly that.

It’s a vibrant, one-pan escape, built mostly from your pantry, that feels like a decadent vacation meal without any of the fuss.

Why This Dish Feels Like a Getaway

What I love most about this recipe is its beautiful deception. The flavors are complex and fresh, whispering of long, lazy lunches overlooking the water.

Yet, your effort is minimal, and the ingredients are wonderfully accessible. It’s a flavor-packed journey you can start any Tuesday.

Ingredients Needed for the Recipe

Here’s what you’ll gather. The beauty lies in how these simple items come alive together.

• Large Shrimp: The star of our show, offering quick-cooking protein and a delicate, sweet flavor. Frozen, peeled shrimp works brilliantly here.
• Red Onion & Garlic: This duo builds the aromatic foundation, with the onion adding a mild sweetness and the garlic providing that essential, savory punch.
• Fire-Roasted Tomatoes: They bring a deeper, almost smoky richness to the sauce compared to regular diced tomatoes.
• Dried Oregano & Red Pepper Flakes: Classic Mediterranean herbs and a touch of heat that wakes up the entire dish.
• Red Wine Vinegar & Honey: A quick splash of vinegar adds brightness, while a drizzle of honey perfectly balances the tomatoes’ acidity.
• Artichoke Hearts & Kalamata Olives: These jarred heroes contribute texture, briny depth, and that unmistakable regional character.
• Feta Cheese: Its creamy, salty crumbles melt into the sauce, creating pockets of tangy richness in every bite.
• Fresh Parsley & Lemon Juice: The non-negotiable finishing touches. They add a final burst of color and freshness that ties everything together.

The Smart Shortcut of Frozen Shrimp

Let’s settle this once and for all—frozen shrimp is a secret weapon. I use it almost exclusively.

It’s often more affordable, consistently high-quality, and since it’s usually already peeled and deveined, it makes getting dinner on the table a genuine breeze.

How to make Mediterranean Shrimp?

Follow these simple steps for a truly spectacular result. It’s easier than you think.

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Step 1 – Prep Your Shrimp & Onions

Pat your shrimp very dry with paper towels; this helps them sear better later. Give them a light seasoning with salt and pepper, then set them aside.

In your trusty ovenproof skillet, soften the chopped red onion in olive oil until it’s tender and fragrant, about five minutes. Stir in the garlic right at the end—just until you catch its scent.

Step 2 – Build the Flavor Base

Now, pour in those fire-roasted tomatoes with their juices, along with the oregano and red pepper flakes. Let this mixture simmer gently for a full ten minutes.

This time allows the flavors to marry and the sauce to thicken slightly. Then, stir in the honey and red wine vinegar—you’ll immediately notice the aroma lift.

Step 3 – Assemble the Dish

Take the skillet off the heat. Scatter the drained artichoke hearts and olives evenly over the tomato sauce.

Next, nestle your seasoned shrimp in a single layer on top. Finally, shower everything generously with those glorious crumbles of feta cheese.

Step 4 – Bake to Bubbly Perfection

Slide the whole skillet into your preheated oven. In just 10 to 12 minutes, magic happens.

The sauce will be bubbling, the feta will have softened and lightly browned, and the shrimp will be perfectly pink and cooked through.

Step 5 – The Final Flourish

As soon as the skillet comes out of the oven, squeeze fresh lemon juice all over the top and sprinkle with the chopped parsley.

This step isn’t just garnish; it’s essential, cutting through the richness and adding a layer of vibrancy that makes the dish sing.

What to Serve With Your Shrimp

This dish is wonderfully versatile when it comes to accompaniments. You truly can’t go wrong.

A simple bed of fluffy rice, quinoa, or couscous is perfect for soaking up every drop of that incredible sauce. A hunk of crusty, warm bread is another classic, no-fuss option.

For a fuller meal, a simple green salad or a bowl of creamy hummus on the side creates a beautiful, balanced spread.

Tips

• Dry your shrimp thoroughly before seasoning. Extra moisture will steam them instead of letting them bake up perfectly tender.
• Don’t rush the tomato simmering time. Letting the sauce cook for those 10 minutes concentrates the flavor beautifully.
• If your skillet isn’t ovenproof, simply transfer the assembled mixture to a baking dish before adding the cheese and baking.

Storing Your Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors actually meld and deepen overnight.

Reheat gently in a skillet over low heat, or try it cold over a bed of lettuce for a fantastic next-day shrimp salad. I don’t recommend freezing, as the shrimp can become mushy.

So, grab your skillet. A little taste of the Mediterranean, warm, vibrant, and incredibly satisfying, is just about half an hour away.

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Mediterranean Shrimp Recipe

Author: Elly Cooking Method: Baking Cuisine: Mediterranean Courses: Main Course

Difficulty: easy Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Cooking Temp: 200  C Servings: 3 Estimated Cost: $ 15 Calories: 320

Best Season: Spring, Summer

Description

Juicy shrimp baked in a garlicky tomato sauce alongside classic Mediterranean ingredients like artichokes and olives, all simmering away under a shower of creamy feta cheese, this one-pan Mediterranean shrimp will transport you to a sunny, relaxing place, no matter the actual state of your home/kitchen/general mental well-being.

ingredients

Servings

Main Ingredients

• 1 pound large shrimp (40 to 50 per pound, peeled and deveined (fresh or frozen and thawed), tails on or off)
• ¾ teaspoon kosher salt (divided)
• ½ teaspoon ground black pepper (divided)
• 2 tablespoons extra-virgin olive oil
• 1 small red onion (chopped)
• 2 cloves garlic (minced (about 2 teaspoons))
• 1 14.5-ounce can fire roasted diced tomatoes (in their juices)
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 1 teaspoon honey
• 1 tablespoon red wine vinegar
• 1 14-ounce can artichoke hearts (drained and quartered)
• ½ cup pitted Kalamata olives
• ¾ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice (from about ½ medium lemon)

For Serving (Optional)

• rice, whole wheat couscous, crusty bread, or pasta (as desired)

Instructions

1. Place a rack in the center of your oven and preheat the oven to 400°F (200°C). Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
   Mark as complete
2. In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown.
   Mark as complete
3. Add the garlic and cook just until fragrant, about 30 seconds.
   Mark as complete
4. Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
   Mark as complete
5. Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta cheese.
   Mark as complete
6. Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through (pink and opaque).
   Mark as complete
7. Squeeze the lemon juice over the top and sprinkle with chopped parsley. Serve hot with rice, couscous, bread, or pasta if desired.
   Mark as complete

Nutrition Facts

Servings 3

Serving Size 1 serving (approx. ⅓ of recipe)

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 15gg24%

Saturated Fat 5gg25%

Trans Fat 0gg

Cholesterol 165mgmg56%

Sodium 890mgmg38%

Potassium 620mgmg18%

Total Carbohydrate 18gg6%

Dietary Fiber 4gg16%

Sugars 8gg

Protein 32gg64%

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Calcium 20 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Storage: Place leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently rewarm in a skillet over medium-low heat. Alternatively, enjoy cold over greens or pasta for a Greek-inspired salad.
• Freezing: Not recommended—shrimp and vegetables may become mushy when thawed.
• Variations: Add spinach, zucchini, or roasted red peppers for extra veggies. Swap feta for goat cheese if preferred.

Keywords: Mediterranean shrimp, one-pan shrimp, healthy shrimp dinner, feta shrimp, artichoke shrimp, garlic shrimp