Mediterranean Shrimp Skillet (Printable)
A vibrant one-pan skillet with juicy shrimp, tomatoes, olives, and herbs in just 35 minutes.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 medium red bell pepper, diced
03 - 1 small zucchini, diced
04 - 1 pint cherry tomatoes, halved
05 - 3 cloves garlic, minced
06 - 1 small red onion, thinly sliced
07 - ½ cup pitted Kalamata olives, halved
→ Pantry
08 - 2 tbsp extra virgin olive oil
09 - ½ tsp smoked paprika
10 - 1 tsp dried oregano
11 - ½ tsp crushed red pepper flakes
12 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs & Garnishes
13 - ¼ cup fresh parsley, chopped
14 - 2 tbsp freshly squeezed lemon juice
15 - Lemon wedges, for serving
# How To Make It:
01 - Heat olive oil in a large skillet over medium heat. Add red onion and bell pepper; sauté for 3–4 minutes until slightly softened.
02 - Stir in zucchini and garlic; cook for another 2 minutes until fragrant.
03 - Add cherry tomatoes, olives, smoked paprika, dried oregano, crushed red pepper flakes, salt, and pepper. Cook, stirring often, until tomatoes begin to soften and release their juices, 3–5 minutes.
04 - Add shrimp to the skillet in a single layer. Cook for 2–3 minutes per side, or until shrimp are pink and opaque.
05 - Drizzle lemon juice over the skillet. Remove from heat and sprinkle chopped parsley on top.
06 - Serve hot with extra lemon wedges on the side.
# Expert Advice:
01 -
- It comes together in one pan so cleanup is almost nonexistent
- The flavors taste like a seaside vacation but use ingredients from any grocery store
02 -
- Overcooked shrimp are rubbery and there is no coming back from that mistake
- Halving the cherry tomatoes before they go in is what creates the sauce without adding any liquid
03 -
- Pat the shrimp completely dry before they hit the pan or they will not develop any color
- Let the tomatoes burst on their own rather than mashing them for a cleaner sauce texture