Shrimp Mediterranean Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. In a medium bowl combine 2 tbs olive oil, minced garlic, lemon zest, lemon juice, dried oregano, smoked paprika, kosher salt and black pepper. Add the shrimp and toss to coat. Let marinate at room temperature for 10–15 minutes (or up to 30 minutes in the fridge).

Prep vegetables & garnish

Thinly slice the red onion, halve cherry tomatoes, pit and halve olives if needed, and slice roasted red peppers. Rinse capers. Crumble feta and chop parsley and optional herbs. Cook any grain (couscous, rice, or orzo) according to package directions and keep warm.

Heat 1 tbs olive oil in a large skillet over medium heat. Add the sliced red onion and cook, stirring occasionally, until softened, about 3–4 minutes.

Add the halved cherry tomatoes and cook 2–3 minutes until they begin to blister and release juices.

Stir in the tomato paste, sliced roasted red peppers, olives and capers. Cook 1 minute to toast the tomato paste, then pour in the white wine or chicken broth to deglaze the pan. Scrape any browned bits and simmer 2–3 minutes until the liquid reduces slightly and the mixture becomes saucy. Taste and adjust salt/pepper as needed (remember olives and capers add brininess).

Push the vegetable mixture to one side of the skillet (or transfer to a bowl if your pan is too crowded). Increase heat to medium-high and add the marinated shrimp in a single layer. Cook undisturbed 1–1.5 minutes, then flip and cook another 1–1.5 minutes, until shrimp are pink, opaque and just cooked through (internal temp ~120–130°F/49–54°C). Shrimp cook quickly; do not overcook.

Toss the shrimp with the vegetable sauce so the shrimp are coated and warmed through for 30 seconds. If pan looks dry, add a splash (1–2 tbs) of reserved white wine/broth or olive oil.

Remove skillet from heat. Sprinkle the crumbled feta evenly over the shrimp and vegetables, then scatter chopped parsley and optional oregano or basil on top. Gently fold once so feta softens but does not fully melt.

Serve immediately over cooked couscous, rice, or orzo, or with crusty bread/pita for dipping. Drizzle a little extra olive oil and squeeze lemon wedges over each portion to taste.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to prevent drying.