Mediterranean Shrimp

A sunny day on the beach with white sand, blue sky, and a frying pan full of Mediterranean shrimp covered with feta cheese. Give me a moment to wear my sunglasses and floppy hat with a broad brim, and I'll be there!

This one-pan Mediterranean shrimp dish features succulent shrimp baked in a garlicky tomato sauce and traditional Mediterranean ingredients such as artichokes and olives, all simmering away under a shower of creamy feta cheese. This dish will transport you to a sunny and relaxing place, regardless of the actual state of your home, kitchen, or general mental well-being.

The tastes, fresh and complex, will positively deceive you. This dish tastes like a dinner you would order while on the five-star oceanside vacation that we all very much need at this very time, even though it is created nearly exclusively from items found in the pantry and freezer.

This healthy Mediterranean garlic shrimp dish is your ticket to a distant, dreamlike meal you can create without leaving the comfort of your home. It has shrimp, garlic, and olive oil.

You can serve it over rice and accompany it with a piece of crusty bread, but you can also simply lay the skillet in the middle of the table, pass around the forks, and dig in right then and there (you can do the same thing with this Sheet Pan Mediterranean Shrimp). After all, this is your time off. Enjoy it.

How To Cook Shrimp From The Mediterranean

What is the marvelous key to creating simple shrimp meals like this one? To prepare them, you don't even need to use fresh shrimp!

For my healthy shrimp recipes, I choose frozen shrimp because it requires less preparation (especially if you buy it already peeled) and is more cost-effective (in many cases, the "fresh" shrimp sold in the seafood case has been frozen before! ), and can be prepared quickly and easily.

Another advantage of creating meals using traditional Mediterranean foods is that many of these products, such as artichokes and olives, have a long shelf life, making it simple to stock up on them whenever necessary (this classic Mediterranean Pasta is an excellent example of a recipe that makes the most of them).

The Ingredients

• Shrimp. In this recipe, you may use either fresh or frozen shrimp (I use frozen, peeled, and deveined shrimp 99.9 percent of the time). Shrimp is an excellent source of protein and may be prepared for delicious dinners in a flash.
• Red Onion. A gorgeous splash of color, with a light and somewhat sweet taste and a touch of Mediterranean flavor. In addition to that, they contain a lot of vitamin C.
• Garlic. Garlic is a traditional flavor partner that works well in shrimp recipes, as these Baked Shrimp Scampi and Garlic Shrimp Pasta dishes will show you.
• Roasted tomatoes over an open flame Full-bodied tastes wrapped up in a can's practicality.
• Spices. I combined dried oregano, which adds a savory flavor, with crushed red pepper flakes, which provide a spicy kick.
• To counteract the acidity of the tomatoes, honey was added.
• Red Wine Vinegar. Enhances the tastes and brings forth their natural vibrancy. You'll taste a genuine difference!
• Hearts of the Artichoke This Mediterranean recipe benefits significantly from including artichoke hearts that have been canned and preserved. In addition, they contain very little fat and are a rich source of antioxidants.
• Kalamata Olives. Another straightforward thing that may be located in a jar or a can. Olives are an excellent addition to recipes inspired by the Mediterranean diet because they contain heart-healthy lipids. If you don't like olives, just leave them out of the recipe.
• Feta Cheese. Because it is both salty and creamy, every mouthful should include a few pieces of feta cheese—or as many as possible.
• Lemon juice combined with fresh parsley. The finishing touch of brightness brings the entire meal together in perfect harmony.
• To Be of Service Rice! Bread! Quinoa! More mouthwatering suggestions may be found below.

The Directions

• If it's necessary, thaw the shrimp. After it has been dried, season it. You will need to cook the onion and garlic in olive oil until they become softer and more tender.
• Add chopped tomatoes, dried oregano, and crushed red pepper to the pan. After allowing the mixture to boil for a few minutes, toss the honey and vinegar.
• Place the artichokes and olives in a random pattern on top.
• You will want to arrange the shrimp in a single layer over everything else in the dish.
• Cheese should be sprinkled on top. In this regard, you are allowed to go a little bit excessively.
• Bake for ten to twelve minutes at a temperature of 400 degrees Fahrenheit, or until bubbling and the shrimp is cooked through. Add some lemon juice and parsley for the finishing touch. DIG IN!

What To Serve Alongside Shrimp From The Mediterranean

However, if you would want to add more to your supper, the following are some options for sides that go well with shrimp:

• Grains. The flavors in this Lemon Rice would go well with shrimp from the Mediterranean because it is bright and citrusy. In addition to couscous, farro, or pasta made from whole wheat, this dish would taste fantastic.
• Salad. Serve this meal over a simple salad, such as Anytime Arugula Salad.
• Bread. It is recommended that you serve this recipe with a crusty loaf of bread purchased from a local bakery or supermarket to simplify the preparation and increase the appeal of the dish. Additionally, this Rosemary Olive Oil Bread would be pretty famous.

Advice On Storing

• To Put Away. It is possible to store the leftovers in an airtight container in the refrigerator for up to three days if they are kept in the fridge.
• To rewarm. Reheat the Mediterranean shrimp in a large pan on the stove over medium-low heat, taking care to do so very gently. The leftovers may also be good if they were chilled and served as a salad on top of lettuce or spaghetti.
• Because the texture of the shrimp might turn mushy after being frozen and thawed, I would not suggest freezing this meal.

Equipment Suggested For The Preparation Of This Recipe

• Oven-Safe Skillet. Seamlessly transitions from the cooktop to the oven to the table.
• Juicer for citrus fruits A device needed for squeezing fresh lemons and limes.
• Spoons Used for Measuring Because they may be eaten on both sides, fewer dishes will be needed.
• What do you say we go to the beach today? You already know why I'm wearing my swimsuit to the restaurant if you see me there.

Shrimp From The Mediterranean

Shrimp are roasted in a tomato-garlic sauce with artichokes and feta cheese in this simple and nutritious one-pan dish, Mediterranean Shrimp. You may serve it over rice or pasta, or you can eat it on its own!

Ingredients

• 1 kilogram of really giant shrimp, 40 to 50 pieces per pound, peeled and deveined shrimp, with or without the tails (fresh or frozen and thawed)
• ¾ teaspoon kosher salt divided
• 1/2 milligram of ground black pepper, split
• Two tablespoons of extra virgin olive oil
• One tiny sliced onion of a crimson color
• Two whole garlic cloves, minced (about two teaspoons)
• One can of fire-roasted diced tomatoes in their juices, 14.5 ounces total weight.
• One teaspoon of oregano that has been dried
• ¼ teaspoon red pepper flakes
• 1 milligram (mg) of honey
• One tablespoon of vinegar made from red wine
• One can of artichoke hearts, 14 ounces, drained and cut into quarters.
• ½ cup pitted Kalamata olives
• 3/4 cup of feta cheese in crumbled form
• Two tablespoons of fresh parsley, finely chopped.
• Two tablespoons of freshly squeezed lemon juice, equivalent to nearly half of a medium lemon
• Rice, couscous made from whole wheat, crusty bread, and spaghetti will be served (optional)

Instructions

• Put a rack in the middle of the oven, then turn the temperature to 400 degrees Fahrenheit. After drying them off with paper towels, put them in a mixing dish and season them with a half teaspoon of salt and a quarter teaspoon of black pepper. After giving everything a little toss, put it aside.
• Olive oil should be heated up at a medium heat setting in a large ovenproof pan. After adding the onion, season it with the remaining 14 teaspoons of salt and 14 teaspoons of ground black pepper. Cook for approximately 5 minutes, tossing the mixture regularly until it has become softer. Adjust the heat as necessary to prevent the onion's browning while allowing it to get weaker. After adding the garlic, sauté it for approximately 30 seconds, or until it begins to release its aroma.
• Add chopped tomatoes, dried oregano, and crushed red pepper to the pan. Turn the heat down to medium-low, and let it simmer on low for the next ten minutes. Honey and red wine vinegar are added to the mixing bowl. Take the dish away from the heat.
• Over the top of the shrimp, place a single layer of artichokes and olives, and scatter them over the top of the shrimp with a little bit of salt. Add crumbles of the feta cheese.
• Bake for ten to twelve minutes, or until the tomatoes are bubbling, the cheese has browned just a little bit, and the shrimp are cooked through. You can add some chopped parsley on top after you squeeze a few drops of fresh lemon juice on it. Enjoy hot.

Notes

• STORAGE: To keep the leftovers fresh for up to three days, place them in an airtight container and place them in the refrigerator.
• TO REWARM: Place the shrimp from the Mediterranean in a big pan and place it on the stove over medium-low heat. Do this very carefully. The leftovers may also be good if they were chilled and served as a salad on top of lettuce or spaghetti.
• Because the texture of the shrimp might turn mushy after being frozen and thawed, I would not suggest freezing this meal.

Nutrition

• SERVING: 1 (of 3)
• CALORIES: 445kcal
• CARBOHYDRATES: 17g
• PROTEIN: 38g
• FAT: 24g
• SATURATED FAT: 8g
• CHOLESTEROL: 414mg
• POTASSIUM: 213mg
• FIBER: 3g
• SUGAR: 9g
• VITAMIN A: 1212IU
• VITAMIN C: 22mg
• CALCIUM: 483mg
• IRON: 5mg

If you decide to cook this Mediterranean shrimp recipe, please let me know what you think by leaving a comment below and sharing your thoughts. It makes my day whenever you write to me.