Mediterranean Shrimp Skillet (Printable)
A vibrant one-pan shrimp dish with tomatoes, olives, and herbs, ready in 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 to 4 minutes until slightly softened.
02 - Stir in zucchini and garlic, cook for 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 to 5 minutes.
04 - Add shrimp to the skillet in a single layer. Cook for 2 to 3 minutes per side until 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 Tips:
01 -
- It comes together in one pan so cleanup is basically nonexistent
- The sauce that forms at the bottom is the kind of thing you want to drink with a spoon
02 -
- Overcooking shrimp is the easiest way to ruin this dish so set a timer the moment they hit the pan
- Patting the shrimp dry with paper towels before cooking helps them sear instead of steam
03 -
- Let the skillet sit off heat for one minute before serving so the sauce thickens slightly
- Use a cast iron skillet if you have one because it holds heat evenly and gives the tomatoes a better chance to blister