Mediterranean Shrimp Skillet (Printable)
A vibrant one-pan skillet with juicy shrimp, 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:
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 Tips:
01 -
- Everything happens in one pan so cleanup takes roughly ninety seconds
- The sauce that forms at the bottom is the kind of thing you will want to eat with a spoon
02 -
- Overcooking shrimp is the one mistake that turns this from incredible to rubbery so set a timer if you need to
- The sauce at the bottom of the pan is the entire point so do not be tempted to drain it
03 -
- Pat the shrimp completely dry before adding them to the pan or they will not develop any color at all
- Let the skillet get properly hot before the shrimp go in because a cold pan is the enemy of a good sear