Mediterranean Shrimp Skillet (Printable)

A vibrant one-pan skillet with juicy shrimp, tomatoes, olives, and fresh herbs bursting with Mediterranean flavor.

# What You'll 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 - 1/2 cup pitted Kalamata olives, halved

→ Pantry

08 - 2 tbsp extra virgin olive oil
09 - 1/2 tsp smoked paprika
10 - 1 tsp dried oregano
11 - 1/2 tsp crushed red pepper flakes
12 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs & Garnishes

13 - 1/4 cup fresh parsley, chopped
14 - 2 tbsp freshly squeezed lemon juice
15 - Lemon wedges, for serving

# Step-by-step:

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 -
  • The sauce that forms in the pan tastes like something from a seaside taverna where the cook refuses to write anything down
  • Everything cooks in one skillet so cleanup takes about ninety seconds
02 -
  • Overcooked shrimp are rubbery and sad so set a timer the moment they hit the pan
  • Halving the cherry tomatoes is a small step that completely changes how much sauce you end up with
03 -
  • Use a skillet wide enough to hold the shrimp in a single layer so they sear instead of steam
  • Let the tomatoes sit undisturbed for 30 seconds at a time so they actually caramelize instead of just boiling in their own juice

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