Mediterranean Shrimp

Kaci: Thesouthernrd
by Kaci: Thesouthernrd
6 servings
25 min

I love the light and fresh flavors of the Mediterranean diet. And the fact that it is such a heart healthy lifestyle is an added bonus.

Last week, I decided to try this Mediterranean Shrimp recipe from last week and it was delicious! It is a simple, one pan dish that can be ready in 30min or less. The roasted tomatoes, feta, olives and artichoke hearts give this dish blast of flavor.

I tweaked the recipe a bit by adding kale for extra nutrients, replacing the red wine vinegar with white balsamic vinegar, eliminating the red pepper flakes and adding dried basil.

I hope you and your family love this delicious and healthy Mediterranean dish as much as Ido!

This Mediterranean shrimp dish is packed with flavors and nutrients.

Kale is a nutrient powerhouse giving this recipe a boost of vitamin A, vitamin K, folate and omega-3 fatty acids.

The fire roasted tomatoes add a blast of flavor to the dish.

Artichoke hearts and olives give the dish a slightly salty flavor.

Serve Mediterranean Shrimp over brown rice, quinoa, or with a slice of healthy whole wheat bread.

Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 1 lb. large frozen or fresh shrimp (deveined, peeled, with tails off), thawed
  • 2 tbsp. Olive oil
  • 1 small yellow onion, diced
  • 3 cups fresh kale, chopped
  • 1 tbsp. Minced garlic
  • 1, 14.5oz can of fire roasted tomatoes in their juices
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp honey
  • 1 tbsp. White balsamic vinegar
  • 1, 14oz can artichoke hearts
  • 1/2 cup pitted kalamata olives
  • 3/4-1 crumbled feta cheese
  • 2 tbsp. fresh lemon juice

Preheat oven to 400 degrees F.
Pat shrimp dry and season with salt and pepper.
In a large, oven proof skillet (i used a cast iron), heat olive oil over medium high heat. Add onion and garlic and sauté until softened, about 5 minutes.
Add kale and cook until wilted, about 2-3 minutes.
Reduce heat and add tomatoes, oregano, and basil. Let simmer for 5 minutes.
Stir in the white balsamic vinegar and honey. Remove from heat.
Scatter artichokes and olives over top and then add the shrimp on top in a single layer.
Sprinkle with feta cheese and bake for 15 minutes. Shrimp should be cooked through and feta slightly browned. Squeeze lemon juice over top and serve.
Serve over brown rice, quinoa, or with crusty bread.
Kaci: Thesouthernrd
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