Hey, y’all! Weeknight dinner recipes, by my standard, are recipes that come together in a matter of minutes. Better yet, if possible, they only dirty one pan. If you feel the same way, you’re in luck: my newest recipe, my Mediterranean Shrimp, accomplishes just that. The flavors in this dish are bold and make an impression. I can say with confidence that it’s going to be in your monthly rotation!
Mediterranean Shrimp: Easy Weeknight Dinner Recipe
The key to this recipe is the well-seasoned, bold tomato sauce. The shrimp cook in it, along with many other Mediterranean ingredients, and come together like a first-rate meal you’d enjoy on a trip abroad.
While I am showing just the entree here on the blog, this dish would pair well with many things: pasta, couscous, rice, even a simple risotto. However, I think the best way to serve it is in a bowl with a nice hunk of crusty, delicious bread. Perfect to sop up all of the juice and flavor!
FAQ
Love the recipe for my Mediterranean Shrimp? Check out the rest of my recipes here!
The shrimp will go into the recipe raw; that said, I prefer to use shrimp without the tails and deveined. You’ll want to fully pat the shrimp dry with a paper towel prior to placing them in the sauce.
Yes! Many grocery stores carry a single jar that has olives, Italian red peppers, and artichokes. I love how these are marinated together with spices and find it so much easier (and economical!) to just purchase one item. I do drain the majority of the juice out of the jar prior to placing in the tomato sauce.
Any oven-safe dish is fine; however, I like to use the same dish stove-top that’ll go in the oven. I use my large cast iron for this recipe.
Any time I cook with tomatoes, I add 1 tsp. of sugar into the recipe. It does not make the recipe sweet. Rather, the sugar cuts the acidity of the tomatoes and makes for a more balanced flavor profile.
The Recipe
Love the recipe for my Mediterranean Shrimp? Check out the rest of my recipes here!
Mediterranean Shrimp
Ingredients
- 1 lb large shrimp shells + tails removed, deveined
- 2 14.5 oz cans diced tomatoes
- 2 lemons juiced
- 1 red onion chopped
- 1 c artichoke hearts
- 1/2 c roasted Italian peppers
- 1/2 c Kalamata or green olives
- 4 oz feta cheese
- 2 tbsp red wine vinegar
- 2 tbsp minced garlic
- 2 tbsp parsley
- 1 tbsp Italian seasoning
- 1 tbsp red pepper flakes
- 1 tsp sugar
- black pepper to taste
- kosher salt to taste
- extra virgin olive oil
Instructions
- Preheat oven to 400F.
- Add extra virgin olive oil to a large cast iron skillet. Add tomatoes and red onion. Cook for 5 minutes. Add garlic and sugar; cook for an additional minute.
- Add artichoke hearts, roasted Italian peppers, olives, red wine vinegar, Italian seasoning, red pepper flakes, black pepper, and kosher salt. Cook for 1-2 minutes.
- Remove from heat. Stir shrimp into sauce. Liberally sprinkle with feta cheese and bake for 15 minutes.
- Take shrimp out of oven and top with parsley and lemon juice. Serve warm and enjoy!
Y’all come back now, ya hear?
My best,
JC
Love the recipe for my Mediterranean Shrimp? Check out the rest of my recipes here!
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