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Mediterranean Shrimp
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Mediterranean Shrimp

This easy, healthy one-pan Mediterranean Shrimp features shrimp baked in tomato garlic sauce with artichokes and feta. Serve over rice, pasta or on its own!

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 3 servings
Calories: 445 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 1 pound Shrimp 40 to 50 per pound peeled, deveined shrimp, tails on or off (fresh or frozen and thawed, large
  • ¾ teaspoon kosher salt divided
  • ½ teaspoon black pepper divided, ground
  • 2 tablespoons extra virgin olive oil
  • 1 red onion chopped, small
  • 2 cloves garlic minced (about 2 teaspoons)
  • 1 diced tomatoes 14.5-ounce can, fire roasted, in their juices
  • 1 teaspoon oregano dried
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon honey
  • 1 tablespoon red wine vinegar
  • 1 artichoke hearts drained and quartered, 14-ounce can
  • ½ cup kalamata olives pitted
  • ¾ cup feta cheese crumbled
  • 2 tablespoons parsley chopped, fresh
  • 2 tablespoons lemon juice from about ½ medium lemon, fresh
  • rice whole wheat couscous, crusty bread, pasta (optional, for serving

Instructions

    Cup of Yum
  1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
  2. In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.
  3. Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
  4. Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
  5. Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.

Notes

  • TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 3 days.
  • TO REHEAT: Very gently rewarm Mediterranean shrimp in a large skillet on the stove over medium-low heat. I also think leftovers would be tasty served cold as a salad over lettuce or pasta.
  • I wouldn't recommend freezing this dish, as the texture of the shrimp may become mushy once thawed.

Nutrition Information

Serving 1(of 3) Calories 445kcal (22%) Carbohydrates 17g (6%) Protein 38g (76%) Fat 24g (37%) Saturated Fat 8g (40%) Cholesterol 414mg (138%) Potassium 213mg (5%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 1212IU (24%) Vitamin C 22mg (24%) Calcium 483mg (48%) Iron 5mg (28%)

Nutrition Facts

Serving: 3 servings

Amount Per Serving

Calories 445

% Daily Value*

Serving 1(of 3)
Calories 445kcal 22%
Carbohydrates 17g 6%
Protein 38g 76%
Fat 24g 37%
Saturated Fat 8g 40%
Cholesterol 414mg 138%
Potassium 213mg 5%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 1212IU 24%
Vitamin C 22mg 24%
Calcium 483mg 48%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.