4.8 from 63 votes
Mediterranean Style Shrimp Recipe
This Mediterranean style shrimp recipe is bursting with vibrant flavors. Large shrimp marinated with spices, garlic and olive oil, then cooked in a delicious tomato and pepper sauce results in one of the tastiest 20-minute dinners you'll ever find!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 Servings
Calories: 156 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 2 lbs large shrimp peeled and deveined
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp allspice
- 1 tsp oregano
- 1 lemon juice of
- 3 tbsp olive oil
- 1 white onion sliced
- 8 mini peppers sliced
- 5 cloves garlic minced
- 1/2 tsp cumin
- 1/2 tsp Coriander
- 1/2 tsp nutmeg
- 2 large tomatoes cut into chunks
- 1/3 cup water
Instructions
- Place the shrimp in a bowl. Add in the salt, pepper, allspice, oregano, lemon juice and 1 tablespoon olive oil. Mix and let it sit as you prepare the rest of the ingredients.
- Heat the remaining 2 tablespoons of olive oil in a cast iron skillet over medium heat. Sauté the onion in the olive oil until it's lightly golden, 5 to 8 minutes.
- Add in the sliced pepper and garlic. Add the cumin, coriander and nutmeg. Sauté to soften the peppers, this would take about 5 minutes.
- Add in the shrimp and the tomatoes followed by the water (you might need less than 1/3 cup water if your tomatoes are juicy). Lower the heat to medium low. Cook until the shrimp is pink and the tomatoes are soft.
- Serve warm with your favorite side dish.
Cup of Yum
Notes
You can serve this dish with the following side dishes:
Salad: Greek salad, fattoush, tabouli or good old Turkish white bean salad. Starchy sides: Instant pot brown rice, Greek potatoes, oven roasted potatoes, Greek lemon rice or Turkish rice pilaf with orzo.
- Salad: Greek salad, fattoush, tabouli or good old Turkish white bean salad.
- Starchy sides: Instant pot brown rice, Greek potatoes, oven roasted potatoes, Greek lemon rice or Turkish rice pilaf with orzo.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. REheat in a pan over medium or medium low heat.
- It's best to use large or extra large shrimp since it shrinks a bit when cooked.
- You can use tail-on or tail-off shrimp for this recipe.
- Cast iron skillet works best when it comes to dishes like this, but stainless steel or a quality nonstick pan would also work.
Nutrition Information
Calories
156kcal
(8%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
302mg
(13%)
Potassium
443mg
(13%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
2533IU
(51%)
Vitamin C
102mg
(113%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 156
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 302mg | 13% |
| Potassium | 443mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2533IU | 51% |
| Vitamin C | 102mg | 113% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.