Mediterranean Shrimp

I love meals that bring bold flavor without a mess in the kitchen — and this Mediterranean-style shrimp is one of those recipes I keep coming back to. It’s bright, juicy, and saucy in all the right ways, yet it only takes one skillet and about 30 minutes. The kind of meal that feels restaurant-worthy but is totally doable after work.

What I really enjoy about this dish is how flexible it is. Some nights I load it up with veggies I need to use up. Other times I keep it simple and serve it with warm crusty bread to soak up all that lemony white wine sauce. Either way, this shrimp dish hits all the right notes — salty from the olives, a little sweet from the tomatoes, and just enough kick from the seasonings.

What Makes This Shrimp Dish So Handy

If you’re someone who craves flavor but hates cleanup (yup, I see you), this one-skillet dinner will be right up your alley. It’s packed with fresh veggies, lean protein, and a zesty sauce that practically begs to be mopped up with bread or spooned over rice.

This one’s also a great choice if you’re trying to keep meals light but satisfying. It checks the boxes for gluten-free, dairy-free, low-carb, and pescatarian — and you won’t feel like you’re missing out on anything.

The shrimp are tossed in warm spices and pan-seared until just golden, then nestled into a mix of garlicky mushrooms, tomatoes, spinach, and olives — all simmered down in white wine and lemon. The whole dish feels like something you’d eat on vacation in a sunny Greek village, only it’s made right at home.

A Closer Look at What You’ll Need

Here’s what I use to bring this dish together. Nothing fancy — just pantry staples and a few fresh items.

Shrimp
I like using raw, large shrimp — around 15–20 count per pound. It cooks quickly, stays juicy, and soaks up all the seasoning beautifully. If I’m feeling extra lazy, I’ll get the ones that are already peeled and deveined.

Olive Oil
A good drizzle is all you need to sear the shrimp and start the sauce. Use whatever you have on hand — no need for the top-shelf stuff.

Spices
I keep it classic: paprika, Italian seasoning, salt, and pepper. Feel free to add a pinch of red pepper flakes if you like a little heat.

Cherry Tomatoes
These get soft and jammy when they cook down, adding a lovely burst of sweetness to the sauce.

Mushrooms
Crimini mushrooms are my go-to, but white button mushrooms work fine too. I even use leftover grilled mushrooms sometimes.

Garlic
Fresh garlic makes all the difference here. Just mince and toss it in with the tomatoes.

Olives
I love the combo of kalamata and Castelvetrano — salty, briny, and slightly buttery. But if you’ve only got one kind, use it.

White Wine
A splash of dry white wine adds depth. Don’t overthink it — anything crisp like sauvignon blanc or pinot grigio will work. Chicken stock is a great backup.

Spinach
I throw in a couple handfuls near the end. It wilts down quickly and makes the dish feel extra wholesome.

Lemon Juice
Freshly squeezed lemon juice lifts everything and adds that final zing. Don’t skip it!

Step-by-Step: How I Pull This Together on a Weeknight

First, I season the shrimp with the spice mix and cook them in a hot skillet with olive oil — just a few minutes per side until they’re pink and a bit golden. Then I take them out so they don’t overcook.

Next, I toss in mushrooms, garlic, and most of the cherry tomatoes into the same pan. The white wine goes in now too, and everything simmers until the tomatoes soften and the mushrooms release their juices.

Once that’s looking saucy, I add the spinach and let it wilt down. Then I stir in some olives and the rest of the fresh cherry tomatoes, along with lemon juice for a punch of brightness.

Finally, I slide the shrimp back in and let everything warm up together for a minute or two. That’s it. Done.

Shrimp Tips from My Kitchen

Pat dry your shrimp before cooking — especially if they were frozen. This helps them sear instead of steaming.

Don’t crowd the pan. Give each shrimp a little breathing room. I usually cook them in two batches for better browning.

Watch the color. As soon as shrimp turn pink and curl slightly, they’re ready. Overcooked shrimp go rubbery fast, so stay close.

Shortcut? Use Pre-Cooked Shrimp

Yes, you can use cooked shrimp in a pinch. Just toss them in with the seasonings for a quick warm-up — about 1 minute per side — and skip the full sear.

Some Fun Twists You Can Try

• Swap in scallops for a fancy twist.
• Add a spoonful of capers for extra briny depth.
• Stir in a splash of cream to make the sauce velvety.
• Use sun-dried tomatoes, asparagus, or bell peppers if that’s what you’ve got.
• Top it off with feta crumbles or Parmesan right before serving.

What I Like to Serve With This

This shrimp dish goes with so many things, but here are some of my favorites from real dinners I’ve made at home:

Rice
Jasmine or lemon rice works beautifully here. Sometimes I add chopped herbs or a squeeze of lemon.

Quinoa
I cook it in broth and stir in fresh parsley and garlic for extra flavor.

Potatoes
Greek-style roasted potatoes with lemon and oregano are amazing with this. So are simple smashed potatoes.

Pasta
Orzo or angel hair tossed in olive oil and herbs is a great base. I also like using cheese ravioli and letting them soak up the sauce.

Bread
Nothing beats tearing into a warm chunk of garlic bread or olive loaf and scooping up the sauce.

Low-carb sides
Cauliflower rice or roasted spaghetti squash work surprisingly well here, especially if you’re keeping it light.

Leftovers? Here’s How I Store and Reheat

Fridge
Pop leftovers into an airtight container and store in the fridge for up to 3 days.

Freezer
You can freeze it, though the texture of the shrimp might change slightly. I keep it for up to a month.

Reheating
For best flavor, I reheat it gently on the stove with a splash of broth or wine and a little lemon juice. Microwave works too, but be careful not to overcook the shrimp.

Let me tell you, this dish is a keeper. It’s quick, it’s flexible, and it makes any weeknight dinner feel like a treat. I’ve made it on nights when I barely had 20 minutes and on weekends when I wanted something fuss-free but still special. It always delivers.

Also try these Shrimp recipe:-

• Cajun Shrimp Boil
• Garlic Butter Baked Shrimp
• Baked Stuffed Shrimp