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 Time5minutes mins
Cook Time20minutes mins
Total Time25minutes mins

Course: Main Course
Cuisine: Mediterranean

Servings: 4 Servings

Calories: 156kcal

Ingredients​

• 2 lbs large shrimp peeled and deveined
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon allspice
• 1 tsp oregano
• 1 lemon juice of
• 3 tablespoon olive oil
• 1 white onion sliced
• 8 mini peppers sliced
• 5 cloves garlic minced
• ½ tsp cumin
• ½ teaspoon coriander
• ½ teaspoon nutmeg
• 2 large tomatoes cut into chunks
• ⅓ 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 ⅓ 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.

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.
• 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​

Calories: 156kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 302mg | Potassium: 443mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2533IU | Vitamin C: 102mg | Calcium: 47mg | Iron: 1mg

on a bed rice so easy, soaks up the juices, hassle free meal