Mediterranean Shrimp

This Mediterranean shrimp recipe, made in just one skillet, comes together in less than 30 minutes! Packed with classic Greek-inspired spices and ingredients, this dish features pan-seared shrimp seasoned with paprika and Italian seasoning, alongside briny olives, juicy tomatoes, garlic, mushrooms, spinach, and a white wine sauce.

Course Main Course

Cuisine Greek, Mediterranean

Keyword Greek shrimp, Mediterranean Shrimp

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 302kcal

Author Julia

Ingredients

Shrimp

1.5 lb raw shrimp peeled and deveined (large - about 15-20 count per pound)
1 teaspoon paprika
½ teaspoon Italian seasoning
¼ teaspoon salt to taste
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil

Vegetables

8 oz cherry tomatoes sliced in half
8 oz crimini mushrooms sliced
5 cloves garlic minced
1 cup white wine divided
3 oz baby spinach
⅓ cup pitted kalamata olives sliced
⅓ cup pitted green olives sliced (I used Castelvetrano olives)
2 tablespoons freshly squeezed lemon juice
extra white wine or chicken broth or stock
salt and pepper to taste

US Customary - Metric

Instructions

Pan-sear the shrimp

In a large bowl, toss shrimp with seasonings—paprika, Italian seasoning, salt, and pepper—to coat evenly.
Heat a large (12-inch), high-sided skillet over medium heat until hot. Add olive oil—it should flow easily without burning.
Add shrimp to the skillet without overcrowding (you may need to cook in two batches).
Cook shrimp, flipping once or twice, over medium heat for about 3-4 minutes in total, until they turn pink in color.
Remove the shrimp from the skillet.

Cook veggies and make sauce

Deglaze the skillet with ½ cup of white wine.
Add two-thirds of the sliced tomatoes, sliced mushrooms, minced garlic, and another ½ cup of white wine. Season with salt.
Cook over low to medium heat for about 5 minutes until the tomatoes soften and begin to break down.
Add spinach. Remove the skillet from the heat and cover with a lid to allow the spinach to wilt off the heat.
Stir in the sliced olives and the remaining one-third of the sliced tomatoes, and add 2 tablespoons of freshly squeezed lemon juice.
If you prefer a saucier consistency, add more white wine or chicken broth at this point.
Add the cooked shrimp back to the skillet and reheat everything together on low-medium heat.

Nutrition