Mediterranean Shrimp Skillet with Vegetables

Juicy shrimp, tender zucchini, sweet peppers, ripe tomatoes, briny olives, spinach and fresh basil come together in this colorful one pan dish. It’s fresh, flavorful, and can be made in just 30 minutes, making it an easy, healthy dinner you’ll make all summer long.

I love summer. There are so many fabulous vegetables at the farm stands that making dinner is a joy. This colorful dish is full of fresh Mediterranean flavor, with plenty of protein and vegetables to make it both satisfying and nourishing. Plump, juicy shrimp are coated with fragrant herbs and spices and quickly seared, then zucchini, sweet peppers, garlic, and ripe tomatoes are sautéed until tender. Fresh spinach is stirred in at the end to soak up all those delicious juices. A handful of basil and a squeeze of lemon juice adds the perfect fresh finish.

Why You’ll Love This Mediterranean Shrimp Skillet

• Perfect for summer – A wonderful way to use fresh zucchini, peppers, tomatoes, and basil from the farmers market or your garden.
• Ready in just 30 minutes – A quick, healthy dinner that’s perfect for busy weeknights or for a casual dinner with friends on the deck.
• One skillet meal – Everything cooks in one pan, making cleanup quick and easy.
• Packed with Mediterranean flavor – Garlic, oregano, cumin, paprika, olives, tomatoes, and fresh basil create bright, savory flavor in every bite.
• High in protein – Shrimp provides lean protein to keep you satisfied and energized.
• Loaded with fresh vegetables – Zucchini, peppers, tomatoes, and spinach add color, nutrients, and delicious texture.
• Light yet satisfying – A wholesome meal that fills you up without feeling heavy.
• Naturally gluten-free – Made with simple, wholesome ingredients everyone can enjoy.

Ingredients

• Shrimp – Jumbo shrimp cook quickly and stay juicy and tender. I buy frozen wild shrimp from Whole Foods or get them peeled and deveined from US Wellness Meats.
• Zucchini – Adds a tender texture and mild, fresh flavor that pairs perfectly with the shrimp.
• Bell pepper – Red or yellow peppers bring natural sweetness, vibrant color, and a little crunch.
• Fresh tomatoes – Juicy tomatoes create a light, flavorful sauce as they soften in the pan. Cherry tomatoes or chopped garden tomatoes both work well.
• Baby spinach – Wilts into the vegetables, adding extra nutrients and soaking up all the delicious pan juices.
• Kalamata olives – Their briny, salty flavor is a hallmark of Mediterranean cooking and adds wonderful depth.
• Garlic – Fresh garlic adds rich, savory flavor to the vegetables.
• Olive oil – A heart-healthy Mediterranean staple for sautéing the shrimp and vegetables.
• Fresh basil – Stirred in at the end for a burst of fresh, aromatic flavor.
• Fresh lemon – A squeeze of lemon just before serving brightens all the flavors and complements the shrimp beautifully.

SHrimp Spices

• Dried oregano – A classic Mediterranean herb with an earthy, aromatic flavor.
• Granulated garlic powder – Coats the shrimp evenly with savory garlic flavor.
• Granulated onion powder – Adds subtle sweetness and depth.
• Ground cumin – Brings a warm, earthy note that pairs beautifully with the vegetables.
• Sweet paprika – Adds beautiful color and a mild, sweet flavor.

Nutrition Highlights

This Mediterranean Shrimp Skillet is naturally gluten-free and packed with lean protein, colorful vegetables, heart-healthy olive oil, and antioxidant-rich herbs. It’s a satisfying meal that’s rich in vitamins, minerals, and fiber while keeping dinner light and fresh.

How to Make Mediterranean Shrimp Skillet

Season the shrimp. Mix the spices and toss half of them with the shrimp. Let them marinate while you prepare the vegetables.

Sear the shrimp. Cook the shrimp in olive oil for 1–2 minutes per side until pink and just cooked through. Transfer to a plate.

Sauté the vegetables. In the same skillet, cook the zucchini and peppers until almost tender, add remaining spices, then stir in the garlic, tomatoes, and olives.

Add spinach. Add the spinach and cook until just wilted.

Finish. Stir in the fresh basil, return the shrimp to the pan, and finish with a squeeze of fresh lemon juice before serving.

Serving Suggestions

This Mediterranean Shrimp Skillet is a complete meal on its own, but it’s also delicious served with these accompaniments:

• Pair it with a simple green salad or Greek salad for an easy Mediterranean-inspired meal.
• Serve with a crisp glass of Provence Rose or sparkling water with lemon.
• Serve with fluffy rice, quinoa, or cauliflower rice to add additional carbs.
• Sprinkle with crumbled feta or goat cheese for extra creaminess if you enjoy dairy.
• Garnish with extra herbs, chopped parsley, fresh oregano or thyme.

Storing

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently: Warm in a skillet over medium-low heat or microwave just until heated through. Be careful not to overcook the shrimp, as they can become tough.
• Freezing: I don’t recommend freezing this dish. The shrimp can become rubbery, and the zucchini and tomatoes tend to lose their texture after thawing.

Frequently Asked Questions

More Easy Mediterranean Dishes

• Easy Mediterranean Fish with Tomatoes and Basil
• Mediterranean Chopped Salad with Fresh Herbs
• Greek Lemon Chicken with Potatoes and Greens
• Mediterranean French Lentil Salad

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Mediterranean Shrimp Skillet with Vegetables

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A simple one pan dish with lots of protein, vegetables, herbs and spices you can make in 30 minutes.

• Author: Ingrid DeHart
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2–3 servings 1x
• Category: Main Dish
• Method: Sautéing
• Cuisine: Mediterranean
• Diet: Dairy-Free, Gluten-Free, Paleo

Ingredients

Scale 1x2x3x

Shrimp Spices

• 12 ounces shrimp, about 10 jumbo, peeled and deveined
• 1 teaspoon dry oregano
• 1 teaspoon granulated garlic powder
• 1 teaspoon granulated onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika

Vegetables

• 3 Tablespoons olive oil, divided
• 2 cups zucchini, about 2 medium, halved length-wise, sliced into ½ moons
• 1 yellow or red pepper, cored and sliced into sticks
• Sea salt
• 3 cloves garlic, chopped
• 2 cups fresh tomatoes, cut into large chunks, or 2 cups cherry tomatoes cut in half
• ¼ cup pitted kalamata olives, chopped
• 1 cup baby spinach, coarsely chopped
• 8–10 basil leaves, torn or chopped
• Lemon wedges for serving
• Aleppo pepper for serving (optional)

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Instructions

1. In a small bowl mix together the spices.
2. Put the peeled shrimp into a bowl, add half the spices and mix to coat evenly. Let sit in the refrigerator while you prepare the other ingredients. Have everything ready before you begin to cook.
3. Heat 1 1/2 Tablespoons olive oil on medium high heat. Add the seasoned shrimp in a single layer. Cook for about 1 to 2 minutes per side until they turn pink and opaque. Immediately remove the shrimp to a clean plate.
4. In the same pan (leaving those tasty, flavorful juices behind), add remaining 1 1/2 tablespoons of olive oil. Add zucchini and peppers. Sprinkle with sea salt. Sauté on medium low until lightly brown and almost tender, turning frequently, 5-8 minutes.
5. Add garlic and remaining spices, stir for 20 seconds until fragrant.
6. Add tomatoes and olives. Sauté 2 minutes until the tomatoes begin to soften, stir occasionally to cook evenly.
7. Add spinach, stir until the spinach is wilted, 30 seconds.
8. Return the shrimp and any accumulated juices to the skillet. Toss gently for 30 seconds to warm through.
9. Remove from heat. Season with salt and pepper to taste. Finish with fresh basil, a squeeze of lemon juice, and a sprinkle of aleppo pepper (if using), then serve immediately. 

Equipment

12″ large saute pan

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