Mediterranean Shrimp and Veggie Skillet
This vibrant Mediterranean shrimp and veggie skillet brings together succulent shrimp and a colorful array of fresh vegetables, all seasoned with aromatic herbs and spices. It's a quick, healthy, and flavorful meal perfect for a weeknight dinner.
Equipment
- Medium Bowl
- Very Large Bowl
- Large Cast Iron Skillet (12-inch or larger)
Ingredients
Shrimp and Marinade
- 3 lbs large shrimp, peeled and deveined fresh or frozen, thawed
- 4 tbsp olive oil divided
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp red pepper flakes optional, for a little kick
- Salt and freshly ground black pepper to taste
Vegetables and Garnish
- 2 bell peppers (any color), cored and cut into 1-inch pieces large
- 2 zucchini, cut into ½-inch rounds or half-moons medium
- 1 red onion, cut into 1-inch wedges large
- 1 pint cherry tomatoes, halved
- 1 ½ cups broccoli florets
- ½ cup Kalamata olives, halved
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro, chopped
- Feta cheese, crumbled for garnish
- Lemon wedges
Instructions
Preparation
- Combine shrimp with 2 tbsp olive oil, lemon juice, garlic, oregano, smoked paprika, red pepper flakes, salt, and pepper in a bowl.
- Toss to coat and refrigerate for 15-30 minutes.
- In a large bowl, combine bell peppers, zucchini, red onion, cherry tomatoes, and broccoli florets.
- Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss until coated.
Cooking
- Heat a large cast iron skillet over medium-high heat.
- Add half of the seasoned vegetables to the skillet and cook for 7-10 minutes until tender-crisp and slightly charred.
- Remove the cooked vegetables and set aside.
- Repeat with the remaining vegetables, adding more oil if needed, then add Kalamata olives to the cooked vegetables.
- Add the marinated shrimp to the hot skillet in a single layer.
- Cook shrimp for 2-3 minutes per side until pink, opaque, and cooked through, in batches if necessary.
- Return all cooked vegetables and olives to the skillet with the shrimp.
- Toss gently to combine and heat through for about 1 minute.
Serving
- Remove from heat and garnish with fresh chopped parsley or cilantro and crumbled feta cheese.
- Serve immediately with lemon wedges on the side.
Notes
For extra flavor, you can roast the vegetables in the oven at 400°F (200°C) for 15-20 minutes instead of cooking them in batches on the stovetop. Ensure your shrimp are thoroughly thawed for even cooking.