Mediterranean Shrimp Skillet | Perfect One Pan Dinner - Mom's Dinner (2024)

1 Why This Recipe Works

2 Ingredients

3 Step By Step Picture Instructions

4 Serving

5 Recipe Tips

6 Related Recipes

7 Did you make this recipe?!

8 Mediterranean Shrimp Skillet

Mediterranean Shrimp Skillet is fresh, healthy-ish, delicious, only takes one pan to make, and is ready in about 30 minutes! Just add some warm crusty bread and dinner is ready!

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5 from 12 votes

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Author: Susie Weinrich

• 3 tablespoon extra virgin olive oil
• ½ cup shallots finely chopped
• 3 garlic cloves chopped/minced
• 1 ½ teaspoon sugar
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 28 oz can diced tomatoes do not drain
• 1 cup chicken broth
• 2 tablespoon capers
• 1 cup orzo
• 1 lb medium to large sized shrimp raw, peeled and deveined
• ½ cup Kalamata olives pitted, lightly chopped
• ⅓ cup fresh basil chopped
• 6 oz block feta cheese cut into ¼ inch dice

Serving

• crusty French loaf, warm Ciabatta, pita or naan

• In a large non-stick skillet, heat the olive oil over medium heat.

  3 tablespoon extra virgin olive oil

• Add the shallot and sauté for 2-3 minutes, do not brown. Add the garlic, sugar, salt, oregano, black pepper, red pepper flakes, stir around the pan for another 30 seconds.

  ½ cup shallots, 3 garlic cloves, 1 ½ teaspoon sugar, 1 teaspoon kosher salt, 1 teaspoon dried oregano, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes

• Pour in the tomatoes, chicken broth and capers, bring to a simmer.

  28 oz can diced tomatoes, 1 cup chicken broth, 2 tablespoon capers

• Add the orzo and stir it in so that it is mixed into the liquids. let it simmer over medium heat for 10 minutes, stirring occasionally so it doesn't stick to the bottom of the pan.

  1 cup orzo

  See Also

  Creamy Tuscan Shrimp Is the Best Dinner I've Made So Far This Year (and I've Cooked 80!)

• Nestle the shrimp into the sauce and cook covered for 4 minutes, until the shrimp are turned pink.

  Pro Tip: If your pan doesn't have a lid just cover it with a baking sheet or foil.

  1 lb medium to large sized shrimp

• Remove the pan from the heat and sprinkle on the Kalamata olives, basil and feta cheese. Cover the pan and let it sit for about 2 minutes.

  ½ cup Kalamata olives, ⅓ cup fresh basil, 6 oz block feta cheese

• Serve in bowls with crusty warmed bread!

  crusty French loaf, warm Ciabatta, pita or naan

RECIPE TIPS:

• Use the block feta, not the pre-crumbled, it is way creamier and fresher.
• Kalamata olives and black olives are not the same thing. Kalamata olives have a nice briny and tangy flavor. Also get the pitted olives for easier prep!
• Use fresh basil, not dried, for a great finish to the dish.

SHRIMP:

Shrimp – Use a medium to large sized shrimp that is raw, peeled, and deveined. Medium to large shrimp may also be called 36/40 or 31/35, which means there will be anywhere from 31-40 shrimp per pound.

Frozen Shrimp – If you buy frozen shrimp you can thaw in the fridge overnight. Or for a quick thaw you can place them in a bowl of cool water (in their original packaging), changing the water every 10 minutes, until they are thawed.