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Close up of a wooden spatula resting in a pan with a shrimp and veggie mixture.
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4.50 from 10 votes

Mediterranean Shrimp Skillet

This quick and easy Mediterranean shrimp skillet is a one-pan dinner ready in about 20 minutes! It’s great over couscous or rice or orzo.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Yield: 4 servings

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon black pepper
  • 2 cups fresh baby spinach
  • 1 ¼ lbs. shrimp, peeled and deveined (see notes)

For serving:

  • Crumbled feta cheese
  • Chopped black olives
  • Steamed couscous (or rice or orzo)

Instructions

  • Heat olive oil in a large skillet over medium heat.
  • Add onion and pepper and sauté 5-7 minutes, until tender.
  • Add garlic and seasonings and sauté an additional 30 seconds. 
  • Add spinach to the pan and stir until slightly wilted, about 2 minutes.
  • Add shrimp to the pan in an even layer and cook 1-2 minutes per side, until just cooked through.
  • Remove and serve hot over couscous, sprinkled with feta cheese and black olives.

Notes

Shrimp: I used a pound of extra large shrimp, which come 21-30 a pound. You can substitute another size shrimp, but you’ll need to adjust your cooking time.
Shrimp prep: The shrimp need to be completely thawed (more on that in a minute) as well as peeled and deveined for this recipe. Please plan accordingly. (You can ask your seafood counter to prep these for you if needed. Or buy the deveined easy-peel frozen shrimp that are almost ready to go for you.)
Shrimp tails: You can leave the tails on the shrimp if you prefer. It adds some extra flavor while cooking, but can be a bit more fussy for eating. Up to you.
Bell pepper: I like the color and sweet flavor from a red bell pepper, but you could use yellow, orange or a mix of colors.
Red pepper flakes: Feel free to adjust this to your liking, if you want it more or less spicy. You can also leave them out and use ½ teaspoon total of black pepper if you’d rather.

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 8g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 299mg | Sodium: 1671mg | Fiber: 1g | Sugar: 2g
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