This Mediterranean Shrimp Skillet is what all your dinner dreams are made of… it 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!
Some other easy shrimp recipes to check out are Cajun Shrimp, Shrimp Carbonara, or Instant Pot Shrimp Risotto.
Why This Recipe Works
- The orzo cooks perfectly in the diced tomato juices and chicken broth, yet is flavored by the shallots, garlic and herbs.
- The shrimp is quick cooking, making this a fast and simple dinner.
- Capers, Kalamata olives, and fresh feta give this dish a tangy taste that pairs well with the orzo and shrimp.
- The sugar balances the acid of the tomatoes.
- Fresh basil sprinkled on at the end ensures it stays fresh and bright.
Ingredients
Just a few ingredients make this dish come together perfectly.
Feta Cheese – Use block feta instead of pre-crumbled. It will be creamier and fresher.
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.
Step By Step Picture Instructions
In a large non-stick skillet over medium heat add the oil and saute the shallots for about 2-3 minutes.
Add in the garlic, oregano, salt, sugar, red pepper flakes, and black pepper, stir around the pan for about 30 seconds.
Pour in the tomatoes, broth and capers. Bring to a simmer.
Add the orzo and stir it into the broth. Simmer uncovered for about 10 minutes.
Pro Tip: You will want to stir occasionally so it doesn’t stick to the bottom of the pan.
Nestle the shrimp into the sauce and cook covered for about 4 minutes. If you don’t have a lid for your pan just cover with foil or a sheet pan.
Finally remove the pan from the heat and sprinkle in the olives, feta cheese and basil. Cover and let sit for about 2 minutes.
Time to eat!!
Serving
This Mediterranean Shrimp is a complete meal as is, but it is great served with some warm crusty toasted bread, 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.
Related Recipes
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Mediterranean Shrimp Skillet
Equipment
- Large non-stick skillet
Ingredients
- 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
Instructions
- In a large non-stick skillet, heat the olive oil over medium heat.
- Add the shallot and sauté for 2-3 minutes, do not brown. Add the sugar, salt, garlic, oregano, black pepper, red pepper flakes, stir around the pan for another 30 seconds.
- Pour in the tomatoes, chicken broth and capers, bring to a simmer.
- 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.
- 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.
- 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.
- Serve in bowls with crusty warmed bread!
Notes:
- 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.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Jean
Can this be made a day aheaf?
Susie Weinrich
I haven’t made this a day ahead but I think it should work just fine. Leftovers always reheat well. I would maybe wait and add the feta when you reheat for serving.