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    You are here: Home / Recipes / Fish & Seafood

    Mediterranean Shrimp Skillet

    Published: May 11, 2021 · Modified: Jun 2, 2022 by Susie Weinrich · This post may contain affiliate links. 7 Comments

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    close up of Mediterranean shrimp in a skillet topped with feta cheese

    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!

    close up of Mediterranean shrimp in a skillet topped with feta cheese

    Some other easy shrimp recipes to check out are Cajun Shrimp, Shrimp Carbonara, or Instant Pot Shrimp Risotto.

    Table of Contents hide
    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

    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.

    ingredients for Mediterranean Shrimp

    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.

    shallots and garlic in a pan with herbs

    Pour in the tomatoes, broth and capers. Bring to a simmer.

    tomatoes and orzo in a pan

    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.

    orzo that has been cooked in tomatoes and broth
    a skillet with orzo, tomatoes and shrimp

    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.

    Mediterranean shrimp skillet all done

    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.

    shrimp, tomatoes, olives, orzo and feta in a skillet

    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

    • One Pan Creamy Lemon Orzo with Chicken & Brussels Sprouts
    • Instant Pot Shrimp Risotto with Asparagus
    • Shrimp Carbonara
    • Cajun Shrimp and Sausage Pasta

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    Mediterranean Shrimp Skillet with two crostini

    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!
    LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW.
    5 from 8 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 5 people
    Calories: 412kcal
    Author: Susie Weinrich

    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
    Prevent your screen from going dark while you are cooking!

    Instructions

    • 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
    • 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

    Notes:

    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.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1serving | Calories: 412kcal | Carbohydrates: 37g | Protein: 28g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 249mg | Sodium: 2128mg | Potassium: 597mg | Fiber: 4g | Sugar: 9g | Vitamin A: 463IU | Vitamin C: 25mg | Calcium: 333mg | Iron: 5mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

    Reader Interactions

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      Recipe Rating




    1. Mary

      January 15, 2023 at 7:04 pm

      5 stars
      Absolutely easy and delicious. I added the orzo to the spices before adding the tomatoes to brown them up for about 2 minutes. I also used Rotel tomatoes with chilies. BIG MISTAKE! The finished product was way too spicy. I won’t make that mistake again. But we enjoyed it nonetheless. I also added frozen peas before the shrimp. Excellent recipe. Thanks for sharing.

      Reply
    2. Pat

      September 15, 2022 at 5:04 pm

      5 stars
      This was so easy and delicious! I added about a cup of frozen baby peas right before adding the shrimp. They added color and some extra nutrition!

      Reply
    3. Pam

      September 11, 2022 at 7:00 pm

      5 stars
      Glad I made! Husband asked to add it to the rotation. Quick and easy to make.

      Reply
    4. Robert

      July 09, 2022 at 11:33 am

      5 stars
      Amazing dish worthy of a restaurant! Great instructions and beautiful photos made this dish a breeze to make. Thanks for all your great advice!

      Reply
    5. Karen

      June 05, 2022 at 10:11 pm

      5 stars
      This recipe is amazing! Made it for my foodie friends…. And they wanted a goodie bag to take home. This recipe was so easy. I’m glad I have Susie’s recipes to lean on… I didn’t cook much… until I started using momsdinner.net. I have a HAPPY FAMILY!

      Reply
    6. Jean

      January 23, 2022 at 6:22 pm

      Can this be made a day aheaf?

      Reply
      • Susie Weinrich

        January 24, 2022 at 8:54 am

        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.

        Reply

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