The Mediterranean Dish

Mediterranean Recipes & Lifestyle

Easy Mediterranean Shrimp Recipe

31 Comments

Easy shrimp recipe, coated in Mediterranean spices and skillet-cooked in a light olive oil and citrus sauce with shallots, tomatoes and more!

Easy Shrimp Recipe | The Mediterranean Dish. Easy Mediterranean skillet shrimp, packed with flavor and cooked in a light olive oil and citrus sauce with shallots, bell peppers and more! 25 minutes start-to-finish. See the recipe on TheMediterraneanDish.com

Left to my own vices, I can (and will) eat shrimp all day long.

This perhaps explains why I don’t tire of creating easy shrimp recipes. To name a few: grilled shrimp with garlic cilantro sauce; Mediterranean shrimp skewers; shrimp orzo soup; spicy shrimp and Chorizo couscous. I just can’t help it, folks!

Easy Shrimp Recipe | The Mediterranean Dish. Easy Mediterranean skillet shrimp, packed with flavor and cooked in a light olive oil and citrus sauce with shallots, bell peppers and more! 25 minutes start-to-finish. See the recipe on TheMediterraneanDish.com

Lately, I’ve taken to buying bags of already peeled and deveined shrimp from the freezer section.  It makes my life so much easier! In a pinch (which happens a lot more often than you think), I know I can reach for my cast iron skillet and go after an easy shrimp recipe like this one.

VIDEO TUTORIALS

Here, the shrimp derive flavor from a quick coating of smoked Spanish paprika, coriander, and a pinch of cayenne–a little flour to thicken the sauce up later. Then they’re tossed in the skillet with shallots, tomato, garlic and bell peppers. A simple combination of extra virgin olive oil, broth and citrus makes the sauce.

Easy Shrimp Recipe | The Mediterranean Dish. Easy Mediterranean skillet shrimp, packed with flavor and cooked in a light olive oil and citrus sauce with shallots, bell peppers and more! 25 minutes start-to-finish. See the recipe on TheMediterraneanDish.com

It’s really hard to mess up an easy shrimp recipe like this one. The only rule is to avoid over-cooking the shrimp. With shrimp, it’s really not hard to figure out when they’re done, they turn completely opaque with an orange-ish color and bright red tails.

Turning this easy shrimp recipe into dinner, I typically add a side of Lebanese rice and a quick salad. Be sure to see the recipe notes for suggested starters and salads!

Easy Shrimp Recipe | The Mediterranean Dish. Easy Mediterranean skillet shrimp, packed with flavor and cooked in a light olive oil and citrus sauce with shallots, bell peppers and more! 25 minutes start-to-finish. See the recipe on TheMediterraneanDish.com

 

 

Print
Easy Shrimp Recipe | The Mediterranean Dish. Easy Mediterranean skillet shrimp, packed with flavor and cooked in a light olive oil and citrus sauce with shallots, bell peppers and more! 25 minutes start-to-finish. See the recipe on TheMediterraneanDish.com

Easy Mediterranean Shrimp Recipe

★★★★★

4.7 from 6 reviews
  • Author: The Mediterranean Dish
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4
  • Cuisine: Mediterranean
Print Recipe

Description

Easy shrimp recipe, coated in Mediterranean spices and skillet-cooked in a light olive oil and citrus sauce with shallots, tomatoes and more!

Ingredients

  • 1 Lebanese Rice recipe (or make rice according to package), optional
  • 1 1/4 lb large shrimp (or prawns), peeled and deveined (if frozen, be sure to thaw first)
  • 1 tbsp all-purpose flour
  • 2 tsp smoked Spanish paprika
  • 1/2 tsp each salt and pepper
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne
  • 1/4 tsp sugar
  • 1 tbsp butter
  • 3 tbsp Private Reserve extra virgin olive oil
  • 3 shallots (about 3 1/2 ounces), thinly sliced
  • 4 garlic cloves, chopped
  • 1/2 green bell pepper and 1/2 yellow bell pepper (about 6 ounces in total), sliced
  • 1 cup canned diced tomato
  • 1/3 cup chicken or vegetable broth
  • 2 tbsp dry white wine
  • 2 tbsp fresh lemon juice
  • 1/3 cup chopped parsley leaves

Instructions

  1. First, make Lebanese rice according this recipe. Leave covered and undisturbed until ready to serve. Alternatively, you can make brown or white rice according to store-bought package. (Optional)
  2. Pat shrimp dry and place it in a large bowl. Add flour, smoked paprika, salt and pepper,  coriander, cayenne, and sugar. Toss until shrimp is well-coated.
  3. In a large cast iron skillet, melt the butter with the olive oil over medium-high heat. Add shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant. Add bell peppers. Cook another 4 minutes or so, tossing occasionally.
  4. Now add the shrimp. Cook for 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for 5-6 minutes until shrimp turns bright orange. Finally, stir in chopped fresh parsley.
  5. Serve immediately with cooked rice.

Notes

shop the mediterranean dish

More Recipes to Try:

Easy Seafood Paella

Shrimp and Zucchini Panzanella Salad

Mediterranean Fish Shakshuka

Shrimp Bruschetta 

 

Easy Shrimp Recipe | The Mediterranean Dish. Easy Mediterranean skillet shrimp, packed with flavor and cooked in a light olive oil and citrus sauce with shallots, bell peppers and more! 25 minutes start-to-finish. See the recipe on TheMediterraneanDish.com

This post may include affiliate links

Welcome!

I so love having you here! Please join me and our growing community! You can find me daily here...

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  7. Suzy, thanks so much for this recipe! I have made this recipe a few times; the first time was for dinner, with brown rice. Since then, I have added it to my array of tapas (mezze) dishes, served without the rice, just as a “small plate.” I always serve my variety of tapas offerings with pita bread, which is great to sop up the sauce. Changes I have made include adding golden raisins for a little bit of sweetness, which offset the smokiness beautifully. Also, I add cumin, a favorite spice of mine. It is just a subtle addition. I also use orange and red peppers, in addition to the yellow and green peppers, just to add additional bright colors. I grow a lot of herbs, so I usually add a sprinkling of torn basil bits to finish it off. A lot of tapas recipes are vegetarian, so it is nice to add the seafood element to the mix. It is simple, quick and easy to make, and I NEVER have had any leftovers. I have had numerous requests for the recipe, and tell friends the original recipes, as well as the changes I have made. I also pass along this website for additional inspiration!!!!

    Reply

    • Christina, thank you for your kind note! I really appreciate the feedback. And thanks for sharing your ideas!! I like the addition of raisins for just a little sweetness…it’s a little Sicilian twist I love!

      Reply

    • Hi Patty, you can use sweet paprika here instead, I would start with 1 tsp and perhaps up the other spice amounts to compensate for lost flavor from eliminating the smoked paprika.

      Reply

  9. Made this yesterday and loved it! I’ve now made three dishes off of your website and have loved each one. Thank you for the great recipes 🙂

    ★★★★★

    Reply

  10. This recipe was exactly like you said “EASY”…turned out wonderful ..we love it. Thank you for all your fantastic recipes.

    Reply

    • Gail, Yes, you can totally make a similar dish using chicken. You’ll want to cut the chicken to smaller pieces, and of course, the cooking time will be different. Once cooked, chicken’s internal temperature needs to be around 170 degrees F.

      Reply

  14. I have a friend whose favorite food is shrimp and favorite cuisine is Mediterranean. This would be perfect for her! She’s not a fan of spending much time in the kitchen (pretty much the opposite of me haha), so she’ll love how easy this is. I’ll be sharing this recipe with her! 🙂

    ★★★★★

    Reply

  16. Oooh I actually just bought some deviened frozen shrimp the other day, which is something I normally don’t do, so I am loving this recipe! Going to tuck it in my back pocket for one of those crazy nights when I need something easy and delicious in a hurry! Thanks!

    Reply