This simple Mediterranean-style sautéed shrimp and vegetables recipe comes together in just over 20 minutes!  Zucchini, onions, and bell pepper, paired with succulent shrimp, and protein-packed chickpeas come together in just one skillet. And you'll love the bold Mediterranean flavors from spices, tangy lemon juice, and fresh herbs. Want to cook shrimp perfectly every time? Be sure to read on for my tips, and grab suggested sides and salads too!

Mediterranean sauteed shrimp and zucchini with chickpeas, tomatoes and basil

I love cooking with shrimp because it is packed with protein, lean, low in calories, and is one of the fastest foods you can cook! Since shrimp cooks in the blink of an eye, it makes it ideal for whipping together something quick, like this healthy shrimp and vegetables dinner, any night of the week.

Shrimp is also a huge part of a Mediterranean diet because fresh fish and seafood are key sources of healthy protein and other nutrients. We aim to eat seafood about two times per week (as the Mediterranean diet recommends,) and this sautéed shrimp is an easy way to do that.

You'll love this healthy shrimp and vegetables recipe. Fresh veggies--zucchini, onions, and bell peppers--paired with succulent shrimp, and protein packed chickpeas.  And the flavors will surprise you in the best way possible--a few spices, coupled with lemon juice and a bright pop of fresh basil! So good.

And if you've ever been intimated by cooking shrimp, fear not! It's super easy to cook shrimp in the skillet, but a couple of tips make all the difference, so read on...

Sauteed shrimp and zucchini

Why this sautéed shrimp recipe works?

Three things I love about this satueed shrimp and zucchini recipe: few ingredients; one skillet; and just over 20 minutes start-to-finish!

And the biggest draw for me is just how bright and wholesome this dish is. Tender zucchini, onions, and bell peppers pack the dish with fresh veggies. Chickpeas add more protein and fiber. And the additions of warm spices (oregano, cumin, coriander, paprika), along with bright lemon juice, fresh basil, and cherry tomatoes make the dish pop with color and flavor! 234 calories per serving; less than 6 grams of good fat; and loads of fiber and protein, this shrimp and vegetables recipe makes one light and feel-good weeknight meal.

Here's what's in it in detail...

Ingredients for this Mediterranean sauteed shrimp recipe

Ingredients for shrimp and zucchini recipe

Large Shrimp (Prawns) – Prawns are like large shrimp, which are great in this recipe since they are a little bigger and heartier. They are  mild and sweet in flavor and are beautifully tender when cooked right(tips below)! However, shrimp and prawns are very similar in flavor and texture and can be used interchangeably.

Chickpeas – Chickpeas add great texture, volume, and plant-based protein to this sautéed shrimp and vegetables. They have a bit of nuttiness and a meaty texture. Using canned and drained chickpeas in this recipe keeps the meal easy-peasy.

Vegetables- Loads of beautiful veggies to bring in texture, flavor and color

  • Onions, thinly sliced
  • Bell peppers, sliced into sticks
  • Zucchini, sliced into half moons
  • Cherry tomatoes, halved

These fresh veggies are a tasty combo of flavors. Onions provide lots of sweet flavor and great depth, zucchini is tender and mild, bell peppers are packed with sweetness, and the halved cherry tomatoes at the very end give a tasty burst of freshness and make the dish feel extra light.

Garlic, spices, fresh basil, and lemon juice for sauteed shrimp recipe

Lemon Juice- lemon is the perfect blast of acidity for the dish.Lemon and shrimp are a match made in heaven. Fresh lemon juice brings even more bright flavor to the sautéed shrimp and zucchini.

Fresh Garlic and Spices – Fresh garlic cloves go well in everything, I like to mince the garlic real small to capitalize on its flavor.  The garlic is sauteed with the onions at first to kick start the flavoring process, while dried spices like oregano, coriander, cumin, and sweet paprika create depth of flavor.

Fresh Herbs – In this sautéed shrimp recipe, I used fresh basil at the very end. Do not skip this part, it really does make a difference. But, if basil is not available to you, you can use any fresh herb you like or have in the house. Fresh parsley or cilantro would go perfectly.

Tips for how to cook shrimp in a skillet

Cooking shrimp in a skillet it as simple as it can get, but it is easy to overcook shrimp. A few tips do make all the difference for getting perfectly sautéed shrimp every time:

  • Cook the shrimp until just pink
    Even large shrimp cook super quickly. Overcooking shrimp is about the only way you can ruin them (they become chewy and tough.) Cook the shrimp until they turn that pinkish color, they curl in a bit, and the translucent grey color turns white. That’s it, they are done! Usually they need no more than a few minutes of cooking time. In this recipe, they will not take longer than 4-5 minutes (about 2 minutes or so per side).
  • Make Sure Your Skillet is Hot
    Making sure that your skillet is on medium-high heat will give you the best cooked shrimp. Not only will the shrimp cook quickly, but they will get a bit of a browned crust on the outside, which provides a lot of delicious flavor.

    To make sure everything is cooked properly in this recipe, you'll start by cooking the veggies first and then the shrimp separately. Here is how...

How to make sautéed shrimp with veggies

  • Season the shrimp
    Mix your combine your dried oregano, ground cumin, ground coriander, and sweet paprika in a small bowl. Pat the shrimp dry and toss it with kosher salt, black pepper, and about 1 ½ teaspoons of the spice mixture. Refrigerate for now, or if you're working quickly, set the shrimp aside.
  • Sautee the vegetables
    In a large skillet, cook the garlic and onion in a bit of extra virgin olive oil, tossing until they soften a bit, then add the zucchini, bell peppers, and chickpeas. Season with a bit of kosher salt and black pepper and the remaining spices. Toss and cook for 5 to 7 minutes until the veggies soften and char in some parts. Transfer the veggies and chickpeas to a plate for now.

    Shrimp sauteed in skillet with garlic and olive oil
  • Sautee the shrimp
    To the skillet, add a drizzle of olive oil. Add the shrimp, a little more garlic and cook over medium-high heat, tossing occasionally, until the shrimp turns pink (about 3 minutes or so, depending on the size of the shrimp.

    Sauteed vegetable and chickpeas in skillet
  • Combine the shrimp, veggies, tomatoes and fresh basil
    Add the veggies and chickpeas back to the skillet. Add the tomatoes and toss briefly. Finish with fresh lemon juice and basil. Serve!

    Final step of cooking sauteed shrimp and vegetables. Adding fresh lemon juice, tomatoes and basil


You can store leftover sauteed shrimp and vegetables in an airtight container for about 3 days.

How to reheat shrimp?

The best way to reheat shrimp and your leftovers is by heating a skillet over medium-high heat and giving it a quick warm through, don't keep it on the heat too long. Your goal is to warm the food, but not completely overcook your shrimp.

What to serve with sauteed shrimp?

In this sauteed shrimp recipe, we already have our protein and veggies in one skillet. You barely need to add anything else! But here are a few suggestions, if you're looking for something more to add:

More Easy Shrimp Recipes

Browse top Mediterranean diet recipes. Browse all Mediterranean recipes

Visit Our Shop

4.90 from 156 votes

Mediterranean-Style Sauteed Shrimp and Zucchini

Suzy Karadsheh
Mediterranean sauteed shrimp and zucchini with chickpeas, tomatoes and basil
This EASY recipe for sauteed shrimp with vegetables is colorful, flavorful and bursting with Mediterranean flavors. Healthy never tasted so good!
Prep – 10 minutes
Cook – 12 minutes
Total – 22 minutes
Serves – 4 people


  • 1 ½ tablespoon dry oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon sweet paprika
  • 1 lb large shrimp prawns, peeled, and deveined
  • 2 tablespoon Extra virgin olive oil I used Private Reserve Greek EVOO
  • ½ medium red onion thinly sliced
  • 5 garlic cloves minced and divided
  • 1 bell pepper cored and sliced into sticks
  • 1 to 2 zucchini halved length-wise, sliced into ½ moons (you can use 1 zucchini and 1 yellow squash)
  • 1 cup cooked chickpeas from canned chickpeas, drained
  • 1 ½ cups cherry tomatoes halved
  • Pinch kosher salt
  • Pinch black pepper
  • 1 large lemon juice of
  • Handful fresh basil leaves torn or sliced into ribbons (you can use a different herb, depending on what’s available to you)


  • In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
  • Pat shrimp dry and season with kosher salt and 1 ½ teaspoon of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
  • In a large cast iron skillet, heat 2 tablespoon extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
  • Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
  • Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
  • Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.



  • Cook's Tip: Do not overcook the shrimp. Even large shrimp cooks very quickly, so watch carefully, and once it turns from grey to pink in the thickest part, your shrimp is ready.  Depending on the size of your shrimp and how many you have in the pan, this will usually take 4 to 5 minutes.
  • Visit our 0nline shop to browse our selection of extra virgin olive oils (including Private Reserve Greek EVOO) and our all-natural spices, including cumin, coriander, and paprika.


Calories: 298.7kcalCarbohydrates: 23.9gProtein: 29.3gFat: 10.4gSaturated Fat: 1.4gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 5.6gCholesterol: 285.8mgSodium: 455mgPotassium: 642.9mgFiber: 6.9gSugar: 7.2gVitamin A: 1483.1IUVitamin C: 81.4mgCalcium: 257.6mgIron: 5.8mg
Tried this recipe?

Share it with the world

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.

Leave a comment

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

How many stars would you give this recipe?

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


  1. Mari says:

    4 stars
    Will put this in our rotation. Any ideas for a healthy sauce? It was a bit dry

    1. Suzy says:

      Hi Mari, thank you for sharing. This is not meant to be a saucy dish necessarily, but you can do something with a bit more extra virgin olive oil and citrus or white wine.

  2. Elizabeth says:

    5 stars
    Excellent! We made this for a dinner party and it was a huge hit. I loved the tahini sauce on it and my husband liked it best “pure.” We do eat fish but I think vegetarians would be very happy with this meal even without the shrimp. We served this with your best Greek lemon potatoes and Greek salad - wonderful together!

    1. Suzy says:

      That sounds like a wonderful meal!! So happy it was a hit!!!

  3. .cheryl says:

    5 stars
    Made this dish. It was very good and tasty. Loved the addition of the chick peas to add a little more protein... added a little wht. Wine to the veggies as they were cooking. Had to use dried basil since I didn't have fresh on hand.

    Will make again, this recipe is a keeper for sure.
    Thank you

    1. Suzy says:

      My pleasure, Cheryl! So glad you liked it!

  4. Gail says:

    Can any other fish be substituted?

  5. Kim says:

    5 stars
    I made this recipe and we just loved it. It is truly amazing, beautiful to look at and would be perfect for entertaining. The shrimp was succulent and the veggies tender but crisp, and the spices were perfect. But honestly, you can't go wrong when using any of the recipes from this blog! Make sure to read the tips first! I learn a lot!

  6. Colette says:

    5 stars
    This dish made me so happy as I was eating it and there aren't many foods I would say that about. The flavors are bright and wonderful...perfect for a cold winter day or night. It had so many things that I love in it and and also happes to be very healthy. This is my new favorite!

    1. Suzy says:

      Wow! This is such a huge compliment! Thanks so much, Colette!

  7. Pat Pulliam says:

    5 stars
    A beautiful dish that is a delicious as it is beautiful. Easy, flavorful, good for you - can’t ask for more.

    1. Suzy says:

      Thanks, Pat!

  8. Kristine Patton says:

    5 stars
    Made this and the whole family Loved it! Recipes on this site are very easy to follow and delicious. I never realized how many fantastic Mediterranean dishes could be made.

    1. Suzy says:

      Thanks, Kristine! The options are endless! Can't wait to hear what else you try!

  9. Katherine says:

    5 stars
    Made this last night and my husband and I LOVED it! The house smelled DELICIOUS for hours. All the flavors melded together so beautifully and the lemon juice brought it all together. I made this EXACTLY as the recipe called for and it did NOT need any tweaking! Making this again for friends next time!

    1. Suzy says:

      Fabulous! Thanks, Katherine!

  10. Laura Dantsis says:

    5 stars
    Every time i make a recipe from this site its a winner. Instructions are easy to follow and just the right amount of detail, food ingredients are delicious and diverse and its not overly complex! yum

    1. Suzy says:

      So good to hear!! Thanks, Laura!

  11. Eryn says:

    5 stars
    Delicious! I omitted the shrimp and put the recipe over wild rice! (vegetarian) so so good & quick to make!

  12. lisa says:

    5 stars
    this is right up my alley! thanks for sharing!

  13. wilhelmina says:

    5 stars
    I just keep coming back to this yummy recipe! The flavors are so spot on!

  14. Toni says:

    5 stars
    This was really delish! Packed full of amazing flavors!

  15. Toni says:

    5 stars
    I loved it! such a great meal for weeknights. Packed full of flavors!

  16. Laura says:

    5 stars
    Such a delicious and healthy recipe!