Mediterranean Shrimp and Veggie Skillet
A vibrant and healthy Mediterranean-inspired dish featuring succulent shrimp and a colorful medley of vegetables, all cooked in one skillet for an easy and delicious meal. Perfect for a quick weeknight dinner.
Equipment
- large skillet
- paper towels
Ingredients
Main Ingredients
- 1-1.5 lbs large or colossal shrimp, peeled and deveined (fresh or frozen, thawed)
- 2 tbsp olive oil
- 3-4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, halved lengthwise and sliced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
- 1/4 cup crumbled feta cheese
- fresh parsley for garnish
- 1 lemon for juice and zest
- Salt and black pepper to taste
Instructions
Cooking Steps
- Thaw and pat shrimp dry, then season with salt and pepper.
- Wash and chop bell peppers, zucchini, and red onion into similar-sized pieces; halve the Kalamata olives.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add bell peppers and red onion to the skillet; sauté for 5-7 minutes until tender-crisp.
- Add zucchini and minced garlic; cook for 2-3 minutes until fragrant.
- Push vegetables to one side, add 1 tablespoon of olive oil, and cook seasoned shrimp for 2-3 minutes per side until pink.
- Add Kalamata olives and toss everything gently; remove from heat.
- Stir in lemon juice and zest, adjust seasoning, and garnish with feta and parsley before serving.
Notes
This one-pan dish is quick and easy to prepare, perfect for a healthy and flavorful meal. Adjust the spice level by adding a pinch of red pepper flakes with the garlic if you like a little heat.