One-Pot Mediterranean Shrimp and Vegetables
One-Pot Mediterranean Shrimp and Vegetables is a quick and colorful seafood dinner.Juicy shrimp are cooked with zucchini, bell peppers, tomatoes, onion, and garlic.Olive oil, oregano, lemon, and parsley create bright Mediterranean flavor.Everything cooks together in one pot for easy preparation and cleanup.The recipe works beautifully with rice, couscous, quinoa, or crusty bread.It is a flavorful weeknight meal ready in about 30 minutes.
Ingredients
- 500 g (1.1 lb) large shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, sliced
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup canned diced tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes, optional
- ¼ teaspoon black pepper
- ½ cup vegetable or chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 50 g feta cheese, crumbled, optional
- ½ lemon, cut into wedges
Instructions
Prepare the Shrimp
- If using frozen shrimp, thaw them completely.Peel and devein the shrimp if necessary.Pat them thoroughly dry with paper towels. Removing excess moisture helps the shrimp sear rather than steam.Season lightly with salt, black pepper, paprika, and oregano.
Heat the Olive Oil
- Place a large deep skillet, Dutch oven, or heavy-bottomed pot over medium-high heat.Add the olive oil and allow it to heat for about 30 seconds.
Cook the Onion
- Add the sliced onion.Cook for approximately 2–3 minutes, stirring occasionally, until it begins to soften.
Add the Peppers
- Add the red and yellow bell peppers.Cook for another 3–4 minutes until the peppers begin to soften while retaining some texture.
Add the Garlic
- Stir in the minced garlic.Cook for approximately 30 seconds until fragrant.
Add the Zucchini
- Add the sliced zucchini.Cook for 2–3 minutes, stirring occasionally.The zucchini should soften slightly but still retain its shape.
Add the Tomatoes
- Stir in the cherry tomatoes and canned diced tomatoes.Add the thyme, remaining oregano, red pepper flakes, salt, and black pepper.Mix everything together.
Add the Broth
- Pour in the broth.Bring the mixture to a gentle simmer.Cook uncovered for approximately 4–5 minutes, allowing the tomatoes to create a flavorful sauce.
Add the Shrimp
- Arrange the shrimp over the vegetables.Cover the skillet and cook for approximately 3–5 minutes, depending on the size of the shrimp.Turn the shrimp once halfway through cooking.They are ready when they become opaque and reach 145°F (63°C) internally.Avoid overcooking because shrimp can become rubbery.
Add Lemon Juice
- Turn off the heat.Drizzle the fresh lemon juice over the shrimp and vegetables.Gently stir to distribute the citrus flavor without breaking up the vegetables
Garnish
- Sprinkle fresh parsley over the top.If desired, crumble feta cheese over the finished dish.Add additional red pepper flakes for heat.
Serve
- Serve immediately with lemon wedges.Spoon the shrimp and vegetables over warm rice, couscous, quinoa, or alongside crusty bread to soak up the flavorful sauce.
Notes
- Use large shrimp: Larger shrimp are easier to cook without becoming overdone.
- Fresh or frozen: Frozen shrimp work perfectly when properly thawed.
- Dry the shrimp: Pat shrimp dry before seasoning to encourage better browning.
- Do not overcook: Shrimp cook quickly and should be removed from the heat as soon as they become opaque.
- Vegetable texture: Avoid overcooking the vegetables so they retain some bite.
- Feta: Feta is optional but adds a delicious salty Mediterranean flavor.
- Lemon: Add lemon juice at the end to preserve its fresh, bright flavor.
- Serving: The tomato-based sauce is excellent with bread, rice, couscous, or quinoa.