Name: Mediterranean Shrimp Skillet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 Tbsp avocado oil; 1 pound raw shrimp (peeled and de-veined); 2 cloves garlic (minced); 1/4 tsp paprika; 1/8 tsp sea salt; 1/8 tsp black pepper; 1/3 cup kalamata olives (pitted and chopped); 1/3 cup artichoke hearts; 1/3 cup sun-dried tomatoes (drained); 1/4 cup fresh parsley; lemon wedges (for serving)

Quick and easy Mediterranean Shrimp made in a skillet with just 8 fresh, basic ingredients. A deliciously flavorful dinner recipe that happens to be low-carb, keto, whole30, and paleo.

Mediterranean Shrimp with sun-dried tomatoes, artichoke hearts, kalamata olives and parsley - an easy one-skillet meal

Mediterranean style food is nearly impossible to beat with its big bold fresh flavors, lots of color, and ease of preparation.

Just take, for instance, my Mediterranean Salmon in Parchment Paper, Crispy Mediterranean Chicken Salad, Mediterranean Quinoa Salad, and more!

So zesty, so sultry, so flavorful…always crowd-pleasing and taste bud delight-ing.

What I love about this meal, aside from how it makes my mouth water profusely is the fact that it only requires one skillet and less than 20 minutes to prepare.

Seriously, you’ll be amazed at how quickly this gem comes together!

Let’s dive right in!

Ingredients for Mediterranean Shrimp Skillet:

Fresh Raw Shrimp: I use raw jumbo prawns, which I peel before cooking. You can also go with frozen shrimp if you don’t have access to good fresh seafood.

Garlic: We couldn’t possibly have a Mediterranean inspired meal without garlic, right?? Fresh garlic gives so much to this dish. If you’re sensitive to garlic, you can leave it out, but if you aren’t sensitive, go big!

Sun-Dried Tomatoes: That tangy, fresh amazing flavor you can’t get in any other way! While I love how flavorful sun-dried tomatoes are, you can replace them with 1 cup of halved cherry tomatoes if you have fresh cherry tomatoes on hand.

Kalamata Olives: That briney delicious flavor comes from kalamata olives! I buy kalamata olives that are pitted and come in a jar, but you can go with your favorite variety from your store’s olive bar. You can replace them with green or black olives if you’d like, but I love how flavorful kalamata olives are.

Artichoke Hearts: Adding meaty texture and spunk to this dish, artichoke hearts are amazing for bringing bulk, creamy tang and texture to any dish! I use artichoke hearts that are pre-marinated in a jar, but you can often find them at an olive bar at a grocery store.

Sea salt, paprika, black pepper: Flavor adders! You can replace these spices with your favorites or omit them if you don’t have them on hand.

How to Make Mediterranean Shrimp Skillet:

Heat the oil in a large skillet over medium high heat. Place the raw shrimp in a single layer on the surface of the skillet. Sprinkle with sea salt and paprika. Cook until the first side firms up and turns pink, about 2 minutes. Use tongs to flip the shrimp and allow them to cook another 2 to 3 minutes, until completely opaque and pink.

Add the rest of the ingredients to the skillet, stir and allow everything to cook for 2 to 3 minutes to get a nice sear on everything.

Serve with your choice of side dishes and enjoy!

I love serving these shrimp over steamed white rice – all of the flavors soak up into the rice and give you that nice easy to digest carb! If you’re a pasta eater, the dish would be fabulous with some penne noodles or angel hair pasta mixed in.

Side Dish Suggestions:

If you love easy shrimp recipes like this, also check out my Lemon Garlic Foil Packet Shrimp, Air Fryer Lemon Garlic Shrimp, Creamy Tuscan Shrimp, and my Paleo Sweet and Sour Shrimp.

Enjoy!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!