Dinner in 15 Minutes: Mediterranean Shrimp

Dinner in 15 Minutes! This Mediterranean Shrimp recipe makes a deliciously light and healthy weeknight dinner. Try it – your family is sure to love it!

I’ve been making variations on this Mediterranean Shrimp dish for years.  Like many of my recipes, when my family loves it I tell them, “Well, good luck getting the same exact thing again cause I just threw it together!”   Sooo… here’s my written down version.

I use canned tomatoes and love the convenience of the pre-seasoned ones with basil, oregano and garlic, though I add six cloves of fresh garlic, too. We love our garlic around here!  Feel free to add more herbs like oregano, basil or Italian seasoning and subtract some garlic.

I have found Costco has some of the best prices on both shrimp and Kalamata olives. The frozen shrimp package says not to quick thaw it under running water in a colander, but I do it all the time… what can I say, I’m a rule breaker!

The kids eat the 15 Minute Easy Mediterranean Shrimp over whole wheat pasta that I cook in advance over the weekend.  We grownups are always watching our weight so we skip the pasta and eat salad.

Variations:    You can also throw in a bag of spinach, arugula or kale at the end.  It will wilt superfast and add even more nutrition to 15 Minute Easy Mediterranean Shrimp.  Today I used Kale and it was perfect!

And, at the last minute I decided it needed some artichoke hearts.  Totally up to you!

15 Minute Easy Mediterranean Shrimp

• YIELD: 4 – 6 Servings
• PREP: 5 mins
• COOK: 10 mins
• READY IN: 15 mins

This is a fast, easy and healthy weeknight meal. Use less garlic if you’re not that into garlic.

INGREDIENTS

• 1.5 Pounds Raw Shrimp Shelled
• 3 Tablespoons Olive Oil 
• 6 Finely Minced Garlic Cloves (use less if you want)
• 1/2 to 3/4 Cup Kalamata Olives 
• 1 14.oz Can Diced Tomatoes with Basil, Garlic and Oregano 
• 1/4 Cup Capers 
• 1/2 to 1 Bag Baby Spinach Can also use Kale or Arugula
• 1/2 Cup Chopped Artichoke Hearts 

INSTRUCTIONS

1. Finely Chop Garlic. Heat Olive Oil in a large skillet over medium heat and saute garlic for about 30 seconds. DON’T BURN IT!
2. Add shrimp and sautee for just a couple minutes till it starts to turn pink.
3. Add tomatoes, Kalamata olives, capers, spinach and artichoke hearts. Cover pan and cook till heated through, about 3 to 5 minutes. Taste a shrimp for doneness! I would also add red pepper flakes to the recipe but my 8 and 9 year old boys don’t like a lot of it, so we pass it around at the table.

Find more great recipes from Valerie Hoff on her blog