This Mediterranean Shrimp is loaded with flavor from Kamata olives, feta, and mint.

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We’re taking a trip to the Mediterranean with this incredibly flavorful and easy-to-make shrimp dish. It’s perfect for a light weeknight dinner and is in keeping with your Mediterranean healthy eating diet.

Peel and devein your shrimp. Then pat the shrimp dry and place in a large bowl. Season with kosher salt, pepper, ½ teaspoon dry oregano, ½ teaspoon dill weed, pinch red pepper flakes, and about ½ teaspoon of minced garlic. Next you will drizzle the shrimp with extra virgin olive oil, and toss to combine. Set aside for now.

In a large heavy skillet, heat about 2 tablespoon extra virgin olive oil over medium heat until shimmering. Add the chopped onion and cook until tender.  Then add the remaining minced garlic, cook briefly until fragrant. Do not over cook the garlic. It will only take about 30 seconds to become fragrant. Now add the tomatoes holding back on some of the juice. Then add the lemon juice, and season with pinch of salt, pepper, and remaining dry oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.

Add the marinated shrimp and cook for about 5 to 7 minutes or until pink. Do not overcook the shrimp. You can tell when the shrimp are cooked when they rise to the top of the dish and are curled.

Now stir in the fresh mint and parsley leaves. Finish by adding the feta and Kalamata olives. If you like, add a splash of lemon juice or more red pepper flakes to your taste.

Serve over your favorite grain, or a crusty bread to sop up the delicious sauce.

Recipe

20 Minute Mediterranean Shrimp

1 pound shrimp, peeled and deveined

Kosher salt
Black pepper
1 ½ teaspoons dry oregano
1 ½ teaspoons dill weed
Pinch red pepper flakes
6 garlic cloves, minced
2 tbsp. Extra virgin olive oil
1 large red onion, chopped
1 26- ounce can diced tomato, drain some of the liquid
Juice of ½ lemon
2 tbs. fresh mint leaves,
2 tbsp. fresh parsley leaves chopped

2 ounces Greek feta cheese
6 pitted Kalamata olives, chopped

Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, ½ teaspoon dry oregano, ½ teaspoon dill weed, pinch red pepper flakes, and about ½ teaspoon of minced garlic. Drizzle with extra virgin olive oil, and toss to combine. Set aside for now.

In a large heavy skillet, heat about 2 tablespoon extra virgin olive oil over medium heat until shimmering. Add the chopped onion and cook until tender.  Then add the remaining minced garlic, cook briefly until fragrant . Add tomatoes and lemon juice, and season with pinch of salt, pepper, and remaining dry oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.

Add the marinated shrimp. Cook for 5 to 7 minutes or until pink. (Do not overcook shrimp.)

Stir in fresh mint and parsley leaves. Finish by adding the feta and Kalamata olives. If you like, add a splash of lemon juice or more red pepper flakes to your taste.

Serve over your favorite grain, or a crusty bread to sop up the delicious sauce.