Easy Mediterranean Shrimp Bake Food

MEDITERRANEAN SHRIMP

Mediterranean Shrimp image

This easy, healthy one-pan Mediterranean Shrimp features shrimp baked in tomato garlic sauce with artichokes and feta. Serve over rice, pasta or on its own!

Provided by Erin Clarke / Well Plated

Time 35m

Number Of Ingredients 17

Ingredients

1 pound large shrimp (40 to 50 per pound peeled, deveined shrimp, tails on or off (fresh or frozen and thawed))
¾ teaspoon kosher salt (divided)
1/2 teaspoon ground black pepper (divided)
2 tablespoons extra virgin olive oil
1 small red onion (chopped)
2 cloves garlic (minced (about 2 teaspoons))
1 14.5-ounce can fire roasted diced tomatoes in their juices
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
1 teaspoon honey
1 tablespoon red wine vinegar
1 14-ounce can artichoke hearts (drained and quartered)
½ cup pitted Kalamata olives
3/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice (from about ½ medium lemon)
For serving: rice (whole wheat couscous, crusty bread, pasta (optional))

Steps:

Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.
Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.

Nutrition Facts : ServingSize 1 (of 3), Calories 445 kcal, Carbohydrate 17 g, Protein 38 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 414 mg, Fiber 3 g, Sugar 9 g

MEDITERRANEAN SHRIMP RECIPE WITH BELL PEPPERS

Mediterranean Shrimp Recipe with Bell Peppers image

Easy shrimp recipe, coated in Mediterranean spices and skillet-cooked in a light white wine and olive oil sauce with shallots, bell peppers and tomatoes. Ready in 25 minutes or less!

Provided by Suzy Karadsheh

Categories Entree

Number Of Ingredients 17

Ingredients

1 1/4 lb large shrimp (or prawns, peeled and deveined (if frozen, be sure to thaw first))
1 tbsp all-purpose flour
1 to 2 tsp smoked Spanish paprika
1/2 tsp each salt and pepper
1/2 tsp ground coriander
1/4 tsp cayenne
1/4 tsp sugar
1 tbsp butter (I prefer to use ghee clarified butter)
3 tbsp Extra virgin olive oil
1/2 red onion, (thinly sliced)
4 garlic cloves, (chopped)
1/2 green bell pepper and 1/2 yellow bell pepper, (cored and sliced)
1 cup canned diced tomato
1/3 cup chicken or vegetable broth
2 tbsp dry white wine
2 tbsp fresh lemon juice
1/3 cup chopped parsley leaves

Steps:

Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
Finally, stir in the chopped fresh parsley and serve!

Nutrition Facts : Calories 284.4 kcal, Sodium 1258.1 mg, SaturatedFat 1.8 g, Carbohydrate 9.9 g, Fiber 1.8 g, Protein 30.6 g, Cholesterol 357.6 mg, ServingSize 1 serving

MEDITERRANEAN SHEET PAN BAKED SHRIMP AND VEGGIES

Mediterranean Sheet Pan Baked Shrimp and Veggies image

Easy sheet pan baked shrimp and veggies, prepared Mediterranean style! The olive oil and citrus sauce with fresh ginger and spices makes all the difference. Comes together in 25 minutes!

Provided by The Mediterranean Dish

Categories Entree

Time 25m

Number Of Ingredients 15

Ingredients

1 lb asparagus, tough parts removed, cut into 2-inch pieces
2 cups cherry tomatoes
1 red onion, halved and thickly sliced
1 lb large shrimp, peeled and deveined
Private Reserve Greek extra virgin olive oil
1/2 lemon, juice of
Fresh chopped parsley for garnish
1/3 cup Private Reserve Greek extra virgin olive oil
1/4 cup white wine vinegar
1 tsp fresh grated ginger
1 tsp ground sumac
1 tsp ground cumin
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground black pepper

Steps:

Preheat oven to 400 degrees F.
Make the sauce. In a small bowl, add all the sauce ingredients. Whisk to combine.
Place the vegetables on the largest sheet pan you have (like this one). Pour 1/4 cup of the sauce on top, and work with your hands to make sure all the veggies are well coated. Spread the veggies out in one layer. Bake in heated oven for 10-12 minutes or so.
Meanwhile, in a large bowl, add the shrimp. Pour the remaining sauce on top, and again toss to make sure all the shrimp is well-coated.
Remove vegetables from the oven. Push vegetables to one half of the pan, and add the shrimp on the other half of the sheet pan. Shrimp should be in one layer, do not crowd.
Place pan back in oven. Bake for 5 minutes or so until shrimp is done, do not over-bake.
Remove from oven. Finish with a drizzle of extra virgin olive oil, freshly squeezed lemon juice, and parsley. Serve with a side of your favorite grain or this simple Lebanese rice.

Nutrition Facts : Calories 323 calories, Sugar 7.9 g, Sodium 157.8 mg, Fat 18.6 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 14.2 g, Fiber 4.3 g, Protein 27.5 g, Cholesterol 182.9 mg

MEDITERRANEAN SHRIMP

Mediterranean Shrimp image

Provided by Katie Lee Biegel

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

3 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
12 ounces jarred artichoke hearts, drained
8 ounces haricot vert, trimmed and cut in half
1 pint grape tomatoes
1/3 cup kalamata olives, pitted and coarsely chopped
2 tablespoons capers, drained and coarsely chopped
1 red onion, cut into chunks
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 clove garlic, minced
Grated zest and juice of 1 lemon
1 pound cleaned large shrimp
Kosher salt and freshly ground black pepper
1 baguette, cut in half lengthwise and then crosswise into 4 pieces total
Extra-virgin olive oil, for drizzling
4 ounces crumbled feta cheese

Steps:

Preheat the oven to 450 degrees F.
For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.
For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
Drizzle the baguette pieces with olive oil.
Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.
Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.