Saucy Mediterranean Shrimp
This Mediterranean style Saucy Shrimp is ready in 15 minutes from start to finish, including all prep time. Serve over your grain of choice: couscous, polenta, rice, pasta, or with crusty bread!
September 25, 2020
In honor of my sister’s birthday (today!), I want to feature one of her recent inventions. I am always jealous when she gets to make all the delicious shrimp dishes, but also grateful since I can’t make shellfish at home. I love living vicariously through her, and I can almost taste these plump little bites!
Everything below is from Alexandra, so this will officially be my 2nd guest blogger post! I hope you enjoy her simple and fresh recipe for Saucy Mediterranean Shrimp.
About Alexandra
Rachel’s sister and fellow cook. I like making healthy, colorful meals that don’t take a lot of time and use simple, staple ingredients. I also love making themed meals for things like Star Wars Day, movie or TV premieres, and more.
Outside of the kitchen, I serve as Solution Marketing Director at 1904labs in St. Louis, MO.
From the chef
You need:
- 1-2 pints grape tomatoes
- 6 cloves garlic (or more, let’s be honest)
- 1 pound shrimp
- Olive oil and garlic salt
- Half a lemon
- 4 ounces feta crumbles
- ½ cup chicken broth
- 4 ounces baby spinach
Roasted tomatoes
Place tomatoes and garlic cloves on a small rimmed baking sheet. Toss with olive oil and a sprinkle of garlic salt. Bake for 12-15 minutes while you are prepping the shrimp.
Shrimp & Sauce
Peel and de-tail the shrimp. Toss with olive oil and a sprinkle of garlic salt.
Heat a large skillet over high heat. Add the shrimp and cook for 2 minutes per side (or until slightly crispy and pink on each side). You don’t want to overcook them!
Reduce heat to low. Add juice of half a lemon and feta crumbles. Stir and let bubble for 1 minute. Add chicken broth. If desired, you can also add ½ cup dry white wine for more flavor. Stir and let bubble for 2-3 minutes. Add the spinach.
Remove the tomatoes from the oven and add to the skillet with the shrimp, including garlic and all the juices. Stir and let the sauce thicken over low heat for a few minutes.
Ready to Serve!
I served mine over Aldi’s roasted garlic and olive oil couscous.
Other good grain choices:
- Polenta
- Pasta
- Quinoa
- Creamy White Beans
- Rice
- Crusty Bread
Thank you, Alexandra! ❤️
One more picture because it’s beautiful. I love that this dish is so colorful and inviting. It sounds fresh and super fast — perfect for a last-minute dinner. Enjoy!
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Saucy Mediterranean Shrimp
Equipment
- rimmed baking sheet & large skillet
Ingredients
- 1-2 pints grape tomatoes
- 6 whole garlic cloves (or more, let's be honest)
- olive oil
- garlic salt
- 1 lb shrimp
- half a lemon
- 4 oz feta crumbles
- 1/2 cup chicken or vegetable broth
- 4 oz baby spinach
Instructions
Roasted Tomatoes:
- Preheat oven to 375°. Place tomatoes and garlic on a small rimmed baking sheet. Toss with 1 tablespoon olive oil and sprinkle of garlic salt. Bake for 12-15 minutes while you are prepping the shrimp.
Shrimp & Sauce:
- Peel and de-tail the shrimp. Toss the shrimp with 1 tablespoon olive oil and a sprinkle of garlic salt. Heat a large skillet over high heat. Add the shrimp and cook for 2 minutes per side (or until slightly crispy and pink on each side). You don’t want to overcook them!
- Reduce heat to low. Add juice of half a lemon and feta crumbles. Stir and let bubble for 1 minute. Add chicken broth. If desired, you can also add ½ cup dry white wine for more flavor. Stir and let bubble for 2-3 minutes. Add spinach.
- Remove the tomatoes from the oven and add to the skillet, including garlic and all juices. Stir and let the sauce thicken over low heat for a few minutes.
- It’s ready to serve over crusty bread or the grain of your choice (couscous, pasta, quinoa, or polenta)!