Mediterranean Shrimp and Feta Skillet

• 1 lb shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 small red onion, diced
• 4 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced red onion and minced garlic, sauté until fragrant.
3. 3 Toss in bell pepper and zucchini, cook until softened.
4. 4 Push veggies to one side and add shrimp, seasoning with salt and oregano.
5. 5 Cook shrimp until pink and opaque, then mix with veggies.
6. 6 Add cherry tomatoes and red pepper flakes, stirring gently.
7. 7 Drizzle with lemon juice, sprinkle with feta, and cook for another minute.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet

Variations

• Add olives for a classic Greek twist.
• Substitute shrimp with chicken for a different protein.

Substitutions

• If feta is unavailable, use goat cheese for a similar tang.
• Substitute zucchini with yellow squash if preferred.

Pairings

• A crisp white wine like Sauvignon Blanc.
• Warm pita bread for scooping up the sauce.

Nutrition

Tips

• Ensure shrimp are fully defrosted and patted dry before cooking for best texture.
• Adjust red pepper flakes to your spice preference.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to preserve texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with crusty bread or over a bed of quinoa.
• Pairs well with a fresh Greek salad on the side.

FAQ