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Shrimp and Vegetables
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One Pot Mediterranean Shrimp and Vegetables Made Easy

Enjoyan easy, flavorful One Pot Mediterranean Shrimp and Vegetables recipe packedwith fresh veggies and bold, healthy Mediterranean flavors
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

Protein
  • 1 pound large shrimp peeled and deveined (tail-on or off, your choice)
  • Tip: Frozen shrimp work great too—just make sure they’re fully thawed and patted dry before cooking for the best sear.
Vegetables
  • 1 medium zucchini sliced into half-moons
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 cup cherry tomatoes halved
  • ½ red onion thinly sliced
  • 3 garlic cloves minced
  • The more color the better! These veggies not only boost nutrition but also make the dish pop visually.
Pantry & Flavor Boosters
  • 2 tablespoons olive oil extra virgin preferred
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika optional, for depth
  • ¼ teaspoon crushed red pepper flakes optional, for heat
  • Salt and freshly ground black pepper to taste
  • Juice of ½ lemon
  • Fresh parsley chopped (for garnish)
  • Lemon juice adds brightness and pairs perfectly with shrimp—don’t skip it!
  • Want to customize it? Go ahead:
  • Swap zucchini for asparagus or broccoli florets
  • Use basil or thyme instead of oregano
  • Add olives or a sprinkle of feta cheese for extra Mediterranean flair

Method
 

Step-by-Step Instructions
    Prep your ingredients
    1. Before anything hits the pan, have everything chopped and ready. This one-pot recipe comes together fast, so a little prep goes a long way.
    2. Slice the zucchini, bell peppers, and onion.
    3. Halve the cherry tomatoes and mince the garlic.
    4. Pat the shrimp dry with paper towels to help them sear instead of steam.
    5. Pro tip: Use a large cutting board and prep your veggies in groups to stay organized.
    Sauté the vegetables
    1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
    2. Add the onion, zucchini, and bell peppers.
    3. Sauté for 4–5 minutes until they start to soften but still have a bit of bite.
    4. Stir in the garlic and cherry tomatoes, cooking for another 2–3 minutes.
    5. The veggies should be tender-crisp and still bright—it’s all about that fresh Mediterranean texture.
    Season and add the shrimp
    1. Push the vegetables to one side of the pan and drizzle in the remaining 1 tablespoon of olive oil.
    2. Add the shrimp in a single layer and season everything with oregano, paprika, red pepper flakes (if using), salt, and black pepper.
    3. Cook shrimp for about 2 minutes per side, or until they turn pink and opaque.
    4. Don’t overcook the shrimp—they cook quickly and keep the dish juicy when timed right.
    Finish with lemon and parsley
    1. Turn off the heat and squeeze fresh lemon juice over the entire pan. Toss gently to coat everything in that tangy, herby goodness.
    2. Sprinkle with chopped parsley for a fresh finish.

    Notes

    Nutrition Information (Per Serving)
    • Calories: 290 kcal
    • Total Fat: 14g
    • Saturated Fat: 2g
    • Cholesterol: 180mg
    • Sodium: 520mg
    • Total Carbohydrates: 10g
    • Dietary Fiber: 3g
    • Sugars: 5g
    • Protein: 28g