20 Flavorful Mediterranean Diet Shrimp Recipes Healthy

Looking for a delicious way to enjoy the heart-healthy perks of the Mediterranean diet? These 20 flavorful shrimp recipes are your ticket to quick, vibrant meals that taste like sunshine on a plate! Whether you’re craving a zesty garlic-lemon sauté or a cozy one-pan wonder, we’ve got easy, nourishing dishes that’ll make weeknight dinners feel like a seaside escape. Dive in—your taste buds will thank you!

Garlic Lemon Shrimp with Quinoa

Bright, zesty, and ready in under 30 minutes, this garlic lemon shrimp pairs perfectly with fluffy quinoa for a light yet satisfying meal.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1/4 tsp salt
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp chopped fresh parsley
• 1/2 tsp black pepper

Instructions:

1. In a saucepan, combine quinoa, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
2. While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add shrimp and cook for 2 minutes per side until pink. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add garlic and red pepper flakes; sauté for 30 seconds until fragrant. Stir in lemon juice and scrape up any browned bits.
4. Return shrimp to the skillet, tossing to coat in the sauce. Sprinkle with parsley and black pepper. Serve over quinoa.

The tangy lemon-garlic sauce soaks into the quinoa just enough to tie everything together without making it soggy—perfect for a quick weeknight dinner that feels special.

Tip: For extra freshness, zest one lemon over the finished dish before serving.

Mediterranean Shrimp Salad with Feta

Bright, fresh, and packed with briny flavor, this shrimp salad is a light yet satisfying meal that comes together in minutes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp fresh lemon juice
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. In a bowl, toss shrimp with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Heat a skillet over medium-high and cook shrimp for 2–3 minutes per side until pink and opaque. Set aside to cool slightly.
2. In a large bowl, combine cherry tomatoes, cucumber, red onion, and Kalamata olives. Drizzle with remaining 1 tbsp olive oil and 2 tbsp lemon juice, gently tossing to coat.
3. Add cooked shrimp, feta cheese, and parsley to the bowl. Toss lightly to combine.

The juicy tomatoes and crisp cucumber balance the briny olives and creamy feta, while the lemon brightens every bite. Serve chilled or at room temperature for the best texture.

Tip: For extra zing, add a pinch of dried oregano or a drizzle of honey to the dressing.

Grilled Shrimp Skewers with Tzatziki

These juicy grilled shrimp skewers are paired with cool, creamy tzatziki for a Mediterranean-inspired bite that’s perfect for summer cookouts or weeknight dinners.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup plain Greek yogurt
• 1/2 cup grated cucumber (squeezed dry)
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest

Instructions

1. In a bowl, toss shrimp with 2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Thread onto skewers and let marinate 15 minutes.
2. Preheat grill to medium-high (400°F). Grill shrimp skewers for 2–3 minutes per side until opaque and lightly charred.
3. Meanwhile, mix 1 cup Greek yogurt, 1/2 cup grated cucumber, 1 tbsp dill, and 1 tsp lemon zest in a bowl. Chill until serving.
4. Serve skewers with tzatziki for dipping.

The smoky shrimp and herby tzatziki are a match made in flavor heaven—plus, the yogurt sauce doubles as a marinade for chicken or veggies if you’re feeling creative!

Tip: Soak wooden skewers in water for 30 minutes to prevent burning.

Shrimp and Avocado Lettuce Wraps

These shrimp and avocado lettuce wraps are a light yet satisfying meal, perfect for a quick lunch or fuss-free dinner.

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 ripe avocado, diced
• 1/4 cup diced red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 8 large butter lettuce leaves

1. Heat olive oil in a skillet over medium-high heat. Add shrimp, chili powder, garlic powder, and salt. Cook for 2–3 minutes per side until shrimp are pink and opaque.
2. In a bowl, gently toss avocado, red onion, cilantro, and lime juice.
3. Divide cooked shrimp among lettuce leaves, then top with avocado mixture.

The cool crunch of lettuce pairs perfectly with the spicy shrimp and creamy avocado—no extra sauce needed!

Tip: For extra heat, add a pinch of cayenne to the shrimp seasoning.

Tomato Basil Shrimp with Whole Wheat Pasta

This light yet satisfying dish combines juicy shrimp, sweet tomatoes, and fresh basil for a meal that feels fancy but comes together in a flash.

Ingredients:

• 8 oz whole wheat pasta (like spaghetti or linguine)
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/4 tsp red pepper flakes
• 1/2 tsp salt, plus more for pasta water
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tbsp lemon juice

Instructions:

1. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high. Add shrimp and cook 2 minutes per side until pink. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add garlic and red pepper flakes; sauté 30 seconds until fragrant. Add tomatoes and 1/2 tsp salt; cook 3–4 minutes until tomatoes soften.
4. Return shrimp to skillet. Add cooked pasta, basil, and lemon juice, tossing to combine. Splash in reserved pasta water as needed to loosen the sauce.

The magic here? The tomatoes break down just enough to create a light, glossy sauce that clings to every noodle—no heavy cream needed.

Tip: For extra depth, add a splash of white wine when cooking the tomatoes.

Shrimp and Chickpea Stew

This Shrimp and Chickpea Stew is a cozy, one-pot wonder that’s packed with Mediterranean flavors and ready in under 30 minutes—perfect for busy weeknights!

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp crushed red pepper flakes
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14.5-oz) can diced tomatoes
• 1 cup vegetable broth
• 1 lb large shrimp, peeled and deveined
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until soft. Stir in 3 garlic cloves, 1 tsp smoked paprika, 1 tsp cumin, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Add the chickpeas, diced tomatoes (with juices), and 1 cup vegetable broth. Simmer for 10 minutes, stirring occasionally.
3. Season the shrimp with 1/2 tsp salt, then nestle them into the stew. Cover and cook for 3–4 minutes until the shrimp turn pink and opaque.
4. Remove from heat and stir in 1/4 cup parsley and 1 tbsp lemon juice.

The smoky paprika and bright lemon balance beautifully with the creamy chickpeas, while the shrimp stay tender and juicy. Serve with crusty bread to soak up every last drop!

Tip: For extra depth, add a splash of dry white wine with the broth.

Herb-Marinated Shrimp with Couscous

Bright, lemony shrimp and fluffy couscous come together in this effortless dish that’s perfect for weeknights or casual entertaining.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 tbsp lemon juice (about 1 large lemon)
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup couscous
• 1 1/4 cups low-sodium chicken broth
• 2 tbsp chopped fresh parsley

Instructions

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Add shrimp and toss to coat. Let marinate 15 minutes at room temperature.
2. Meanwhile, bring 1 1/4 cups chicken broth to a boil in a small pot. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork.
3. Heat a large skillet over medium-high. Add shrimp (reserving marinade) and cook 2–3 minutes per side until pink and opaque. Pour reserved marinade into the skillet and simmer 1 minute.
4. Toss cooked couscous with 2 tbsp parsley. Serve shrimp over couscous, drizzled with pan sauce.

The quick marinade doubles as a glossy sauce, infusing every bite with zesty garlic-herb flavor.

Tip: For extra freshness, add a handful of halved cherry tomatoes or diced cucumber to the couscous.

Shrimp Stuffed Bell Peppers

These vibrant bell peppers are packed with juicy shrimp, fluffy rice, and just the right amount of spice—a showstopper that’s surprisingly simple to make!

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb raw shrimp, peeled, deveined, and chopped
• 1 cup cooked white rice
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Place hollowed-out bell peppers in a baking dish and lightly drizzle with 1/2 tbsp olive oil.
2. Heat remaining 1/2 tbsp olive oil in a skillet over medium heat. Sauté onion for 3 minutes until soft, then add garlic and cook for 30 seconds until fragrant.
3. Add shrimp, smoked paprika, salt, and black pepper. Cook for 2–3 minutes until shrimp turns pink. Remove from heat and stir in rice and parsley.
4. Spoon the shrimp mixture into the peppers, top with Monterey Jack cheese, and bake for 20–25 minutes until peppers are tender and cheese is bubbly.

The smoky paprika and sweet bell peppers balance perfectly with the tender shrimp—every bite is a little celebration of textures!

Tip: For extra flavor, swap Monterey Jack with pepper jack cheese or add a pinch of cayenne to the filling.

Spinach and Shrimp Orzo Salad

This vibrant orzo salad combines juicy shrimp, fresh spinach, and a zesty lemon dressing for a light yet satisfying meal that comes together in under 30 minutes.

Ingredients:

• 1 cup uncooked orzo
• 12 oz large shrimp, peeled and deveined
• 2 cups fresh baby spinach, roughly chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 2 tbsp olive oil, divided
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook orzo according to package instructions. Drain, rinse under cold water, and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add shrimp, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper. Cook 2–3 minutes per side until pink and opaque. Remove from heat.
3. In a small bowl, whisk together remaining 1 tbsp olive oil, lemon juice, honey, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper.
4. In a large bowl, combine orzo, shrimp, spinach, red onion, and feta. Drizzle with dressing and toss gently to coat.

The contrast of warm shrimp, cool spinach, and tangy feta makes this salad a standout—perfect for picnics or meal prep!

Tip: For extra crunch, sprinkle with toasted pine nuts right before serving.

Shrimp and Artichoke Tapas

These garlicky, buttery shrimp and artichoke bites are perfect for sharing—just don’t be surprised if they disappear before they hit the table!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 (14 oz) can artichoke hearts, drained and quartered
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• Crusty bread, for serving

Instructions:

1. In a large skillet over medium heat, melt the butter. Add the garlic, smoked paprika, red pepper flakes, and salt. Sauté for 1 minute until fragrant.
2. Add the shrimp and cook for 2 minutes per side until pink and opaque.
3. Stir in the artichoke hearts and lemon juice, tossing to coat. Cook for another 2 minutes until heated through.
4. Remove from heat and sprinkle with parsley. Serve immediately with crusty bread for soaking up the garlicky sauce.

The smoky paprika and briny artichokes balance the sweet shrimp beautifully, while that buttery sauce begs to be mopped up.

Tip: For extra richness, swap half the butter with olive oil—it’ll deepen the flavor without overpowering the dish.

Mediterranean Shrimp Stir-Fry

This vibrant stir-fry brings the flavors of the Mediterranean to your weeknight dinner with juicy shrimp, briny olives, and a bright lemon-garlic sauce.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup cherry tomatoes, halved
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the shrimp and cook for 2 minutes per side until pink. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add garlic, oregano, and red pepper flakes; sauté for 30 seconds until fragrant.
3. Stir in cherry tomatoes and olives; cook for 2 minutes until tomatoes soften slightly.
4. Return the shrimp to the skillet. Drizzle with lemon juice and toss everything together for 1 minute. Season with salt and black pepper to taste.
5. Remove from heat and sprinkle with parsley.

The briny olives and zesty lemon play off the sweet shrimp perfectly, while the quick cook time keeps everything tender. Tip: Serve over couscous or crusty bread to soak up the garlicky pan juices!

Shrimp and Zucchini Noodles with Pesto

This light yet satisfying shrimp and zucchini noodle dish gets a burst of freshness from homemade pesto—ready in just 20 minutes!

• 1 lb large shrimp, peeled and deveined
• 3 medium zucchinis, spiralized into noodles (about 4 cups)
• 1/4 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp grated Parmesan cheese (optional)

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2–3 minutes per side until pink and opaque. Transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add garlic and sauté for 30 seconds until fragrant. Add zucchini noodles and toss for 2–3 minutes until just tender but still crisp.
3. Return shrimp to the skillet. Stir in 1/4 cup pesto and 1 tbsp lemon juice, tossing gently to coat. Cook for 1 minute to warm through.
4. Serve immediately, topped with Parmesan cheese if desired.

The zucchini noodles stay perfectly al dente, balancing the rich pesto and juicy shrimp for a restaurant-worthy meal at home.

Tip: For extra crunch, sprinkle with toasted pine nuts right before serving.

Lemon Herb Shrimp with Farro

Bright, zesty, and packed with fresh herbs, this Lemon Herb Shrimp with Farro is a light yet satisfying meal that comes together in under 30 minutes.

• 1 cup uncooked farro
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

1. Cook the farro according to package instructions. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Transfer to a plate.
3. In the same skillet, heat the remaining 2 tbsp olive oil. Add the garlic and sauté for 30 seconds until fragrant. Stir in the cooked farro, lemon zest, lemon juice, parsley, dill, salt, black pepper, and red pepper flakes (if using). Toss to combine.
4. Return the shrimp to the skillet and gently toss with the farro mixture. Cook for 1–2 minutes until everything is warmed through.

The bright lemon and fresh herbs make this dish taste like sunshine on a plate, while the nutty farro adds a satisfying chew. Perfect for a quick weeknight dinner that feels special!

Tip: For extra freshness, sprinkle with additional chopped herbs just before serving.

Shrimp and Eggplant Caponata

This Sicilian-inspired twist on caponata combines tender shrimp and caramelized eggplant for a dish that’s equal parts sweet, tangy, and savory—perfect for spooning over crusty bread or tossing with pasta.

Ingredients:

• 1 medium eggplant, diced into 1-inch cubes
• 1/2 lb large shrimp, peeled and deveined
• 1/4 cup olive oil, divided
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1 tbsp granulated sugar
• 1/4 cup green olives, pitted and sliced
• 2 tbsp capers, drained
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup fresh basil, torn

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the eggplant and cook, stirring occasionally, for 8–10 minutes until golden and tender. Transfer to a plate.
2. In the same skillet, heat 1 tbsp olive oil. Add the onion and cook for 3 minutes until soft. Stir in the garlic and 1/4 tsp red pepper flakes, cooking for 30 seconds until fragrant.
3. Pour in 1/4 cup red wine vinegar and 1 tbsp sugar, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
4. Add the eggplant back to the skillet along with the olives, capers, and 1/2 tsp salt. Cook for 3 minutes to meld flavors.
5. Push the mixture to one side; add the shrimp and remaining 1 tbsp olive oil. Cook for 2–3 minutes per side until opaque. Stir everything together and fold in the basil.

The briny capers and olives balance the sweetness of the caramelized eggplant, while the shrimp adds a quick protein boost—ideal for a fuss-free yet impressive weeknight meal.

Tip: For deeper flavor, let the caponata sit for 10 minutes off the heat before serving.

Shrimp and White Bean Salad

This bright and satisfying salad comes together in minutes, with plump shrimp and creamy white beans tossed in a zesty lemon dressing—perfect for a light lunch or easy weeknight dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 (15-oz) can white beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Transfer to a plate.
2. In a large bowl, whisk together remaining 2 tbsp olive oil, lemon juice, garlic, salt, black pepper, and red pepper flakes (if using).
3. Add white beans, cherry tomatoes, red onion, and parsley to the bowl. Toss gently to coat in the dressing.
4. Fold in the cooked shrimp and let sit for 5 minutes to allow flavors to meld.

The contrast of tender shrimp, creamy beans, and the punchy lemon dressing makes this salad feel indulgent yet effortless—no marinating required!

Tip: For extra freshness, add a handful of arugula just before serving.

Mediterranean Shrimp Tacos with Greek Yogurt Sauce

These bright and zesty shrimp tacos bring a fresh Mediterranean twist to taco night, with a creamy yogurt sauce that ties everything together.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 8 small flour tortillas
• 1 cup shredded purple cabbage
• 1/2 cup diced cucumber
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh dill
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp honey

Instructions:

1. In a bowl, toss the shrimp with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat a large skillet over medium-high. Cook the shrimp for 2–3 minutes per side until pink and opaque.
3. In a small bowl, whisk together 1/2 cup Greek yogurt, 1 tbsp lemon juice, and 1 tsp honey to make the sauce.
4. Warm the tortillas in a dry skillet or microwave. Fill each with shrimp, shredded cabbage, diced cucumber, and a drizzle of the yogurt sauce. Top with crumbled feta and fresh dill.

The cool crunch of cucumber and cabbage against the smoky shrimp and tangy sauce makes every bite a perfect balance. Tip: For extra flavor, let the shrimp marinate in the spices for 10 minutes before cooking.

Shrimp and Olive Tapenade Bruschetta

This elegant yet easy appetizer combines briny olives, plump shrimp, and crispy bread for a bite that’s bursting with Mediterranean flair.

Ingredients:

• 1 (8 oz) baguette, sliced into ½-inch thick rounds
• ½ lb medium shrimp, peeled and deveined
• 1 cup pitted Kalamata olives
• 2 tbsp capers, drained
• 2 garlic cloves, minced (divided)
• ¼ cup extra-virgin olive oil (divided)
• 1 tbsp lemon juice
• ½ tsp red pepper flakes
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley

Instructions:

1. Toast the bread: Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush with 1 tbsp olive oil, and bake for 8–10 minutes until golden and crisp.
2. Make the tapenade: In a food processor, pulse Kalamata olives, capers, 1 minced garlic clove, 2 tbsp olive oil, lemon juice, and red pepper flakes until chunky. Season with salt and black pepper to taste.
3. Cook the shrimp: Heat remaining 1 tbsp olive oil in a skillet over medium-high. Add shrimp and remaining minced garlic; sauté for 2–3 minutes per side until pink and opaque. Season lightly with salt and black pepper.
4. Assemble: Spread tapenade on toasted bread, top with shrimp, and garnish with parsley.

The contrast of the salty tapenade, sweet shrimp, and crunchy bread makes this bruschetta irresistible for cocktail parties or a quick gourmet snack.

Tip: For extra zing, add a sprinkle of lemon zest over the finished bruschetta.

Roasted Shrimp with Mediterranean Vegetables

This vibrant one-pan dish brings together plump shrimp and colorful veggies with bright Mediterranean flavors—perfect for a quick, healthy weeknight dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 medium zucchini, sliced into ½-inch rounds
• 1 red bell pepper, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 3 tbsp olive oil, divided
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Toss zucchini, bell pepper, and cherry tomatoes with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a sheet pan. Roast for 15 minutes.
2. Meanwhile, in a bowl, combine shrimp with remaining 1 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp oregano, ½ tsp smoked paprika, and remaining ¼ tsp salt.
3. Push veggies to one side of the pan. Add shrimp in a single layer and roast 5–7 more minutes, until shrimp are opaque and veggies are caramelized.
4. Sprinkle with fresh parsley before serving.

The smoky paprika and lemon give the shrimp a lively kick, while the roasted veggies soak up all those juicy flavors. Tip: Serve over couscous or with crusty bread to soak up the pan juices!

Shrimp and Feta Stuffed Tomatoes

These juicy tomatoes are packed with briny shrimp and tangy feta, creating a Mediterranean-inspired bite that’s perfect for summer entertaining.

Ingredients:

• 4 large beefsteak tomatoes (about 3 inches wide)
• 1/2 lb medium shrimp, peeled, deveined, and chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Slice the tops off the tomatoes and scoop out the pulp (reserve for another use). Place tomatoes cut-side up in a baking dish.
2. In a bowl, combine shrimp, feta, panko, parsley, olive oil, garlic, oregano, salt, and black pepper. Mix gently until evenly blended.
3. Spoon the shrimp mixture into the tomatoes, packing lightly. Bake for 20–25 minutes until shrimp are opaque and tops are golden.

The contrast of sweet tomatoes, salty feta, and tender shrimp makes these a standout appetizer—just wait until you see how quickly they disappear!

Tip: For extra crispiness, broil the stuffed tomatoes for the last 2 minutes of baking.

Shrimp and Barley Risotto with Sun-Dried Tomatoes

This hearty yet elegant dish swaps traditional Arborio rice for nutty barley, adding a delightful chewiness that pairs perfectly with plump shrimp and tangy sun-dried tomatoes.

Ingredients

• 1 cup pearl barley, rinsed
• 1 lb large shrimp, peeled and deveined
• 3 cups low-sodium chicken broth, warmed
• 1/2 cup chopped sun-dried tomatoes (oil-packed)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add shrimp, 1/4 tsp salt, and 1/8 tsp black pepper. Cook 2 minutes per side until pink, then transfer to a plate.
2. In the same skillet, heat remaining 1 tbsp olive oil. Sauté onion for 3 minutes until soft, then add garlic and sun-dried tomatoes. Cook 1 minute until fragrant.
3. Stir in barley and toast for 1 minute. Deglaze with white wine, scraping up browned bits, and cook until mostly evaporated.
4. Add 1/2 cup warm broth at a time, stirring frequently until absorbed before adding more (about 25 minutes total). Barley should be tender but slightly chewy.
5. Return shrimp to skillet with remaining 1/4 tsp salt and 1/8 tsp black pepper. Stir in Parmesan and parsley until cheese melts.

The sun-dried tomatoes infuse every bite with a sweet-tart punch, while the barley’s texture holds up beautifully against the tender shrimp.

Tip: For extra richness, drizzle with a bit of the sun-dried tomato oil from the jar before serving.

Conclusion

With 20 delicious and nutritious Mediterranean diet shrimp recipes, there’s something here for every home cook to love! Whether you’re craving a quick weeknight meal or a vibrant dish to impress, these recipes make healthy eating a breeze. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share the love—pin this roundup on Pinterest for later!