Naturally low carb and gluten-free, this 15-minute seafood recipe is made with shrimp, peppers and onion sautéed with garlic and white wine then finished with feta cheese.
My whole family is full of seafood lovers so I always keep a bag of shrimp in the freezer for a busy weeknight dinner (or quick lunch!) This 15-minute sautéed shrimp recipe is made with shrimp, peppers, onions, and garlic which are cooked in white wine then finished with feta cheese.
To start, I recommend working with raw shrimp that has been thawed and patted dry with paper towel. You’ll want to season liberally with salt and pepper.
Next, sautée the shrimp in a hot skillet over medium high heat that is drizzled with olive oil. You’ll know the shrimp is cooked through when it’s bright pink. This should only take a minute or so.
Next, sauté the onions and peppers with garlic before adding back the shrimp to the pan.
To deglaze the pan, stir in a little dry white wine such as Pinot Grigio. You can also use chicken broth if you don’t have wine on hand.
Right before serving, finish the pan with feta cheese crumbles. The tangy, creamy cheese pairs perfectly with the sweet, caramelized veggies and plump shrimp.
If you have fresh oregano or basil to garnish before serving, I highly recommend it. If not, dry works too.
Frequently asked questions:
I recommend defrosting frozen shrimp in the refrigerator for at least 24 hours. Alternatively, you can place in the sink for about 8 hours to thaw. As a last resort, you can also run the frozen shrimp under warm water for a few minutes if you’re in a time crunch.
I recommend a crisp, dry white wine such as Sauvignon Blanc, Pinot Grigio or Chardonnay.
Most shrimp has been previously frozen which means it contains a lot of excess moisture. Patting shrimp dry with paper towel helps eliminate added moisture which allows the shrimp to sear and form a bit of a crust.
Your fork is waiting.
Mediterranean Sautéed Shrimp
- 1 tablespoon olive oil
- 1 pound raw shrimp peeled and deveined
- salt and pepper to taste
- ½ teaspoon chili flakes
- 1 medium onion thinly sliced
- 2 bell peppers, any color seeded and sliced
- 2 cups diced tomatoes fresh or canned
- 1 teaspoon dried oregano
- 2 cloves garlic minced
- ¼ cup dry white wine such as pinot grigio
- ½ cup crumbled feta cheese
- fresh basil optional garnish
- Pre-heat a large, deep skillet over medium-high heat. Pat shrimp dry with a paper towel and sprinkle with salt and pepper to taste.
- Add olive oil to pan then place shrimp in a single layer. Cook until shrimp are pink, about 3 minutes per side, flipping once; remove from pan, and set aside.
- To the hot pan, add the sliced onions, peppers, garlic, and another pinch of salt and pepper. Saute until peppers and onions are tender and slightly caramelized, about 7-9 minutes, stirring frequently.
- Return shrimp to the pan and add white wine. Use a wooden spoon to deglaze the bottom of the pan and continue to heat until alcohol burns off a bit, about 60 seconds.
- Stir in tomatoes, oregano and chili flakes if using. Saute for another 2 minutes or until tomatoes are warmed through. Sprinkle with feta cheese and basil before serving.