Skip to content

Mediterranean Sauteed Shrimp

    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.

    Sauteed Shrimp Recipe

    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.

    Raw Shrimp

    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.

    Sauteeing Shrimp

    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.

    Sauteed Peppers and Onions

    Next, sauté the onions and peppers with garlic before adding back the shrimp to the pan.

    Adding White Wine to 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.

    Sprinkling Feta Cheese

    Right before serving, finish the pan with feta cheese crumbles. The tangy, creamy cheese pairs perfectly with the sweet, caramelized veggies and plump shrimp.

    Mediterranean Shrimp

    If you have fresh oregano or basil to garnish before serving, I highly recommend it. If not, dry works too.

    Frequently asked questions:

    What’s the best way to frost frozen shrimp?

    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.

    What’s the best type of white wine to cook with in this recipe?

    I recommend a crisp, dry white wine such as Sauvignon Blanc, Pinot Grigio or Chardonnay.

    Why do you have to pat down shrimp before cooking?

    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.

    Liz Eating Shrimp

    Your fork is waiting.

    Sauteed Shrimp with Feta
    Sauteed Shrimp with Feta

    Mediterranean Sautéed Shrimp

    4.86 stars average
    This 15-minute seafood recipe is made with shrimp, peppers and onion sautéed with garlic and white wine then finished with feta cheese.
    PREP: 10 mins
    COOK: 15 mins
    TOTAL: 25 mins
    Save
    Servings: 4

    Ingredients
     

    • 1 tablespoon extra virgin 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 )

    Instructions
     

    • 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.

    Nutrition

    Serving: 1cupCalories: 260kcalCarbohydrates: 13gProtein: 28gFat: 9gSaturated Fat: 4gCholesterol: 302mgSodium: 1111mgPotassium: 504mgFiber: 3gSugar: 7gVitamin A: 2157IUVitamin C: 94mgCalcium: 315mgIron: 4mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
    nv-author-image

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    2 Comments

    Leave a Reply

    Your email address will not be published.

    Your feedback is important to us. Rate what you thought of this.




    This site uses Akismet to reduce spam. Learn how your comment data is processed.