Mediterranean Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shrimp baked in a tomato-garlic sauce with artichokes, olives, and feta cheese. Bright and savory, it's served over rice or pasta for a light yet satisfying Mediterranean dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 pound large shrimp (40 to 50 per pound peeled, deveined shrimp, tails on or off (fresh or frozen and thawed))
- ¾ teaspoon kosher salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 2 tablespoons extra virgin olive oil
- 1 small red onion (chopped)
- 2 cloves garlic (minced (about 2 teaspoons))
- 1 14.5-ounce can fire roasted diced tomatoes in their juices
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon honey
- 1 tablespoon red wine vinegar
- 1 14-ounce can artichoke hearts (drained and quartered)
- ½ cup pitted Kalamata olives
- 3/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice (from about ½ medium lemon)
- For serving: rice (whole wheat couscous, crusty bread, pasta (optional))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1822mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1204mg
- Calcium
- 362mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1822MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.