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Mediterranean Shrimp Saute
with kalamata olives / artichoke hearts / tomatoes / green beans

Active: 30 min Total: 30 min
Packed with some of our favorite Mediterranean ingredients, this shrimp saute comes together in a flash.
Smarts: This is a great meal for using up leftover vegetables, so feel free to add in your favorites.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Mediterranean Shrimp Saute:
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Bell pepper, green - 1 , chopped
  • Bell pepper, red - 1 , chopped
  • Green beans - 1 lb , chopped
  • Garlic - 4 cloves , chopped
  • Parsley - 2 Tbsp , chopped
  • Olives, Kalamata, pitted - 1 cup , sliced (sub any olives)
  • Artichoke hearts, marinated in oil - 1 cup , chopped
  • Tomatoes, diced and fire-roasted (14 oz / 397 g) - 1 can , drained
  • Oil, cooking - 1 Tbsp
  • Za'atar - 3 tsp
  • Red pepper flakes (opt) - 1 tsp
  • Vinegar, red wine - 2 tsp
  • Lemon juice - 2 tsp

Prep

  1. Shrimp - Defrost, rinse, and pat dry. Season with some salt and pepper.
  2. Bell peppers / Green beans / Garlic / Parsley / Olives / Artichoke hearts - Prep as directed. Combine bell peppers and green beans. Store other ingredients separately. (Can be done up to 5 days ahead)
  3. Tomatoes - Drain.

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Make

  1. Heat a wok or skillet over medium-high heat. Add oil and then bell peppers and green beans to heated oil. Saute until soft, 3 to 4 minutes.
  2. Add shrimp, garlic, za’atar, and red pepper flakes and saute until shrimp is cooked through, 4 to 5 minutes.
  3. Stir in tomatoes, olives, artichoke hearts, and vinegar and cook until everything is heated through.
  4. Squeeze lemon juice over top of shrimp and season with some salt and pepper.
  5. Serve shrimp with parsley on top. Enjoy!

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