Mediterranean Shrimp Saute
with kalamata olives / artichoke hearts / tomatoes / green beans
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.
Smarts: This is a great meal for using up leftover vegetables, so feel free to add in your favorites.
Tags
Proteins
Cuisines
Ingredients
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
- Shrimp - Defrost, rinse, and pat dry. Season with some salt and pepper.
- 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)
- Tomatoes - Drain.
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Make
- 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.
- Add shrimp, garlic, za’atar, and red pepper flakes and saute until shrimp is cooked through, 4 to 5 minutes.
- Stir in tomatoes, olives, artichoke hearts, and vinegar and cook until everything is heated through.
- Squeeze lemon juice over top of shrimp and season with some salt and pepper.
- Serve shrimp with parsley on top. Enjoy!
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