Mediterranean Shrimp
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Freezer-friendly Mediterranean Shrimp. Even the most reluctant seafood eaters will enjoy this succulent lemony shrimp that can be cooked in just minutes under the broiler, on the grill, or on the stovetop.
I love the versatility of this recipe. It takes minutes to make, is freezer-friendly, and is also kid-friendly. The shrimp take a dip in a simple yet fresh-tasting marinade that will have you daydreaming about a sunny, relaxing atmosphere. With fresh lemon juice and a few pantry seasonings, you can marinate and cook this shrimp in under 45 minutes.
How to Make Mediterranean Shrimp
Shrimp cooks very quickly so it’s important not to overcook it or it can get tough. Here are some ways to prepare it after it has marinated for about 30 minutes:
Broil in the Oven
Preheat the broiler. Place the shrimp on a rimmed baking sheet that’s been covered with foil or parchment paper (for easy cleanup). Broil shrimp for 2-3 minutes on the first side. Flip and broil another 2 minutes or until pink throughout.
Cook on the Grill
Preheat the grill over medium-high heat. Thread the shrimp on skewers* (reserve the marinade for the next step) and grill on both sides for 2-3 minutes, or until pink throughout.
Saute on the Stove
Add a little olive oil to a skillet. Once the pan is preheated to medium-high heat, add the shrimp to your skillet. They will cook in a matter of 2 to 4 minutes total. Watch closely. When you see that one side is starting to turn pink, you are so close. Use a pair of tongs or your wooden spoon to flip it so it cooks through on the other side.
How Should I Serve the Shrimp?
Here are some serving suggestions:
- Serve a la carte or over our Quinoa Tabbouleh (gluten-free option)
- Serve over couscous
- Serve over Creamy Lemon Pasta
Ways to Mix It Up!
There are lots of ways you can mix up this recipe.
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- Use Chicken: Yep! This marinade will work great with chicken as well.
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- Make Wraps: Add some shrimp, arugula, feta cheese crumbles, chopped roasted red peppers, and a drizzle of the sauce to a wrap/tortilla.
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- Make a Salad: Top a salad with the shrimp. Serve with a light, citrusy dressing like our Lemon Vinaigrette or Citrus Salad Dressing. Topping ideas: feta/goat cheese, red onion, toasted pine nuts or slivered almonds, and dried cranberries.
Can I Freeze Shrimp?
Yep! Shrimp can make a great freezer meal but we have found that if you freeze it mixed in with the marinade, the acidity from the lemon juice can sometimes kind of “cook” the shrimp and leave it mushy after defrosting. For this reason, we recommend freezing the shrimp and marinade in separate bags.
How to Freeze: Combine the ingredients for the marinade in a zip-top bag. Then rinse, pat dry, and skewer the shrimp, if desired. Place skewers or shrimp in a separate freezer bag. Seal the bags well and freeze.
How to Prepare From Frozen: When ready to cook, submerge sealed freezer bags in cold water until the shrimp is mostly thawed (about 30 minutes). Then cook and serve according to directions, starting with marinating the shrimp in the refrigerator.
Side Dish Ideas
To make this recipe a complete meal, here are some side dish ideas.
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Mediterranean Shrimp
Even the most reluctant seafood eaters will enjoy this succulent lemony shrimp that cooks in just minutes. You may want to double the marinade and boil it at the end for extra sauce.
Ingredients
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice (juice of about 1 1/2 lemons)
- 1 teaspoon of minced garlic (2–3 garlic cloves, minced)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 pound raw deveined large (16/20 count) shrimp (peeled or shell on)
- Fresh parsley, chopped, for garnish
- Lemon wedges, for garnish
- Crumbled feta cheese, for garnish (optional)
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Instructions
Make It Now:
- In a medium bowl, combine all marinade ingredients, from olive oil through dried basil.
- Pat dry the shrimp with paper towels. Then add to the marinade and toss. Set in the refrigerator for 30 minutes to marinate. Stir occasionally.
- Preheat oven broiler. Line a baking sheet with foil for easy cleanup.
- Optional: Thread four or five shrimp on each skewer. Set shrimp on baking sheet. Discard the rest of the marinade (or boil marinade and use as sauce per serving instructions below.)
- Broil shrimp for 2 minutes on the first side and then flip the shrimp. Broil for another 2 minutes on the second side. Shrimp is done when it is pink. Do not overcook.
- Garnish shrimp with some minced parsley, a squeeze of lemon, and some crumbled feta. Serve warm or at room temperature.
Freeze For Later: Combine the ingredients for the marinade in a zip top bag. Then rinse, pat dry, and skewer the shrimp, if desired. Place skewers or shrimp in a separate freezer bag. Seal the bags well and freeze.
Prepare From Frozen: When ready to cook, submerge sealed freezer bags in cold water until the shrimp is mostly thawed (about 15-30 minutes). Then cook and serve according to directions, starting with marinating the shrimp in the refrigerator.
Notes/Tips
Serving Suggestion: Boil the leftover marinade in small pot on the stovetop for 4-5 minutes and then pour over shrimp and pasta or rice. Then top with parsley, lemon, and feta.
Can you marinate longer than 30 minutes?
I wouldn’t recommend it. The acid in the marinade breaks down the shrimp if you marinate it much longer.
I made this for the first time and it’s delicious! I sauteed the shrimp on the stove. Easy to make and so good!
Thanks so much for the review Joan!
Is it okay to use frozen shrimp for this recipe?
That’s pretty much the only kind I buy. If you plan to make this as a freezer meal, then no need to unthaw the shrimp. Just mix up the marinade and store it in a large freezer bag next to shrimp in the freezer. Thaw both under cold running water or in fridge overnight and add shrimp to marinade 30-60 minutes before you want to cook it.
Made this last night, served it over brown rice, and my husband and I both loved it! The only thing is that it was too salty for our taste. I’d recommend cutting back to just 1/4 or 1/2 tsp salt in the marinade. I also sauteed some green, yellow, and red peppers in olive oil with some garlic and added it to the rice for extra flavor & color. I definitely recommend boiling the marinade and adding it to the rice, as the recipe suggests, for extra flavor and moisture. I’ll definitely make this again!