5 Mediterranean Diet Shrimp Recipes You’ll Crave Every Week

By Brandon D / September 25, 2025

Craving something bright, lemony, and downright delicious? These Mediterranean Diet shrimp recipes bring big flavor without the heaviness. We’re talking quick cook times, pantry-friendly ingredients, and that perfect balance of fresh herbs, good olive oil, and citrus. Dinner in 20 minutes that tastes like a seaside vacation? Absolutely.

Each recipe leans into Mediterranean staples—think tomatoes, olives, feta, and lots of garlic—while keeping things light and weeknight-friendly. Ready to fall in love with shrimp all over again?

1. Lemon-Garlic Shrimp With Herby Farro That Tastes Like Sunshine

If you love meals that feel fancy but take less than 30 minutes, this one’s your new obsession. The shrimp cooks in a garlicky, lemony pan sauce, then gets spooned over warm farro tossed with fresh herbs. Bright, clean, and somehow cozy too.

Ingredients:

• 1 cup uncooked farro, rinsed
• 1 1/2 pounds large shrimp, peeled and deveined
• 3 tablespoons extra-virgin olive oil, divided
• 4 garlic cloves, thinly sliced
• 1 large lemon (zest + 3 tablespoons juice)
• 1/2 teaspoon red pepper flakes
• 1/2 cup low-sodium vegetable or seafood broth
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• Sea salt and freshly ground black pepper
• Lemon wedges, for serving

Instructions:

1. Cook the farro according to package directions in salted water until tender and chewy, 18–25 minutes. Drain well and toss with 1 tablespoon olive oil and half the parsley and dill. Season with salt and pepper.
2. Pat the shrimp dry. Season with salt, pepper, and the lemon zest.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and cook until fragrant and just turning gold, about 45 seconds.
4. Add shrimp and red pepper flakes. Sear 1–2 minutes per side, until pink and just opaque. Transfer shrimp to a plate.
5. Pour broth and lemon juice into the skillet. Simmer 2–3 minutes, scraping up any browned bits, until slightly reduced. Return shrimp and any juices to the pan; toss to coat.
6. Stir in remaining parsley and dill. Taste and adjust salt, pepper, or lemon.

Serve the shrimp and sauce over the herby farro with extra lemon wedges. Want more veg? Fold in chopped arugula or baby spinach to the farro while it’s warm. Pro tip: Swap farro for quinoa if you’re gluten-free—still hearty, still delicious.

2. Greek Shrimp Saganaki With Feta That Basically Makes Itself

This classic Greek dish is all about juicy shrimp in a garlicky tomato sauce with melty, tangy feta. It’s rustic, comforting, and amazing with crusty whole-grain bread or spooned over orzo. The skillet goes from stove to table like a boss.

Ingredients:

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine (optional; sub broth)
• 1 (14.5-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Sea salt and black pepper
• 3 ounces feta cheese, crumbled
• 2 tablespoons chopped fresh mint or parsley
• Lemon wedges, for serving

Instructions:

1. Pat shrimp dry and season with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium heat. Sauté onion until translucent, 4–5 minutes. Add garlic and red pepper flakes; cook 30 seconds.
3. Deglaze with white wine and simmer 2 minutes. Stir in crushed tomatoes, oregano, cumin, 1/2 teaspoon salt, and a few grinds of pepper. Simmer 8–10 minutes until slightly thickened.
4. Nestle shrimp into the sauce in a single layer. Simmer 3–4 minutes, turning once, until just cooked.
5. Sprinkle with feta and transfer the skillet under a hot broiler for 2–3 minutes to lightly brown the cheese (or cover on the stove for 2 minutes to soften).
6. Finish with fresh herbs and a squeeze of lemon.

Serve with whole-grain sourdough or over barley orzo. Add olives for briny pops or baby spinach for extra greens. No broiler? No problem—just cover and let the feta melt into the sauce. Seriously comforting.

3. Za’atar Shrimp Skewers With Charred Lemon-Tahini Drizzle

These smoky, herby skewers are cookout gold and weeknight-friendly. The shrimp gets a quick rub of za’atar and olive oil, then meets a creamy lemon-tahini sauce that’s wildly good. Great with a big salad or tucked into warm pita.

Ingredients:

• 1 1/4 pounds large shrimp, peeled and deveined
• 1 1/2 tablespoons za’atar spice blend
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon smoked paprika
• Sea salt and black pepper
• 1 large lemon, halved
• Metal or soaked wooden skewers

For the lemon-tahini sauce:

• 1/3 cup tahini
• 2–3 tablespoons lemon juice
• 1 small garlic clove, grated
• 3–4 tablespoons cold water (to thin)
• 1 tablespoon extra-virgin olive oil
• Pinch of cumin, salt, and pepper

Instructions:

1. In a bowl, toss shrimp with za’atar, olive oil, smoked paprika, 1/2 teaspoon salt, and pepper. Thread onto skewers.
2. Whisk tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper. Add cold water gradually until creamy and pourable.
3. Heat a grill or grill pan over medium-high. Grill lemon halves cut side down until charred, 2–3 minutes. Grill shrimp 1–2 minutes per side until opaque.
4. Squeeze charred lemon over shrimp and drizzle with tahini sauce.

Serve with chopped cucumbers, tomatoes, and parsley—or pile into pita with greens. No grill? A hot cast-iron skillet works great. Pro tip: Add a pinch of sumac to the sauce for extra citrusy sparkle.

4. Mediterranean Shrimp, Chickpea, And Tomato Stew You’ll Eat On Repeat

Hearty but light, this one-pot wonder packs protein and fiber without feeling heavy. Sweet tomatoes, tender chickpeas, and juicy shrimp simmer with paprika and coriander for deep flavor fast. It’s ideal for chilly nights or office-friendly lunches.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 small red onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup low-sodium vegetable or seafood broth
• 1 bay leaf
• 1 1/4 pounds medium shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley
• Sea salt and black pepper
• Lemon wedges and extra-virgin olive oil, for finishing

Instructions:

1. Warm olive oil in a pot over medium heat. Sauté onion and bell pepper with a pinch of salt until soft, 5–6 minutes. Add garlic, paprika, coriander, and cumin; cook 30 seconds.
2. Stir in tomatoes, chickpeas, broth, bay leaf, 1/2 teaspoon salt, and pepper. Simmer 10 minutes to meld flavors.
3. Add shrimp and simmer gently 3–4 minutes until just cooked. Discard bay leaf and stir in parsley.
4. Finish with a squeeze of lemon and a drizzle of good olive oil. Taste and adjust seasoning.

Serve with a wedge of whole-grain bread or over brown rice. Add chopped spinach or kale in the last 2 minutes for extra greens. Make-ahead tip: The stew base holds beautifully; add shrimp just before serving so it stays tender.

5. Citrus-Avocado Shrimp Salad With Olives And Crunchy Cukes

Fresh, fast, and no stove required if you use pre-cooked shrimp. This salad is peak Mediterranean: juicy citrus, creamy avocado, briny olives, and herbs. It’s a light lunch that still feels satisfying—like a spa day for your taste buds.

Ingredients:

• 1 pound cooked large shrimp, tails removed (or quickly poach your own)
• 2 cups chopped romaine or little gem lettuce
• 1 cup halved cherry tomatoes
• 1 small cucumber, diced
• 1/3 cup pitted Kalamata olives, halved
• 1 ripe avocado, diced
• 1 orange, segmented
• 1/4 small red onion, very thinly sliced
• 2 tablespoons capers, drained

For the dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, finely grated
• Sea salt and black pepper

Instructions:

1. Whisk olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper until glossy and emulsified.
2. In a large bowl, combine lettuce, tomatoes, cucumber, olives, onion, and capers. Toss lightly with half the dressing.
3. Add shrimp, avocado, and orange segments. Drizzle with remaining dressing and gently toss.

Top with fresh basil or mint and a sprinkle of toasted almonds or pistachios for crunch. Want it heartier? Add cooked farro or quinoa. If using raw shrimp, quickly poach in salted simmering water with a lemon slice for 2–3 minutes, then chill.

Shrimp Buying And Cooking Tips

• Look for sustainably sourced shrimp—wild-caught US Gulf or responsibly farmed options are great.
• Frozen is often fresher than “fresh.” Thaw overnight in the fridge or under cold running water.
• Don’t overcook: shrimp curl into a “C” when perfect; “O” means overdone.
• Pat dry before cooking for better sear and flavor absorption.

Ready to cook like you vacation on the coast? These 5 Mediterranean Diet shrimp recipes deliver big flavor with minimal fuss. Pick one for tonight, bookmark the rest for busy weeks, and enjoy that bright, olive-oil-and-lemon magic—trust me, your dinner rotation just got a serious upgrade.