Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Mediterranean Shrimp Skillet with Garlic & Lemon (One-Pan, Fresh & Flavorful)

Sarah Smith
Dec 22, 2025
2 min read

Updated: 19 hours ago

A colorful shrimp dish with cherry tomatoes, lemon slices, artichokes, and herbs on a baking tray. Feta crumbles add texture.

This Mediterranean Shrimp Skillet with Garlic & Lemon is a quick, one-pan dinner bursting with bright citrus, garlic, and herb flavor. Juicy shrimp cook in minutes alongside tomatoes and olives, finished with lemon and olive oil for a light yet satisfying Mediterranean-style meal that’s perfect for busy weeknights.

Serve it with fresh sides like Cucumber Tomato Olive Salad with Lemon Dressing to keep things light, or pair it with hearty bowls such as Greek Chicken Souvlaki Bowls for a complete Mediterranean spread. It also complements seafood nights alongside Mediterranean Baked Salmon with Tomatoes & Olives, and finishes beautifully with Greek Yogurt with Honey, Walnuts & Berries for a simple, wholesome dessert.

Why You’ll Love This

Juicy shrimp cooked in a bright garlic lemon sauce
Fresh Mediterranean flavor that feels light yet satisfying
One-skillet meal with minimal prep and cleanup
Perfect for busy weeknights or an easy, healthy dinner

Recipe Card

Prep Time: 10 minutes Cook Time: 8–10 minutes Total Time: ~20 minutes Servings: 4

Nutrition Information (Approximate, Per Serving)

Calories: ~300–330 kcal
Protein: ~32–35 g
Total Fat: ~14–16 g
- Saturated Fat: ~2–3 g
Carbohydrates: ~6–8 g
- Fiber: ~2 g
- Sugars: ~3 g
Sodium: ~500–600 mg

Values vary based on shrimp size and olive oil amount.

Ingredients

1½ lbs large shrimp, peeled & deveined (tails on or off)
2 tbsp extra-virgin olive oil
4 cloves garlic, minced
1½ cups cherry or grape tomatoes, halved
⅓ cup Kalamata olives, pitted & halved
Zest of 1 lemon + 2 tbsp fresh lemon juice
1 tsp dried oregano
¼ tsp red pepper flakes (optional)
Salt & freshly ground black pepper, to taste
Optional finish: chopped parsley or basil, crumbled feta

Instructions

Season shrimp: Pat shrimp dry and season lightly with salt and pepper.
Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
Add tomatoes & olives: Stir in tomatoes, olives, oregano, and red pepper flakes. Cook 2–3 minutes until tomatoes soften slightly.
Cook shrimp: Add shrimp in a single layer. Cook 2–3 minutes per side until pink and opaque.
Finish: Remove from heat. Add lemon zest and juice, toss gently, and garnish with herbs and feta if using. Serve immediately.

Tips & Variations

Don’t overcook: Shrimp are done as soon as they turn pink and curl.
Extra veggies: Add spinach or zucchini in the last minute of cooking.
No olives? Swap capers for a similar briny bite.
Serve it your way: Spoon over orzo, rice, quinoa, or enjoy with crusty bread.

FAQ

Is this Mediterranean Diet approved?

Yes. Shrimp, olive oil, vegetables, herbs, and lemon are all staples of Mediterranean-style eating.

Can I use frozen shrimp?

Absolutely—thaw completely, and pat dry before cooking.

What size shrimp works best?

Large or jumbo shrimp (16–20 count) are ideal for skillet cooking.

Can I make this ahead?

It’s best fresh, but leftovers keep up to 2 days refrigerated. Reheat gently to avoid overcooking.

Final Thoughts

This Mediterranean Shrimp Skillet with Garlic & Lemon proves that healthy dinners don’t have to be complicated. With bold flavor, quick cook time, and simple ingredients, it’s a recipe you’ll reach for whenever you want something fresh, fast, and satisfying.