Shrimp skillet

This is one of those recipes where if you have a bunch of fresh oregano, tomatoes, and peppers in the garden, it’s super easy. You can add just about any vegetables in this and it will be so tasty.

You'll notice the recipe is written for a full 2 pounds (907 g) of shrimp. You can absolutely scale this down to 1 pound (454 g), but I think you will want lots of leftovers.

2 pounds (900 g) medium shrimp, peeled and deveined
~ zest and juice of 1 lemon
2 tablespoons (30 ml) fresh oregano, chopped
5 cloves garlic, minced
3 tablespoons (45 ml) olive oil + 1 additional tablespoon
1 medium onion, thinly sliced
1 red bell pepper, sliced into long strips
4 tomatoes, seeded and chopped
~ splash of white wine

1. Combine the shrimp in a large bowl with the lemon zest and juice, oregano, garlic, and olive oil.
2. Allow to marinate for 15 minutes.
3. Heat a large skillet over medium high heat. Add the additional tablespoon of oil, and add the onion and peppers, cooking until onions are translucent.
4. Increase heat to medium-high and add the shrimp mixture. Stir often and once shrimp have turned pink, add in the tomatoes and splash of white wine.
5. Cook just enough to heat tomatoes through.

Variations—Are you allowing dairy into your life? If so, mix in some feta cheese. It’s super tasty with this combination. Don’t have oregano? Basil would be great in this recipe too!

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This shrimp skillet is the definition of a bright 20-minute dinner. Shrimp marinate in lemon, oregano, and plenty of garlic, then join sweet onions, red pepper strips, and fresh tomatoes in a hot pan with a splash of white wine.

Pro Tips

• Give the shrimp their 15-minute lemon-oregano-garlic marinade first — it's quick, but it's what makes the shrimp taste seasoned all the way through rather than just on the surface.
• Sear the onions and pepper strips until the onions are translucent before the shrimp go in; the vegetables need a head start and their sweetness builds the sauce.
• Five cloves of garlic sound like a lot, but minced fine and sautéed briefly it mellows into the oil rather than turning sharp.
• The shrimp only need a few minutes — cook until just pink, then add the tomatoes and wine only long enough to heat through so the tomatoes keep their shape.
• Don't crowd the pan: if your skillet is small, sear the shrimp in two batches so they brown instead of steaming.

Frequently Asked Questions

What size shrimp should I use?

Medium shrimp are the sweet spot here — they cook evenly in the hot skillet and pick up the marinade quickly. If using large, add a minute or two and watch them closely.

Can I make this shrimp skillet ahead of time?

It's best fresh since shrimp toughen on reheating. You can marinate the shrimp and slice the vegetables a day ahead to make dinner genuinely fast.

Is this shrimp skillet paleo?

Yes — shrimp, vegetables, olive oil, lemon, herbs, and a splash of wine, with no grains or dairy. It's naturally whole30-friendly too if you skip the wine.

What should I serve it with?

It's lovely over cauliflower rice or with roasted vegetables on the side, and the lemony pan juices are worth mopping up with anything you have on hand.

Recipe Card

Stav Kogan

Shrimp skillet

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 lb (900 g) medium shrimp, peeled and deveined
• 2 tbsp fresh oregano, chopped
• 5 cloves garlic, minced
• 3 tbsp olive oil + 1 additional tablespoon
• 1 medium onion, thinly sliced
• 1 red bell pepper, sliced into long strips
• 4 tomatoes, seeded and chopped
• Allow to marinate for 15 minutes.
• Increase heat to medium-high and add the shrimp mixture. Stir often and once shrimp have turned pink, add in the tomatoes and splash of white wine.

Method

 

1. Combine the shrimp in a large bowl with the lemon zest and juice, oregano, garlic, and olive oil.
2. Heat a large skillet over medium high heat.
3. Add the additional tablespoon of oil, and add the onion and peppers, cooking until onions are translucent.
4. Cook just enough to heat tomatoes through.

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