Skillet Shrimp and Vegetables with Feta

This Skillet Shrimp and Vegetables is healthy and full of Mediterranean flavors! It's made with sautéed asparagus, zucchini, feta, and lemon.

When I'm waiting for the weather to warm toward the end of winter I love to myself over with spring dishes like this Shrimp and Vegetable Skillet. It's packed with veggies like asparagus and zucchini, so it's fresh and vibrant.

As winter fades and warmer temps start to arrive, I find myself craving dishes that are light and energizing. This is a great dish to prepare when I want to transition away from heavy winter meals like pot roast and beef stew.

This dish is bright, made with fresh ingredients, and ready in a little more than 30 minutes, making it a great choice for a weeknight dinner. It's a meal that just feels like spring.

It's prepared with shrimp that's sautéed on the stove top in a skillet along with garlic and Italian seasoning and then tossed with crisp veggies like asparagus and zucchini.

This meal is served over quinoa or any grains of choice and topped with feta cheese crumbles and a squeeze of lemon juice. It's literally bursting with Mediterranean flavors.

Jump to:

• What Vegetables Go Well With Shrimp?
• Ingredients For Skillet Shrimp
• How To Make Shrimp More Flavorful
• How To Make Skillet Shrimp and Vegetables
• How To Tell When The Vegetables Are Done Cooking
• What To Serve With Mediterranean Shrimp Skillet
• How Long Does It Last In The Fridge?
• Can It Be Frozen?
• Skillet Shrimp and Vegetables with Feta

What Vegetables Go Well With Shrimp?

The nice thing about shrimp is that it's kind of a blank canvas and tastes great with just about anything that's paired with it. Shrimp sautéed in a skillet with garlic pairs nicely with just about any veggies out there.

To celebrate the arrival of spring, I only thought it appropriate to pair the shrimp in this dish with asparagus.

You can't go through the spring season without eating your weight in asparagus - It's, like, against the law. Asparagus during the spring months is cheaper and just tastes better - There's no way around it.

As a companion to the asparagus, I added zucchini because it feels like spring or summer to me. I remember my Grandma baking loaves of bread zucchini bread and eating it without abandon even though I would barely touch a vegetable.

As an alternative, you can choose any of your favorite vegetables. It's best to choose vegetables with similar cooking times.

Here are some options to use in place of or in addition to the asparagus and zucchini:

• Snap Peas
• Summer Squash
• Bell Peppers
• Broccoli

Ingredients For Skillet Shrimp

Here's what you'll need to make it.

• 4 cloves Garlic
• 3 Tbsp. Olive Oil (split)
• 1 lb. Shrimp (thawed, clean, and peeled)
• 1 lb. Asparagus
• 2 medium Zucchini Squash (yields 4 cups diced)
• ½ tsp. Italian Seasoning
• ½ tsp. each Kosher Salt and Pepper (split)
• ½ cup Feta Cheese Crumbles
• 1 Lemon (zest and juice)
• 1 cup Quinoa (or grains of choice)

How To Make Shrimp More Flavorful

Shrimp is such a versatile ingredient and one of those things that just makes everything taste a little better.

When it comes to cooking shrimp, there are a few methods I like to employ to ensure that it's juicy, plump, and flavorful.

• It's super important not to overcook the shrimp. Overcooked shrimp is rubbery and unappealing. Sauté the shrimp just until opaque and then remove from the heat.
• The safe internal temperature for shrimp is 140-145 degrees Fahrenheit and can be checked using a food thermometer if you have any questions.
• Make sure to properly season the shrimp with salt and pepper.
• If the shrimp is frozen, make sure to thaw it completely and clean it by removing any veins (if necessary). Pat the shrimp dry with paper towels before adding it to the skillet.
• Make sure the oil is hot before adding the shrimp to the skillet. If the oil is not hot enough, the shrimp will absorb it and become greasy.

You can use any size of fresh or frozen shrimp to make this dish. Fresh is always best, but frozen is a better option if you don't live near an ocean.

Shrimp tends to absorb whatever flavors are added to it. A few simple ingredients like olive oil, salt, pepper, and garlic do wonders when sautéed in a skillet with shrimp.

How To Make Skillet Shrimp and Vegetables

This dish is easy to prepare and only requires a few simple ingredients.

Most of it is made in one skillet. It starts by sautéing the shrimp in a large skillet with garlic. Once the shrimp is cooked, it's removed from the heat and set aside.

The chopped veggies are then added to the skillet and sautéed until tender. The shrimp is then returned to the skillet along with some lemon zest. It's served over quinoa with some feta cheese and lemon juice.

1. Start by mincing 4 cloves of garlic.
2. Remove the dry, woody ends from 1 lb. of asparagus and then cut the asparagus spears into thirds.
3. Cut 2 medium zucchini squash into rounds and then cut the rounds into quarters (yields 4 cups diced zucchini).
4. Thaw (if needed) 1 lb. of shrimp. Clean and peel the shrimp (if necessary) and pat them dry with a paper towel.
5. Prepare 1 cup of quinoa (or grains of choice) according to package instructions.
6. Place a large skillet on the stove top and heat to medium-high. Add 2 Tbsp. olive oil to the skillet.
7. Once heated, add the shrimp to the skillet along with ½ tsp. Italian seasoning and ¼ tsp. each kosher salt and pepper. Sauté for two minutes on the first side.
8. Flip the shrimp and add the minced garlic to the skillet. Sauté for another 2 minutes, or until the shrimp is opaque. Remove the shrimp from the skillet and set aside.
9. Add another 1 Tbsp. of olive oil to the skillet. Add the asparagus and zucchini, along with another ¼ tsp. kosher salt and pepper.
10. Sauté the vegetables over medium-high heat for 15 minutes, stirring occasionally.

How To Tell When The Vegetables Are Done Cooking

The cooking times for the vegetables may vary slightly depending on the vegetables used.

In general, it should take around 15 minutes to sauté the asparagus and zucchini over medium-high heat.

The vegetables should be tender but not mushy after cooking. Make sure to stir the veggies occasionally so that they cook evenly and do not burn in the skillet.

1. After 15 minutes or so, return the shrimp (along with any juice and sautéed garlic) to the skillet and stir until incorporated with the vegetables.
2. Using a Microplane zester, add the zest of 1 lemon to the shrimp and vegetables and stir until incorporated.
3. Sauté the shrimp and veggies for another 1-2 minutes and then remove the skillet from the heat.

Love shrimp? Check out these recipes!

• Garlicky Shrimp Risotto
• Vietnamese Shrimp Salad
• Air Fryer Shrimp Tacos
• Mexican Shrimp Rice Bowls
• Cajun Shrimp Tacos
• Sheet Pan Shrimp Tacos

What To Serve With Mediterranean Shrimp Skillet

I love to serve meals like this one alongside some kind of side dish - In this case I went with quinoa.

Quinoa is healthy, full of protein, and only takes about 15 minutes to make. It can be prepared on the stove top while the shrimp and vegetables are cooking.

You can use any variety of quinoa you like. White quinoa is the variety most commonly sold in stores. It's available in nearly every grocery store and usually found in the dry goods aisle near the rice and other grains. However, you can use red, black, or multi-colored quinoa if you prefer.

This Italian Quinoa Salad with Arugula is a great alternative to plain quinoa.

If you don't care for quinoa, you can opt for wild rice, brown rice, lentils, white rice, or even pasta to pair with this Skillet Shrimp and Veggies.

You can serve this dish on its own or a side dish of your choice. A salad or some toasted bread with garlic and olive oil would be tasty!

A light salad like this marinated tomato salad, spring mint pea salad, or pickled beet salad are great pairings.

1. Serve the sautéed shrimp and vegetables over the cooked quinoa (or grains of choice).
2. Top the dish with a generous amount of feta cheese crumbles and a squeeze of fresh lemon juice.
3. Feel free to garnish with fresh herbs, such as parsley, basil, dill, chives, or mint.

How Long Does It Last In The Fridge?

Any leftover shrimp and vegetables may be stored in an airtight container in the refrigerator for 1-2 days.

Make sure to allow the shrimp and veggies to cool completely before transferring to the fridge for storage.

Any leftover quinoa can be stored in an airtight container for 2-3 days.

Can It Be Frozen?

I do not recommend freezing this dish, as it's best enjoyed right away or within a day or two.

Love Mediterranean flavors? Check out these recipes!

• Mediterranean Chickpea Quinoa Bowl
• Arugula Pesto, Prosciutto, and Tomato Pizza
• Vegetarian Mediterranean Pasta
• Lemon Pea Risotto
• Lemon Leek Pancetta Pasta
• Mediterranean Roasted Cauliflower
• Instant Pot Mediterranean Chicken and Rice

Looking For More Healthy Shrimp Recipes? Don't Miss These!

BBQ Shrimp Quinoa Bowls

Blackened Shrimp Fajitas

Shrimp Tacos

Pesto Cauliflower Rice with Shrimp