Mediterranean Shrimps

Name: Mediterranean Shrimp
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tbsp olive oil; 1 onion (diced); 3 cloves garlic; 1 tsp smoked paprika; 300 grams spinach; 200 ml coconut milk; 200 ml chicken broth; 1 tbsp dried Italian seasoning; Salt and pepper; 2 tbsp whole-grain mustard; 1 tbsp arrowroot; 300 grams large raw shrimp (cleaned); Fresh basil (for serving)

I hardly ever eat shrimp. Not often enough, if you ask me, especially since they’re perfect for quick dishes like this Mediterranean shrimp skillet. It’s a fast one-pan meal and ideal for summer. I always use cleaned, raw shrimp because if there’s one kitchen job I really dislike, it’s cleaning shrimp.

Tip from Simone
Recipe Ingredients
How to Make Mediterranean Shrimp
Add More Vegetables
How to Store Mediterranean Shrimp
FAQ Mediterranean Shrimps
Recipe: Mediterranean Shrimps

Tip from Simone

Not a fan of shrimp? This is also delicious with a salmon fillet or pieces of pan-fried chicken. Personally, I don’t think this dish is ideal for freezing because of the spinach. I haven’t tested it in the freezer, but I’d recommend simply making it fresh and eating it right away! It’s especially good served with cauliflower mash or mashed potatoes.

Recipe Ingredients

To make this Mediterranean shrimp, you’ll need the following ingredients. Always check the recipe card below for the exact ingredients and quantities.

Shrimp – I use 300 grams of large, raw, cleaned shrimp. Fresh or frozen shrimp both work well. If using frozen shrimp, thaw them completely first and pat them dry. You can also use precooked shrimp. If you do, simply add them at the very end to warm through.
Spinach – With 300 grams of spinach, you’re getting a generous amount of vegetables in this dish. It may look like a huge pile at first, but spinach wilts down quite a bit as it cooks. You can also use kale, although it will need a little longer to cook. Swiss chard is another good option.
Onion and garlic – These form the flavor base of the dish. Three cloves of garlic may sound like a lot, but with shrimp I think you can definitely get away with it. Not a big garlic fan? Just use less.
Coconut milk – This makes the sauce wonderfully creamy. If you don’t want to use coconut milk, you can replace it with cooking cream or heavy cream. The flavor will be different, of course.
Chicken broth – Adds extra flavor to the sauce. Vegetable broth works just as well.
Whole-grain mustard – Gives the creamy sauce a little kick. You can also use Dijon mustard, although I’d start with a little less.
Italian seasoning – A dried Italian seasoning blend is the easiest option here. You can also use oregano, thyme, and basil separately.
Smoked paprika – Gives the sauce a delicious smoky flavor. Regular paprika works too.
Arrowroot – This thickens the sauce. If you don’t have arrowroot, you can use cornstarch instead. It’s best to mix either one with a little cold water first and stir out any lumps before adding it to the pan.
Fresh basil – Adds a fresh finishing touch just before serving.

How to Make Mediterranean Shrimp

Step 1: Sauté the onion and garlic
Heat the olive oil in a large skillet. Cook the onion over medium heat until translucent. Add the garlic and cook briefly.

Step 2: Add the spinach
Add the spinach to the skillet. It probably won’t all fit at once, so add it in batches if necessary. Cook until all the spinach has wilted.

Step 3: Make the creamy sauce
Pour in the coconut milk and chicken broth. Add the Italian seasoning and smoked paprika, and season with salt and pepper. Stir the whole-grain mustard into the sauce.

Step 4: Cook the shrimp
Add the cleaned shrimp and gently cook them in the sauce. Shrimp cook quickly, so don’t let them simmer any longer than necessary.

Step 5: Thicken the sauce
Mix the arrowroot with a small amount of cold water in a bowl and stir until smooth. Pour it into the skillet and mix well. Let the sauce simmer briefly until it thickens slightly.

Serve the Mediterranean shrimp with fresh basil.

Add More Vegetables

With 300 grams of spinach, this dish already contains plenty of vegetables, but it’s very easy to add even more. Try adding zucchini, bell pepper, or cherry tomatoes. Sauté them briefly after the onion and garlic, before adding the spinach.

My favorite way to serve the shrimp is still with cauliflower mash. It can replace rice or mashed potatoes and lets you put even more vegetables on the table without much extra effort.

How to Store Mediterranean Shrimp

Refrigerator: Let any leftovers cool quickly, then store them in an airtight container in the refrigerator. Since the dish contains shrimp, I would keep it for no more than 1 to 2 days. Reheat gently until piping hot throughout.

Freezer: You can freeze it, but it wouldn’t be my first choice. Shrimp can become tough more easily when reheated, and the texture of both the sauce and spinach won’t be quite as nice. This dish is definitely best freshly made.

FAQ Mediterranean Shrimps

Yes, absolutely. Let them thaw completely before using and pat them thoroughly dry. Are the shrimp already cooked? Add them toward the end so they only need to warm through and won’t become tough.

Kale is a good option, although it will need a little longer to cook. Swiss chard is another favorite of mine (if you love Swiss chard make sure to check out the Swiss chard with feta)

Yes, you can easily replace the coconut milk with heavy cream. Of course the flavor will be very different.

Arrowroot can be replaced with cornstarch.

Nou de naam van mijn blog zegt het al meteen; ik ben Simone, food fotograaf en eigenaar van Simone’s Kitchen.

The grey shrimps will turn pink when they’re fully cooked. If you’re unsure just take one out and double check by cutting it open. Don’t let it simmer for too long as the shrimp will become rubbery and tough.