This Mediterranean-inspired dish brings together juicy shrimp, tender-crisp vegetables, and a light, flavorful garlic-lemon sauce. It’s quick, colorful, and packed with heart-healthy ingredients — perfect for a weeknight dinner or a light lunch.

🥘 Ingredients

For the Shrimp & Marinade:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ tsp paprika
  • ½ tsp dried oregano
  • Juice of ½ lemon
  • Salt and black pepper, to taste

For the Veggies:

  • 2 tbsp olive oil (extra for cooking)
  • 1 cup diced bell peppers (mix of red, orange, and yellow)
  • 1 small zucchini, sliced
  • 1 medium carrot, thinly sliced
  • 1½ cups chopped bok choy or spinach (you can mix both)
  • ½ small onion, finely chopped
  • ½ cup cherry tomatoes, halved
  • Salt and pepper, to taste

For the Mediterranean Sauce:

  • ¼ cup low-sodium vegetable or chicken broth
  • 1 tbsp balsamic vinegar or lemon juice
  • 1 tsp honey (optional for balance)
  • ½ tsp crushed red pepper flakes (optional for heat)
  • 1 tbsp chopped fresh parsley
  • 1 tbsp capers or sliced olives (optional, for true Mediterranean depth)

👩‍🍳 Instructions

  1. Marinate the Shrimp
    In a medium bowl, combine shrimp, olive oil, garlic, paprika, oregano, lemon juice, salt, and pepper.
    Toss to coat evenly and marinate for 10–15 minutes while prepping the vegetables.
  2. Cook the Vegetables
    Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
    Add onions and carrots; sauté for 2–3 minutes until slightly softened.
    Add bell peppers, zucchini, and a pinch of salt and pepper. Cook for another 4–5 minutes until vegetables are tender-crisp.
    Add bok choy or spinach and cherry tomatoes, cooking until wilted. Remove veggies from the pan and set aside.
  3. Sear the Shrimp
    In the same pan, add a bit more olive oil if needed.
    Add the marinated shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
  4. Make the Sauce
    In the same skillet, lower the heat to medium. Add broth, balsamic vinegar (or lemon juice), honey, and red pepper flakes.
    Stir and simmer for 2 minutes until slightly thickened.
  5. Combine Everything
    Return the vegetables and shrimp to the skillet. Toss to coat everything evenly in the sauce.
    Let it cook for another 2–3 minutes so the flavors blend beautifully.
  6. Finish and Serve
    Sprinkle with fresh parsley and capers or olives for a Mediterranean touch.
    Serve warm with:
    • Cooked quinoa, couscous, or orzo pasta
    • A drizzle of extra-virgin olive oil and a wedge of lemon

🍋 Chef’s Tips

  • For extra flavor, sprinkle crumbled feta or grated Parmesan before serving.
  • You can substitute shrimp with scallops, chicken, or tofu for variety.
  • Add a pinch of smoked paprika or za’atar for a deeper Mediterranean essence.

❤️ Nutrition Highlights

  • High in lean protein from shrimp
  • Rich in antioxidants from colorful vegetables
  • Heart-healthy fats from olive oil
  • Naturally gluten-free and low-carb