This Mediterranean shrimp is the kind of dinner you make when you want something comforting and flavorful, but you absolutely do not want to babysit it. Everything bakes together in one dish, there’s no chopping involved, and the flavors feel a little elevated without being fussy. It’s simple, satisfying, and works for weeknight dinners while still feeling a little fancy.
When I’m testing recipes, I have a very specific filter: dinner has to be quick, it has to be easy, and it has to be delicious. If it takes too long, uses too many steps, or doesn’t taste good enough to justify the effort, I’m not making it again. I know how overwhelming it can feel to get into the kitchen after a long day, and the last thing anyone needs is to spend time cooking only to feel let down by the result.
I started making this recipe on a whim after realizing I had way too many jars of olives and no energy to think too hard about dinner. I’ve made it more than six times in the last three months, which is a lot considering how much I recipe test. The food processor handles the chopping, the shrimp bakes quickly, and the flavor is exactly what I want on nights when I’m burned out but still want dinner to feel worth it.
If you like this kind of easy, flavor-forward dinner, there are a few other Cooking Burnout Club shrimp recipes you might want to try too. My sun-dried tomato shrimp, shrimp burrito bowls, air fryer shrimp tacos, and cottage cheese Alfredo pasta with shrimp are all 20-minute meals that keep prep minimal and flavor high. Different vibes, same goal: quick, easy dinners that are worth making.
Key Ingredients
A full list of the ingredients is in the recipe card below, these are just a few ingredients I thought would be important to highlight.
- Shrimp (peeled and deveined) – This recipe works best when the shrimp are already peeled and deveined. You don’t want to spend time peeling shrimp or removing tails. I usually buy red Argentinian shrimp from Aldi or Trader Joe’s, and the Aldi ones are my go-to. Having shrimp that’s ready to cook makes this a true low-effort meal.
- Kalamata olives – Make sure the olives are already pitted. There’s no reason to add extra work here. They bring a lot of flavor to the dish and are a big part of what makes this feel Mediterranean.
- Sun-dried tomatoes – I like using sun-dried tomatoes packed in oil because the flavor is great. When measuring them out, try to drain off some of the oil since the dish doesn’t need extra fat. A little oil sneaking in is fine and adds flavor.
- Capers – Capers add a different kind of bite than the olives, which I really like here. If you have them, I recommend using them. If not, you can just add a few extra tablespoons of olives instead.
- Diced tomatoes – Use whatever diced tomatoes you have on hand, regular or fire-roasted both work. I do recommend draining off the liquid so the dish doesn’t get watery.
- Balsamic vinegar – I always add a splash of balsamic vinegar to help cut through that canned tomato flavor. It’s one of my go-to shortcuts in quick meals like this and helps everything taste more balanced without needing to cook the sauce longer.
Step by step
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Add olives, sun dried tomatoes and capers to food processor and pulse until chopped. Drain can of tomatoes. Add tomatoes, olive mixture, white beans, olive oil, balsamic vinegar and spices to a large casserole dish. Stir well. -
Top the tomato mixture with raw shrimp (that is peeled, deveined and tails removed). Don’t stir. Bake in 425F oven for 14 minutes. When done baking, stir and serve hot.
Tips for success
- Pulse the olive and sun-dried tomato mixture just until chopped, not into a paste.
- Combine everything except the shrimp first, then place the shrimp on top so they cook properly without overcooking.
- Stir everything together after baking, once the shrimp are cooked.
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Quinoa (optional for serving)
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Preheat oven to 425F.
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Add olives, sundried tomatoes and capers to a food processor. Pulse until finely chopped.
¼ cup Kalamata olives, ¼ cup sundried tomatoes, 2 tablespoons capers
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Drain a can of diced tomatoes. Add the tomatoes to a large casserole dish. Add the kalamata olive mixture along with a can of drained and rinsed white beans, olive oil (you can use some of the oil the sundried tomatoes are packed in if you want), balsamic vinegar, italian seasoning, garlic powder and salt. Stir well to combine.
28 oz. can diced tomatoes, 1 can white beans, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon salt
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Add the defrosted shrimp to the top of this dish (be sure to drain off any of the liquid from defrosting, it’s not good). Don’t mix the shrimp in.
1 pound large shrimp
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Bake in 425F oven for 14 minutes
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After baking, stir the shrimp in with the other ingredients to get it coated in flavor.
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Serve with quinoa, cous cous, rice or pasta.
- Drain the diced tomatoes before adding them.
- Adjust cook time based on shrimp size:
- Large shrimp: as written
- Medium shrimp: reduce cook time by ~2 minutes
- Small shrimp: reduce cook time by ~3 minutes
- Nutrition information includes the quinoa.
- Store leftovers in the fridge for up to 3 days.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
Optional Add-Ins
- Feta or Parmesan, stirred in at the end if you want a cheesy finish
- Crushed red pepper flakes or Calabrian chili oil for heat
- Baby spinach, added right after the shrimp comes out of the oven and stirred in until wilted
How I Serve This
I usually serve this Mediterranean shrimp over quinoa to make it a full meal. I cook the quinoa in the Instant Pot so everything is ready in about 20 minutes, but you can absolutely keep this flexible.
Microwavable quinoa or frozen quinoa both work great here. You could also serve this over cous cous, pasta or rice, whether that’s made in the Instant Pot, on the stove, frozen, or microwaved. Use whatever makes dinner easiest that night.
