One Pot Mediterranean Shrimp and Vegetables Recipe

Cook Time: 25 minutes

Ingredients

• 1 lemon, divided
• 5 tablespoons olive oil, divided
• 3 cloves garlic, minced, divided
• 1 1/2 teaspoons salt-free Greek seasoning, such as DAK, divided
• 1 pinch salt
• 1 pound peeled and deveined shrimp (21 to 25 pieces per pound)
• 1/2 medium red onion, chopped
• 1 green bell pepper, cored, seeded, and diced
• 1 cup uncooked long-grain rice
• 1/4 teaspoon red pepper flakes, or to taste
• 1 1/4 cups diced fresh tomato
• 1 1/4 cups chicken or shrimp broth
• 1/4 cup white wine
• 2 tablespoons minced fresh flat-leaf parsley, plus sprigs for garnish
• 2 cups chopped fresh spinach
• 1 cup marinated artichoke hearts, quartered
• 2 tablespoons freshly grated Parmesan cheese

Directions

1. Cut the lemon in half. Slice one half into thin rounds and set aside. Zest and juice the remaining half into a large resealable plastic bag. Add 3 tablespoons olive oil, 1 clove minced garlic, 1/2 teaspoon Greek seasoning, and a pinch of salt. Seal the bag and gently mix the ingredients by pressing them around.
2. Add the shrimp to the bag, reseal, and gently toss to coat with the marinade. Remove as much air as possible, reseal, and place on a plate. Refrigerate in a single layer, turning occasionally.
3. In a Dutch oven, heat the remaining 2 tablespoons olive oil over medium heat. Once shimmering, add the red onion, bell pepper, and rice. Stir and cook for 3-5 minutes until the onion softens and rice begins to toast.
4. Add the remaining 2 cloves of garlic and red pepper flakes. Stir for about 30 seconds until fragrant. Then, add the diced tomatoes with their juices, pour in the broth and wine, and mix in parsley and remaining Greek seasoning. Bring to a boil.
5. Cover the pot, reduce heat to low, and cook until the rice is tender yet slightly firm, about 15-20 minutes. Adjust salt to taste.
6. Increase heat to medium, stir in the shrimp along with its marinade, and bring to a gentle boil. Add the spinach and artichoke hearts. Cover and cook for 5-8 minutes until the shrimp is opaque and pink and the rice is tender.
7. Sprinkle freshly grated Parmesan over the dish, garnish with parsley sprigs, and serve with the reserved lemon slices.

Cook's Note: If artichokes are not preferred, substitute 1 cup diced zucchini and add along with the tomatoes.

Nutrition Facts (per serving)

• Calories: 404
• Total Fat: 19g (24%)
• Saturated Fat: 3g (14%)
• Cholesterol: 193mg (64%)
• Sodium: 1680mg (73%)
• Total Carbohydrate: 37g (13%)
• Dietary Fiber: 7g (26%)
• Total Sugars: 10g
• Protein: 26g (52%)
• Vitamin C: 117mg (129%)
• Calcium: 174mg (13%)
• Iron: 2mg (13%)
• Potassium: 753mg (16%)

Percent Daily Values are based on a 2,000-calorie diet. Nutrient information is based on available data; consult a healthcare provider if following a medically restrictive diet.

History of One Pot Mediterranean Shrimp and Vegetables

The origins of this dish trace back to traditional coastal cooking found throughout the Mediterranean basin. For centuries, fishermen prepared simple one-pot meals using freshly caught shrimp, seasonal vegetables, and locally grown herbs. These rustic recipes were designed for convenience and nutritional balance, relying on the natural flavors of lemon, olive oil, and plentiful garden produce. Over time, such dishes evolved into modern interpretations, blending regional influences while preserving their minimalist spirit.

Regional Characteristics

Although associated mainly with Greek cuisine, the recipe features ingredients common to many Mediterranean regions. Greek seasoning adds herbal notes reminiscent of the Aegean islands, while tomatoes and bell peppers reflect flavors typical of Southern Italy and Spain. The addition of artichokes and spinach showcases Mediterranean agriculture, where leafy greens and marinated vegetables play an essential role in daily meals. The subtle use of white wine mirrors cooking traditions found in coastal Europe, giving the dish a delicate aroma and depth.

How It Differs from Similar Dishes

Unlike paella or risotto, this one-pot recipe emphasizes lightness rather than richness. It avoids heavy sauces, relying instead on citrus, herbs, and broth to create its signature freshness. Unlike classic Greek shrimp saganaki, which uses feta and a tomato-based sauce, this dish integrates rice directly into the pot, forming a complete meal with a tender, fluffy texture. Its combination of vegetables, seafood, and grains makes it more versatile and less intense in flavor compared to other Mediterranean seafood staples.

Where It Is Commonly Served

Today, this type of shrimp and vegetable medley is frequently served in family homes, beachside tavernas, and casual Mediterranean-style restaurants. It fits perfectly into weeknight menus because it requires minimal cleanup and delivers a balanced plate in a single pot. Many coastal eateries highlight similar dishes as part of their fresh catch offerings, especially during warmer seasons when lighter meals are preferred.

Interesting Facts

One pot Mediterranean meals gained renewed popularity as part of the modern clean-eating movement, thanks to their simplicity and nutrient density. Shrimp pairs naturally with Mediterranean herbs due to its mild sweetness, which absorbs citrus and garlic exceptionally well. The integration of rice reflects ancient trade routes that introduced grains to coastal communities, eventually becoming an everyday staple. Today, such dishes are celebrated not only for their flavor but also for their efficiencyproof that traditional cooking can be both wholesome and convenient.

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