For an extra layer of flavor, consider grilling the shrimp before adding them to the pot. If you don't have marinated artichoke hearts, you can use canned artichoke hearts packed in water, drained and quartered. Adjust the amount of red pepper flakes to your preferred level of spice. Serve with crusty bread for soaking up the delicious broth.
One Pot Mediterranean Shrimp and Vegetables
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING5 People
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VIEWS7
Transport your taste buds to the sun-kissed shores of the Mediterranean with this vibrant and flavorful one-pot wonder. Succulent shrimp mingle with colorful vegetables, infused with the bright zest of lemon, the pungency of garlic, and the aromatic herbs of the region. A complete and satisfying meal that's both easy to prepare and a joy to devour.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol193 mg
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Fiber7 g
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Protein26 g
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Saturated Fat3 g
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Sodium1680 mg
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Sugar10 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCut the lemon in half; slice one half thinly and set aside. Zest and juice the remaining half into a 1-gallon resealable bag. Add 3 tablespoons olive oil, 1 minced garlic clove, 1/2 teaspoon Greek seasoning, and a pinch of salt. Seal the bag and gently massage to combine. (5 minutes)
02
StepAdd shrimp to the bag, reseal, and gently coat with the marinade. Remove as much air as possible, seal, and refrigerate in a single layer, turning occasionally. (10 minutes)
03
StepIn a Dutch oven, heat the remaining 2 tablespoons olive oil over medium heat. (2 minutes)
04
StepAdd onions, bell peppers, and rice when the oil shimmers. Cook, stirring, for 3-5 minutes, or until the onion softens and the rice begins to toast. Add the remaining 2 minced garlic cloves and red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. (5 minutes)
05
StepAdd diced tomatoes with their juices, chicken broth, and white wine. Stir in parsley, red pepper flakes, and the remaining 1 teaspoon of Greek seasoning. Bring to a boil, then cover, reduce heat to low, and cook until the rice is tender with a slight bite, about 15-20 minutes. Season with salt to taste. (2 minutes)
06
StepIncrease the heat to medium; stir in the shrimp and marinade. Bring to a boil; stir in spinach and artichoke hearts. Cook covered, stirring occasionally, until the shrimp is pink and opaque and the rice is tender, about 5-8 minutes. (8 minutes)
07
StepSprinkle with Parmesan cheese, garnish with parsley sprigs, and serve with lemon slices. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Rogelio Dubuque
Jul 1, 2025I didn't have artichoke hearts, so I used sun-dried tomatoes instead. It was delicious!
Monte Oconner
Jul 1, 2025The lemon and garlic really make this dish sing!
Dixie Rohan
Jul 1, 2025Next time I'll double the recipe so I have leftovers for lunch.
Skye Wolff
Jul 1, 2025This recipe is a weeknight game changer! So easy and flavorful.
Elody Roberts
Jun 30, 2025My kids even loved it, which is a huge win!
Thomas Hintz
Jun 30, 2025I used brown rice instead of white rice and it worked great, just needed a little longer cooking time.
Stan Lebsack
Jun 29, 2025I added a little bit of feta cheese at the end and it was amazing!