Bold. Bright. Bursting with Mediterranean flavor. This Greek-inspired shrimp skillet is everything you want in a weeknight dinner — fast, flavorful, and layered with juicy tomatoes, briny olives, fresh spinach, earthy mushrooms, and tender shrimp all simmered in a light white wine sauce.
From the tang of garlic and wine to the savory umami from mushrooms and olives, every bite delivers warmth and richness with a fresh finish. Serve it with crusty bread, over fluffy couscous, creamy polenta, or even zucchini noodles for a lighter twist. And yes — it’s all done in one pan in about 30 minutes!
Why You’ll Love This Greek Shrimp Recipe
- Mediterranean flavors: Olives, tomatoes, white wine, garlic, herbs — all the best Greek ingredients in one beautiful pan.
- Healthy and satisfying: Lean protein from shrimp, antioxidants from veggies, and heart-healthy olive oil.
- Fast and easy: Ready in under 30 minutes with simple prep and just one skillet to wash.
- Flexible: Great over rice, pasta, farro, or as a low-carb bowl.
- Naturally gluten-free & dairy-free.
Ingredients 
For the Shrimp Dish:
- 1.5 lbs large raw shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 8 oz mushrooms, sliced (baby bella or cremini work great)
- 1 cup cherry tomatoes, halved (or use canned fire-roasted)
- 2 cups baby spinach, packed
- ½ cup Kalamata olives, pitted and halved
- ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional for a little heat)
- Salt and freshly ground black pepper, to taste
- Fresh lemon juice, for finishing
- Chopped parsley or fresh dill, for garnish
How to Make Greek Shrimp Skillet
- Sear the Shrimp
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Season shrimp lightly with salt and pepper. Sear for 1–2 minutes per side until pink and just cooked through. Remove and set aside.
- Sauté the Veggies
In the same skillet, add the remaining 2 tablespoons olive oil. Add garlic and mushrooms. Cook for 5 minutes, until mushrooms begin to soften and release moisture. Add cherry tomatoes and red pepper flakes. Cook for another 2–3 minutes until tomatoes begin to blister.
- Deglaze with Wine
Pour in the white wine and stir, scraping up any browned bits. Simmer for 2–3 minutes until slightly reduced.
- Add Spinach & Olives
Stir in spinach and olives. Cook just until the spinach wilts, about 1–2 minutes.
- Return the Shrimp
Add the cooked shrimp back into the skillet. Toss everything together gently. Add lemon juice and oregano. Taste and adjust seasoning with salt and pepper.
- Serve & Garnish
Serve hot, garnished with fresh parsley or dill and an extra squeeze of lemon if desired.
How to Serve It
- Over rice pilaf, quinoa, or orzo
- With warm pita bread or naan to soak up the sauce
- On top of zucchini noodles or cauliflower rice for a low-carb version
- With a side of Greek salad or tzatziki for a full Mediterranean feast
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm in a skillet over medium-low heat. Add a splash of wine or water if the sauce thickens.
- Freezer: Not ideal for freezing due to the shrimp and spinach texture, but can be done if needed. Freeze in portions for up to 2 months.
