Seared Shrimp Mediterranean Style

What to do with a good batch of fresh gulf shrimp…let’s take them to a whole different Gulf: The Mediterranean.

These savory flavors and make an excellent weeknight bowl that whisks you to southern Europe faster than you can Ouzo!


1 lb fresh shrimp

1 lemon

Pinches of paprika, oregano, cumin, pepper, garlic salt

1 large zucchini, diced

Handful of cherry tomatoes, halved

Handful of kalamata olives, halved

½ can diced tomatoes

Half a brick of feta cheese, chopped

1 scallion, chopped

Handful mint, chopped

Parsley, chopped

For the Cous

2 C chicken broth

1 C pearl couscous


Peel, wash and marinade the shrimp in the lemon and spice mixture.

Zest lemon into long strips and reserve with 1 finely chopped garlic clove.

Start couscous in a small pot. It should cook in a bout 20 minutes, but refer to package directions for timing.

Drop olive oil in a pan over medium-low heat. Stir in garlic and lemon peel. 

After a couple minutes, dump in half of the canned toms, zuch chunks and cherry toms. You could also add a drizzle of olive juice. 

Stir until they reduce, about 5 minutes.

Move the veges to the side of the pan, and place marinated shrimps in the center. Raise heat to medium. Sear for about 2 minutes per side. Mix everything together and reduce heat. 

Add feta to the pan and let warm through. Drizzle a pinch of red pepper flakes. 

When all is done, place cous on a plate topped with shrimp mixture. Top with scallions, mint and parsley.

And feel the Summer sunshine of the Mediterranean.