AIP Friendly Mediterranean Shrimp with Olives

Total time30 min

Prep time15 min

Cook time15 min

AIP Friendly Mediterranean Shrimp with Olives

Bright, briny, and packed with fresh herbs, this one-pan shrimp dish brings serious Mediterranean energy to the dinner table without a single ingredient that conflicts with autoimmune protocol eating. Plump shrimp get a quick sear with turmeric and ginger before joining tender zucchini, quartered artichoke hearts, and halved Kalamata olives in a pan sauce built from coconut aminos and fresh lemon juice — no grains, no nightshades, no dairy, no shortcuts. The coconut aminos do the heavy lifting where soy sauce would normally go, adding that savory depth you might worry you'd miss, while the lemon zest and a generous handful of fresh parsley, basil, and oregano keep everything tasting vibrant and clean. It all comes together in one skillet in well under 30 minutes, which makes it genuinely weeknight-friendly even when you're already tired of reading labels. Serves four, so it's just as good for a casual family dinner as it is for meal-prepping a couple of lunches. Squeeze an extra lemon wedge over the top right before eating — it makes the whole dish pop.

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Ingredients

4 servings

1 ½ lb large shrimp, peeled and deveined, tails on or off
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3 tbsp olive oil, divided
½ tsp fine sea salt, divided
¼ tsp ground turmeric
¼ tsp ground ginger
1 medium zucchini, halved lengthwise and sliced into half-moons (about ¼ inch thick)
1 can (14 oz) artichoke hearts in water, drained and quartered
Chef's tip
Choose canned artichoke hearts in water, not marinated.
4 cloves garlic, thinly sliced
½ cup pitted kalamata olives, halved
2 tbsp coconut aminos
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
¼ cup fresh parsley, roughly chopped
2 tbsp fresh basil leaves, torn
1 tbsp fresh oregano leaves (or 1 tsp dried oregano)

For serving

lemon wedges, for serving (optional)

Instructions

1
Pat the shrimp dry with paper towels and toss in a bowl with 1 tbsp of the olive oil, ¼ tsp of the salt, the turmeric, and the ginger until evenly coated.
2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1½ to 2 minutes, until the undersides are pink and opaque. Flip and cook for 1 minute more, until the shrimp are pink and opaque throughout with no translucent gray at the center, and reach an internal temperature of 145°F (63°C). Transfer to a plate and set aside.

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