Brazil Nut Free Mediterranean Shrimp with Olives
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp, peeled and deveined, tails on or off
- 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
- 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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