Greek Summer Shrimp Skillet

Prep time: 15 mins
Cook time: 20 mins
Serves 4-6

One-Pan Greek Summer Veggie & Shrimp Skillet


  • 1 lb shrimp, peeled & de-veined
  • 2 Tbsp Tessemae’s Lemon Garlic Dressing
  • 2 Tbsp extra virgin olive oil
  • 1 lb red or purple potatoes
  • 2 medium zucchini or summer squash
  • ½ medium yellow onion, sliced
  • 2 cups cherry tomatoes, halved
  • ½ cup kalamata olives, chopped
  • 2 Tbsp fresh oregano, chopped
  • 1 Tbsp lemon juice
  • 1 tsp minced garlic
  • 1/2 tsp sea salt, plus more to taste
  • 1/4 tsp fresh ground black pepper, plus more to taste
  • Fresh basil, for garnish
  • Optional: feta cheese, for garnish


  1. Place the peeled & de-veined shrimp in a bowl and toss with 2 Tbsp Tessemae’s Lemon Garlic dressing. Set aside.
  2. Chop the potatoes and zucchini into bite-sized pieces.
  3. Heat 2 Tbsp olive oil in a large skillet over medium heat. Add the potatoes and garlic, and cook for about 5 minutes, until potatoes can be pierced with a fork. They don’t need to be cooked completely through yet, as they will continue cooking with the other ingredients.
  4. Add the onions and summer squash, give the pan a few stirs with a wooden spoon, and put a top on the skillet. Cook for an additional 5 minutes, until the zucchini and potatoes are tender.
  5. Stir in the tomatoes, olives, shrimp (with dressing), oregano, salt and pepper. Cook for a final 5 minutes, until the shrimp are cooked through.
  6. Adjust salt and pepper to taste (use ¼ tsp increments at a time). Garnish with fresh basil and optional feta cheese.