I gotta say, cooking up this Greek Shrimp Diavolo totally turned my boring weeknight into this wild Mediterranean adventure with juicy shrimp, tangy tomatoes, and just the right kick of spices that made me feel like I nailed it even if i messed up a few steps along the way.
I love making Greek Shrimp Diavolo. I think the protein-rich shrimp, combined with olive oil-sautéed garlic and red onion, plus crushed tomatoes and tomato paste with red pepper flakes, makes for a hearty, healthy dish.
My blend of lemon juice, dried oregano, and Kalamata olives adds a refreshing nutrition boost.
Ingredients
- Shrimp: lean protein that fuels energy, tastes really great and keeps meals light.
- Extra Virgin Olive Oil: healthy fat that adds richness, smooth flavor and natural antioxidants.
- Garlic: intensifies flavor and may help improve heart health while boosting immunity.
- Crushed Tomatoes
Ingredient Quantities
- 1 lb large shrimp, peeled and deveined
- 2 tbsp extra virgin olive oil
- 6 cloves garlic, minced
- 1 small red onion, chopped
- 1 (14 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup dry white wine
- 1 tsp red pepper flakes
- 1/2 tsp smoked paprika
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- 1 tsp dried oregano
- Fresh parsley, chopped for garnish
- Optional: 1/4 cup Kalamata olives, pitted and sliced
How to Make this
1. Heat a large skillet over medium-high heat and add the olive oil. Once hot, toss in chopped red onion and minced garlic; cook until soft, about 2 to 3 minutes.
2. Stir in the crushed tomatoes, tomato paste, white wine, lemon juice, red pepper flakes, smoked paprika, oregano, salt, and black pepper. Mix everything well.
3. Let the sauce simmer on a low simmer for about 5 minutes so all those flavors meld together.
4. Push the sauce to one side of the pan and add the shrimp in a single layer. Cook them for about 2 minutes until they start to turn pink.
5. Flip the shrimp over and cook them for another 2 minutes until they are completely pink and opaque.
6. If you want to use Kalamata olives, add the sliced olives in during the last minute of cooking.
7. Give the sauce one last stir and taste it, then adjust with extra salt, pepper, or lemon juice if needed.
8. Once everything’s cooked, remove the skillet from the heat.
9. Sprinkle chopped fresh parsley generously over the top.
10. Serve your Greek Shrimp Diavolo hot with a side of crusty bread or over pasta, and enjoy!Equipment Needed
1. Large skillet
2. Chef’s knife and cutting board
3. Measuring cups and spoons
4. Wooden spoon (or spatula)
5. Can opener
6. Citrus juicer
7. Serving plate or bowlFAQ
- Q: Can I use frozen shrimp for this dish? A: Yeah, you can use them but make sure you thaw them completely so they cook evenly.
- Q: What do I do if I dont have dry white wine? A: You can swap it out with a bit more lemon juice or chicken broth and still get a tasty sauce.
- Q: Should I peel and devein the shrimp? A: Yes its best to do so because it ensures the shrimp cooks properly and the flavors mix really well.
- Q: Is this recipe really spicy? A: It does pack a little heat from the red pepper flakes, but you can adjust the amount to suit you if you dont like too much spice.
- Q: Can I prepare the sauce ahead of time? A: Sure, you can prep the sauce ingredients in advance but its best to combine them with the shrimp just before serving so its super fresh.
Greek Shrimp Diavolo Recipe Substitutions and Variations
- Extra Virgin Olive Oil: you can use canola or vegetable oil if you can’t find good olive oil
- Crushed Tomatoes: try using blended canned diced tomatoes to get a similar texture
- Dry White Wine: you could swap it for chicken broth with a little white vinegar mixed in
- Kalamata Olives (Optional): if you don’t like olives, you can use green olives or just skip them
- Red Pepper Flakes: if it’s too spicy, lessen them or add a bit of hot sauce instead
Pro Tips
1. When you’re cooking the garlic and onion, make sure you dont let them burn – they can go from soft and fragrant to bitter in just a few seconds so keep an eye on them.
2. For the best flavor, use a good quality white wine that you’d actually drink – not the cheap stuff, cause that really shows in the sauce.
3. Let your tomato sauce simmer a tad longer if you can, even 10 minutes instead of 5, so the flavors mix well; just be careful it doesnt get too thick.
4. When you add the shrimp, dont crowd the pan – if you do, they boil instead of searing properly so cook them in batches if needed.
Greek Shrimp Diavolo Recipe
My favorite Greek Shrimp Diavolo Recipe
Equipment Needed:
1. Large skillet
2. Chef’s knife and cutting board
3. Measuring cups and spoons
4. Wooden spoon (or spatula)
5. Can opener
6. Citrus juicer
7. Serving plate or bowlIngredients:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp extra virgin olive oil
- 6 cloves garlic, minced
- 1 small red onion, chopped
- 1 (14 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup dry white wine
- 1 tsp red pepper flakes
- 1/2 tsp smoked paprika
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- 1 tsp dried oregano
- Fresh parsley, chopped for garnish
- Optional: 1/4 cup Kalamata olives, pitted and sliced
Instructions:
1. Heat a large skillet over medium-high heat and add the olive oil. Once hot, toss in chopped red onion and minced garlic; cook until soft, about 2 to 3 minutes.
2. Stir in the crushed tomatoes, tomato paste, white wine, lemon juice, red pepper flakes, smoked paprika, oregano, salt, and black pepper. Mix everything well.
3. Let the sauce simmer on a low simmer for about 5 minutes so all those flavors meld together.
4. Push the sauce to one side of the pan and add the shrimp in a single layer. Cook them for about 2 minutes until they start to turn pink.
5. Flip the shrimp over and cook them for another 2 minutes until they are completely pink and opaque.
6. If you want to use Kalamata olives, add the sliced olives in during the last minute of cooking.
7. Give the sauce one last stir and taste it, then adjust with extra salt, pepper, or lemon juice if needed.
8. Once everything’s cooked, remove the skillet from the heat.
9. Sprinkle chopped fresh parsley generously over the top.
10. Serve your Greek Shrimp Diavolo hot with a side of crusty bread or over pasta, and enjoy!
