This Loaded Greek Skillet is a crowd-pleasing meal for any night of the week, packed with marinated shrimp, potatoes and other Mediterranean flavors.
This is one of those recipes. One of those recipes that turns out even better than you expect it to. Yes, I am proud and yes, I can’t wait to share it with you. I sincerely hope you find as much joy in this Greek Skillet as I do.
But before we get there…Did everyone have a fantastic weekend? Ours was full of some relaxing, some time with friends, and (per usual on our weekends home) lots of blog work. I’m sure my friends probably aren’t that thrilled that I have to “work” every time we’re home for a weekend but, I hate to say it (or love to say it?), this doesn’t really feel like work to me! I love being able to take my scatter-brained ideas, bring them to life, and share them with all of you! It’s frightening yet exhilarating all at the same time.
But I’m really not at all worried to share this recipe with you. I’m pretty positive you’re going to L-O-V-E it. Not only is this Loaded Greek Skillet incredibly tasty, it’s also perfectly acceptable for breakfast, lunch or dinner. Does it get better than that? Oh wait, it does. This dish has the word “healthy” written all over it. We’re talking loads of veggies, natural starches, and lean protein. So filling, so delicious…Are we feeling this Greek Skillet trend yet?
If you’re not convinced, will you become so if I tell you that this is a one-pot meal? Yes, friends, if you don’t already have one, hurry on over to Amazon and order yourself a cast iron skillet, because that is ALL you are going to need for this delicious dish [*affiliate link].
So here’s what we do: we start by marinating shrimp in some lemony-garlicky goodness. Next, we toss our potatoes, some shallots, some herbs and spices into our cast iron skillet and get ‘em to roasting. Once we’ve gotten the tater mixture good and going, we add in some bell peppers and the lovely marinated shrimp, followed by some crumbled feta (if you haven’t tried it yet, broiled/roasted feta is the way to go folks → trust.)
After we get these items roasted and toasted, we pull our Greek Skillet out of the oven and garnish with just a few more touches – fresh cherry tomatoes and sliced cucumber…yes, I’m salivating just thinking about it.
And that’s it!! Easy peasy, right? Told ya so. Now, don’t get intimidated by the length of the ingredient list. Most of this is stuff you’ll have on hand, and if not it’s all VERY easy to find at any grocery store. I promise! This Loaded Greek Skillet is so easy to make that the shopping list should not intimidate you at all. Print out the recipe, take it with you to the store right now, and make this for dinner (or breakfast, or lunch). You absolutely will not be sorry!
And, before I leave you with the recipe, I feel obligated to throw in one side note: You may be looking at this Greek Skillet recipe and saying “Wait, don’t ALL Greek-inspired dishes contain olives? Where they at?” Well folks, let me tell you a little something about myself…I absolutely DESPISE olives. I know, I know, you’re probably thinking “How can a food blogger HATE a certain food?” Yes, it does happen, and yes, I’m sorry, but I just can’t bring myself to like those little slimy blobs. Please forgive me, but they are really the ONLY food I can’t stand/won’t even touch with a ten-foot pole. That being said, if you are an olive lover (God bless you), please feel free to add whatever olives strike your fancy to this dish. I won’t judge, I promise, just be sure you fully disclose the ingredients you’ve used before inviting me to try some of your own version of the Greek Skillet. Capiche?
Okay, now that we’ve taken care of that elephant in the room, I leave you with the recipe. Give it a shot, do your thang, and let me know how it goes! I always love to see your CaliGirl Cooking recipe successes!
Loaded Greek Skillet
For the marinated shrimp:
- 1 pound raw shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Juice of 1 medium lemon
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- ½ teaspoon dried oregano
- ¼ teaspoon dried dill
For the rest of the skillet:
- 2 medium baking potatoes diced
- 2 ½ tablespoons olive oil separated
- ½ teaspoon salt separated
- ¼ teaspoon pepper
- ½ teaspoon dried oregano
- ¼ teaspoon dried dill
- 1 large shallot diced
- 1 small red bell pepper diced
- 1 small yellow bell pepper diced
- 1 cup crumbled feta
For the toppings:
- ¾ cup cherry tomatoes halved
- 1 Persian cucumber diced
- Pita bread optional
- First, marinate the shrimp. In a gallon-size resealable bag, combine all of the shrimp marinade ingredients. Place in refrigerator to marinate for about an hour.
- As shrimp is finishing up marinating, preheat oven to 425 degrees Fahrenheit. Season cast iron skillet with 1 tablespoon olive oil and ¼ teaspoon salt.
- In a medium bowl, toss potatoes with 1 ½ tablespoons olive oil. ¼ teaspoon salt, ¼ teaspoon pepper, oregano, dill and shallot. Pour into seasoned cast iron skillet.
- Place skillet in preheated oven and cook for 10 minutes.
- After 10 minutes, add peppers and shrimp. Cook for another 10 minutes.
- Finally, add crumbled feta and cook for another 5 minutes. After 5 minutes, turn the oven to a Hi broil and broil for an additional 3 minutes, or until feta is golden. Remove from oven.
- Once skillet has cooled slightly, add tomatoes and cucumber. Serve with torn pita bread, if desired.