Prep the shrimp: Pat the shrimp dry with paper towels and season with a pinch of salt, pepper, and half the oregano. Dry shrimp sear better and stay plumper.

Warm the pan: Heat 1 tablespoon of olive oil in a large skillet over medium-high. When it shimmers, it’s ready.

Sear the shrimp: Add shrimp in a single layer and cook 1–2 minutes per side until just opaque. Remove to a plate. Do not overcook.

Sauté aromatics: Lower heat to medium. Add another teaspoon of olive oil if needed, then add onion and bell peppers. Cook 4–5 minutes until softened and lightly browned.

Build flavor: Stir in garlic, crushed red pepper, and remaining oregano. Cook 30 seconds until fragrant.

Add tomatoes and olives: Toss in the tomatoes, olives, and capers. Cook 3–4 minutes until the tomatoes start to burst and release their juices.

Wilt the greens: Add the spinach and stir until just wilted, about 1 minute.

Finish with citrus: Return shrimp to the pan with any juices. Add lemon zest and juice. Toss gently and cook 1 more minute to warm through. Adjust salt and pepper.

Garnish and serve: Sprinkle with parsley and feta if using. Serve as is, or over cauliflower rice, zoodles, or a small scoop of quinoa.