Greek Shrimp with Tomatoes and Feta

Greek Shrimp with Tomatoes and Feta is a vibrant, one-pan Mediterranean masterpiece that brings restaurant-quality flavors into your home kitchen in under 30 minutes. This dish features succulent shrimp simmered in a savory, aromatic tomato sauce infused with fresh herbs and finished with salty, creamy feta cheese. It is a nutritious and impressive meal option that is perfect for busy weeknights or hosting weekend dinner guests. Whether you are craving a healthy dinner to brighten your routine or an elegant dish to serve with crusty bread, this recipe delivers a bold, refreshing flavor profile that everyone will adore.

To make the best Greek Shrimp with Tomatoes and Feta, you only need a handful of fresh Mediterranean pantry staples. The quality of your canned tomatoes and feta cheese makes a big difference.

• 2 Tbsp extra virgin olive oil
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 (28 oz.) can diced tomatoes
• 1 tsp honey
• 3 Tbsp chopped fresh parsley
• 1 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• Salt and black pepper to taste
• 1 1/4 lbs large shrimp, peeled and deveined
• 5 oz. feta cheese, crumbled
• 2 Tbsp fresh mint, chopped
• Lemon wedges for serving

You can easily customize this Mediterranean shrimp dish based on what you have in your cupboards.

• Use frozen shrimp that has been fully thawed and patted dry for the best texture.
• Substitute fresh oregano for dried if you have it growing in your herb garden.
• Add sliced Kalamata olives for an extra punch of salty, savory flavor.
• If you prefer a thicker sauce, let it simmer for an additional 3–4 minutes before adding the shrimp.

Step 1: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and sauté until tender, which usually takes about 4 to 5 minutes. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Step 2: Simmer the Sauce

Pour the diced tomatoes into the skillet. Stir in the honey, parsley, oregano, and red pepper flakes. Season lightly with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for about 5 minutes to allow the sauce to thicken slightly.

Step 3: Cook the Shrimp

Carefully add the shrimp to the skillet, ensuring they are submerged in the tomato sauce. Cover the skillet with a lid and cook for about 6 to 7 minutes. Be sure to toss the shrimp once halfway through the cooking process to ensure even heating.

Step 4: Finish and Serve

Once the shrimp are pink and opaque, remove the lid. Sprinkle the crumbled feta and fresh mint over the top. Serve the dish warm, accompanied by fresh lemon wedges for a bright, citrusy splash of acidity.

Pairing this meal correctly makes for a complete Mediterranean experience.

• Serve in shallow bowls over cooked orzo, quinoa, or fluffy basmati rice.
• Keep it low-carb by serving alongside roasted zucchini or cauliflower rice.
• Always include a side of warm pita or crusty sourdough bread to mop up the extra tomato sauce.
• Add a side Greek salad with cucumbers and Kalamata olives for extra freshness.

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the shrimp in a skillet over low heat, adding a splash of water or broth if the sauce has thickened too much. Avoid high-heat reheating to prevent the shrimp from becoming tough or rubbery.

Can I use frozen shrimp? Yes, just ensure they are peeled, deveined, and completely thawed before starting.

Is this dish spicy? It has a mild kick from the red pepper flakes, but you can omit them for a completely mild version.

Can I make this ahead of time? You can prep the sauce base in advance, but it is best to add and cook the shrimp just before serving.

What if I want a thicker sauce? Reduce the liquid by simmering the tomato mixture for an extra 5 minutes before adding the seafood.

If you enjoyed this Mediterranean-inspired dinner, here are a few more quick recipes to add to your rotation:

• Easy Lemon Garlic Butter Shrimp
• One-Pan Mediterranean Chicken Thighs
• Classic Greek Salad with Fresh Herbs
• Roasted Vegetable Quinoa Bowl
• Garlic Herb Sautéed Zucchini

Greek Shrimp with Tomatoes and Feta is the ultimate weeknight solution when you want something light, healthy, and incredibly flavorful. By using simple, fresh ingredients, you create a complex taste that makes it feel like you spent hours in the kitchen when you actually spent less than 30 minutes. This dish is versatile enough to serve on a busy Tuesday or at a backyard dinner party. We hope you love the combination of tangy cheese and savory tomato as much as we do. Give this recipe a try tonight and let us know what you think!

Greek Shrimp with Tomatoes and Feta

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A vibrant, one-pan Mediterranean masterpiece that brings restaurant-quality flavors to your table in under 30 minutes. This dish features succulent shrimp simmered in a savory, aromatic tomato sauce infused with honey, garlic, and fresh herbs, finished with a generous topping of creamy, salty feta cheese. Perfect for a busy weeknight or an elegant dinner party, this wholesome dish pairs beautifully with crusty bread or over rice for a complete, nutritious meal.

• Author: basma
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Quick Dinner
• Method: Stovetop
• Cuisine: Greek
• Diet: Pescatarian

Ingredients

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2 Tbsp extra virgin olive oil

1 small yellow onion, finely chopped

4 cloves garlic, minced

1 (28 oz.) can diced tomatoes

1 tsp honey

3 Tbsp chopped fresh parsley

1 1/2 tsp dried oregano

1/4 tsp red pepper flakes

Salt and black pepper to taste

1 1/4 lbs large shrimp, peeled and deveined

5 oz. feta cheese, crumbled

2 Tbsp fresh mint, chopped

Lemon wedges for serving

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Instructions

Heat the olive oil in a large skillet over medium heat.
Add the onion and cook until softened, about 5 minutes.
Stir in the garlic, red pepper flakes, and dried oregano, cooking for 1 minute until fragrant.
Pour in the diced tomatoes with their juices and add the honey; simmer for 8-10 minutes to thicken slightly.
Season with salt and pepper to taste.
Add the peeled and deveined shrimp to the skillet in an even layer.
Cook for 3-4 minutes until the shrimp are pink and just cooked through.
Remove from heat and stir in the fresh parsley.
Top with the crumbled feta cheese.
Serve immediately garnished with chopped mint and lemon wedges.

Notes

Ensure you are using high-quality canned tomatoes for the best flavor base. If using frozen shrimp, make sure they are completely thawed and patted dry with paper towels before adding to the skillet to prevent excess water in the sauce. For extra texture, you can briefly place the skillet under a broiler for 1-2 minutes to brown the feta slightly, but keep a close eye on it.

Nutrition

• Serving Size: 1.5 cups
• Calories: 320
• Sugar: 8g
• Sodium: 750mg
• Fat: 14g
• Saturated Fat: 6g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 185mg