Greek Shrimp with Tomatoes and Feta Recipe | Pamela Salzman & Recipes Skip to content

Greek Shrimp with Tomatoes and Feta Recipe

I can eat shrimp any which way and my kids love it too, so I always keep it in the freezer for a quick weeknight meal.  I buy wild peeled and deveined frozen shrimp from my local Costco and either defrost it all day in the fridge or take the shrimp I want and defrost it in cold water (usually takes about 15 minutes.) This preparation is healthy, light, easy, and QUICK!!  It is packed with flavor and goes beautifully over rice, cauli rice, potatoes or toasted bread.

Why you’ll love this recipe

  • Requires few ingredients, which you probably already have!
  • Needs minimal prep time and minimal cook time.
  • Super flexible – swap other seafood for the shrimp if you don’t eat shellfish.
  • So tasty and a great balance of acidity from the tomatoes, salty from the feta and herby dill. 

Greek Shrimp with Tomatoes and Feta Ingredients 

  • Onion: adds a nice sweetness and is a classic aromatic. Feel free to use shallot in place of the onion. 
  • Garlic: has a terrific bite and such a healthful ingredient. I always keep a jar of peeled garlic (that I peel myself) in the fridge. 
  • Tomatoes: I always keep a jar of Jovial diced tomatoes on hand. Feel free to use fresh tomatoes, but do peel them. They’re super delicious when they’re in season during the summertime. 
  • Dried oregano: is a popular ingredient in Mediterranean cooking. You don’t want to skip it!
  • Crushed red pepper flakes: go well with garlic and tomatoes. A little goes a long way. 
  • Shrimp: I am not specifying a size since I prefer wild shrimp over farm-raised and I will take what I can get – medium, large, or extra-large. The only thing that is affected by the size of the shrimp is how long you cook them! Check out the bottom of the recipe for other protein swaps. 
  • Feta cheese: I think everything tastes better with feta! Look for a sheep or goat’s milk feta for best flavor. You can also use goat cheese here or a vegan feta such as Violife. 
  • Fresh herbs: make a dish pop when garnishing right before serving. I like using fresh mint, dill, and/or parsley in this recipe. 

How to Make Greek Shrimp with Tomatoes and Feta

  1. Position an oven rack about 5 inches underneath the broiler. 
  2. Heat the olive oil in a 12-inch or larger oven-proof skillet (see note) over medium-low heat. Add the onion and sauté until tender and translucent, about 4-5 minutes. Add the garlic and sauté until fragrant, 30-60 seconds. 
  3. Add the tomatoes with their juice, salt, pepper, oregano, and red pepper flakes. Bring to a boil, lower heat to medium-low and sauté uncovered, until the tomatoes are softened and some of the liquid has reduced, about 8 minutes. 
  4. Preheat the broiler to high. Arrange the shrimp over the tomato mixture in one layer. Simmer until the shrimp are ALMOST cooked. You want the shrimp to be barely pink on top. For medium shrimp, about 3 minutes. For large shrimp, about 5 minutes. For extra-large shrimp or chunks of fish, about 6-7 minutes. Sprinkle with feta cheese, if using, and pop under the broiler. Broil until the cheese is browned in some spots, about 1-2 minutes. 
  5. Remove from the oven and sprinkle with fresh herbs. Be very careful with the handle of the skillet since it will be hot. Cover with an oven mitt or a towel. 

Tips for Making Greek Shrimp with Tomatoes and Feta

  • Cook time will vary depending on the size shrimp you use. 
  • If using vegan feta, do not broil the cheese since it will totally melt. Instead, sprinkle before serving. 
  • Don’t start cooking unless you know the rest of your meal is basically ready to serve. This comes together very quickly!
  • Don’t skip the herbs!  Dill is my favorite, but mint and parsley are also great.
  • Position the rack in your oven for broiling before you start preheating the broiler.  Just makes it easier.

Substitutions for Greek Shrimp with Tomatoes and Feta

  • Shrimp – 2 x 2-inch boneless, skinless chucks of fish like salmon, cod, halibut, or your favorite fish. You can also brown chunks of boneless, skinless chicken or tender beef, like filet mignon, before starting the recipe. Remove them, sauté the onion and add the meat back before simmering. Lastly, you can use cooked chickpeas or gigante beans in place of the seafood. 
  • Feta – goat cheese (if you use goat cheese instead of feta, try herbs de provence instead of oregano and garnish with parsley instead of mint/dill) or vegan feta, such as Violife.
  • Can serve over spinach or arugula.
  • Add chopped kalamata olives and/or defrosted or water-packed artichoke hearts with the shrimp. 
  • You can also sprinkle with breadcrumbs right before broiling.
  • I think you could also transform this into a sheet pan meal with cherry tomatoes, cubes of feta and pre-sautéed onions. Cook all that at 400 degrees F for 12 minutes, add shrimp and cook for 5 minutes-ish, based on size of shrimp. 

 

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5.0 from 1 reviews
Greek Shrimp with Tomatoes and Feta
Serves: 4-6
 
Ingredients
  • 4 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 1 small onion, diced or 2 large shallots, diced
  • 3 garlic cloves, chopped
  • 1 (18-oz) jar diced tomatoes with the juice or 1 ¼ pounds fresh tomatoes, diced (but use any juice on the cutting board)
  • 1 ½ teaspoons sea salt
  • Freshly ground black pepper to taste
  • ¾ teaspoon dried oregano
  • Pinch crushed red pepper flakes
  • 1-1/2 to 2 pounds wild shrimp*, peeled and deveined, thawed if frozen (you can leave the tail on or off as you wish)
  • 4 ounces feta cheese** (goat cheese is another nice option; see notes for how to use plant feta)
  • 2 Tablespoons roughly chopped fresh mint or dill (parsley is fine too)
  • Serving suggestions: over cooked rice, pasta, orzo, cauliflower rice, polenta, cauliflower mashed potatoes or spaghetti squash, toasted or grilled bread
Instructions
  1. Position an oven rack about 5 inches underneath the broiler.
  2. Heat the olive oil in a 12-inch or larger oven-proof skillet (see note) over medium-low heat. Add the onion and sauté until tender and translucent, about 4-5 minutes. Add the garlic and sauté until fragrant, 30-60 seconds.
  3. Add the tomatoes with their juice, salt, pepper, oregano, and red pepper flakes. Bring to a boil, lower heat to medium-low and sauté uncovered, until the tomatoes are softened and some of the liquid has reduced, about 8 minutes.
  4. Preheat the broiler to high. Arrange the shrimp over the tomato mixture in one layer. Simmer until the shrimp are ALMOST cooked. You want the shrimp to be barely pink on top. For medium shrimp, about 3 minutes. For large shrimp, about 5 minutes. For extra-large shrimp or chunks of fish, about 6-7 minutes. Sprinkle with feta cheese, if using, and pop under the broiler. Broil until the cheese is browned in some spots, about 1-2 minutes.
  5. Remove from the oven and sprinkle with fresh herbs. Be very careful with the handle of the skillet since it will be hot. Cover with an oven mitt or a towel.
Notes
If you do not have an oven-proof skillet, use whatever large skillet you have and then transfer the mixture to a 9-by-13-inch or equivalent broiler-safe baking dish and proceed from there.

If your tomatoes are not juicy, you can add in a little white wine or fish stock.

*I am not specifying a size since I prefer wild shrimp over farm-raised and I will take what I can get - medium, large, or extra-large. The only thing that is affected by the size of the shrimp is how long you cook them! Furthermore, you can use 2x2-inch chunks of boneless, skinless fish like salmon, cod, halibut or your favorite fish. You can also brown chunks of boneless, skinless chicken or tender beef, like filet mignon, before starting the recipe. Remove them, sauté the onion and add the meat back before simmering. Lastly, you can use cooked chickpeas or gigante beans in place of the seafood. If you can fit more seafood, feel free to increase the amount to up to 2 pounds.

**If using vegan feta, do not broil the cheese since it will totally melt. Instead, sprinkle before serving.

Other ways to tweak the recipe: Serve over spinach or arugula Add chopped kalamata olives and/or defrosted or water-packed artichoke hearts with the shrimp. If you use goat cheese instead of feta, try herbs de provence instead of oregano and garnish with parsley instead of mint/dill. You can also sprinkle with breadcrumbs right before broiling. I think you could also transform this into a sheet pan meal with cherry tomatoes, cubes of feta and pre-sautéed onions. Cook all that at 400 degrees F for 12 minutes, add shrimp and cook for 5 minutes-ish, based on size of shrimp

 

 

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Comments

2 Comments

  1. This was soooo good. Very flavorful, as are all of your recipes. The first night, we had it with Brown Basmati and Wild Rice. The second night, we had it over polenta. Both were great. Thanks for always giving us good recipes that never fail.

    • Love to hear it, Heather! Thanks for letting me know and I love both of those combos with the shrimp. Yum!


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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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