Greek Shrimp with Feta and Tomatoes Recipe
If you’re ready for a dinner that practically whisks you away to a sunny Greek seaside taverna, Greek Shrimp with Feta and Tomatoes will swiftly become your weekday hero. Plump shrimp bathes in a tomato-garlic sauce, brightened by a splash of wine and crumbles of tangy feta, all finished off with a sprinkle of fresh herbs. This vibrant dish is equal parts easy, fast, and loaded with the kind of bold Mediterranean flavors that just beg for a loaf of crusty bread to soak up every last bite.
Ingredients You’ll Need
The beauty of Greek Shrimp with Feta and Tomatoes is in its handful of straightforward ingredients, each one bringing something essential — from color and aroma to creamy richness and bright acidity. Here’s what you’ll need, and why each item counts:
- Shrimp (1 pound, large, peeled and deveined): The star protein, tender and sweet, soaks up all the flavors of the sauce.
- Extra-virgin olive oil (3 tablespoons): Adds silkiness and depth, plus that signature Mediterranean flavor foundation.
- Onion (1 medium, finely chopped): Brings gentle sweetness and rounds out the base of the sauce.
- Garlic (3 cloves, minced): Fresh garlic elevates the aroma, balancing the acidity of tomatoes with its warmth.
- Diced tomatoes with juice (1 can, 14.5 ounces, or 3 large fresh tomatoes, chopped): The soul of the sauce, bringing body, brightness, and color.
- Dry white wine (1/4 cup): Lends tangy complexity; if you don’t cook with wine, add a splash of chicken broth or a squeeze of lemon.
- Dried oregano (1/2 teaspoon): Classic Greek herb that infuses earthiness into the dish.
- Dried basil (1/2 teaspoon): Adds subtle, sweet herbal notes that perfectly complement tomatoes.
- Crushed red pepper flakes (1/4 teaspoon): Offers a gentle heat that cuts through the richness.
- Feta cheese (4 ounces, crumbled): Provides creamy, salty bursts that melt deliciously into the sauce.
- Fresh parsley (2 tablespoons, chopped): Brightens up the whole dish with a fresh, herbal lift at the end.
- Salt and black pepper (to taste): Essential seasoning to heighten all the other flavors.
How to Make Greek Shrimp with Feta and Tomatoes
Step 1: Preheat Your Oven
Before you dive in, set your oven to 400°F (200°C). Preheating ensures everything bubbles and browns perfectly when you pop the skillet in later, giving that irresistible baked finish you want in Greek Shrimp with Feta and Tomatoes.
Step 2: Start the Sauce Base
In a large oven-safe skillet, drizzle in the olive oil and set it over medium heat. Toss in your chopped onion and let it cook, stirring occasionally, until it softens and turns translucent — about 5 minutes. Add the minced garlic and cook just until fragrant, roughly 1 minute. This creates an aromatic foundation you’ll smell all through your kitchen!
Step 3: Build the Tomato Sauce
Stir in the diced tomatoes (with all their juices if using canned) and pour in the dry white wine for a tangy backbone. Sprinkle in the oregano, basil, crushed red pepper flakes, and season to taste with salt and black pepper. Allow this mixture to simmer gently for about 10 minutes. The sauce should thicken slightly while all those flavors meld beautifully.
Step 4: Add the Shrimp
Carefully nestle the raw shrimp right into the tomato sauce in a single layer. Let them cook, turning once, until just beginning to turn pink and curl, about 2–3 minutes. They’ll finish cooking in the oven, so don’t overdo it on the stove — keeping the shrimp tender is the goal.
Step 5: Top with Feta and Bake
Scatter the crumbled feta evenly over the shrimp and tomato mixture, then slide the skillet into your preheated oven. Bake for 5 to 7 minutes, just until the shrimp are fully opaque and the feta has softened and begun to melt into lovely, salty pockets.
Step 6: Finish with Parsley and Serve
Remove from the oven and immediately shower everything with fresh parsley. The burst of green isn’t just pretty — it’s the final touch of flavor that wakes the whole dish up. Serve hot, and be prepared for the aroma to draw everyone to the table!
How to Serve Greek Shrimp with Feta and Tomatoes
Garnishes
A scattering of fresh parsley is classic, but you could also add a squeeze of lemon juice right before serving for a bit of zing. If you love a briny note, a few chopped Kalamata olives add amazing contrast to the creamy feta and sweet shrimp.
Side Dishes
Greek Shrimp with Feta and Tomatoes absolutely begs for something to mop up the delicious sauce — think crusty bread, warm pita, or a serving of rice or orzo. For a lighter meal, serve it over a tumble of lightly dressed greens or alongside roasted vegetables for extra texture.
Creative Ways to Present
Try spooning the shrimp and sauce onto bruschetta as a stunning appetizer, or pile it over creamy polenta for a Mediterranean spin. You can also serve it family-style in the skillet for that relaxed, shared-table feel, with plenty of toasted bread on the side.
Make Ahead and Storage
Storing Leftovers
Let any leftovers of your Greek Shrimp with Feta and Tomatoes cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 2 days. It’s best enjoyed fresh, but the flavors do continue to meld beautifully overnight.
Freezing
While the tomato-feta sauce can be frozen for up to 2 months, shrimp can sometimes become rubbery after freezing and reheating. If you want to make this dish in advance, freeze only the sauce, then add fresh shrimp and feta when you’re ready to bake.
Reheating
To reheat, gently warm leftovers in a skillet over low heat until piping hot, taking care not to overcook the shrimp. A quick zap in the microwave (covered) works too — just use short bursts and stir halfway through to keep everything juicy and delicious.
FAQs
Can I use frozen shrimp for Greek Shrimp with Feta and Tomatoes?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before adding them to the sauce. This prevents excess water from thinning your beautiful tomato base.
What’s the best feta to use for this dish?
Look for a good-quality Greek feta, ideally made from sheep’s milk for that authentic tang and creamy texture. Block feta that you crumble yourself tends to be fresher and creamier than pre-crumbled versions.
Can I make Greek Shrimp with Feta and Tomatoes without wine?
You can! Simply replace the white wine with chicken broth, vegetable broth, or even a squeeze of lemon juice and a splash of water. You’ll still get a fantastic, complex sauce.
Is this recipe gluten-free?
Yes, Greek Shrimp with Feta and Tomatoes is naturally gluten-free — as long as you skip the bread and serve it over rice, quinoa, or gluten-free pasta.
How spicy is the finished dish?
The heat is very gentle, thanks to the modest amount of crushed red pepper flakes. Feel free to adjust up or down to match your preferred level of spice, or leave them out entirely for a milder version.
Final Thoughts
If you’re craving a fresh-but-comforting meal that’s ready in about half an hour, Greek Shrimp with Feta and Tomatoes fits the bill perfectly. It might just turn your kitchen into your personal Mediterranean getaway — grab your ingredients and treat yourself to this unforgettable dish soon!
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Greek Shrimp with Feta and Tomatoes Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Shrimp with Feta and Tomatoes recipe is a delightful Mediterranean dish that combines succulent shrimp, tangy feta cheese, and flavorful tomatoes. It’s a perfect balance of savory and tangy flavors that will transport you to the Greek seaside.
Ingredients
Main Ingredients:
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes with juice or 3 large fresh tomatoes, chopped
- 1/4 cup dry white wine
Seasonings and Garnish:
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 4 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Sauté Onion and Garlic: In a large oven-safe skillet, heat olive oil over medium heat. Add onion and cook until softened. Stir in garlic and cook until fragrant.
- Add Tomatoes and Spices: Add diced tomatoes, white wine, oregano, basil, red pepper flakes, salt, and pepper. Simmer until slightly thickened.
- Cook Shrimp: Nestle shrimp into the tomato sauce and cook until starting to turn pink.
- Add Feta and Bake: Sprinkle feta over the top. Transfer skillet to the oven and bake until shrimp are opaque and feta is softened.
- Finish and Serve: Remove from oven, sprinkle with fresh parsley, and serve hot.
Notes
- Serve with crusty bread, pita, or over rice or orzo to soak up the sauce.
- For extra flavor, consider adding Kalamata olives or a squeeze of fresh lemon before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 215 mg
