Name: Greek Shrimp with Feta and Tomatoes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 Tbsp extra virgin olive oil; 1 small yellow onion, finely chopped (1 cup); 4 cloves garlic, minced (1 1/2 Tbsp); 1 (28 oz.) can diced tomatoes; 1 tsp honey (optional); 3 Tbsp chopped fresh parsley; 1 1/2 tsp McCormick Dried Oregano; 1/4 tsp McCormick Red Pepper Flakes, more or less to taste; Salt and freshly ground black pepper to taste; 1 1/4 lbs large shrimp (21/25), peeled and deveined; 5 oz. feta cheese, crumbled (reduced fat is fine); 2 Tbsp chopped fresh mint; Lemon wedges, for serving

Jump to Recipe· 4.5 from 12 reviews

If you’re craving something irresistibly flavorful yet surprisingly simple, this Greek Shrimp with Feta and Tomatoes Recipe is going to rock your weeknight dinner—and maybe even inspire you to bring Mediterranean vibes into your kitchen! When I first tried this dish, I was amazed by how the juicy shrimp melded beautifully with the tangy feta and bright tomatoes. You’ll love how it all comes together in under 30 minutes, making it perfect whether you’re cooking for friends or just treating yourself.

Why You’ll Love This Recipe

Speedy and Fuss-Free: Ready in about 30 minutes, it’s packed with big flavors but light on prep and clean-up.
Balanced Mediterranean Flavors: The tang of feta combines perfectly with sweet tomatoes and fragrant herbs for a truly authentic taste.
Versatile Serving Options: Whether over orzo, crusty bread, or even a fresh green salad, this dish looks and tastes great.
Crowd-Pleaser: It’s impressive enough for guests but easy enough for a casual weeknight dinner.

Greek Shrimp with Feta and Tomatoes, Greek shrimp recipe, Mediterranean seafood dish, quick shrimp dinner, feta and tomato shrimp - The dish is served on a white plate with a rustic design, placed on a white marbled surface. The main layer is cooked shrimp in a chunky red tomato sauce, topped with crumbled white cheese and sprinkled with chopped green herbs. Next to it is a layer of yellow orzo pasta mixed with green asparagus pieces. A lemon wedge is placed on the right side of the plate. A silver fork rests on the left side of the plate. In the background, there is another white plate with more shrimp in tomato sauce and some green herbs around. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Greek Shrimp with Feta and Tomatoes Recipe is all in the fresh, simple ingredients that complement each other beautifully. The shrimp absorb the rich tomato sauce while the feta adds a creamy tang that really lifts the dish.

Greek Shrimp with Feta and Tomatoes, Greek shrimp recipe, Mediterranean seafood dish, quick shrimp dinner, feta and tomato shrimp - Flat lay of a small white ceramic bowl of extra virgin olive oil, a peeled and finely chopped small yellow onion, four whole uncracked brown garlic cloves, a simple white ceramic bowl filled with bright red diced tomatoes, a small white ceramic bowl of golden honey, a small pile of fresh chopped parsley, a small mound of dried oregano leaves, a pinch of red pepper flakes on a white ceramic dish, fresh large raw shrimp with shells removed arranged symmetrically, a simple white ceramic bowl with crumbled white feta cheese, a small heap of chopped fresh mint leaves, and fresh lemon wedges on a white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra Virgin Olive Oil: Use good quality olive oil; it’s the foundation for sautéing and adds authentic Mediterranean flavor.
Yellow Onion: Adds sweetness and depth as it softens, perfectly mellowing into the sauce.
Garlic: Minced fresh for that punchy aroma and taste—garlic is non-negotiable here.
Diced Tomatoes (canned): I love using whole peeled canned tomatoes crushed by hand for fresh texture in the sauce.
Honey: Just a touch balances the acidity of the tomatoes without making it sweet.
Fresh Parsley: Brings a bright, grassy note that pairs wonderfully with the other herbs.
Dried Oregano: A classic Greek herb; it’s earthy and slightly bitter, cutting through the richness.
Red Pepper Flakes: Adds that subtle heat; adjust to your spice tolerance.
Shrimp (peeled and deveined): I recommend large shrimp (around 21/25 count) for texture and juiciness.
Feta Cheese: Crumbled on top for creaminess and tang—you can use reduced fat if you prefer.
Fresh Mint: Sprinkled last, it adds a refreshing twist to the warm, savory flavors.
Lemon Wedges: To squeeze just before eating, brightening every bite.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the best things about this Greek Shrimp with Feta and Tomatoes Recipe is how easy it is to tailor to your tastes. Whether you want to dial up the spice or add in veggies, this dish adapts beautifully to make it your own.

Variation: Sometimes, I swap the canned tomatoes for fresh cherry tomatoes during summer—it adds a lovely sweetness and texture.
Dietary Modifications: For a lower salt option, pick reduced-sodium feta or rinse it lightly before crumbling to tame the saltiness.
Increase Veggies: I often toss in spinach or zucchini strips midway to sneak some greens without overpowering.
Herbs Swap: If mint isn’t your thing, fresh basil is a great alternative that plays nicely with the Mediterranean flavors.

Step-by-Step: How I Make Greek Shrimp with Feta and Tomatoes Recipe

Step 1: Sauté Aromatics to Build Flavor

Start by heating your olive oil in a large skillet over medium heat. Once the oil shimmers, add finely chopped yellow onion and sauté for 4 to 5 minutes until soft and translucent—this slow cooking really brings out the sweetness. Then, add minced garlic and cook for just 30 seconds more; garlic burns easily, so keep an eye on it and stir frequently to avoid bitterness.

Step 2: Create the Tomato Sauce Base

Pour in a whole can of diced tomatoes along with honey, fresh parsley, dried oregano, and red pepper flakes. Season gently with salt and freshly ground black pepper. Bring everything to a low simmer, then lower the heat to maintain a gentle bubble for about 5 minutes. The sauce will thicken slightly and the flavors start to meld—this step is your flavor-building moment, so resist the urge to rush.

Step 3: Add the Star—Shrimp

Gently nestle peeled and deveined shrimp into the sauce, making sure each piece gets some sauce love. Cover the skillet and cook for 6 to 7 minutes, tossing the shrimp halfway through for even cooking. You’ll know they’re done when they turn pink and opaque—avoid overcooking because shrimp can get rubbery fast, and trust me, nobody wants that.

Step 4: Finish with Feta and Mint

Turn off the heat and sprinkle lots of crumbled feta cheese and chopped fresh mint over the dish. The feta melts slightly into the warm sauce—making every bite creamy and tangy—while the mint adds a refreshing flavor punch. Serve immediately with lemon wedges for a final bright squeeze.

Pro Tips for Making Greek Shrimp with Feta and Tomatoes Recipe

Don’t Overcook Shrimp: Shrimp cook quickly and keep cooking off heat, so pull them as soon as they’re pink and opaque.
Use Fresh Herbs: Fresh parsley and mint make a world of difference compared to dried—if you can, always opt for fresh.
Balance Acidity: If tomatoes feel too tangy, a spoonful of honey helps mellow the sauce perfectly every time.
Stir Gently: When tossing shrimp in the sauce, use a gentle hand to avoid breaking them apart before serving.

How to Serve Greek Shrimp with Feta and Tomatoes Recipe

Greek Shrimp with Feta and Tomatoes, Greek shrimp recipe, Mediterranean seafood dish, quick shrimp dinner, feta and tomato shrimp - A metal pan filled with about three layers: at the base, a chunky red tomato sauce mixed with small diced tomatoes and herbs; on top, a layer of orange shrimp scattered evenly, some curled and some slightly straight; sprinkled over this, crumbled white cheese covering much of the shrimp and sauce; fresh chopped green herbs are spread lightly over everything; two lemon wedges sit near the top edge of the pan; a silver spoon with a long handle rests inside the pan on the right side; the pan is on a white marbled surface, surrounded by a striped cloth napkin on the right, some fresh parsley leaves, a whole lemon, a half baguette bread piece to the left, and two spice containers partly visible. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish with fresh mint and crumbled feta because they brighten and enrich the dish at the same time. A generous squeeze of fresh lemon juice right before serving is a must—it adds just the right zesty punch that wakes up all the flavors.

Side Dishes

This dish pairs beautifully with cooked orzo pasta, which soaks up that luscious tomato sauce perfectly, or simply crusty bread for dipping. I’ve also enjoyed it over creamy polenta or alongside a crisp Greek salad sprinkled with kalamata olives for a full Mediterranean feast.

Creative Ways to Present

For a special occasion, try serving this in individual shallow bowls with a drizzle of good olive oil and a sprinkle of extra herbs. I once brought this to a dinner party and garnished with edible flowers and a side of grilled flatbread—it was a real crowd-pleaser that impressed everyone without adding fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp with the sauce in an airtight container in the fridge and try to eat it within 2 days. The shrimp soak up more sauce overnight and actually taste fantastic the next day, making for an easy reheat and serve.

Freezing

While I don’t usually freeze shrimp dishes because the texture can get a bit soft, you can freeze the tomato sauce separately. When you’re ready, thaw and gently reheat it before tossing fresh shrimp in for a quick meal.

Reheating

To reheat, gently warm leftovers in a skillet over low heat to prevent overcooking the shrimp. A splash of water or broth can loosen up the sauce if it’s thickened too much in the fridge.

FAQs

Can I use frozen shrimp for this Greek Shrimp with Feta and Tomatoes Recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to avoid excess water in the sauce. This helps keep your tomato sauce nice and thick rather than watery.
Is this recipe spicy?

The red pepper flakes add a gentle warmth rather than intense heat. You can easily dial it up or down depending on your preference—start with less and add more if you want a bit of a kick.
What can I substitute if I don’t have feta?

Punchy goat cheese or queso fresco make good alternatives with a similar tangy, creamy profile. If you prefer non-dairy, a sprinkle of toasted pine nuts adds texture and flavor instead.
Can I make this recipe vegetarian?

Yes! Substitute the shrimp with firm tofu or mushrooms, and adjust the cooking time accordingly. The tomato and feta sauce will still be deliciously Mediterranean and fresh.
What sides go best with Greek Shrimp with Feta and Tomatoes Recipe?

I love serving it with orzo pasta, crusty bread for dipping, or a crisp Greek salad with olives, cucumbers, and tomatoes to round out the meal.

Final Thoughts

This Greek Shrimp with Feta and Tomatoes Recipe has quickly become one of my go-to dishes when I want something impressive but easy. It’s fresh, satisfying, and full of those classic Mediterranean flavors that feel like a little vacation on your plate. I hope you’ll love it as much as I do—and next time you want something both cozy and vibrant, you’ll know exactly what to make!