Greek Shrimp with Tomatoes & Feta

Tested & Perfected Recipes Cookbook Recipe

One of my go-to weeknight dinners: Greek shrimp nestled in a spiced tomato sauce, topped with chunks of feta, and then baked until golden.

greek shrimp

This easy Greek shrimp recipe comes from my good friend and Once Upon a Chef right hand, Betsy Goldstein. Made almost entirely from pantry and freezer staples, it’s one of my go-to meals when I have to hit the kitchen running. You begin by making a quick Greek-spiced tomato sauce on the stovetop. Then you nestle the shrimp in the sauce, top it with chunks of feta, and slide it into the oven to bake. Before serving, you flash the pan under the broiler to brown the cheese and sprinkle the whole lovely dish with fresh mint. All that’s left to do is set the pan in the center of the table for everyone to help themselves. The sauce is plentiful and packed with flavor so be sure to serve lots of crusty bread or pasta on the side to sop it up.

What you’ll need To Make Greek Shrimp
ingredients for greek shrimp

How To Make Greek Shrimp

To start, heat the olive oil in a wide oven-proof skillet over medium-low heat and add the shallots and garlic.

sauteing-shallots-and-garlic

Cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.

softened-shallots-and-garlic

Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey.

adding-tomatoes-and-spices

Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.

thickened-tomato-sauce

Off the heat, arrange the shrimp over the tomato sauce in an even layer.

shrimp-nestled-in-tomato-sauce

Crumble the feta over the shrimp, and then sprinkle with the oregano.

lots-of-feta

Bake for 12 to 15 minutes, until the shrimp are pink and just cooked. Turn on the broiler. Then, using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Let the shrimp rest for 5 minutes, then sprinkle with mint and enjoy!

Baked-Shrimp-with-Feta-1

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Greek Shrimp with Tomatoes & Feta

One of my go-to weeknight dinners: Greek shrimp nestled in a spiced tomato sauce, topped with chunks of feta, and then baked until golden.

Servings: 4
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 3/4 cup finely chopped shallots, from about 3 shallots
  • 4 garlic cloves, roughly chopped
  • 1 (28-oz) can diced tomatoes
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes (use less if you are heat-sensitive)
  • 1 tablespoon honey
  • 1-1/2 pounds extra large shrimp (26/30), peeled and deveined, thawed if frozen
  • 6 ounces feta cheese
  • 3/4 teaspoon dried oregano
  • 2 tablespoons roughly chopped fresh mint

Instructions

  1. Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.
  2. Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
  3. Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
  4. Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.
  5. Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent broiler-safe baking dish and proceed from there.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 431
  • Fat: 25g
  • Saturated fat: 9g
  • Carbohydrates: 21g
  • Sugar: 14g
  • Fiber: 5g
  • Protein: 32g
  • Sodium: 1379mg
  • Cholesterol: 252mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Absolutely delicious, Jenn… and you are so right. This recipe is made with pantry and freezer staples…. My balcony garden produced the oregano and mint (transferred to indoor pots for the winter). Total time “start to serve” – less than an hour… including the mouth-watering aroma….” Something intoxicating about garlic and shallot saute-ing”.
    Sopped up the delicious sauce with chunks of crusty bread. Worthy of rude lip-smacking, tongue-clucking, and plate-licking… deserves more than 5 thumbs up!
    Thank you Jenn for this addition to our meal rotation…..

    • — Elaine Radu on January 10, 2022
    • Reply
  • Outstanding! Followed the recipe as written—a great Saturday dinner. The sauce could easily be made ahead, leaving just assembly and baking at dinner time.

    • — Betsy on January 8, 2022
    • Reply
  • I love love love your site and have both of your cookbooks.

    This is the only recipe we’ve made where the seasoning was off. It was too salty. I suggest no salt added diced tomatoes and reducing the amount of salt, maybe to 1/2 tsp. Feta is salty, you can always add salt but you can’t take it away.

    With the right balance of salt, it is a winner that even my husband could easily make. He (and I) are a fan of the sheet pan dinners because they are easy for a novice cook to make.

    • — Jen on December 31, 2021
    • Reply
  • I’ve made this a couple of times, exactly as written served with crusty bread and a salad…both times my husband and didn’t touch our salads and finished the bread. This is delicious! Thank you again Jenn 🙂

    • — Sharon on December 30, 2021
    • Reply
  • I made this tonight and it was amazing. I’m trying to stay on the medditeranean diet (sorry I know I didn’t spell it right) and this dish was just plain awesome.

    • — Jonathan Degenhart on December 22, 2021
    • Reply
  • So delicious. I’ve made several variations on a shrimp-tomatoes-feta dish over the years from different sources and this is my new favorite. The cumin and honey were unexpected but created a really round, balanced flavor. Yum.

    • — Jen B on November 29, 2021
    • Reply
  • Hi Jen,
    I can only find large shrimp and not extra large. Will that be ok or are there adjustments I need to make to the cooking time?

    • — Turtle on October 26, 2021
    • Reply
    • The timing should be fine as is. Enjoy!

      • — Jenn on October 26, 2021
      • Reply
  • My husband and I LOVE this recipe! I make it often. My only addition is fresh lemon zest when serving. 😋

    • — Kathleen on October 10, 2021
    • Reply

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