Main Dishes

Greek Shrimp with Tomatoes and Feta

Greek Shrimp with Feta and Tomatoes is an easy recipe packed with Mediterranean flavor. Can be served either as an

  • Serves 4 servings
  • Prep 6 minutes
  • Cook 12 minutes
  • Total 18 minutes

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Greek Shrimp with Tomatoes and Feta

Quick and Easy Recipe

It’s simple to make but there’s so much flavor. The recipe can be made start to finish in about 20 minutes. Gotta love that!

Greek Shrimp with Tomatoes and Feta

Rich Tomato Flavor

A can of diced tomatoes plus some tomato paste gives this easy shrimp dish lots of tomato flavor. Be sure to use a good quality diced tomato. Tuttorosso are my favorite.

Other Flavors

In addition to tomato flavor, these delicious shrimp are also flavored with oregano, garlic, onion, a few kalamata olives, and lots of feta cheese.

Greek Shrimp with Tomatoes and Feta

How To Pick Shrimp

You can use either fresh shrimp or frozen shrimp for this recipe. If you don’t live near the coast, I recommend buying frozen shrimp and thawing them. Most “fresh” shrimp sold in stores is frozen shrimp that has already been thawed and who knows how long it has been sitting on ice.

Variations and Additions

  • For additonal flavor, you can add more fresh herbs. Oregano, basil, thyme, or rosemary would be delicious.
  • Instead of using feta cheese, you can use Bocconcini (small mozzarella balls).
Greek Shrimp with Tomatoes and Feta

How To Serve

Greek Shrimp with Tomatoes and Feta can either be served as an appetizer with pita chips or some crusty bread or as a main dish. To serve as a main dish, you can either serve it with rice or over pasta. A glass of white wine goes really well with it.

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Greek Shrimp with Tomatoes and Feta

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Disclosure: This is a sponsored post. I appreciate the opportunity to share products I love and use in my own kitchen. All opinions are my own.

Recipe

Greek Shrimp with Tomatoes and Feta

Greek Shrimp with Feta and Tomatoes is an easy recipe packed with Mediterranean flavor. Can be served either as an appetizer or over pasta or rice as a main meal.

  • Serves 4 servings
  • Prep 6 minutes
  • Cook 12 minutes
  • Total 18 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, (diced)
  • 2 garlic cloves (minced)
  • 1/2 teaspoon red pepper flakes
  • 1 (14.5-ounce) can Tuttorosso Diced Tomatoes
  • 1 tablespoon Tuttorosso tomato paste
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1 tablespoon heavy cream
  • 1 1/4 pounds medium to large fresh shrimp (peeled and deveined)
  • salt and pepper to taste
  • 2 tablespoons chopped kalamata olives
  • 1 (4-ounce) container crumbled feta cheese

Instructions

  1. 1

    Heat olive oil in a medium pan. Add onion and cook until soft, about 5 minutes.

  2. 2

    Add garlic and red pepper flakes and cook 1 more minute.

  3. 3

    Add diced tomatoes, tomato paste, sugar, oregano, and heavy cream. Simmer for about 3 minutes.

  4. 4

    Add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 2 to 3 minutes.

  5. 5

    Sprinkle olives and feta cheese on top and serve.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

Nutrition

  • Calories282 kcal
  • Carbohydrates10 g
  • Protein34 g
  • Fat13 g
  • Saturated Fat5 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat5 g
  • Trans Fat0.01 g
  • Cholesterol258 mg
  • Sodium739 mg
  • Potassium682 mg
  • Fiber2 g
  • Sugar5 g
  • Vitamin A447 IU
  • Vitamin C13 mg
  • Calcium278 mg
  • Iron2 mg

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