Greek Shrimp with Tomatoes and Feta

Our Greek Shrimp with Tomatoes and Feta is an easy one-pan meal. This dish can be served as an appetizer or as a main course. The saucy base makes it ideal for sopping up with a crusty piece of garlic bread or crackers. We love to combination of shrimp and feta cheese in this dish and adding fresh herbs at the end rounds out with saucy, salty dish.

Let’s Make Greek Shrimp with Tomatoes and Feta

There are 5 main components to Greek shrimp along with dried and fresh herbs and spices. The great part about this dish is that you only need to use one pan! We used a cast-iron skillet but you could any oven-safe saute pan. We start by making the tomato sauce. To do this you want to heat up your skillet over medium-high heat and coat the pan with olive oil. To build our sauce we start by sauteing diced white onions for a few minutes until they start to sweat. Then, add in minced garlic and stir for about another minute. Making sure that the onions and garlic don’t start to get too brown.

Next, we add in our tomatoes. You can use a 28 ounce can of diced or crushed tomatoes followed by salt, pepper, oregano and red pepper flakes. Depending on the level of heat you prefer you can add more or less red pepper flakes. Bring the sauce to a simmer and cook for 10-20 minutes. Depending on how hot your sauce is, it may start to splash as it simmers. If this happens just cover the pan with a lid.

Once the sauce is the consistency you like its time to add the shrimp. You’ll want to prep them ahead of time while the sauce is simmering. If you are using frozen shrimp make sure you put them in a bowl in the refrigerator the night before to thaw or for a quick thaw add them to a bowl with cold water. Either way, once the shrimp are thawed, peel and devein them. You can leave the tails on or remove them, whichever you prefer. Add the cleaned shrimp to the tomato sauce and cook for a few minutes. Then top with crumbled feta cheese and place in a preheated 400-degree oven. Make sure the pan is uncovered when you place it in the oven.

Bake for 10 minutes or until the shrimp are fully cooked. You could also turn the oven to broil at the end if you want to brown the cheese a bit more. Remove from the oven, top with fresh chopped parsley and dill and serve immediately. We like to serve the shrimp right from the pan we cooked them in.

What to Serve alongside Greek Shrimp with Tomatoes and Feta?

We have a few suggestions for what to serve with Greek shrimp based on if you are using it as an appetizer vs. a main meal. When it comes to saucy dishes we immediately think of some kind of carb to soak up all of the delicious sauce! The main go-to would be a crusty bread. Any type will do! It’s especially tasty if you toast the bread.

In our case, we used a Kalamata olive loaf we found in the bakery section at Sprouts. Sliced it and added the slices to a lined baking sheet. Mash the garlic cloves, salt and olive oil using a mortar and pestle. Then using a brush, brushed the top of each slice of bread with some of the garlic mixture. Then popped it in the oven on broil for a few minutes. This is a great option if you are serving the shrimp as an appetizer.

Another option is to add a base for the sauce and shrimp, like rice (brown, white, cauliflower rice or even quinoa) or a plant-based pasta. If using a plant-based pasta we try to always go for brands that use minimal ingredients so read the package before purchasing. We like this lentil version and this brown rice version. We also recommend using a penne shape to hold in the sauce and we sometimes find that other shapes of plant-based pasta don’t cook as nicely and end up tasting hard. And we can forget our go-to side dish, Traditional Greek Salad!

Have you tried this recipe? If so we’d love to hear from you so leave us a rating and comment below! Plus stay up to date on our latest recipes by following us on  Facebook, Instagram, and Pinterest. And get them delivered right to your mailbox by subscribing to our mailing list!