This Shrimp with Feta and Tomatoes recipe features juicy shrimp simmered in a fresh, herbaceous tomato sauce with creamy feta cheese.
Inspired by Greek Shrimp Saganaki, this healthy dish brings fresh Mediterranean flavor to your table in no time!
While authentic Greek shrimp saganaki is often prepared with ouzo, this version skips the alcohol and simplifies the dish into a more manageable meal that’s all about shrimp, tomatoes, and feta!
Why You’ll Love This Recipe
While it’s not quite an authentic recipe, this Greek saganaki-inspired shrimp with tomatoes and feta is downright delicious nonetheless. Here are the recipe highlights:
- Quick, tasty marinade. An olive oil-based marinade infuses the shrimp with tangy lemon and aromatic oregano, creating luxurious layers of flavor.
- Loaded with flavor. Fresh tomatoes release their natural sweetness, creating a rich, flavorful sauce with a creamy feta finish that pairs perfectly with shrimp.
- Easy, fuss-free recipe. It comes together quickly in just a few simple steps, making it perfect for serving as a weeknight main dish or as part of a larger appetizer spread for entertaining guests.
Ingredient Notes
Every ingredient in this easy shrimp recipe plays an important role in the flavor of the finished dish. Here’s what you’ll need:
Here is a breaf overview of the ingredients:
- Shrimp — Large or jumbo shrimp are best for this recipe, but any size will do. I used frozen shrimp, but fresh shrimp work just as well. Pre-peeled and deveined shrimp are a great option to save time.
- Olive oil — It serves as the base of the marinade and helps create the fresh tomato sauce. For the best flavor, opt for a high-quality Greek extra virgin olive oil.
- Lemon juice — It gives the marinade a bright, zesty tang. I highly recommend squeezing a fresh lemon rather than using the bottled stuff here.
- Oregano — The warm, earthy notes of oregano tie the dish together. I used dried oregano for convenience, but fresh oregano will elevate this dish to the next level. If you can find Greek oregano, that would be even better!
- Garlic cloves — Jarred minced garlic works in a pinch, but nothing compares to fresh garlic’s bold, savory aroma.
- Tomatoes — Select ripe, sweet tomatoes for the rich, saucy base of the dish. You can remove the skin and seeds, but I usually don’t.
- Feta cheese — Greek feta made from sheep’s or goat’s milk has a tangy, creamy quality that melts beautifully into the sauce. If you prefer a milder taste, opt for cow’s milk feta.
How to Make Shrimp with Tomatoes and Feta
Making this Greek shrimp saganaki-inspired dish is easier than you’d think with these simple steps:
Step 1. Prep the shrimp.
Place the frozen shrimp in a bowl filled with cold water and let them sit for about an hour. Once thawed, peel and rinse them thoroughly.
Step 2. Marinate the shrimp.
Whisk the olive oil, lemon juice, and dried oregano in a small bowl. Pour over the shrimp and toss to coat. Let the shrimp marinate for 10 minutes.
Step 3. Sauté the garlic and tomatoes.
Heat the olive oil in a saucepan over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Stir in diced tomatoes and cook until they soften.
Step 4. Add the shrimp and feta.
Add the shrimp and the marinade to the saucepan. Stir gently, then crumble the feta cheese over the top and cook until the cheese melts into the sauce and the shrimp are fully cooked.
Step 5. Taste, adjust, and serve.
Season with salt to taste and serve warm.
Recipe Tips
These recipe tips will help ensure your shrimp with feta and tomatoes truly shines:
- Speed up shrimp defrosting. If you’re short on time, place the frozen shrimp in a colander under cold running water to thaw them in just 10–15 minutes!
- Keep an eye on the garlic. Garlic can go from golden to scorched in seconds, so sauté it over medium heat and stir constantly. If it starts browning too quickly, reduce the heat immediately.
- Be cautious of over-seasoning. Feta cheese brings plenty of saltiness to the dish, so taste the sauce before adding extra salt. You may not need any additional salt!
- Avoid overcooked shrimp. Shrimp cooks quickly (usually within 3–5 minutes). Overcooked shrimp can become rubbery, so watch closely to keep them tender and juicy. As soon as they turn pink and opaque, they’re done!
Variations
Feel free to experiment with these variations to make this delicious shrimp recipe your own:
- Add olives or capers: During the last few minutes of cooking, toss in capers or pitted Kalamata olives for bursts of briny, tangy flavor.
- Spice it up: Add a spoonful of harissa or a pinch of red pepper flakes to the sauce or drizzle some chili oil over the finished dish for a touch of heat.
- Add leafy greens: Stir in a handful of spinach, arugula, or kale during the last few minutes of cooking. The heat will wilt the greens, adding extra nutrients and a gorgeous pop of color.
- Garnish with fresh herbs: Sprinkling fresh herbs like parsley, dill, or basil on top before serving adds a nice, vibrant finishing touch.
Storing & Freezing
Storing: Transfer any leftover shrimp with tomatoes and feta cheese to an airtight container and refrigerate for up to 3 days. Gently reheat the leftovers on the stovetop or in the microwave, stirring occasionally. Be careful not to overcook the shrimp!
Freezing: I don’t recommend freezing this dish, as the texture of the shrimp and feta may change upon thawing.
FAQs
More Healthy Seafood Recipes
If you love this shrimp with feta cheese and tomatoes recipe, here are some more healthy seafood recipes to add to your rotation:
- Baked Rainbow Trout with Vegetables
- Pan-Fried Rainbow Trout
- Salmon Corn Chowder
- Roasted Salmon with Vegetables
Shrimp with Feta and Tomatoes
Equipment
Ingredients
- 1 pound shrimp (fresh or frozen)
- 1 lemon (juiced)
- ½ tsp dried oregano
- 4 Tbsp olive oil (devided)
- 2 garlic cloves (minced)
- 2 tomatoes (diced)
- 1 cup crumbled feta
Instructions
- If using frozen shrimp: Place the shrimp in a bowl of cold water and let thaw for about 1 hour. Peel if desired.1 pound shrimp
- Marinate the shrimp: In a small bowl, combine 2 tablespoons of olive oil, lemon juice, and oregano. Pour over the shrimp and mix to coat. Let it marinate for 10 minutes.1 lemon, ½ tsp dried oregano
- Cook the aromatics: In a saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.2 garlic cloves
- Add the tomatoes: Stir in the diced tomatoes and cook for a few minutes, until they soften.2 tomatoes
- Add the shrimp and feta: Pour in the shrimp with the marinade and stir in the feta cheese. Cook, stirring occasionally, until the shrimp are pink and opaque and the feta cheese has melted (about 3–5 minutes).1 cup crumbled feta
- Finish and serve: Taste and season with salt if needed. Serve warm.
Recipe Notes
- Quickly defrost shrimp: Place frozen shrimp in a colander under cold running water for 10–15 minutes.
- Watch the garlic: Sauté over medium heat, stirring constantly to prevent burning. Remove from the heat if it browns too fast.
- Go easy on salt: Feta adds plenty of saltiness—taste before adding more.
- Don’t overcook shrimp: They’re done when they turn pink and opaque.
Storing
- Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. Freezing is not recommended.
The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.
Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
