Shrimp cooked in a Greek style tomato sauce with onions, garlic, oregano and kalamata olives then topped with crumbled feta cheese. On the table in under 30 minutes, serve them as part of a delicious and healthy dinner, or pair them with some crusty bread for a quick and easy appetizer.
How to make Greek Shrimp with Tomatoes and Feta
Heat a large saucepan to medium heat and add a couple of tablespoons of olive oil.
Saute the onions and garlic for 2-3 minutes then add the wine, oregano, sliced kalamata olives and drained tomatoes.
Increase the heat to high and bring the tomato sauce to a boil. Once boiling, reduce the heat to medium and let everything simmer for about 5 minutes until the sauce reduces slightly.
Put the shrimp in the pan and spread them throughout the sauce in a single layer. Cover the pan with a lid and allow the shrimp to cook (about 3-5 minutes). The shrimp are cooked when both sides of the shrimp are pink.
When the shrimp have cooked, remove the pan from the heat and sprinkle with the crumbled feta and parsley.
What to serve with Greek Shrimp with Tomatoes and Feta
These Greek-style shrimp are amazing served as an appetizer or light meal paired with a loaf of nice crusty bread.
To make this shrimp dish a complete meal you can serve it over pasta (or zoodles if you are low carb) or even paired with rice or potatoes and another vegetable side.
Dietary Considerations
This recipe for Greek shrimp with tomatoes and feta is suitable for the following diets:
- clean eating
- gluten free and nut free
- pescatarian
- low carb and keto friendly
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Greek Shrimp with Tomatoes and Feta
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1⁄2 large onion - chopped
- 2 cloves garlic - minced
- 1⁄2 cup white wine
- 28 ounces diced plum tomatoes - drained
- 1⁄4 cup sliced kalamata olives
- 2 Tablespoons fresh oregano - chopped
- 1⁄2 teaspoon salt
- 1 pound shrimp - peeled and deveined
- 1⁄4 cup crumbled feta cheese
- 2 Tablespoon chopped parsley
Instructions
- In a large pan saute onion and garlic in the olive oil until tender.
- Stir in the wine, oregano, salt, and tomatoes.
- Heat to boiling.
- Reduce heat to medium and simmer uncovered 5 minutes until the sauce reduces slightly.
- Put the shrimp into the sauce and spread out across the pan.
- Cover and cook until shrimp is pink (3-5 minutes).
- Sprinkle with cheese and parsley.
Nutrition
* nutritional information is calculated by online tools and may not be 100% accurate.
Shivani Raja says
I just love how you’ve photographed this!
Courtney says
Thank you so much!
Pam Greer says
Oh, I think I'd serve this just with that crusty bread to soak up all the delicious juices! So easy and so delicious!
Courtney says
That's how we ate it 🙂
Emily says
This greek shrimp looks amazing!! I need to add this to my weeknight rotation!
Courtney says
I hope you get a chance to try it!
Tayler Ross says
I made this for dinner last night and it was a total hit! Thanks so much for sharing!
Courtney says
You are SO welcome! I'm happy you all enjoyed it!
Jessica Formicola says
The flavors of this dish were SO delicious! Everyone loved it!
Courtney says
I'm so happy you enjoyed it!!
Diana says
The flavors in this sounds incredible! It would be hard not to have seconds!
Courtney says
Thank you!! It really is!
Matt @ Plating Pixels says
This is an awesome low carb recipe and the flavors are amazing!
Tracy Williams says
Can I use red wine instead of white?
Courtney says
If you had to you could, but I do prefer the flavour of white wine in this dish.