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–+ servings

Greek Shrimp with Tomato & Feta

Greek-style shrimp simmered in a seasoned tomato sauce and finished with mint, parsley, feta, and Kalamata olives.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Greek
Status To Try
Servings 6 people

Ingredients
  

  • 1 1/2 lb large shrimp 21/25 count; thawed, peeled, and deveined
  • kosher salt
  • black pepper
  • 1 1/2 teaspoons dried oregano divided
  • 1 1/2 teaspoons dried dill weed divided
  • red pepper flakes pinch
  • 6 garlic cloves minced; divided
  • extra-virgin olive oil
  • 1 large red onion chopped
  • 26 oz canned diced tomatoes drain only some of the liquid
  • 1/2 lemon juiced; more to taste
  • fresh mint leaves generous handful; chopped
  • fresh parsley leaves generous handful; chopped
  • 2–3 oz Greek feta cheese crumbled; more to taste
  • 6 Kalamata olives pitted and chopped; optional

Instructions
 

  • Pat shrimp dry. Season with salt, pepper, 1/2 teaspoon oregano, 1/2 teaspoon dill, red pepper flakes, about 1/2 teaspoon minced garlic, and a drizzle of olive oil. Toss and set aside.
  • Heat about 2 tablespoons olive oil in a heavy skillet over medium heat. Add onion and remaining garlic and cook briefly until fragrant.
  • Add tomatoes and lemon juice. Season with salt, pepper, and the remaining oregano and dill. Bring to a boil, reduce to medium-low, and simmer 15 minutes.
  • Add the marinated shrimp and cook 5–7 minutes, stirring as needed, until opaque and pink. Do not overcook.
  • Stir in mint and parsley. Finish with feta and olives, and add more lemon juice or red pepper flakes to taste.
  • Serve with orzo, another grain, or crusty bread.

Notes

Refrigerate leftovers in a tightly covered container for 2–3 days; reheat only gently to avoid toughening the shrimp.
Keyword main-dishes-seafood
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