greek shrimp

Greek shrimp is an easy and healthy recipe made with tender shrimp cooked in a garlicky cherry tomato sauce with feta cheese. This Mediterranean meal is ready in under 30 minutes making it the perfect weeknight dinner!

Greek Shrimp with Tomatoes and Feta

olive oil

½ medium red onion (minced)

garlic (minced)

cherry tomatoes (cut 1 cup in half and leave the others whole)

honey

Greek seasoning blend (see notes)

sea salt

chili flakes

½ lb shrimp

feta cheese

parsley

lemon zest

Saute onion

Heat the olive oil in a large frying pan over medium-high heat. And the onion and saute it until it turns translucent. Stir in the garlic, cherry tomatoes, honey, Greek seasoning, salt, and chili flakes.

Simmer

Heat the sauce until the tomatoes release some of their liquid and start to simmer then lower the heat to medium and continue to cook, uncovered, for 12-15 minutes, until the tomatoes are thick and jammy. Use a wooden spoon to gently squish any whole tomatoes that haven&#39;t burst.

Add shrimp

Add the shrimp and stir them into the tomato sauce. Cook the shrimp for 2-3 minutes, just until they turn opaque.

Season and serve

Remove the pan from the heat and stir in the feta cheese, parsley, and lemon zest.

Fresh, plump shrimp tossed with blistered, garlicky cherry tomatoes, feta and herbs, Greek shrimp is the kind of dinner that we could eat every single night.

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Greek Shrimp

Tbsp extra-virgin olive oil

lb medium, tail-on raw shrimp, peeled and deveined, about 35

cherry tomatoes

garlic cloves, thinly sliced

oregano

thyme

garlic powder

tsp sugar

tsp sea salt

red pepper

flat leaf parsley

Lemon juice

oz Feta crumbled

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Heat 2 tablespoons of the oil in a large skillet over medium-high heat

Once the oil is glistening, add the shrimp and cook, undisturbed, until just pink on the bottom, about 2 minutes

Flip and cook on the other side until, opaque, and cooked through, about 1 more minute

Using a slotted spoon, transfer the shrimp to a plate.Add the remaining 2 tablespoons of oil to the same skillet and turn the heat up to high

Add the cherry tomatoes and cook, undisturbed, until beginning to blister, about 5-7 minutes

Add the garlic and continue cooking, stirring occasionally, until the garlic is tender and the tomatoes begin to burst and the sauce thickens (if you want, you can gently smash the tomatoes with the back of a wooden spoon) about 5 more minutes.Add the oregano, thyme, garlic powder, sugar, salt and crushed red pepper flakes and cook, stirring, until fragrant, about 2 minutes.Return the shrimp to the skillet with the tomatoes

Stir in the parsley.Serve shrimp and tomatoes with a squeeze of lemon, sprinkled with the feta, alongside pita or crusty bread

We love this dish! I make it a few times a month and it is always a big hit!

This was amazingly simple and extremely flavorful. Just right for a quick meal after a long day. Next time I will serve with angel hair pasta. Really great.

Greek-Marinated Shrimp Skewers with Creamy Lemon-Dill Sauce are healthy, wildly flavorful, and easy to customize. Cook on the grill or stovetop!

Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce

extra-virgin olive oil

smoked paprika

fennel seeds

cumin seeds

salt

lemon ((reserve juice for Lemon-Dill Sauce))

lb. raw peeled and deveined shrimp

zucchini,

red onion,

plain whole-milk Greek yogurt ((sub sour cream))

mayonnaise

lemon juice

Tbsp. finely chopped fresh dill

chives

salt and black pepper

white rice, couscous, orzo, quinoa, or farro

In a large bowl, combine olive oil, smoked paprika, oregano, garlic powder, fennel seeds, cumin seeds, salt, and lemon zest; mix to combine. Add shrimp and toss to coat. Let sit for 30 minutes at room temperature, or up to 5 hours refrigerated.*Note: If using wooden skewers, soak in water while the shrimp marinates.

Meanwhile, prepare Lemon-Dill Sauce by combining Greek yogurt (or sour cream), mayonnaise, lemon juice, dill, chives, salt, and pepper in a medium bowl; stir with a whisk until smooth. Refrigerate until ready to use.

Thread marinated shrimp onto 8 metal or wood skewers, alternating with zucchini and chunks of red onion. (Aim for 3 shrimp per skewer.) Brush any remaining marinade over the zucchini and red onion. Place skewers on a parchment-lined baking sheet. *Note: if you&#39;re cooking the shrimp and veggies stovetop, there&#39;s no need to use skewers.

Heat the grill to medium-high heat. Arrange skewers directly on the grill grates. Cook, turning only once, until the veggies and shrimp are lightly charred, about 5 to 6 minutes total. Use a set of tongs to remove skewers from grill and transfer to a clean platter or parchment-lined baking sheet.

Grilling Instructions

Heat a grill pan or cast iron skillet over medium-high heat, and lightly coat with oil. Arrange marinated shrimp and veggies in pan, and cook for 5 to 6 minutes, only turning/tossing once, until cooked through. (Note: It&#39;s best to cook the shrimp and veggies in two separate batches to avoid any overlap in pan.)

Serve shrimp skewers over rice or grain of choice with a side of Lemon-Dill Sauce for dipping.

Stovetop Instructions

This Greek shrimp skillet is an easy 30 minute meal with tomatoes, spinach, Kalamata olives, feta and lots of fresh oregano and lemon flavor.

Greek Shrimp Skillet

red onion, chopped

garlic,

red pepper flakes (optional)

tomatoes

(about 4 cups) baby spinach

Kalamata olives

lemon

salt & pepper,

extra large, shelled & deveined shrimp

juice of 1/2 a lemon

oregano leaves

Preheat oven to 400°F.

In a large, oven-safe skillet add olive oil...

In a large, oven-safe skillet add olive oil and place over medium heat.

Once hot, add onions and cook for 3...

Once hot, add onions and cook for 3 minutes until starting to soften.

Add garlic, oregano and red pepper flakes. Cook...

Add garlic, oregano and red pepper flakes. Cook for another 2 minutes until fragrant.

Add diced tomatoes (with the juices from the...

Add diced tomatoes (with the juices from the can), spinach and olives. Season with salt and pepper. Stir to combine and simmer over medium-low heat for 5-7 minutes until slightly reduced and thickened.

Arrange shrimp on top of tomato mixture. Crumble...

Arrange shrimp on top of tomato mixture. Crumble feta cheese around skillet and squeeze lemon juice on top.

Place the skillet in the oven and bake...

Place the skillet in the oven and bake for 12-15 minutes until shrimp are pink.

Switch the oven to broil and broil for...

Switch the oven to broil and broil for 1-2 minutes until feta starts to turn golden brown.

Remove from oven, garnish with fresh oregano and...

Remove from oven, garnish with fresh oregano and serve with crusty bread or rice.

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Greek Shrimp with Orzo, Feta, Olives, and Tomatoes is a delicious one-pan 30-minute restaurant-quality dinner that is sure to become one of the family favorites! This Mediterranean-style recipe can be easily adjusted to get dairy-free and gluten-free. It&#39;s high in protein, has lots of veggies, and is Pescatarian (appropriate for vegetarians who include seafood in their diet).

Greek Shrimp with Orzo and Feta (One-Pan, 30-Minute Meal)

shrimp

½ teaspoon smoked paprika

chili powder

Italian seasoning

red pepper flakes

salt (to taste)

orzo

chicken stock (or vegetable stock

oz cherry tomatoes (red and yellow, sliced in half)

sun-dried tomatoes (in olive oil, chopped)

kalamata olives (sliced)

green olives (sliced)

feta cheese (crumbled

lemon juice (or lime juice, freshly squeezed)

extra virgin olive oil

¼ teaspoon smoked paprika

basil (chopped)

salt and pepper

In a large bowl, combine shrimp together with seasonings: smoked paprika, chili powder, Italian seasoning, red pepper flakes, and salt. Toss to coat.

Heat a large (12-inch), high-sided, skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn.

Add shrimp without overcrowding (you might have to cook in 2 batches).

Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink in color.

Remove shrimp from the skillet.

Cook shrimp

To the same, now empty, skillet, add orzo and chicken stock. Bring to a brief boil, reduce to a visible simmer, and cook, covered, for about 10 minutes (according to package instructions). Check the orzo 5 minutes into the cooking, and stir it to prevent it from sticking to the bottom of the pan. Orzo is cooked when all the water is absorbed and the orzo has a nice texture of cooked pasta. You might have to add more water at the end if the orzo is undercooked or the water evaporates too fast.

Stir in halved cherry tomatoes, chopped sun-dried tomatoes, sliced Kalamata olives, and sliced green olives. Add Feta cheese (crumbled or diced into small cubes), reserving ¼ cup of cheese for later.

Add lemon juice (or lime), extra virgin olive oil, smoked paprika, and Italian seasoning.

Reheat everything on low heat, constantly stirring, to blend all the ingredients together. Season with salt and pepper.

Make Greek orzo

Add cooked shrimp back to the skillet. Reheat gently, if needed.

When serving, top with the remaining feta cheese and chopped fresh basil.

Assembly

A perfectly easy and satisfying shrimp dish that has such a delicious combination of Mediterranean flavors. Easy enough for a weeknight dinner yet tasty enough to serve to guests on the weekend.

Tbsp extra virgin olive oil

yellow onion, (finely chopped (1 cup))

garlic, (minced (1 1/2 Tbsp))

(28 oz.) can diced tomatoes

tsp honey ((optional))

tsp McCormick Dried Oregano

tsp McCormick Red Pepper Flakes, (more or less to taste)

Salt and black pepper

feta cheese, (crumbled (reduced fat is fine))

Tbsp chopped fresh mint

Lemon wedges, (for serving)

Heat olive oil in a large skillet over medium heat.&nbsp;

Add in onion and saute until tender, about 4 - 5 minutes. Add garlic and saute 30 seconds longer.

Pour in tomatoes, honey, parsley, oregano and red pepper flakes and season with salt and pepper to taste.

Bring to a simmer then reduce heat to medium-low and continue to simmer, stirring occasionally, until sauce has thickened slightly, about 5 minutes.&nbsp;

Toss in shrimp and submerge in sauce. Cover and cook until shrimp are cooked through, tossing once halfway through, about 6 - 7 minutes total.

Sprinkle with feta and mint. Serve warm with lemon wedges for spritzing and cooked orzo or crusty bread if desired.

Recipe source: Cooking Classy

Garides Saganiki, or Greek Shrimp with Tomatoes and Feta, is a 25-minute, one-skillet recipe that&#039;s low-carb, gluten-free, and packed with fresh flavor!

Greek Shrimp with Tomatoes and Feta (Garides Saganaki)

black pepper

juice and zest of one lemon (about 1 teaspoon zest and 2 tablespoons juice)

yellow onion (diced (or 1/2 large))

canned diced tomatoes (preferably fire roasted)

dry white wine (such

feta cheese (crumbled)

bread

In a small bowl, toss the shrimp with 1 tablespoon of the olive oil, the lemon zest, 1 tablespoon (or half) of the lemon juice, 1 clove of the minced garlic, 1/4 teaspoon of kosher salt, and 1/8 teaspoon black pepper. Stir to coat and set aside.

Sauté the diced onion in 2 tablespoons olive oil over medium-high heat in a large skillet with a cover until softened and starting to brown (about 3 minutes).

Add the remaining 2 cloves minced garlic, crushed red pepper (1/4 teaspoon), and dried oregano (1 teaspoon) to the onions. Stir and continue sautéing until fragrant, about 30 seconds.

Add the white wine (1/4 cup) and remaining lemon juice (about 1 tablespoon) and stir to deglaze, scraping any browned bits from the bottom. Add the diced tomatoes (28 oz.) , and the remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper to the skillet. Stir and bring to a simmer (you can cover if it gets too bubbly).

Add the shrimp and any juices from the bowl into the tomato mixture and stir together. Cover and simmer for about 5 minutes, or until shrimp are almost cooked.

Sprinkle the crumbled feta (6 oz.) on top and simmer uncovered for another 2-4 minutes, until shrimp are completely cooked and feta has melted (you can add the cover if it&#039;s splattering, but simmering uncovered will help it thicken a bit). Drizzle remaining 1 tablespoon of olive oil on top.

Serve, preferably with crusty bread, crostini, pita, rice, grits, or pasta, garnished with fresh parsley if desired.

Delicious!! Made true to recipe. Added a handful of fresh basil on top of feta. I will make this again. Great recipe and fun to make.

This is sooooo good. My father-in-law made it for my Christmas Eve dinner and I just pulled the recipe up so we could make it again. We made it as is but added mussels and let me tell you…it was excellent. Felt like a dish you would get a a restaurant and not in our kitchen. :)

Made it after just coming back from Greece tasted even better than the dish I had In Greece

Delicious!! Easy and will make again. I used a small can of diced tomatoes (15 oz) and chopped a fresh tomato. Used only lemon juice to deglaze pan. Was trying to make it thicker since I didn’t want to use bread, rice, pasta, etc with it.  It was perfect, thanks!

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The most viewed greek shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine