Greek Shrimp with Cherry Tomatoes, Feta, and Herbs Recipe
This Greek Shrimp recipe features succulent shrimp cooked in a flavorful blend of blistered cherry tomatoes, garlic, and aromatic herbs, finished with fresh parsley, lemon, and tangy feta cheese. Perfect as a light main dish, it pairs wonderfully with pita or crusty bread for soaking up the vibrant sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Shrimp
- 4 tablespoons extra-virgin olive oil
- 1 pound medium tail-on, raw shrimp, peeled and deveined (about 25 shrimp)
Tomato Sauce
- 2 pints cherry tomatoes
- 6 garlic cloves, thinly sliced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon sugar
- 1 teaspoon sea salt
- ¼ teaspoon crushed red pepper flakes, plus more for serving
Finishing Touches
- ¼ cup chopped flat leaf parsley
- 1 lemon, cut into wedges
- 2 ounces feta, crumbled
Serving Suggestion
- Pita or crusty bread (optional)
Instructions
- Cook the shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer and cook undisturbed for about 2 minutes until the bottoms turn pink. Flip the shrimp and cook for an additional 1 minute until opaque and fully cooked. Remove the shrimp with a slotted spoon and set aside on a plate.
- Prepare the tomato sauce: Add the remaining 2 tablespoons of olive oil to the same skillet and increase the heat to high. Add the cherry tomatoes and cook undisturbed until they begin to blister, about 5 to 7 minutes. Add the sliced garlic and stir occasionally, cooking until the garlic softens and the tomatoes start to burst and release their juices, thickening the sauce, about 5 more minutes. Optionally, gently smash some tomatoes with the back of a wooden spoon to release more flavor.
- Add the seasonings: Mix in the dried oregano, thyme, garlic powder, sugar, sea salt, and crushed red pepper flakes. Stir frequently and cook until the mixture is fragrant, about 2 minutes.
- Combine shrimp and finish: Return the cooked shrimp to the skillet with the tomato sauce. Stir in the chopped parsley to evenly distribute the herbs and shrimp.
- Serve: Plate the shrimp and tomatoes, adding a generous squeeze of fresh lemon juice on top and sprinkle with crumbled feta cheese. Serve alongside pita or crusty bread to soak up the delicious sauce if desired.
Notes
- You can adjust the amount of crushed red pepper flakes to control the heat level.
- Use fresh herbs if available for brighter flavors in place of dried oregano and thyme.
- For a gluten-free option, serve with gluten-free bread or skip the bread entirely.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
