You know those dishes that transport you straight to a sun-drenched Greek island with just one bite? This Greek Shrimp with Tomatoes and Feta is exactly that kind of dish for me. I remember the first time I tried it many years ago during a family vacation in Crete. We stumbled upon a tiny seaside taverna, the kind where you can hear the waves crashing as you tuck into your meal. The shrimp saganaki they served was unforgettable, with its succulent shrimp, juicy tomatoes, and rich, creamy feta. It was love at first bite.
Once we returned home, I was determined to recreate that authentic taste. After a few trial and errors, I finally nailed it, much to my family’s delight. Now, it’s become one of our go-to dishes for a cozy weeknight dinner or a weekend treat. The beauty of this recipe is its simplicity and the way it brings people together. It’s the kind of meal where everyone gathers around the table, forks in hand, ready to dig in.
What I love most about this Greek Shrimp recipe is that it’s so versatile. You can whip it up quickly with ingredients you probably already have at home. The combination of sweet tomatoes, briny feta, and tender shrimp, all brought together with a hint of honey and spices – it’s pure magic. And don’t get me started on the aroma that fills your kitchen; it’s like having a little bit of Greece wafting through the air.
So, if you’re looking to bring a taste of Greece into your home, why not give this recipe a try? It’s perfect for when you want something special without spending hours in the kitchen. Trust me, once you try it, you’ll be hooked! And who knows, it might just become one of your family favorites too.
How to Make Greek Shrimp With Tomatoes And Feta
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Ingredients:
- ¼ cup extra-virgin olive oil
- ¾ cup finely chopped shallots, from about 3 shallots
- 4 garlic cloves, roughly chopped
- 1 (28-oz) can diced tomatoes
- 1½ teaspoons salt
- ¼ teaspoon pepper
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes (use less if you are heat-sensitive)
- 1 tablespoon honey
- 1½ pounds extra large shrimp (26/30), peeled and deveined, thawed if frozen
- 6 ounces feta cheese
- ¾ teaspoon dried oregano
- 2 tablespoons roughly chopped fresh mint
Directions:
- Preheat your oven to 400°F. Position one rack in the middle and another about 5 inches beneath the broiler.
- In a broad oven-safe skillet, warm the olive oil over medium-low heat. Sauté the shallots and garlic until they soften, stirring occasionally, for about 5 to 7 minutes. Avoid browning them.
- Incorporate the diced tomatoes with their juices, salt, pepper, cumin, crushed red pepper flakes, and honey. Bring the mixture to a boil, then lower the heat to medium-low. Let it cook uncovered, stirring every now and then, until it thickens, around 15 to 20 minutes.
- Remove from heat. Arrange the shrimp evenly on top of the tomato sauce. Crumble the feta over the shrimp, followed by a sprinkle of oregano.
- Bake in the oven for 12 to 15 minutes, or until the shrimp turns pink and is just cooked through. The exact time will vary depending on shrimp size.
- Switch on the broiler. Carefully move the skillet to the upper oven rack and broil for about 1 to 2 minutes, or until the feta has golden brown spots.
- Using an oven mitt, remove the skillet and immediately cover the handle with a mitt or dish towel to prevent burns. Let the dish rest for 5 minutes, sprinkle with mint, and serve.
- If you lack an oven-proof skillet, transfer the tomato sauce to a broiler-safe 9-by-13-inch baking dish and proceed with the recipe as directed.
Customizing Greek Shrimp: Alternative Ingredients
If you’re out of shallots, onions make a great substitute. For a dairy-free option, you can replace feta with a vegan cheese alternative. If shrimp isn’t available, chicken or firm tofu can stand in as a protein substitute. For a spicier kick, consider adding fresh chili peppers instead of crushed red pepper flakes.
Preserving Greek Shrimp for Later Enjoyment
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, gently warm in an oven-safe dish at 350°F until heated through. Avoid microwaving, as it may alter the texture of the shrimp and feta. For longer storage, freeze the dish in a suitable container for up to two months.
Perfect Pairings for Greek Shrimp With Tomatoes And Feta
This dish pairs wonderfully with a crisp Greek salad or a side of warm, crusty bread to soak up the delicious sauce. A glass of chilled white wine, like a Sauvignon Blanc or a light Greek Assyrtiko, complements the flavors beautifully. To round out the meal, consider serving it alongside steamed rice or orzo.
Mastering the Art of Greek Shrimp
For the best results, ensure the shrimp is completely thawed and patted dry before use. This prevents excess moisture from diluting the sauce. When cooking the sauce, allow it ample time to reduce for a richer flavor. Always monitor the broiler closely; the feta should be slightly golden but not burnt.
Seasonal Twists for Greek Shrimp With Tomatoes And Feta
In spring, add fresh asparagus or peas for a pop of green. During summer, incorporate roasted bell peppers or zucchini for extra flavor. Autumn offers the chance to include roasted pumpkin or butternut squash. In winter, hearty kale or spinach can be a comforting addition to the dish.
FAQs:
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh tomatoes can be used in place of canned. Simply chop around 4 to 5 large tomatoes and cook them down in the skillet until they’ve released their juices and softened. This might take a bit longer than using canned tomatoes, but the fresh flavor is well worth it.
What can I use if I don’t have a broiler?
If a broiler isn’t available, simply bake the dish for a few additional minutes until the feta is slightly browned. You won’t achieve the same broiled finish, but the flavors will still meld beautifully. Alternatively, you could use a kitchen torch for a quick char on the feta.
Is there a substitute for cumin?
If cumin isn’t your cup of tea, consider using coriander or a pinch of smoked paprika for a different flavor profile. Both spices add a lovely depth without overpowering the dish. It’s a great way to tweak the flavors to suit your taste while keeping the Greek essence intact.
Can I prepare this dish in advance?
Yes, you can prepare the tomato sauce a day ahead and store it in the refrigerator. When ready to serve, heat the sauce, add the shrimp and feta, and bake as directed. This makes it a convenient option for entertaining or for those busy weeknight dinners.
What type of shrimp should I use?
For this dish, it’s best to use extra-large shrimp that have been peeled and deveined. They should be thawed if previously frozen to ensure even cooking. The meaty texture of larger shrimp complements the robust sauce and rich feta beautifully, providing a satisfying bite.
Can I make this dish vegetarian?
Certainly! To make it vegetarian, substitute the shrimp with cubed firm tofu or roasted eggplant. This allows you to enjoy all the delightful flavors without the seafood. Adjust the cooking time as needed to ensure the tofu or eggplant is heated through and well-coated in the sauce.

Greek Shrimp With Tomatoes And Feta
Equipment
- Oven-proof skillet or baking dish
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 medium shallots finely chopped (about ¾ cup)
- 4 cloves garlic roughly chopped
- 1 28-ounce can diced tomatoes
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes (reduce for less heat)
- 1 tablespoon honey
- 1 1/2 pounds extra large shrimp (26/30), peeled and deveined
- 6 ounces feta cheese
- 3/4 teaspoon dried oregano
- 2 tablespoons fresh mint roughly chopped
Instructions
- Begin by preheating your oven to 400°F with the upper rack positioned close to the broiler and a middle rack.
- In a spacious, oven-safe skillet, heat the olive oil over medium-low heat. Add the shallots and garlic, cooking gently for 5 to 7 minutes until soft but not browned.
- Incorporate the diced tomatoes along with their juices, followed by salt, pepper, cumin, crushed red pepper flakes, and honey. Allow the mixture to reach a boil, then reduce to medium-low heat, cooking uncovered for 15 to 20 minutes until the sauce thickens.
- Off the heat, layer the shrimp evenly over the tomato mixture. Crumble feta cheese on top of the shrimp and sprinkle with oregano.
- Bake for 12 to 15 minutes until the shrimp turns pink and is fully cooked. Broil for an additional 1 to 2 minutes, watching for the feta to brown lightly.
- After removing from the oven, let the dish rest for 5 minutes before garnishing with mint leaves and serving.
- Note: If using a non-oven-proof skillet, transfer the mixture to a broiler-safe baking dish before proceeding with cooking.