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Greek Shrimp with Tomatoes & Feta

5 stars based on 28 votes

Greek Shrimp with Tomatoes & Feta

This easy, over-the-top delicious recipe comes from my good friend and Once Upon a Chef right hand, Betsy Goldstein. Since it’s made almost entirely from pantry and freezer staples, it has quickly become one of my go-to meals when I have to hit the kitchen running. You begin by making a quick Greek-spiced tomato sauce on the stovetop. Then you nestle the shrimp in the sauce, top it with chunks of feta, and slide it into the oven to bake. Before serving, you flash the pan under the broiler to brown the cheese and sprinkle the whole lovely dish with fresh mint. All that’s left to do is set the pan in the center of the table for everyone to help themselves. The sauce is plentiful and packed with flavor so be sure to serve lots of crusty bread or pasta on the side to sop it up. Yum!

ingredients

To start, heat the olive oil in a wide oven-proof skillet over medium-low heat and add the shallots and garlic.

sauteing-shallots-and-garlic

Cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.

softened-shallots-and-garlic

Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey.

adding-tomatoes-and-spices

Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.

thickened-tomato-sauce

Off the heat, arrange the shrimp over the tomato sauce in an even layer.

shrimp-nestled-in-tomato-sauce

Crumble the feta over the shrimp, and then sprinkle with the oregano.

lots-of-feta

Bake for 12 to 15 minutes, until the shrimp are pink and just cooked. Turn on the broiler. Then, using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Let the shrimp rest for 5 minutes, then sprinkle with mint and enjoy!

Baked-Shrimp-with-Feta-1

Greek Shrimp with Tomatoes & Feta

Servings: 4
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 3/4 cup finely chopped shallots, from about 3 shallots
  • 4 garlic cloves, roughly chopped
  • 1 (28-oz) can diced tomatoes
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes (use less if you are heat-sensitive)
  • 1 tablespoon honey
  • 1-1/2 pounds extra large shrimp, peeled and deveined
  • 6 ounces feta cheese
  • 3/4 teaspoon dried oregano
  • 2 tablespoons roughly chopped fresh mint

Instructions

  1. Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.
  2. Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
  3. Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
  4. Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.
  5. Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent baking dish and proceed from there.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 431
  • Fat: 25g
  • Saturated fat: 9g
  • Carbohydrates: 21g
  • Sugar: 14g
  • Fiber: 5g
  • Protein: 32g
  • Sodium: 1379mg
  • Cholesterol: 252mg

Reviews & Comments

  • 5 stars

    This was a great dish and so easy. I only made one change. I used sweet onion instead of shallots. I served it with French bread and a salad. We ate leftovers the next day with pasta and it was also great. Will make again!

    - Maria Carver on March 22, 2017 Reply
  • 5 stars

    This was absolutely to die for!!! Served with rice one night and Penne pasta the next. My husband is in 7th heaven and said he would eat this everyday! Winner!

    - Suellen Kaisler on March 22, 2017 Reply
  • Wow. Just fabulous. We ate it with garlic toast and a great Cabernet. I cut the salt way back owing to the saltiness of the shrimp and the feta, and the recipe worked quite well. I was a tad skeptical of the honey, but it perfectly balanced the flavors in the dish. Yet another wonderful recipe!

    - Lisa on March 21, 2017 Reply
  • This looks wonderful and with all the positive comments I can’t wait to try the recipe.

    One question: my husband does not like shrimp. If I substitute scallops, what should I adjust? Bay or sea?

    - Dulcie on March 21, 2017 Reply
    • Hi Dulcie, I suspect the cooking time should be about the same for scallops, but I’d keep an eye on it. And you could go with either size scallop; I think that’s more of a personal preference. I’d love to hear how it turns out!

      - Jenn on March 22, 2017 Reply
  • 5 stars

    Delicious and pretty simple and fast to make. My husband and I loved it and will definitely make this regularly.

    - Weight Loss for Foodies on March 18, 2017 Reply
  • 5 stars

    How do I say best recipe once again? You can only have one best but every single recipe I’ve made from your site deserves a best rating!! (And I’ve made at least 50 of them!) I served with zucchini noodles and salad. Cannot wait to make this again. Thanks!!!

    - Abbie on March 18, 2017 Reply
  • Hi, feta is a little too rich from our taste, any ideas?

    - Betsy on March 18, 2017 Reply
    • Hi Betsy, I think crumbled goat cheese or ricotta salata could work. I’d love to hear how it turns out with either of these!

      - Jenn on March 19, 2017 Reply
  • 5 stars

    Absolutely delicious! Served it over Angel Hair Pasta & warm Naan bread on the side!

    - Kelly on March 16, 2017 Reply
  • 5 stars

    Oh, my, was this delicious! You know what makes it over the top yummy? The mint. Seriously. It’s just the refined finishing taste that complements the other flavors so perfectly. Another winner! I am by no means a whiz in the kitchen, but honestly, cooking your recipes gives me so much culinary confidence. I have probably made 20 of your recipes thus far, including main dishes, salads, desserts, etc., and I can honestly say there hasn’t been a clunker yet.
    Thank you for making me look good :-)

    - Vicki on March 16, 2017 Reply
  • 5 stars

    Oh my…..make this recipe ASAP – it is that good!

    - Tamera on March 16, 2017 Reply
  • 5 stars

    I made a double batch of this and it was gone in a day. I used precooked shrimp with no problems. Will make this for a crowd for sure!

    - Karla on March 16, 2017 Reply
  • 5 stars

    Generally, I have to be in the mood for shrimp, but your cover image for this recipe enticed me so much that I went ahead and made it the other night. It was amazing and I’ve actually been craving it again! I spooned mine over spring greens while my husband did it on leftover pasta. So versatile and I’ll definitely be making more soon!

    - Laura on March 16, 2017 Reply
  • 5 stars

    We loved this, served it with a store bought roasted Mediterranean vegetable focaccia. This will definitely be served up again and again, thank you for sharing.

    - Carol Bayliss on March 16, 2017 Reply
  • 5 stars

    This was amazing! A new addition to my dinner rotation. My husband loved it. Served it over orzo pasta, and it was perfect.

    - Julie on March 15, 2017 Reply
  • 5 stars

    This was very very good. I almost forgot to add the mint–and I am so glad I didn’t. It definitely adds something wonderful to the dish! Out of curiosity, would crushed tomatoes work in this recipe? I realized I am not the biggest fan of diced tomatoes…but it was so good, I ate it anyway! Thanks for all you do..

    - Nurse12 on March 15, 2017 Reply
    • I actually tried this with crushed tomatoes and it worked, but the sauce didn’t have any texture. I would suggest using one 14-oz can diced (and try the petite diced) and one 14-oz can crushed. I also tried it with whole canned tomatoes that I crushed by hand — this was my favorite but it’s messy and adds one more step. Hope that helps!

      - Jenn on March 16, 2017 Reply
  • 5 stars

    Thanks for the wonderful recipe! This was absolutely delish! I am sensitive to salt so I cut it down to just 1 teaspoon and it was still fantastic.

    - Judy on March 15, 2017 Reply
  • 5 stars

    I made the sauce on Monday and added the shrimp, feta and Greek seasoning on Tuesday. Baked for around 20-25 minutes. It worked out perfectly, the shrimp picked up the flavors from the sauce beautifully. Such an easy recipe that tastes so good. I will be making this again! Next family get together I think I will put this on the menu.

    - Terry B on March 14, 2017 Reply
  • 5 stars

    Delicious, special recipe! Followed the recipe exactly. My husband questioned the mint… then said how perfect it was. Thank you!

    - Erin on March 14, 2017 Reply
  • 5 stars

    Delicious and relatively quick and simple. We’ll definitely keep this in our rotation.

    - Shari on March 14, 2017 Reply
  • 5 stars

    This is amazing! So delicious and flavorful, yet easy enough for a weeknight. I served it over orzo pasta and it was a big hit!

    - Sara on March 13, 2017 Reply
  • 5 stars

    My eight-year-old gave this recipe an Epic which is a step above Ultimate…I 110% agree. When I saw cumin, feta and mint I questioned the outcome but I made your Thai soup with four thumbs up so I felt that I could take the leap. I love your recipes because they are tested, I did not lose my money on gulf shrimp, mint and feta.(I never have these on hand) I made the dish as presented minus 1/2 tsp. cumin, add 1/2 lb. ground turkey at shallot and garlic step, pasta and french loaf from the farmer’s market to finish and WOW..so Good. thanks! xoxo.

    - Corey G. on March 12, 2017 Reply
  • 5 stars

    Really really good. I wouldn’t change a thing. I served it over brown rice.

    - Lissa on March 12, 2017 Reply
  • 5 stars

    This was a little different and tasted excellent! So easy and just exactly as the recipe says.

    - Carley on March 12, 2017 Reply
  • Made this for dinner last night…ah-mazing! One of those recipes that tastes like it’s from some fancy restaurant. So flavorful! This will definitely be a staple at our dinner table.

    - Danica on March 12, 2017 Reply
  • I would like to try this recipe – it looks wonderful. What temperature di you set the oven for baking the shrimp before broiling – 350?
    Thanks.

    - Melinda Bus on March 12, 2017 Reply
    • Hi Melinda, the oven temp is 400°F. Enjoy!

      - Jenn on March 12, 2017 Reply
  • 5 stars

    Soooooo good! Made exactly as printed and came out beautifully! You never disappoint!

    - Lauren on March 11, 2017 Reply
  • 5 stars

    I served this recipe with linguine last night, and my husband said, if this were a restaurant, we’d have to come back! Thumbs up all round.

    - Anne Berwanger on March 11, 2017 Reply
  • 5 stars

    So easy and so delicious! Jenn, I can’t believe how flavorful this dish was for so little effort. It went together so quickly with ingredients I had in my pantry and freezer. I did have to sub red onion for shallots to save a trip to the market, but I don’t think that made much difference. It was only my husband and me, so I divided the recipe in half. Will make this many times again. If you were serving this to a dinner group, what would you make as a vegetable? I did a Greek salad with it, but want to add a bit more for a company dish. Thanks for another winner!

    - Linda on March 11, 2017 Reply
    • So glad you enjoyed it, Linda! I think it’d be really nice with simple roasted or broiled asparagus (a little olive oil, salt and pepper).

      - Jenn on March 11, 2017 Reply
  • 5 stars

    Hi Jenn,
    Another good recipe! it was really easy and very tasty.

    - marjanne on March 10, 2017 Reply
  • 5 stars

    Made this tonight over orzo. Absolutely fabulous! It was pretty easy but very impressive. Next time I will be more generous with the feta cheese.

    - TamiKami on March 10, 2017 Reply
  • 4 stars

    I made the Greek shrimp recipe last night and was pleased with the easy process. I followed the instructions exactly but both my wife and I found it salty.
    Have you heard this before or is it just us?
    By the way I love your weekly postings and have forwarded your site to friends and family.

    - Scott Firstbrook on March 10, 2017 Reply
    • Hi Scott, So sorry you and your wife found it to be salty. I haven’t gotten that feedback but it’s possible you had a really salty feta. There’s also some variation in the sodium content of canned tomatoes. Out of curiosity, what brand did you use and were they plain or flavored?

      - Jenn on March 11, 2017 Reply
  • What count are extra large shrimp?

    - Susan on March 10, 2017 Reply
    • 26/30- Hope you enjoy

      - Jenn on March 10, 2017 Reply
  • 5 stars

    Another winner. Served with Ancient Grain salad. Thanks 😀

    - Jackie on March 10, 2017 Reply
  • Hi Jenn. I am so happy that I stumbled upon your website. I have shared it with family and friends. Every one of your recipe that I have made has been a hit. I have some frozen cooked shrimp in my freezer. Can I use them or will it take away from the taste of the sauce?

    - Karen on March 9, 2017 Reply
    • Thanks, Karen. So glad you’re enjoying the recipes! Cooked shrimp will work, although it won’t absorb as much flavor from the sauce. (The sauce might also be a little thicker b/c the raw shrimp releases water as it cooks and thins the sauce.) Keep in mind you won’t need to bake the dish as long before broiling – just long enough to warm the shrimp. If you try it, I’d love to know how it turns out.

      - Jenn on March 10, 2017 Reply
  • Hi,
    This recipe sounds yummy. Do you think that it could be made with a different fish?
    We don’t eat shellfish and I’m running out of interesting recipes.

    Thanks so much

    - Miriam on March 9, 2017 Reply
    • I do, Miriam. You could take the easy route and just bake the fish in the sauce like you would the shrimp, but I’d probably sear the top side of the fish first in a nonstick pan with a little olive oil to get a nice top crust. Either way it will be good :).

      - Jenn on March 10, 2017 Reply
  • Jenn, what is the size of the skillet that you used?
    Thanks!

    - Jill on March 9, 2017 Reply
    • Hi Jill, It’s a 12-inch skillet. Hope that helps!

      - Jenn on March 9, 2017 Reply
  • 5 stars

    Picked up shrimp and diced tomatoes from the grocery today. Will try this tomorrow night for dinner. I plan on doubling this recipe. Will definitely let you know how it turns out. Thank you for another yummy recipe!

    - Elaine on March 9, 2017 Reply
  • Thinking about using chicken breasts rough cut as it’s what is in house- thinking we would sear/brown chicken stove top then nestle and place in oven. How long in oven to finish? I really have trouble with chicken stove top to oven with it being very tough. Any suggestions?

    - Melissa grimaldi on March 9, 2017 Reply
    • Hi Melissa, I think that would work beautifully and the cook time should be about the same, depending on the size of the chicken pieces. I’d cut them in 1-1/2 inch pieces if possible. Please let me know how it turns out.

      - Jenn on March 9, 2017 Reply
  • Hi Jenn,
    Another beautiful recipe! Is there enough sauce in the Greek shrimp to serve over pasta?
    Thanks!
    Cheryl

    - Cheryl on March 9, 2017 Reply
    • Yes, definitely!

      - Jenn on March 9, 2017 Reply
  • Hi Jenn,

    What grain would you serve with this dish? It looks delicious!

    Thanks,
    Anne

    - Anne on March 9, 2017 Reply
    • Hi Anne, Orzo or rice would both work well.

      - Jenn on March 9, 2017 Reply
  • To make dinner prep easier, is it possible to make the sauce in advance and refrigerate, then continue with the recipe and bake/broil? Any adjustments to cook time needed?

    - Tracy on March 9, 2017 Reply
    • Hi Tracy, You can definitely make the sauce ahead of time – the dish may just take a few minutes longer to bake. Please come back and lmk how it turns out!

      - Jenn on March 9, 2017 Reply
  • It would be very helpful if the nutritional information or at least the caloric content were included with the recipes.

    - Phyllis Patselas on March 9, 2017 Reply
    • Hi Phyllis, So sorry – I forgot to include the nutritional data last night when I posted the recipe. You’ll find it underneath the recipe now.

      - Jenn on March 9, 2017 Reply
  • Hi Jenn,

    Is there any way to adapt this to use cooked shrimp? I have a ton of pre-cooked frozen shrimp that I would love to use and wondered if there was any adaption. Thank you! Love your recipes!

    - Sarah on March 9, 2017 Reply
    • Hi Sarah, I do think you could use cooked shrimp, although they won’t absorb as much flavor from the sauce. Just shorten the baking time to a few min (just long enough to warm them up), then broil as per the recipe. Please let me know how it turns out if you try it :).

      - Jenn on March 9, 2017 Reply

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