Greek Shrimp with Tomatoes & Feta

Tested & Perfected Recipes

One of my go-to weeknight dinners: Greek shrimp nestled in a spiced tomato sauce, topped with chunks of feta, and then baked until golden.

greek shrimp

This easy, over-the-top delicious Greek shrimp 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!

What you’ll need To Make Greek Shrimp
ingredients for greek shrimp

How To Make Greek Shrimp

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

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Greek Shrimp with Tomatoes & Feta

One of my go-to weeknight dinners: Greek shrimp nestled in a spiced tomato sauce, topped with chunks of feta, and then baked until golden.

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 (26/30), peeled and deveined, thawed if frozen
  • 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.

Pair with

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I was kind of iffy about making this (cheese with seafood) but thought I’d give it a try. All of your recipes I’ve made have been wonderful. Well, it is another 5 star meal! Making it again tonight…my husband’s request for his birthday dinner. Thank you for all of the delicious recipes!

    • — Sharon on January 23, 2021
    • Reply
  • Jenn – this was delicious! Another reviewer said you should be considered an essential worker during this time and I couldn’t agree more. Your recipes have given us many reasons to look forward to our dinners — even if they’re not the big dinner parties we used to have. A sincere thanks!

    • — Lyne Hebig on January 22, 2021
    • Reply
    • 🙂

      • — Jenn on January 25, 2021
      • Reply
  • Fantastic flavor! This one is a keeper – delicious!

    • — Melissa on January 17, 2021
    • Reply
  • Excellent! I served it over orzo pasta. Delish.

    • — Denise on January 17, 2021
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  • This came out awful. Visually it was pleasing but that’s as far as it goes. The cumin was way to over powering. Along with the red pepper (which I used 1/8th tsp) both spices over powered the shrimp. Overall the dish didn’t have much flavor at all. I don’t think this dish is salvageable. Due to the cost I don’t think I would try to fix it.

    • — Andrew Chanak on January 11, 2021
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  • She (Jen) Scores again! Whipped this up tonight and served with some Rice for an amazing Friday Night dinner! I enjoy making meals a highlight of our days and your recipes NEVER fail to do just that. You are one of my “essential service workers” keeping me happily cooking during this difficult time. Thanks!

    • — Judi Gibbs on January 9, 2021
    • Reply
    • 💗

      • — Jenn on January 9, 2021
      • Reply
  • I’ve made this exactly as written twice and it’s a truly fabulous dish, easy to prepare and will wow your dinner guests.

    • — Steve Cinquanti on January 7, 2021
    • Reply
  • Where does the high carb count come from? I am watching carbs and can’t figure out what to cut back on. It looks and sounds amazing.

    • — Heidi on January 7, 2021
    • Reply
    • Hi Heidi, I’m honestly not sure. I just double-checked the nutritional information to make sure it is correct and it is. I use a computer program to calculate the nutritional info. (I used to need to pay for but it’s now open to the public, so you could always play around with the ingredients there to see if you can figure out how to bring the carbs down.) It’s called Edamam and it’s really easy to use. Hope that helps!

      • — Jenn on January 7, 2021
      • Reply
  • A recipe so delicious, my ex boyfriend texted me for the recipe.

    • — Cori on December 21, 2020
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    • haha, love this.

      • — Nadine on January 7, 2021
      • Reply
  • Delish served over Orzo. Even better the next day in an omelette! My hubby swooned. Thanks Jen!

    • — Carolina on December 7, 2020
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  • Absolutely fantastic! So easy to make and so delicious! Thank you, Jen!!!

    • — Cheryl on December 6, 2020
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  • We really enjoyed this recipe! Aside from subbing onions for shallots and adding a bag of spinach I followed this recipe as written. I did have to transfer to a baking dish which worked out fine. I served it with pasta and it was delicious. The dish was so flavorful despite the easy recipe, I will definitely be adding this to the rotation!

    • — Andrea on December 5, 2020
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  • SOOO good!!! I gave it four stars because it’s just too salty. I’ll try it with half the salt next time I make it. But other than that it is DELICIOUS!!!! Thank you!!!

    • — Carrie on November 22, 2020
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  • Wow this is an easy and delicious week night meal! The directions were simple to follow and I made it exactly as written. I served it with orzo, green beans and crusty bread and it was fabulous. This one is definitely going in the rotation.

    • — Steve Cinquanti on November 16, 2020
    • Reply
  • We’ve made a ton of recipes from this website that we’ve loved but this was a complete miss for us. Flavor combination just didn’t work for us.

    • — LisaR on November 15, 2020
    • Reply
  • Hi Jenn!
    Am dying to try your Greek Feta Shrimp especially given all the rave reviews. I am serving 7 for dinner. Can I use one larger pan rather than the two 9×13 pans you told another reviewer to bake this shrimp dish in? In other words, when doubling the recipe, does it have to be broken down into two serving dishes (9×13)-can it be in one dish instead?

    Thanks and can’t wait to make this!

    • — marny mccain on November 10, 2020
    • Reply
    • Sure, Marny, as long as you have a pan that will fit everything, that should be fine. Hope everyone enjoys!

      • — Jenn on November 10, 2020
      • Reply
  • This is fabulous! One of my favorites of Jenn’s dishes. If really fresh cherry tomatoes are available I use those instead of the canned tomatoes. YUM!

    • — Marian on October 18, 2020
    • Reply
  • I love this recipe. I have made at least 8 times, which is a lot for me. I like to mix in a bag of baby spinach into the tomato mixture just before adding the shrimp. It gets approval from my Greek mother-in-law.

    • — Tracy on October 10, 2020
    • Reply
  • Absolutely delicious! Served this as an appetizer with crusty baguette and everyone loved it. Quick and easy to put together as well. I reduced the honey a bit because my canned tomatoes (Kirkland organic) are sweet already.

    • — Lucille, Toronto on October 4, 2020
    • Reply
  • Absolutely loved the recipe. So delicious. Presentation was awesome.
    The ingredients were an amazing combination. Your recipes have given me confidence in trying new dishes.
    What do you think of substituting boneless chicken breasts for the shrimp or even fish?
    I am very grateful for your website during these difficult times. Great food is a gift we give ourselves.
    S.W.

    • — Sharon Wiesenfeld on September 13, 2020
    • Reply
    • So glad you like this (and enjoy the recipes in general)! Yes, I do think chicken or fish would work here. Bake time may be a little different, so keep a close eye on it!

      • — Jenn on September 14, 2020
      • Reply
  • Made this in a pinch and it turned out fantastic. I had lots of fresh tomatoes from the garden, so removed the skins and used those instead of canned. Served it with a pasta and fresh cucumbers marinated in a vinaigrette. The mint is a must, it totally ties all of the flavors together. This is definitely going to be in our dinner rotation!

    • — Amy on August 25, 2020
    • Reply
  • Jen, this dish is super delicious! and I have made it many few times and it never fails to please! I am wanting to cook it for friends (8 people) should I just double all the ingredients ? I never know how to adjust the spices I am so used to just cooking for 2! Best wishes

    • — Kerris on August 17, 2020
    • Reply
    • Yes, I’d just double everything. Hope everyone enjoys! 🙂

      • — Jenn on August 17, 2020
      • Reply
  • I was honestly surprised how good this was. I had my doubts about adding the mint but it was wonderful! I just wished more of my family enjoyed shrimp so I could make it more often.

    • — Dorothy on August 13, 2020
    • Reply
  • Can this be frozen?

    • — Chris on August 11, 2020
    • Reply
    • Hi Chris, I’ve never frozen this before but I think you could get away with it.

      • — Jenn on August 11, 2020
      • Reply
      • Thank you Jen, I have been cooking with your recipes for the last 3 years and have loved every minute and meal of it!

        • — Chris on August 13, 2020
        • Reply
  • This was absolutely delicious! I’m not a seafood person so I used bl/sl chicken tenders. I also added a chopped zucchini before putting it in the oven and had to back off on the salt since i’m need to eat low sodium. I served it over orzo pasta. I food prepped it and have been eating it all week!

    • — S.I. on July 29, 2020
    • Reply
  • Would crushed tomatoes work here?

    • — Isabel D on July 27, 2020
    • Reply
    • Yep!

      • — Jenn on July 27, 2020
      • Reply
  • This recipe came so highly recommended but I have no shallots.: ( Can onions be substituted for shallots?

    • — Ronna on July 26, 2020
    • Reply
    • Sure, Ronna – onions are fine. Enjoy!

      • — Jenn on July 26, 2020
      • Reply
      • Great dinner! Did all of recipe components, but added cilantro, Penzey’s Italian herbs and Alleppo pepper.
        It really, really upped it a notch!

        • — Bill on October 24, 2020
        • Reply
  • I made this last night and it was amazing! I need to go out and buy crusty bread! I was very hesitant about adding the mint- but it really enhanced the flavor. Thanks again for another amazing recipe Jen!

    • — Kelly on July 21, 2020
    • Reply
  • Simply amazing! We tried 2nd time and subbed goat cheese too! So yummy! Thank you for another wonderful dish!

    • — Martha Noll on July 19, 2020
    • Reply
  • can i use cooked shrimp or does it have to be raw?

    • — katie on July 16, 2020
    • Reply
    • Katie, I wouldn’t recommend pre-cooked; since the shrimp gets cooked in this recipe, using pre-cooked shrimp will result in overcooked shrimp. Sorry!

      • — Jenn on July 16, 2020
      • Reply
  • Very tasty dish. I made the sauce a couple days in advance, so putting it together was quick and easy. I have a recipe for Greek style potatoes that also cook at 400 degrees plus a few minutes under the broiler. That made it very convenient to do both of them together by just putting the potatoes in 40 minutes before the shrimp. Along with a tomato and cucumber salad it made a nice summer supper.

    • — Jim on July 14, 2020
    • Reply
  • Made this last night with your key lime pie for dessert. My entire family thought it was phenomenal! Honestly it was better than a restaurant entree. I used a full 2 pound bag of frozen jumbo shrimp and 8 ounces of the same feta in your photos. Served over angel hair. Thank you for helping me step out of my comfort zone. I’m so happy I discovered your blog!

    • — Debbie on July 9, 2020
    • Reply
  • Another incredible meal! I found your blog a couple months ago and quickly bought your cookbook after loving so many of your recipes and couldn’t be happier with it. Your bonus tips and delicious recipes really stand-out among so many other books I have. I already got my sister, sister-in-law and mother-in-law on your bandwagon and they all got your book as well! I just wanted to thank you for sharing your knowledge and wish you all the continued success 🙂

    • — Sarah on July 6, 2020
    • Reply
    • ❤️ So glad you like the recipes — thanks for your support!!

      • — Jenn on July 6, 2020
      • Reply
  • Such a simple dish with big bold flavors. The right amount of spice And heat. We loved using fresh mint from our garden. We’ll definitely be making this again.

    • — Markko on July 1, 2020
    • Reply
  • Fabulous. Made exactly as written and will make it often. Its so easy to make and delicious. So glad I found you. I am looking forward to making more of your recipes.

    • — Kathie Briggs on June 26, 2020
    • Reply
    • 😊

      • — Jenn on June 27, 2020
      • Reply
  • Wow!!! This turned out incredible. I have loved a similar dish at a local Greek restaurant nearby, but this recipe actually tastes even better. Leftovers the next day were just as good. Made with a lemon rice/orzo, and it was AMAZING. I will be adding this, along with your chicken marsala recipe, to my weekly meals. Thank you!

    • — Allie W. on June 21, 2020
    • Reply
  • I’ve tried several Mediterranean dishes unsuccessfully.
    This one, I purposely used Greek olive oil & oregano.
    I continuously add to the challenge of preparing it for my Asian wife who calls BS regarding seafood.
    So I went to work preparing the dish and departed the house.
    I’ll not forget coming home. The house was insanely aromatic. And I immediately thought: ‘did I do that?’
    Wifey loved the dish, even took it to work the next day.
    As for its appearance, you decide. But it tasted great!

    https://imgur.com/a/orKeJzA

    • — Sonny on June 16, 2020
    • Reply
  • I never write reviews for recipes, but this was such a big hit with my family that I had to share. I am a very good cook: friends and family often ask me for recipes, including ones that I’ve made up on my own. Yet, my husband said this is one of the best dishes I’ve ever made. Wow! Thanks so much for this amazing recipe. It’s definitely a keeper.

    • — Jennifer on June 15, 2020
    • Reply
  • I was very disappointed in this recipe. While the shrimp and feta and underlying tomato sauce we’re good, I found the cumin overpowered the whole dish. My daughter said it tastes just like tacos! Went back to check amounts to be sure I didn’t add too much, but I’m quite sure I followed the recipe accurately. Did anyone else feel the cumin was too much? Most recipes on this site are very good and I have been wanting to make this for quite a while, but for me it just missed the mark.

    • — Andrew on May 23, 2020
    • Reply
    • No, I’ve made this several times and everyone loves it…actually I think I usually add extra cumin. Maybe your cumin is extra strong or contains other ingredients? It’s one of my favorite recipes

      • — Holly on June 19, 2020
      • Reply
    • Maybe you just don’t like cumin? I am a little generous when I add it, also generous with the dried chiles since we like a little heat.

      • — Kathie Briggs on June 26, 2020
      • Reply
  • Why do the pictures seem to show red onion and then brown sugar? I don’t see those ingredients in the recipe list.

    • — Oakchic on May 21, 2020
    • Reply
    • Hi Oakchic, the onions you see are shallots; they just have a red hue. And there’s no brown sugar in the recipe. I suspect you may be looking at the picture with the cumin, which may resemble brown sugar there. Hope that clarifies!

      • — Jenn on May 21, 2020
      • Reply
  • So far we have loved every Jenn recipe we have tried. The sauce was a big hit. I really questioned you with the cumin as I’m not a big fan of cumin. I trusted you though and made the recipe exactly as written. The family loved the shrimp and sauce but unanimously agree to leave off the mint from now on. I made fettuccine and put the shrimp and sauce over the pasta. It was a great dinner without trashing my kitchen. Hubby reminded me we have a cacciatore recipe that tastes similar. I think I’m going to make chicken cacciatore next week and use your sauce in the recipe. Thanks for a great pasta sauce!

    • — TSandy on May 21, 2020
    • Reply

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