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.


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


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.


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. 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!


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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


  • 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


  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

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  • 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, 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

  • 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.

    • — 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
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  • 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
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    • Yes, I’d just double everything. Hope everyone enjoys! 🙂

      • — Jenn on August 17, 2020
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  • 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
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  • 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
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      • 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
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  • 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
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  • Would crushed tomatoes work here?

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

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

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

      • — Jenn on July 26, 2020
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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!

    • — 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
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  • 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
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    • 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
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    • 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
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  • 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
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  • I prepared this dish for the first time several weeks ago and fell in love with it. My hubby and I have enjoyed it several times since. It is a keeper! Based on the comments of another reviewer I have also substituted Alaskan cod and it too was delicious Thank you

    • — S C Washington on May 17, 2020
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  • So easy and yummy! Do not leave out the mint right before serving; it adds such an interesting, unexpected flavor twist. We all agreed we want it again…with pasta and bread! Rice would be nice also. Such a versatile dish for weeknights or fancy for weekend company.

    • — Suzanne on May 11, 2020
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  • Hi Jenn,
    Can I please check the amount of tinned tomatoes needed. Recipe says 1 x 28 oz tin. That equals about 800 gr. My tinned tomatoes are 400 gr so assume 2 tins are needed? Thanks so much. Anne

    • — Anne Spiteri on May 10, 2020
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    • Sorry for any confusion, Anne – I updated the recipe and, that’s correct, you’ll need 2 cans. Hope you enjoy the dish!

      • — Jenn on May 11, 2020
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      • Thanks so much Jenn. Planning to cook this tonight for a friend who is visiting.

        • — Anne Spiteri on May 11, 2020
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  • I made this for dinner tonight and it was DELICIOUS! Very easy to do with great flavour. I served it with Greek potatoes and I wish I would have had some nice crusty buns as well (next time). Thanks for sharing this recipe.

    • — Kathy on May 8, 2020
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  • Delicious! I added it on top of rice that I had cooked with brown butter.

    • — Mary on May 8, 2020
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  • Like eating out in a fine dining restaurant. Absolutely amazing! The only thing I did different was to cut the red pepper in half.

    • — Tish on May 5, 2020
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  • I have made this at least 5 times and it remains one of my favorite weeknight dinners, served with Greek pita and some white wine.

    I also have found that the leftovers (usually eaten for lunch the next day) are even more flavorful, with more depth to them.

    • — Daniel on May 4, 2020
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  • Hi Jen, once again you DO NOT FAIL TO DELIVER! This recipe is so simple but packed with a phenomenal amount of flavor and the crusty bread is essential for the sauce! The only modification I made was to use 1/2 tsp salt. I can’t thank you or sing your praises enough!

    • — diana hubbardreplyuk on May 2, 2020
    • Reply
    • ❤️

      • — Jenn on May 3, 2020
      • Reply
  • I have some bell peppers I need to use up. Do you think they would be okay on the dish or would it change the flavor too much? I’ve made this before following your recipe exactly and it was delicious so I don’t want to ruin it by adding peppers. Thanks!

    • — Lisa Carpenter on May 1, 2020
    • Reply
    • Sure, Lisa, I think you could definitely get away with including some diced bell peppers. 🙂

      • — Jenn on May 1, 2020
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  • Only one word: Delicious. I have one question. I’m single and make this. Can I freeze it? Also, your turkey meatloaf is the moistest, best.

    • — Ellen Bernstein on April 30, 2020
    • Reply
    • So glad you like it! I’ve never frozen it before but I suspect you could get away with it. 🙂

      • — Jenn on May 1, 2020
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    • Hi. I make this all the time and I cut the recipe in half. You will still have leftovers but only enough for one extra meal. I hope this helps.

      • — Stacy on June 19, 2020
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  • Another fantastic recipe. I followed the directions to the letter, only omitting the mint because mine was not fresh. These are pantry staples for me, so this will make it into our rotation. My family loved it. I served with a side of orzo and crusty bread to soak up the yummy sauce.

    • — Jill T on April 25, 2020
    • Reply
  • Is there anything you swap in for the honey? What about maple syrup? Is that a bad idea?

    • — Taylor on April 23, 2020
    • Reply
    • Hi Taylor, you could just omit it or add a pinch or two of sugar. 🙂

      • — Jenn on April 23, 2020
      • Reply
  • Hi, I’m going to try this for my family. My daughter is allergic to garlic though. I’m sure I can just omit it, but I’d love any suggested substitutions. Thanks!

    • — Jenn on April 21, 2020
    • Reply
    • Hi Jenn, I can’t think of a good substitute here, but I think it’s perfectly fine to leave it out. 🙂

      • — Jenn on April 22, 2020
      • Reply
  • Ok. Here goes. I know this is going to sound pretentious: when I read a recipe, ANY recipe, I know what it’s going to taste like. Always. BUT this one had me doubting. Feta with cumin, red pepper flakes with honey, oregano with tomatoes, ok, but top it all off with FRESH MINT? Really? And call it Greek, not some cross-over from Morrocan tradition? I tried it without a single substitution (well, ok, I diced 28 ounces of tiny raw tomatoes because I didn’t have the canned ones and I’m obviously crazy) only because I swear by Jenn Segal. The result? An incredible SIX STARS!!! Thank you, Jenn! You never fail to please!

    • — Louise Samson on April 16, 2020
    • Reply
    • 🙂 So glad you enjoyed!

      • — Jenn on April 17, 2020
      • Reply
  • Another win for jenn Segal! Thanks so much. I added less honey and more chili flakes. It was a hit w my husband.

    Everything of yours I make is perfect and has a depth of flavour most other recipes from other blogs don’t have. And, having cooked several of your dishes I have become confident in making your dishes for others without trying them myself first. I see your professional chef touches and techniques and I love learning them!

    I’m trying to introduce more veggie based meals to my family because of specific health issues — I would be so interested in seeing more veggie “main”/hearty dishes if you have them.

    Thank you so much again for all the deliciousness you have added to my life!

    • — R on April 16, 2020
    • Reply
    • So glad you enjoyed this, R! I do have a section of dinner recipes that includes a number of vegetarian options. You can check them out here. Hope you find some options that work for you!

      • — Jenn on April 17, 2020
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  • Awesome sauce! Thank you for the recipe. Mine is similar, but it always tasted different each time due to a lack of measurements. Sometimes it turned out perfect, sometimes not so much. But now I have a no-fail perfect tasting sauce! (I have also used it without the shrimp/feta for a spicy marinara over pasta. A fairly fast, pretty inexpensive, much yummier sauce than from a bottle, IMO. 🙂

    • — Mary M on April 11, 2020
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  • I’ve made this several times, always by the book – its become a regular and it is always superb. I’m a true believer and never mess with your recipes.
    However, had some frozen scallops that were begging to be used so I subbed them for the shrimp, went with basil in place of mint and served over orzo. Shortened up on the bake to avoid tough scallops, then dusted just the scallops with just a little sugar when I switched to the broiler.
    Came out really well. Thank you again for recipes even I can’t screw up!
    You are truly amazing.

    • — Craig on April 10, 2020
    • Reply
  • Love this dish! Looks very pretty on the table and is super easy. One note of caution: go easy on the salt. I find that the amount is a bit too high, and by the time you add the feta, the dish is on the salty side. I normally salt to taste, but this time I just added the to recommended amount and regretted it. Still delicious though!

    • — Maaike Kahn on April 9, 2020
    • Reply
  • Hi Jenn,
    I made the Greek shrimp and tomato fish this tonight, me and my husband loved it. Thank you so much for sharing your recipes. I have made the French Apple cake, Strawberry cake, Basil corn salad and everything comes out perfect!


    • — Willette on April 2, 2020
    • Reply
  • Not that this dish needs any more positive reviews, but I have to add my comment. This dish was absolutely delicious! The flavors blend together so beautifully. We went back for seconds and thirds. It certainly tasted like restaurant quality food and it was so easy! Thank you Jen. Since we are at home, I have gathered ingredients for several of your recipes that I have wanted to try. Now I have plenty of time!

    • — Tonya on March 27, 2020
    • Reply
  • Delicious recipe, really enjoyed it with salad and crusty bread.

    • — Sue Wordingham on March 27, 2020
    • Reply
  • Have you made this with fresh tomatoes? Happen to have several on my kitchen counter….can blanch to remove skin, remove seeds and chop? Seven small ones and one very large. Thanks! Michele

    • — Michele on March 27, 2020
    • Reply
    • I haven’t made this with fresh tomatoes, but I think you could. (When you dice them, just make sure to also use all the juice they generate.) Hope you enjoy!

      • — Jenn on March 27, 2020
      • Reply
      • Will let you know. Thank you for your speedy response! And Love your cookbook and online recipes!

        • — Michele on March 27, 2020
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        • This was soooo delicious, Jenn! Served over orzo. Leftovers were even better. You’re definitely my “Go To” girl when I need a good recipe. Every one that I’ve tried are outstanding! Thank you!

          • — Coleen Paul on March 31, 2020
          • Reply
          • 🙂

            • — Jenn on April 1, 2020
  • Made this for family dinner last night. Everyone loved the flavors as well as the healthful aspects of the dish. We tend to have all of these ingredients in our pantry/frig so a nice go to meal that tastes special! Next time I will make the sauce in the morning to shorten the meal prep time in the evening.

    • — Liz on March 27, 2020
    • Reply
  • Easy and wonderfully tasting recipe. I was talking with someone while purchasing the shrimp and accidentally bought cooked vs raw shrimp. I simply added the shrimp and feta a bit later to the tomatoes in oven, just to heat through and melt the cheese. It was a big hit, making it again in less than 2 weeks since first go around!

    • — Jennifer on March 26, 2020
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  • This is so full of flavor and so delicious. My husband is allergic to shrimp, so the first two times I made it, I made something different for him. But it was so delicious that I felt guilty eating it without him!
    Tonight I followed the recipe exactly except I replaced the shrimp with 2 pounds of fresh flounder. I baked it in the oven for the same amount of time. Oh my goodness! DELICIOUS. I served it on top of a bed of baby spinach, with a spoon full of herbed couscous (from a box) on the side.

    This was supposed to be our Friday night during Lent no meat dinner. LOL

    • — Dawn on February 28, 2020
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    • P.S. I cut the flounder into big chunks, about 2” wide and followed the directions exactly. Came out perfect.

      • — Dawn on February 28, 2020
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  • Really delicious and fresh with a ton of flavor. My tomato hating 4 year old even loved it. We used 2 pounds of shrimp for 3 of us (my husband loves shrimp and I was worried we wouldn’t have enough) and we had some leftovers.

    • — Lauren on February 25, 2020
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    • Sounds delicious, what do you serve it with?

      • — Tami on April 9, 2020
      • Reply
      • Hi Tami, This would be delicious served over pasta or rice or with crusty bread to sop up the sauce. A green veggie like this asparagus and pea dish would be nice. Hope that helps!

        • — Jenn on April 9, 2020
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  • Terrific dish! Relatively easy to prepare and full of flavor. Would highly recommend trying. I serve with either pasta or mixed grain wild rice. Enjoy!!!

    • — SMF on February 12, 2020
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  • I made this for dinner last night and of course, it was a hit.
    I used the same brand of diced tomato that is shown in the photo of the assembled ingredients. I’ve seen that in my local store before but it IS expensive compared to others. I also found out it is worth it! Excellent quality and it’s the good ingredients which lead to a better dish. Thanks.

    • — Gregory Propps on February 7, 2020
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  • Amazing recipe! Like so many other reviewers, I made the dish following your recipe exactly, with one exception – I only had 1-LB of raw shrimp. It served 2 amply and there was a small left-over (which we’ll fight over later). I served it with basmati rice and a large salad. What an excellent meal and a wonderful recipe for future meals. Thank you!

    • — SueChef on February 7, 2020
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  • I have made it a point to review every single recipe that I’ve tried of yours… you are the first chef I’ve stopped reading comments and recommendations on because your recipes are always phenomenal and your tutorials on how to prepare are amazing… And the end result… let’s just say, as a nurse who puts in 9+ hours a day, I feel like a chef. 😎Complex amazing flavors, minimal time, never disappointed! This recipe is, again, what I would expect at a 5 star restaurant. I served this tonight to a couple of people who “would never eat feta cheese” and a five year old who “didn’t like shrimp.” Nobody left the house hungry 😋

    Thanks, Jenn! ❤️

    • — Kim on January 24, 2020
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    • So glad this was a hit and that you’ve been enjoying the recipes!! 🙂

      • — Jenn on January 25, 2020
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  • can you use cooked shrimp?

    • — charlene hummel on January 17, 2020
    • Reply
    • Hi Charlene, Since the shrimp gets cooked in this recipe, using pre-cooked shrimp will result in overcooked shrimp, so I wouldn’t recommend it — sorry!

      • — Jenn on January 19, 2020
      • Reply
      • There’s a big difference in sizes of cloves of garlic. According to Google, a typical clove of garlic weighs 3 grams, which is quite a bit smaller than the cloves I have. Can you tell me the size/grams of the cloves you typically use in your recipes?

        • — Nancy on July 31, 2020
        • Reply
        • Hi Nancy, I just weighed a few garlic cloves that I think are pretty average in size and they were about 3 grams. I wouldn’t worry though if they are a bit bigger or smaller than that. Hope that helps!

          • — Jenn on August 3, 2020
          • Reply
  • After reading all the passionately positive reviews I finally decided to try this. Wow! I have to admit I wasn’t expecting it to be as good as it was. There is something magical in the way the flavours came together. I highly recommend this recipe! It makes lots (and there are just 3 of us), so after a couple of rounds of leftovers, I used what was left as a base for a soup. With the addition of some sautéed sausage, onion, a bit of white wine and stock, I threw in the rest of the shrimp dish and ended up with an amazing bonus meal. This recipe is a ‘make again’ for sure!

    • — Karine on January 15, 2020
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  • Omg, this is fantastic, definitely fancy restaurant quality, I followed the directions exactly except I didn’t have shallots so used a white onion instead, Absolutely Delicious and my husband loved it as well !!!

    • — Lisa on January 15, 2020
    • Reply
  • Out of the park! Seriously delicious and fun to make with all of my favorite ingredients. I can imagine it with any shellfish and will try it next with King crab legs. I served it with basmati rice and a nice green salad and my husband is still raving about it. Thank you so much for sharing your truly amazing recipes, you have inspired me to get back in the kitchen again (after raising kids) and I’m having fun!

    • — Sandy on January 4, 2020
    • Reply
    • ❤️

      • — Jenn on January 5, 2020
      • Reply
  • I took a risk, and recently made this recipe for the first time, for company. It was a huge hit! I used basil instead of mint, but that was the only alteration I made. The cumin really adds a warmth and earthiness to this dish. This will now be a staple in my recipe collection. I plan to make it with fresh, wild-caught scallops for dinner tomorrow night.

    • — Cat Mom on January 2, 2020
    • Reply
  • Oh my gosh! This was so good…so full of flavor! It is one of the best recipes that I’ve tried from your website. I served it with homemade thin spaghetti (got an attachment for my kitchen-aide for Christmas) and naan bread. It was to die for! Thank you so much for sharing this amazing recipe. And Happy New Year to you and your family!

    • — Janet on December 30, 2019
    • Reply
    • So glad you enjoyed! Happy new year to you! 🙂

      • — Jenn on January 2, 2020
      • Reply
  • I’ve made this twice. It’s an absolute hit ! Easy, delicious and everyone’s favorite!

    • — Kristine on December 17, 2019
    • Reply
  • This recipe is a winner in every way — easy, flavorful and a crowd pleaser! I’ve made it twice so far — once for a dinner party, and the other as a hot appetizer with a basket of fresh baguette slices on the side. It was gone in minutes! I love the presentation too — straight out of the oven in the skillet or cast iron baking dish. Thanks for sharing this!!

    • — Wally's Mom on December 14, 2019
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  • In the picture with the ingredients, the shrimp have tails on. I can’t tell in the completed picture if they are still on. Do you remove them before cooking or just do it as you eat them?
    Thank you-this sounds delish!

    • — Jane on November 1, 2019
    • Reply
    • Hi Jane, I remove them before cooking. Hope that clarifies!

      • — Jenn on November 1, 2019
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  • I loved this dish, especially the sauce, which I can imagine using in several other dishes. My question is about baking it in the oven. I was not comfortable because I couldn’t watch more or less constantly to see when the shrimps were cooked, and as a result they were a bit dryer than I like them. But you can’t keep opening the oven every minute. What’s the benefit of baking vis a vis simmering on top of the stove, other than what happens with the feta cheese?

    By the way, I really appreciate how clearly your recipes are explained. (Also, every recipe I have tried has turned out really well…I am a fan.)

    • — Maureen on October 28, 2019
    • Reply
    • Hi Maureen, glad to hear you enjoy the recipes and find them easy to follow! The reason that the shrimp goes in the oven is, as you suspected, for the feta cheese. It does really help to take the recipe to the next level. That said, if you feel more comfortable finishing it off on the stove, you can go that route. 🙂

      • — Jenn on October 31, 2019
      • Reply
  • For serving this to company, I’d rather present it in a nice baking dish versus the frying pan. I have a 9×13″ stoneware baking dish I would prefer to use. Do you know if it’s okay to put stoneware under the broiler since it’s only for a couple of minutes?

    • — Linda Hoskin on October 9, 2019
    • Reply
    • I’d like to say yes, but I think it depends on the piece. Sorry I can’t be more helpful!

      • — Jenn on October 10, 2019
      • Reply
  • Can the sauce be made in advance and frozen? We’re going on vacay and would love to make this while we’re away.

    • — Bethany on October 6, 2019
    • Reply
    • Hi Bethany, It’s never occurred to me to freeze the sauce, but I don’t see any reason why it can’t be done. Hope you have a great vacation! 🙂

      • — Jenn on October 7, 2019
      • Reply
      • While reading the recipe it occurred to me, because I cook for two, I could made the entire recipe and freeze half of the sauce for a second meal. It would save a lot of time to defrost and simply complete the dish.

        • — Judy Schell on January 6, 2020
        • Reply
  • Another winner from Jenn! Thank you!!

    • — Eve Hall on September 25, 2019
    • Reply
    • 👍

      • — Jenn on September 26, 2019
      • Reply
  • I needed something quick and easy for dinner and this recipe was the perfect solution. My husband loved it! I served it over a little angel hair pasta, since I didn’t have orzo, and it was delicious. Will definitely make this again!

    • — Jeanne on September 16, 2019
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  • Made this tonight & flavours were sooo good!
    Mostly stuck to your great recipe as is, except ramped up the red pepper flakes a bit & had to sub dried mint instead of fresh.
    Looking forward to using up the leftovers in the morning as the filling in an omelette!

    • — Jeff Hamilton on September 12, 2019
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  • Summertime and I have an abundance of tomatoes. Could I use fresh tomatoes in this recipe? If so, what should I do to them first?

    • — Audrey G on August 20, 2019
    • Reply
    • Hi Audrey, I think that fresh tomatoes should work. When you dice them, just make sure to also use all the juice that they generate. Hope you enjoy!

      • — Jenn on August 21, 2019
      • Reply
      • This was so good! Can’t wait to make it agin, thanks for posting! I skipped the broiling step because I wasn’t sure my skillet could take the heat but it was still outstanding!

        • — Laura Clements on October 21, 2019
        • Reply
    • If I don’t care for mint is there another fresh herb you recommend?

      • — Cottie Williams on August 29, 2019
      • Reply
      • Hi Cottie, Basil would also work nicely here. Enjoy! 🙂

        • — Jenn on August 29, 2019
        • Reply
  • Very easy dish to make and really tasty, will make this one again and again

    • — Sue Macdonald on August 18, 2019
    • Reply
  • I made this tonight for dinner – really delicious and enough leftover for another meal. I used flash frozen cooked shrimp and I thought it tasted fine. I notice in a previous review that you advised against frozen shrimp. I want to make this for company soon. What would be the difference if I use raw shrimp? Thanks!

    • — Barbara Gems on August 12, 2019
    • Reply
    • Sorry for the confusion, Barbara – it’s perfectly fine to use thawed frozen shrimp as long as it is raw. Since the shrimp gets cooked in this recipe, using pre-cooked shrimp will result in overcooked shrimp. Hope that clarifies.

      • — Jenn on August 12, 2019
      • Reply
      • Thanks Jenn – no confusion. I did use frozen cooked shrimp (from Costco) – friend gave me the recipe and said to use the frozen cooked shrimp. Perhaps if I cooked it for a shorter time? I guess I’ll try the raw shrimp in the future.

        • — Barbara on August 13, 2019
        • Reply
        • Glad it turned out nicely even with cooked shrimp! Even so, next time you make it, I’d go with raw.

          • — Jenn on August 13, 2019
          • Reply
  • This was fabulous! My husband who is a very picky eater absolutely loved it! Plan to make this again!

    • — Susan on August 4, 2019
    • Reply
  • I love this recipe!! So easy, and so delicious! This is becoming one of my go to food blogs.

    • — Milly on July 10, 2019
    • Reply
  • Perfect flavor. So easy and so delicious!

    • — Jen Cruce on July 8, 2019
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  • Delicious quick and easy I used a squirt of lemon juice before serving and I served it with rice and sauteed rapini it was a hit

    • — Nadia Naraine on July 3, 2019
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  • Delicious! Made this for my mother in law who adores shrimp, and it was a hit

    • — Susan Miller on June 13, 2019
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  • I would give this 6 stars if I could. Put some grits in a bowl, spoon this fabulous shrimp dish on top, call it Greek Shrimp & Grits and feel like you’re eating a $25 restaurant meal. I substituted half an onion for the shallots because the grocery store was out of shallots, but otherwise followed the instructions. Great, great meal.

    • — Laura on May 1, 2019
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  • This is a wonderful recipe that is easy to prepare and always impresses dinner guests. It is perfect as is. No need to change anything.

    • — Pam on April 14, 2019
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  • This is a GREAT recipe and one of our favorites! We have it once a month. I make it exactly as written; no need to change a thing. The only difference I make is to have more sauce to serve over pasta.
    Thanks, Jenn❤

    • — Rita P on April 12, 2019
    • Reply
  • Simple and delicious! We sub basil for the mint and serve over orzo. It has become a regular in our dinner rotation.

    • — Victoria on April 11, 2019
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  • We made this recipe this week and loved it. The mint is a must. Easy recipe which pairs beautifully with crusty bread, salad and white wine. I did substitute crumbled cheese for the feta as I prefer goat cheese and it tasted great.

    • — Loren Macias on April 11, 2019
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  • Hi Jenn,
    This recipe is now one of my family favorites! I followed it exactly even though I was actually not sure how it would all come out. The red pepper as well as the cumin give this recipe a depth to the flavors which make it different from an ordinary “sauce”. The feta is a tremendous addition. I serve it over brown rice and it is a meal on it’s own.

    • — Mary Mosher on April 11, 2019
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  • If I want to impress a crowd, this is my go-to recipe. It’s familiar enough, but has just that extra zing. I’m trying to increase fish in my diet and this is an easy way to do it. Don’t substitute anything for feta, it’s a deal-breaker.

    • — TAMI on April 11, 2019
    • Reply
    • It was delicious, but next time I would omit the salt, as the tomatoes are salted as is the feta. We didn’t have mint so we sprinkled it with dill. We enjoyed it with pasta.

      • — Julia on January 21, 2020
      • Reply
  • Made this dish last night for my son and I. I have been wanting to make it for awhile. As usual this recipe was fantastic. I modified slightly by just adding 1/2 cup of shallots, and also sprinkled about 1/4 tsp basil alone with the oregano on top before baking. We ate this with chunky bread. It was absolutely delicious. I also purchased the cook book and can’t wait to keep making more recipes. I have been following your newsletter for a couple of years now and everything I have made, always turns out fantastic. You are an awesome chef!!!

    • — Debbie E. on April 11, 2019
    • Reply
  • Amazing. I added smoked paprika.

    • — Mischka on March 17, 2019
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  • I had a bad day on Monday, I shoveled out a foot of snow, my train was cancelled, there was noisy construction going on at work. Came home, made this for dinner, the day faded away and I felt blissful eating this. Added a glass of wine, this could not have tasted better, just wonderful. Can I say I love you Jenn?

    • — Trudy Black on March 6, 2019
    • Reply
    • 😊

      • — Jenn on March 6, 2019
      • Reply
  • Absolutely delicious! Served over zucchini “noodles”.

    • — Karen Pakula on February 18, 2019
    • Reply
  • Hi There:

    I had leftover sauce……and put it on sautéed zucchini tonight. Very yummy!

    • — Mary Munson on February 12, 2019
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  • YUMMMMMM. This sauce is so good! I would make the sauce again even if I’m not making the whole dish…it is THAT good. I love what happens to feta cheese when it is heated…not super quick but super worth it. Will definitely make again.

    • — Doogus on February 11, 2019
    • Reply
  • Hi Jenn, my husband finds mint to be a bit harsh in flavour but loves cilantro (he says it tastes very fresh, kind of like mint to him, but without the harshness). Do you think fresh cilantro would work to replace the mint in this recipe?

    • — Bry on February 8, 2019
    • Reply
    • Sure, if you both like the taste of cilantro, I think it will work here. Enjoy!

      • — Jenn on February 8, 2019
      • Reply
  • This really was excellent! Added chopped Kalamata olives, served over rice, topped with Arugula tossed in EVOO and Lemon Juice. Looking forward to eating the leftovers for lunch tomorrow!

    • — Patty on February 7, 2019
    • Reply
  • I loved this reheated ever so slightly the next day vs when it was initially made. I could really taste the cumin and honey after being in fridge overnight. Also, I did add a large handful of kalamata olives (when I removed from broiler on 1st day as well), otherwise I followed the recipe as written.

    • — Beth on January 25, 2019
    • Reply
  • Hi! This looks delicious to make for dinner tonight! Can I use flash frozen shrimp that is cooked, peeled and deveined? I have some waiting to be used in my freezer! If so, how would I adjust the recipe for best taste ? Thank you so much!

    • — Sarah on January 18, 2019
    • Reply
    • Hi Sarah, I wouldn’t recommend pre-cooked shrimp for this recipe – sorry! If you’re looking to use up that shrimp sometime soon, you could try this shrimp salad.

      • — Jenn on January 18, 2019
      • Reply
  • Fantastic! As my husband says, “It’s a keeper!”

    • — Jeanne on January 11, 2019
    • Reply
  • Hi Jen,

    Do you think I can triple your Greek Shrimp recipe without making any adjustments to the ingredient amounts?

    BTW, I make one of your many dishes every time I have a party (and in between too) and everyone always loves them! I also have your cookbook. I tell everyone about you!

    • — Nancy Scocozza on January 9, 2019
    • Reply
    • Hi Nancy, glad you like the recipes and thanks for purchasing the cookbook! 🙂 I think you could get away with tripling the recipe. You wouldn’t need to modify the recipe but it may take just a little longer to cook. Please LMK how it turns out!

      • — Jenn on January 9, 2019
      • Reply
  • I love your recipes and, since I had most of these ingredients on hand, I thought I would give this one a try. I am so glad I did. To be completely honest, I was a bit worried about adding the mint at the end because it seemed out of place to me, but it was an amazing finishing touch. I served the shrimp over pasta for dinner and WOW! My whole family LOVED it. It was easy and delicious. Thank you for another keeper!

    • — LNoel on January 8, 2019
    • Reply
  • Just made this for first time tonight. Family loved it! So delicious and easy, had it on the table within an hour of getting home from work. Served with garlic basil Parmesan toast points and yellow seasoned rice which were suggested by the chef and husband said they went wonderfully with the sauce. Kids asked for me to put this dish in the “frequent flyer” recipe rotation.

    • — Deanna Kunkel on January 3, 2019
    • Reply
  • I haven’t tried this yet but it looks great. What would you recommend serving with this as I have two teenagers. Thanks for all your great recipes!

    • — Michele Weber on January 2, 2019
    • Reply
    • Hi Michele, I think it’d be really good with orzo pasta. I’d toss it with a little olive oil, salt and pepper.

      • — Jenn on January 3, 2019
      • Reply
  • Jennifer-I have to say you are my favorite chef! I can always depend on a recipe from your site or cookbook (which I love) turning out. One of my favorites is this Greek shrimp and feta. So simple and a great meal to make for company. Add a salad and good bread for dipping and you are set. Thank you!

    • — Mary F. on December 20, 2018
    • Reply
    • ❤️

      • — Jenn on December 20, 2018
      • Reply
  • Jenn: I have sent many positive reviews in the past (all positive), but wanted to tell you my wife (super picky) went CRAZY over this dish. She is bringing the leftovers to work to share! Awesome job, Thanks!

    • — Tom Allard on December 14, 2018
    • Reply
    • ☺️

      • — Jenn on December 15, 2018
      • Reply
  • Very good- I also added Kalamata olives to this recipe. Easy to make also!

    • — Sherri on November 21, 2018
    • Reply
    • I have some marinated artichokes begging to be eaten. What do you think of adding them to the recipe?

      Many thanks!

      • — Jan Rosen on July 1, 2020
      • Reply
      • I think they’d be a delicious addition!

        • — Jenn on July 2, 2020
        • Reply
  • I made this last night and was by far one of the best things I have ever made!

    • — Angelica on November 8, 2018
    • Reply
  • Hi.
    Can you prepare this ahead, then bake when getting ready to serve?

    • — Jan on November 5, 2018
    • Reply
    • Sure, Jan, that should work. I’d suggest reheating the refrigerated portion of the recipe on the stove or in the oven a bit before adding the shrimp. That way, the whole dish will be heated through without the shrimp getting overcooked. Enjoy!

      • — Jenn on November 6, 2018
      • Reply
  • We often go to our local Greek restaurant and I will always order the Prawn Saganaki. When I came across this recipe it sounded very similar to the dish I love. I made it last Saturday night and it was perfect. In fact I think it was better than the restaurant. A really nice, easy recipe. Thanks.

    • — Stacey Murphy on October 25, 2018
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  • Delicious and so easy. The level of spice was perfect and gave the dish an added dimension. I used to make a similar dish from another recipe and this recipe is so much better.

    • — Rae on October 10, 2018
    • Reply
  • Delicious and easy recipe. A go to in our household for a light weekday meal!

    • — Sophie snyder on October 9, 2018
    • Reply
  • The recipe that started it all for us. My husband saw it on Flipboard and we gave it a try. Instant favorite, as is every recipe we’ve tried from Once Upon a Chef. It’s perfect as is, no changes necessary. We serve with homemade garlic bread or orzo and a salad.

    • — Rachael Smith Kedney on October 7, 2018
    • Reply
  • This is out of this world delicious. I’ve made so many of your recipes and not a one has disappointed. This is definitely one for company as well as for family nights. It’s easy for a work night and we had left overs for lunch the next day! Healthy recipe!

    • — Donna on October 4, 2018
    • Reply
  • My family loved this shrimp dish. The sauce is wonderful. Easy to make and so flavorful.

    • — Debby on October 4, 2018
    • Reply
  • This dish was absolutely delicious! Came together very quickly and the browned feta on top was divine. Went with other reviewers’ suggestions and made buttered orzo as an accompaniment.

    I’ve tried at least 20 of your recipes and they have all turned out amazing! My family loves that I discovered your blog.

    Many thanks!

    • — Nirmal on October 4, 2018
    • Reply
  • When I read this recipe I had to try it since it had all the ingredients for a great dish. And, my husband loves feta cheese on anything. It was so easy to make using my large All-Clad skillet which went straight from the stovetop to the oven for broiling. I wanted the dish to be heartier with more protein so I added shrimp to it, which was just right. The hardest part about the recipe is peeling all that shrimp!

    • — Carol on October 4, 2018
    • Reply
  • I’ve made this twice so far, and my husband and I love it.

    We do add a bit more chili flakes, since we like spicy food. Also, I find I have to leave the broiler on for longer than 1-2 minutes (more like 5 minutes) in order to get the cheese to have that nice burn. Probably because our broiler is old 🙂

    • — Marie on October 3, 2018
    • Reply
  • Fantastic recipe that is chock-full of flavor! I served it with toasted ciabatta rolls. This one is a keeper for sure!

  • I have tried to print your great recipes but am unable to print full recipe–just picture. I don’t believe this is a problem with my computer or printer as I am able to print recipes from other sites. Any suggestions.

    • Hi Judy, Sorry to hear you’ve had a problem printing the recipes! Are you selecting the “print” button from the box that says (Recipe/Reviews/Add Review/Print) immediately under the recipe title? That should print the entire recipe. If that doesn’t work, I’d suggest opening a different browser on your computer and trying to print using that. Often time that will help to resolve a random glitch like that.

  • I don’t care for cumin but used it anyway. So good. Inspired by the orzo posts, invented a cold orzo roasted asparagus arugula salad to serve alongside.

  • Two part question –
    1) I would like to prepare this for my monthly BUNCO group. There would be 8 ladies. Is it ok to double the recipe?

    2) I noticed many of your reviewers served it over orzo. How would you recommend serving it? What would you suggest to round out the meal?

    • Hi Margie, Yes, I think you could double this. Instead of using a skillet, though, you may need to use two 9 x 13-inch baking dishes. Because two of those won’t fit on your oven rack at the same time, if you have two ovens, that would work best. If not, you’ll have to bake them one at a time. And regarding side dishes, I think this would be delicious over any shaped pasta, steamed rice, or with crusty bread for sopping up the sauce. For a veggie, simply steamed broccoli or green beans would be nice.

  • Hi! Made this and it was AMAZING! I was wondering though is there a cheese I can substitute for the feta? My husband doesn’t like feta so I wanted to make half with feta and half with a milder cheese. Thanks!

    • Glad you liked it, Gina! I think crumbled goat cheese or ricotta salata would work here as well.

  • This was the perfect recipe to christen my new birthday present, a Le Creuset buffet casserole pan: stove top to oven to broiler! I already had all the ingredients except shallots (substituted a Vidalia onion). I was going to pick some mint to add at the end but I forgot and didn’t miss it. We had it with buttered orzo – so delicious! This recipe is a definite keeper (and the pan performed beautifully too!)!

  • I struck gold at the local farmers’ market this morning as I shopped for this recipe. Fresh shrimp from the North Carolina coast, fresh feta from one of our local creameries, fresh pasta which I served with the shrimp, and fresh arugula which I added a layer of as the finished shrimp was resting. Delicious and easy. I will definitely make this again.

  • Award winning and so simple and bursting with complimentary flavors! I made it like you said and served with a side of brown rice for my men. However excellent without it too. Just a side note to take off the tails of the shrimp if you don’t like to mess with when eating. Thank you Jenn for more family friendly recipes but special enough to serve to company.

  • Delicious! I did add white wine after cooking the shallots and before the tomatoes. I also used fresh basil instead of the mint. I used the alternative you suggested if you don’t have an oven proof skillet. The middle doesn’t get done as nicely as in a wide pan. But a few minutes more baking and under the broiler finished it, it just didn’t look as pretty as the edges(no browning and stayed more watery) I might just buy a pan for this recipe…It’s that good!

  • I’m making this tonight and just realized I don’t have shallots. I have yellow onion. Would that work in this recipe? I hate altering your recipes because you always pick ingredients for a reason. Thank you in advance.

    • A yellow onion will work, Vikki – no worries!

  • This was SUPER easy and SUPER delicious! My partner said, verbatim, “You have outdone yourself!” when he started eating it for dinner. Definitely going to make again.

  • Hi Jenn,
    Can I use fresh tomatoes in this recipe since it’s tomato season here in MI? Thanks. Love your recipes and your willingness to give us advice 🙂

    • Happy to help and so glad you like the recipes! I think that fresh tomatoes should work. Just make sure to also use all the juice that comes from dicing them. Hope you enjoy!

  • Great recipe – followed the recipe as written – just added some fresh oregano to the tomato mixture and added the dried oregano as per recipe. Honey was perfect addition to take some of the acidity of the tomatoes. Perfect quick dinner – paired with warm pita bread for dipping and a white meritage. Memorable and great for company.

  • Can I use pre cooked deveined shrimp in this recipe?

    • I don’t recommend it, Donna – sorry!

  • This is so good! After making it a few times, I adjust a couple things. I’m not a huge fan of the honey taste so I cut that down to about 1 teaspoon. I also sub basil for the mint. I serve it with crusty bread and a salad. It really looks fancy in the skillet after it’s all cooked, I almost hate scooping into it!

  • Made this last night and it was soooo good! Did the recipe as was written (except substituted basil for the mint) and found your times suggested on the recipe were spot on! I served it over pasta and a side of asparagus. A lovely dinner….thanks for a great recipe!

  • Love shrimp saganaki and this was a great recipe. When he saw the dish, husband’s words were “I’m not worthy!” We proceeded to eat the whole dish by our two selves. Thanks for another great dish!

    • 🙂 Glad you both enjoyed!

  • made these again last night and added spinach (like last time) but used ‘fresh’ tomatoes instead, and was absolutely delish – family loved it. GR8 Recipe and quick to put together after work.

  • OMG….this dish is absolutely A-mazing!!! I’m writing this review as I eat. It was ‘that’ good, so I couldn’t wait.

    I served it over orzo and made your Ratatouille as a side dish. My family couldn’t be happier. And when they’re happy, I’m happy. Thank you!!

  • We loved this recipe, served with Greek pita and a nice white wine. Will definitely be making it again!

  • This was incredible!! I had crushed tomatoes on hand, so used those in place of the diced. I don’t care for mint, so I left it off and it was still delicious. Ridiculously easy and tastes like it came from my favorite fancy Greek restaurant. Can’t wait to make it again!

  • Just a question. Why the cumin? I REALLY hesitate to add it. Thanks!

    • — Hillary Williams
    • Reply
    • Hi Hillary, I know the cumin may seem like an odd ingredient for this dish, but it really does work. A number of other readers have commented that they were skeptical of it as well, but were happy with the end result. (It adds another layer of flavor that’s really appealing.) That said, the dish will still be tasty without it (or with less of it).

      • Can you recommend a substitute? I’m allergic to cumin.

        • — Jen on September 28, 2019
        • Reply
        • Hi Jen, Smoked paprika would work really well. Hope that helps!

          • — Jenn on September 30, 2019
          • Reply
  • I tried this recipe recently and found it to be very spicy, overwhelmed the other flavors, I will try again without the red pepper, I also found that there wasn’t much sauce to go around after it boiled down, would adding more tomatoes fix that? Overall we liked it and will make some adjustments next time.

    • Hi Louise, sorry that this was a bit too spicy for you! Regarding the sauce, yes, you could definitely add more tomatoes to supplement.

  • An instant hit! Such a delicious, comforting but light meal. My husband and I both love this dish and I immediately added it to our rotation.

  • This is SO good! I added kalamata olives and served it over fried green tomatoes. Everyone loved it and asked that I make it again!

  • This is now my go to meal when I have guests for dinner. I don’t change a thing and it’s perfect! Delicious and great presentation. Love, love, love it!!!

  • Absolutely Delish! Served this over pasta with some warm rustic, buttered bread! My family loved it! Will be a “regular” in my Dinner repertoire!

  • Can you put frozen shelled and deveined shrimp in without thawing first?

    • I would recommend thawing them first; I’d be concerned that they wouldn’t fully cook if they were added to the dish while still frozen.

  • Delish as is, wouldn’t change a thing. So easy and simple while immensely satisfying. Served with crusty bread and olive oil to drizzle. We will definately be making this again and again and again.

  • Delicious! I reduced the salt to 3/4 teaspoon and used sweet onion rather than shallots. I will definitely make this many times in the future.

  • This recipe was easy to make and so delicious. My fiance is a picky eater and he loved this. I did not have oregano on hand so I used an Italian seasoning mix and it turned out beautifully. I also used Bulgarian feta (more creamy and less salty than Greek) and it was so creamy and yummy.

  • I start this by saying I’m not the cook in our family…my husband does the cooking. I made this for him for Valentines Days and we loved it. Only change I made was whole tomatoes instead of diced. Wonderful recipe!

  • We loved this, with a couple small changes. I used about half the cumin and substituted basil for the mint (blech! mint). Served it with Crusty toasted Italian baguette, it was soo good!

  • Just found Jenn – this is wonderful, the presentation makes it so easy I could hardly believe it. When I find something new to try, I do it by the book, no changes until I’ve done it the way the chef intended. Next time I won’t change a thing – no reason to mess with perfection!

  • I can’t eat shrimp. Could I substitute with chicken or fish?

    • Hi Leaah, yes, I think fish or chicken would work here. In terms of fish, I think rockfish, salmon, or cod would work nicely. If using chicken, I’d cut it into smaller pieces; it may take about 5 minutes longer for the chicken to cook, so just keep an eye on it. Hope that helps!

  • Made this a few weeks ago and it was a hit in our home! My husband loved it (he loves shrimp). It was also a very simple recipe that didn’t take too long to make which is great for a weeknight! I did try to use reduced fat feta cheese, but I think next time I would use regular feta cheese because I would assume it melts better in the oven. Definitely going to make again soon!

  • If I wanted to try a kosher version of this recipe, is there a type of fish that you would recommend to replace the shrimp?

    • Hi Taylor, Sure – I think salmon, rockfish, cod, or anything along those lines would work nicely.

  • My kids made this for dinner by following the clear instructions and pictures on the website. And when it was time to eat, they couldn’t believe how amazing it was. I couldn’t either. Definitely in the list of favorites.

  • I rate all my recipes, (so I don’t make mediocre recipes again) and this one got an excellent, in fact I am making it again tonight. I will serve over orzo, and I make it with one addition. I use a 2 pound bag of shrimp and use all of the shrimp in the recipe.

  • This was so so tasty. I just didn’t put as much salt because when I tasted the diced tomatoes I had bought, it seemed to have enough salt. Wow very flavourful!

  • Perfect pantry meal for a cold and icy evening. I had everything on hand but the mint, so substituted some fresh basil that was leftover from another recipe. I cooked the sauce on the stove in a large non-stick skillet and transferred to a glass baking dish for the oven portion of the recipe. We served this dish with orzo pasta and some sauteed spinach. The flavors were outstanding. We plan to make this again for company or during the next snow storm!

  • Tomato mixture did not there a trick? Was still delicious.

    • Hi Dawn, did you boil the tomato mixture uncovered for 15 – 20 minutes? (That’s when the sauce thickens up.)

  • I made this but added fresh spinach after sauteeing tomato mixture for 15 minutes or so. Put feta on top of that and topped with oregano and then added my shrimp (it was cooked already) and dusted lightly with panko crumbs and put under broiler. DELISH this recipe is simple, quick and easy, definitely a keeper!

  • Delicious

    • — Stacy Rubinstein
    • Reply
  • After Christmas I made this (2nd time) for my adult son and my husband and they really loved it. It is such a flavorful quick recipe and it warms up well next day…..even tastes better because the flavors build. Thanks very much for what you do!

  • Hi! I’ve cooked this four times now (maybe five), and feel like I should really comment to say how glad I am to have found your website. I had a much older, simpler version of this recipe years ago, and was googling around looking for an updated version when I found yours. Made this and loved it, and have been working my way through the rest of your site ever since. I’m a reasonably competent home cook and baker who’s always on the lookout for new recipe sources. Everything I’ve made from your collection has worked as per the recipe, not required the purchase of esoteric ingredients I’ll only use once, and been tasty and well received by the husband and kid alike. 🙂 Please keep the recipes coming. Thanks!!

    • — Christina Stevenson
    • Reply
    • So happy you’re enjoying the recipes, Christina! ☺️

  • I made this dish tonight. The flavors were most excellent! I followed the recipe as written and served over Angel Hair pasta. Rather than cook the base in the prescribed pan, I used my cast iron Dutch oven and finished it off in my BBQ grill. My RV oven doesn’t have the BTU’s needed to finish the dish properly. I’m thinking the tomato, shallots and garlic could be a base for many other
    dishes with different protein choices. Will definitely make this dish again!!!

  • Jenn, I always say that I LOVE to cook & bake, but just because LOVE it doesn’t necessarily mean I’m GOOD at it! lol. I recently signed up with you and have already make your sausage lasagna and the Greek shrimp with tomatoes and feta, both of which were big successes. Thank you so much for sharing your recipes and knowledge with those of us who need help. Hugs from Tampa, Jennifer! : )

  • My husband keeps telling me how much he loves this dish! I’m so happy! Haven’t tried it yet as I just needed you to know first! Thank you for sharing these wonderful recipes with us!! Oh my husband just said it is OUTRAGEOUS!!! Yay Jenn!!! He can’t stop talking about it! He wants more! I gotta go!! Thank you!

  • Great, easy recipe. Everyone loved it. Made it as indicated and would not change a thing..i especially like the idea that the sauce can be made earlier in the day and shrimp added and broiled later for a company dish. No last minute fussiness. Served it over spaghetti. we scaped the plates and pan at the end of the meal!

    • — Selma Tannenbaum
    • Reply
  • We loved this dish! Excellent as written!

  • This dish is incredible! I made it for company and everyone loved it. I omitted the mint and crushed red pepper but added kalamata olives for some extra saltiness. I will definitely make it again!

  • Wow! What a delicious recipe! So flavorful! And what an aroma while cooking it! Served it with orzo and vegetables on the side. Next time might try it over angel hair pasta. Husband said it was a 10! All the flavors melded wonderfully and none were overwhelming.

  • After being fortunate to actually live in Greece and develop a taste and affection for Greek food, I was delighted to find your recipe for Greek Shrimp with Tomatoes and Feta. It is excellent exactly as written. However, I substitute Greek Oregano for regular Oregano. For me, this substitution gives it the “spot-on”, authentic taste I love. This has a very different flavor, so I advise using the amount in the recipe, and making adjustments to your own taste. I add the oregano to the tomato sauce when cooking if my oregano is dried; if fresh oregano, I add it as in Jen’s recipe. Greek Oregano can be purchased at nurseries to grow in your garden. To buy this herb, already dried and ready for use, I order it on Amazon(best prices, biggest selection!). In larger, urban areas, you can find it at Greek/Mediterranean food stores.

    • Loved this recipe! Quick neat and easy on a busy night! Was wondering how leftovers would be served cold as my bf works construction and doesnt always have a way of reheating. I’m always struggling for cold recipes for lunch that are not always sandwiches or wraps

      • — Kim Charron on August 1, 2019
      • Reply
      • While this is definitely best hot, I think it would still be really tasty cold. (And glad you enjoyed it!)

        • — Jenn on August 2, 2019
        • Reply
  • This was absolutely delicious! Perfect as is! I served it over angel hair pasta for dinner! Love, love it!

  • Outstanding recipe! I made two slight mistakes when making this dish but our dinner was so amazing despite the error of my ways. I had the mint all set to add but got distracted and forgot about it as the dish came out of the oven. My primary mistake was using a very large skillet and underestimating the weight and balance of the dish when removing it from the oven. Despite my two handed approach, the skillet (12 inch All Clad) tipped as I was transferring from oven to stove top and a small bit of the delicious sauce sloshed out of the skillet and onto the oven door. I was horrified! Smoke and sizzle and screams and a few choice words ensued. You can imagine how I forgot about the mint. I served the dish with wild rice, and my family enjoyed every last bite, while teasing me about my clumsiness. We loved it so much that I’m now searching for a more suitable stovetop to oven pan just so that I can make this special recipe again and again. Maybe a short enameled cast iron braising pan? What a win for me! Great recipe and a reason to add cookware to my Christmas gift list!

    • Glad you enjoyed it regardless of your minor mishaps! 🙂

  • I made this again tonight, except I used Atlantic salmon filets which I cut into 2×2-inch pieces. I didn’t deviate from anything else. Most definitely salmon is an excellent substitution! I served it overtop wild rice and sautéed French green beans (shallots and lemon zest) were served on the side. Ooo-la-la!!

  • This is a delicious and wonderfully quick recipe to prepare! All loved it and requested that I make it again very soon!

  • What a really nice and quick dinner. I had no idea what to prepare for tonite. It was served over baked spaghetti squash.
    Very nice

  • Superb!

  • Thank you for another quick and easy recipe that I can fix after work knowing that it will be yummy and special enough for company should they suddenly appear! Frozen shrimp are easily defrosted and tomatoes a staple. Sincerely, Marcine

  • My husband is still talking about how delicious this dish was a week later! Easy and tasty that is what makes this so special! But that is the experience I’ve had with each of Jenn’s recipes I’ve tried–and i’ve tried a lot of them–they all fall into my “repeat collection.”

  • Wow…what a great recipe. I’ve made this several times and to say it was a huge hit is the understatement of the year. It’s delicious, it’s simple and the presentation is the best.

  • Great recipe…I did drain some of the juice from tomatoes so they didn’t “stew” quite so long. Also was careful that the broil didn’t overcook shrimp.

  • This recipe was absolutely delicious and great for a weeknight meal! Served with couscous and asparagus and it was a HIT!

  • Another successful recipe! Thank you so much for another winner! Even my pickiest eater, my daughter, ate it up. I paired it with couscous and it was wonderful. I can’t wait to receive your cookbook.

  • Another resounding success – been wanting to make this for a while and once again it certainly didn’t disappoint. My family of 4 (2 11 years olds) thoroughly enjoyed it. Didn’t change or add one thing and it was perfect (apart from a few mins less in the oven – only took about 12 to get bubbling and starting to brown). Thank you for all of your super tasty dishes, can’t wait to receive your book 😊

  • Absolutely amazing!! I work as an organic personal cook and made this recipe after my client requested shrimp and Greek food. Client was beyond satisfied and the taste was amazing!!! Served with a couscous along with feta, cucumber, olives, and mint. In addition there was a side of red peppers, portabella mushrooms, and onions. Perfect recipe and will repeat this recipe with shrimp or some local red snappers.

    • — Christina Fasciana
    • Reply
  • If I use chicken breast in place of shrimp, how long would I need to bake in the oven?

    • Hi Catherine, If you’re cutting the chicken into pieces, I think 15 to 20 minutes. Please lmk how it turns out!

      • Do you need to pan sear the chicken on the stove first or can you use raw chicken in the dish itself? (Just baking it with everything else for 15-20 mins)

        • — Taylor on April 23, 2020
        • Reply
        • Hi Taylor, I don’t think you’d need to cook the chicken first, but it may take about 5 minutes longer for the chicken to cook while in the oven, so just keep an eye on it. (And make sure you cut the chicken into small pieces for quick cooking.) Hope that helps!

          • — Jenn on April 23, 2020
          • Reply
  • Another fabulous recipe Jenn,
    thank you!! Made with our own caught Pacific Spot Prawns from the west coast of British Columbia.
    Remarkable!! I have pre-ordered your cookbook! Can’t wait!

  • This is one of my go to recipes for company. Everyone thinks is is delicious. I like that it appeals to those who like spice and those who don’t even though it isn’t spicy. That is how flavorful it is. Thank you Jen!

  • I just made this recipe. Yet another 5 out of 5! The only changes I made were 1) I had 2 pounds of shrimp instead of 1.5 and for that 2 pounds of shrimp I used just about 3/4 tsp salt and 2) I used about 2-3 oz of feta. Came out perfect. This is a keeper. Very easy for entertaining- I made the tomato sauce in the morning and then I added the shrimp in the evening.

  • I have to think of something different to say, other than, “wow.” haha!! Quite some time ago, my husband decided to stop having seconds. Tonight was an exception. He simply announced he was having seconds and looked at me just to be sure there was some more. :0) What is remarkable about this recipe is that he is not a huge fan of cumin. That said, this is a five star recipe. I served it on a bed of wild rice which has its own nutty and unique flavouring, and it paired perfectly. So pretty, too. I wasn’t sure about the cumin, but trusted you, Jenn and I am so happy that I did. I think the honey had something to do with it. Aside from cutting the (potentially) acidic bite of the canned diced tomatoes, the honey settled the cumin and added a complexity to the spice rendering it subtle. The feta added yet another yummy layer. Everything melded beautifully. We *love* this recipe and it is officially in our keeper file. I’m so happy I signed up for your email, Jenn. Your recipes have provided many opportunities to ‘just’ change [it] up. Thank you!

  • I made this last night and it was absolutely delicious. It was flavorful and came together easily. The only changes I made were using a touch less olive oil to sauté the garlic and shallots, and I took my immersion blender to the can of tomatoes for a few presses to make the sauce slightly less chunky.
    The person I made it for though, told me he felt this tasted “more Mexican than Greek” and that if I eliminate the cumin and chili flake and add a squeeze of lemon at the end that it would be.
    While I loved it your way and I will be adding this to my regular meal rotation, I think I may give the suggested changes a go.
    Side note- The news of your cookbook has made my day! I’ve made so many of your recipes over the years and I’ve learned so much through them. I’m grateful for what you do.

  • Hi Jenn,

    Absolutely love all of your recipes! Looking forward to your cookbook.
    If I wanted to serve this over linguine should I add more diced tomatoes?

    Lynda, Toronto

    • You don’t have to, Lynda, but go ahead if you like lots of sauce (or if you have lots of pasta).

  • I am currently on a Keto diet and I adapted this to my needs. Instead of using diced tomatoes I used cherry tomatoes, that are coming in insanely fast now, and instead of honey I used liquid stevia. It came out wonderful! I really like the browned feta on top. It gives it a nice flavor.
    This recipe is now in my wheelhouse.
    Thank You!

  • This dish is easy to prepare and fabulous!
    I did not want to devein the shrimp so decided to try it with salmon! I sliced the salmon in about 1 and a half inch wide slices (5-6 thick pieces) . I layed the individual slices of salmon as the recipe directed to do with the shrimp. To my surprise, it was divine!
    This is the second recipe I have tried, I’m hooked.

  • I made this for dinner last night and it was delicious! The shallots gave it great flavor. It can be used as a spaghetti sauce as well. Next time, I am going to get a good bread to dip in the sauce.

    • — Kendra Hackenberg
    • Reply
  • I made this and it was great. I omitted the honey and that turned out to be the right move. I’m not that big of a feta fan so next time I’ll use a different cheese. I’ll be making this dish again.

  • I had 2 requests for dinner in our house last night, the White Chicken Chli and the Greek Shrimp with Tomatoes and Feta. I omit the red pepper and mint and the flavors are still amazing! I serve over orzo and make a quick vegetable on the side. This has become a family favorite – delicious!! Thank you for always helping me look good in the kitchen! I have shared your blog with many friends and family members and we all love everything we have tried.

  • This Greek Shrimp with Tomatoes and Feta was splendid although I substitute the feta for Gorgonzola and the oregano for basil. I also served it over penne pasta and topped with a little parmesan and garnished with fresh basil. Yummy

  • My family loves this dish! Would not make any changes. Served over pasta with green salad and french bread.

  • Could I substitute fresh tomatoes for canned in this recipe as I have a lot of tomatoes from the garden at the moment.

    • Hi Marina, I think that should work. Just make sure to use all the juice that comes from dicing the tomatoes, too. I’d love to hear how it turns out!

  • lazy me, could I make the sauce, put cooked shrimp on top, add the feta, etc and throw under the broiler?

    • The shrimp won’t have quite as much flavor but it’ll still be good 🙂

  • So good! Even my 3 and 5 year olds liked. It was spicy so reduce that if you don’t like that. Forgot cumin but don’t think it was missed. Very fresh tasting. Ate over rotini

  • Jen, this was simply OUTSTANDING. I paired it with Greek lemon potatoes and crispy pita triangles (I know, carb central, but who cares?) and it was just incredibly good. Your recipes never fail me – so grateful for your blog. It’s my go-to. Thanks!

  • Jenn,

    Can I use extra large frozen shrimp that
    I will defrost in the refrigerator overnight. I intend also
    to make your crab cakes with corn muffins
    and corn on the cob. Thanks so much.

    Gen (I haven’t made either recipe but it sounds good.

    • Sure, Gen, defrosted shrimp will work just fine. Hope you enjoy!

  • I made this last night and it was good but it was salty and spicy. I did not have cumin so I substituted with chili sauce. Next time I’ll reduce the red pepper flakes and omit the cumin. I’ll also try to see if I can get a reduced sodium feta. I didn’t have mint either so I’m wondering if that would’ve subdued the spiciness?

    • — Marisol Rodriguez
    • Reply
    • Hi Marisol, sorry to hear you found it a bit too spicy. While the mint would add another level of flavor to the dish, I don’t think it would reduce the spiciness, so next time I’d reduce the red pepper flakes a bit.

  • This is definitely a keeper. Living on Gulf Coast of Fl we have access to the best shrimp. Realized halfway through the recipe I only had 2 tablespoons of feta, no worries I substituted Asiago, still yummy. Served over angel hair pasta with a nice green salad.

  • Fantastically delicious over pasta.

  • We just loved this dish! I did not have the mint on hand, so skipped that, however my husband is not a mint fan anyway. I want to thank you Jenn for giving the nutritional information as so many do not. If I put on a bit of weight traveling, etc. I know that I can lose it by keeping my calorie intake to a certain amount. I can then cook great dinners with my husband knowing he is secretly on a diet. LOL!

    • I meant to say without my husband knowing he is on a diet.

  • Sensational and incredibly easy!

  • Made this tonight and it was delicious over rice. Very easy, pretty and quick. I had some avocado on hand and added it to the top for color and a different texture. Excellent!

  • It was amazing! I served it with black rice. Worked out great. The nutty sweetness of the rice went great with the feta, mint, and honey. That’s 2 for 2 for once upon a chef. I can’t wait to make the next recipe!

  • Very nice, love the combo of flavors. Thanks for this, I am gonna try this tonight!

  • I just made this for my parents and they loved it! It’s so easy and delicious!

  • I whipped this up for a weekend lunch. We had surprise company. It was fast, delicious and elegant. I served it with a baguette and rose wine. I absolutely love the recipes on your website.

  • Made this for company, and very much enjoyed. I served it on pasta, which wasn’t quite right, but it was still delicious. I ended up eating all the leftovers!

  • Surprisingly good. Husband loved it and the kids ate it. Usually 2/3 kids don’t like it, and one will love a recipe but they all ate it without complaint.

  • Made this while at the beach; wonderful dish both warm and cold the next day. My son, who owns a restaurant said “Mom, this is a keeper”. Thanks!

  • I was looking for something quick and easy for dinner tonight. I had been wanting to try this recipe and couldn’t believe I had everything on hand to whip this up without a grocery run. Just fabulous! The shrimp were juicy and succulent, the sauce flavor profile perfect! Every recipe I have tried on this site has been so delicious, not a clunker in the bunch! Thank you!

  • Perfect dish for a warm Austin day! I did not have an oven proof pan so I did the stove top part then transferred to a baking pan to continue with the shrimp part and also the broiler part. Paired nicely with a chilled glass of Chardonnay. This my go to website for repeated tried and true recipes and to try new ones. Thanks Jenn! Any idea when to expect the new cookbook?

    • Glad you liked it! The cookbook will be available next spring- I will definitely be promoting it on the site when it’s available :).

  • Simply delightful. You can make the sauce ahead and the dish travels well. Arrive at your destination and put it all together.

  • I made this for my wife and I and we loved it whenever I make a new recipe I follow it just the way it was written first. Then I see if there is any way I can add or subtract something to make it better for us….not that it isnt fine but I want to make it with our flair and honestly the only thing I changed on this was to use Mexican Oregano as we like the taste of it better….We LOVE this dish and have made it several times in the last month

  • I made the recipe as is and enjoyed it, but not the rest of the household. The teaspoon of cumin overpowered the dish, and next time I will leave it out, and add fresh herbs from my garden, likely oregano and basil which may brighten the dish a little. I couldn’t taste the honey, and may leave that out as an experiment too.

    A good dish, just some modifications for my family.

  • This may be the only time ever where we found a recipe from Jenn to be just not quite right for us. After so many excellent meals we were surprised to find we did care for this all that much. We used San Marzano tomatoes and the addition of the honey gave an odd sweetness (for me) and the mint seemed out of place (for both of us). The feta cheese and mint together we found to overpower the shrimp as well. The recipe was followed to the letter so its not as though we over-did anything.
    We could tweak the recipe to more suite our tastes but we will most likely just pass on this one in the future and happily try another of Jenn’s recipes or back to one of her many “tried-and-trues”.

  • Do you recommend a specific type of wine with this dish?

    • — Karen Whritenour
    • Reply
    • Hi Karen, this would be nice with a white wine like Sauvignon Blanc, Chardonnay or Pinot Grigio. Hope you enjoy the shrimp!

  • Prepared this dish while at the beach last week, my son and everyone loved it. So simple, yet oh, so good.

  • Made this last night on a busy Wednesday evening with kids activities full on — soccer, dance, etc. It was AHMAZING! Where to start…we had all of the ingredients in the cupboard/fridge so no last minute run to Publix. We served it over a bed of rice – the flavors all work so well together and the mint gives it that special little zing. Kids loved it equally as much as my husband and I did. This will be added to our weekly meal rotation! Thanks Jen…your recipes continue to impress us and leave our tastebuds super satisfied!

    • — Christine Chippindale
    • Reply
  • As the previous reviewer said, I was not sure how honey, cumin, mint, and feta would “go” with shrimp, but since your recipes have never failed me and I was in the mood for a seafood dish, I took a leap of faith. I’m SO glad I did! This was truly scrumptious (oh…wasn’t that the name of a movie character?) I digress–I sat on the deck and ate a big bowl of this with bread and a glass of wine…heaven! And it wasn’t difficult or time consuming! I’d give this dish 10 stars if I could. Brava!

  • We made this spur of the moment last night and it was absolutely delicious!! We had it with a simple Greek salad and crusty bread-A MAZING!!! Thank you thank you for another wonderful dish!!!

  • I’ve tried several of your recipes and I don’t think I’ve ever had a “miss”. I cook quite a bit (and I’m not half bad at it:). When I read the ingredients for this dish I was going to go buy it, I couldn’t see how these flavours could successfully meld together. When I saw the number of glowing reviews I decided to give it a try. I stand corrected-Fabulous! I plan to keep trying more of your recipes. Tomorrow I’ll try the Baby Kale Salad. Thank you for such wonderful ideas.

  • This is a keeper! I reduced the amount of garlic called for, used garlic paste instead of fresh garlic and used crushed tomatoes instead of diced. I served it over thin spaghetti. I have added it to my recipe manager. Thanks Jenn!

  • Fabulous!!!!

  • Loved this recipe because of how easy it was to put together and because the sauce is amazing! We served it with Orzo and Tzatziki on the side – fantastic and can’t wait to serve for guests.

  • Another wonderful recipe! So delicious and yet so easy to make. I used ‘colossal’ shrimp & it worked perfectly just following the instructions (love how the directions are always very clear). Served with herbed quinoa for a lovely birthday dinner. Thanks once again for a great recipe!

  • I made this for the 2nd time in as many weeks and wanted to throw in a suggestion. If you have a Trader Joe’s and have never bought the Israeli feta you don’t know what you’re missing! It’s not as dry as most feta, rather creamy and just delicious. If you buy it once I promise you’ll never use anything else. We had a friend over who cooks a lot and she raved about it. I love this dish…could eat it once a week, it’s that good. Thanks again, Jenn.

  • I added langostinos to this as well. Omg what a great recipe. I pan fried garlic ciabatta bread and served this over it. It was a huge hit. I made it twice in 1 week!!
    Thank you

  • 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!

  • 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!

  • 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!

  • 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?

    • 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!

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

  • 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!!!

  • Hi, feta is a little too rich from our taste, any ideas?

    • 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!

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

  • 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 🙂

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

  • 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!

  • 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!

  • 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.

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

  • 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..

    • 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!

  • 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.

  • 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.

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

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

  • 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!

  • 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 Good. thanks! xoxo.

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

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

  • 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.

  • I would like to try this recipe – it looks wonderful. What temperature di you set the oven for baking the shrimp before broiling – 350?

    • Hi Melinda, the oven temp is 400°F. Enjoy!

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

  • 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.

  • 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!

    • 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).

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

  • 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.

  • 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.

    • 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?

  • What count are extra large shrimp?

    • 26/30- Hope you enjoy

  • Another winner. Served with Ancient Grain salad. Thanks ?

  • 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?

    • 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.

  • 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

    • 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, what is the size of the skillet that you used?

    • Hi Jill, It’s a 12-inch skillet. Hope that helps!

  • 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!

  • 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
    • 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.

  • Hi Jenn,
    Another beautiful recipe! Is there enough sauce in the Greek shrimp to serve over pasta?

    • Yes, definitely!

  • Hi Jenn,

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


    • Hi Anne, Orzo or rice would both work well.

  • 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?

    • 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!

  • It would be very helpful if the nutritional information or at least the caloric content were included with the recipes.

    • — Phyllis Patselas
    • 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.

  • 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!

    • 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 :).

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