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, peeled and deveined
  • 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.

Nutrition Information

Powered by Edamam

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

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

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Reviews & Comments

  • I 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
    • Reply
  • 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
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    • 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
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    • If I don’t care for mint is there another fresh herb you recommend?

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

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

    • — Sue Macdonald on August 18, 2019
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  • 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
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    • 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
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      • 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
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        • 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
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  • This was fabulous! My husband who is a very picky eater absolutely loved it! Plan to make this again!

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

    • — Milly on July 10, 2019
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  • 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
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  • 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
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  • 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
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  • 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
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    • 😊

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

    • — Karen Pakula on February 18, 2019
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  • 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
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  • 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
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    • Sure, if you both like the taste of cilantro, I think it will work here. Enjoy!

      • — Jenn on February 8, 2019
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  • 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
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  • 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
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  • 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
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  • Fantastic! As my husband says, “It’s a keeper!”

    • — Jeanne on January 11, 2019
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  • 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
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  • 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
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  • 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
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  • 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
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    • 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
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  • 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
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    • ❤️

      • — Jenn on December 20, 2018
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  • 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
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    • ☺️

      • — 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
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  • I made this last night and was by far one of the best things I have ever made!

    • — Angelica on November 8, 2018
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  • 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
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  • 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
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  • Delicious and easy recipe. A go to in our household for a light weekday meal!

    • — Sophie snyder on October 9, 2018
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  • 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
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  • My family loved this shrimp dish. The sauce is wonderful. Easy to make and so flavorful.

    • — Debby on October 4, 2018
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  • 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
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  • 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!

    • — Lauren S. on September 22, 2018
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  • 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.

    • — Judy Kuehn on September 17, 2018
    • Reply
    • 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.

      • — Jenn on September 17, 2018
      • Reply
  • 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.

    • — Heather Arana on September 16, 2018
    • Reply
  • 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?

    • — Margie on September 13, 2018
    • Reply
    • 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.

      • — Jenn on September 14, 2018
      • Reply
  • 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!

    • — Gina on September 10, 2018
    • Reply
    • Glad you liked it, Gina! I think crumbled goat cheese or ricotta salata would work here as well.

      • — Jenn on September 11, 2018
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  • 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!)!

    • — Kate on September 7, 2018
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  • 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.

    • — Carol on August 18, 2018
    • Reply
  • 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.

    • — Karen on August 12, 2018
    • Reply
  • 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!

    • — Holly on August 9, 2018
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  • 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.

    • — Vikki on August 9, 2018
    • Reply
    • A yellow onion will work, Vikki – no worries!

      • — Jenn on August 9, 2018
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  • 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.

    • — Emma on July 22, 2018
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  • 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 🙂

    • — Deb on July 15, 2018
    • Reply
    • 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!

      • — Jenn on July 16, 2018
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  • 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.

    • — Anna on July 5, 2018
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  • Can I use pre cooked deveined shrimp in this recipe?

    • — Donna on June 25, 2018
    • Reply
    • I don’t recommend it, Donna – sorry!

      • — Jenn on June 25, 2018
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  • 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!

    • — Carrie T on June 18, 2018
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  • 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!

    • — Karen S on June 11, 2018
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  • 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!

    • — Janet on June 10, 2018
    • Reply
    • 🙂 Glad you both enjoyed!

      • — Jenn on June 10, 2018
      • Reply
  • 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.

    • — lynn g on May 30, 2018
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  • 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!!

    • — Lori on May 21, 2018
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  • We loved this recipe, served with Greek pita and a nice white wine. Will definitely be making it again!

    • — Daniel on May 19, 2018
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  • 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!

    • — Ryann on April 29, 2018
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  • Just a question. Why the cumin? I REALLY hesitate to add it. Thanks!

    • — Hillary Williams on April 26, 2018
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    • 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).

      • — Jenn on April 26, 2018
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  • 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.

    • — Louise on April 24, 2018
    • Reply
    • Hi Louise, sorry that this was a bit too spicy for you! Regarding the sauce, yes, you could definitely add more tomatoes to supplement.

      • — Jenn on April 24, 2018
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  • 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.

    • — Rebekah on April 1, 2018
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  • 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!

    • — Debbie Crook on March 7, 2018
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  • 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!!!

    • — Anne on March 7, 2018
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  • Absolutely Delish! Served this over pasta with some warm rustic, buttered bread! My family loved it! Will be a “regular” in my Dinner repertoire!

    • — ~ Kelly on March 5, 2018
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  • Can you put frozen shelled and deveined shrimp in without thawing first?

    • — Helen on March 3, 2018
    • Reply
    • 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.

      • — Jenn on March 5, 2018
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  • 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.

    • — Nancy Hartsock on March 2, 2018
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  • 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.

    • — Joann Evans on March 2, 2018
    • Reply
  • 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.

    • — Leila on March 1, 2018
    • Reply
  • 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!

    • — Teri on March 1, 2018
    • Reply
  • 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!

    • — Gayle Rodrigues on March 1, 2018
    • Reply
  • 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!

    • — Craig on February 18, 2018
    • Reply
  • I can’t eat shrimp. Could I substitute with chicken or fish?

    • — Leah on February 13, 2018
    • Reply
    • 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!

      • — Jenn on February 14, 2018
      • Reply
  • 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!

    • — Ashley Miller on February 5, 2018
    • Reply
  • 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?

    • — Taylor W. on February 3, 2018
    • Reply
    • Hi Taylor, Sure – I think salmon, rockfish, cod, or anything along those lines would work nicely.

      • — Jenn on February 3, 2018
      • Reply
  • 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.

    • — JFL on February 1, 2018
    • Reply
  • 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.

    • — Susan on February 1, 2018
    • Reply
  • 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!

    • — Janet O on January 30, 2018
    • Reply
  • 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!

    • — Liesel on January 18, 2018
    • Reply
  • Tomato mixture did not there a trick? Was still delicious.

    • — Dawn on January 17, 2018
    • Reply
    • Hi Dawn, did you boil the tomato mixture uncovered for 15 – 20 minutes? (That’s when the sauce thickens up.)

      • — Jenn on January 17, 2018
      • Reply
  • 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!

    • — lynn Goldenne on January 11, 2018
    • Reply
  • Delicious

    • — Stacy Rubinstein on January 7, 2018
    • 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 on December 30, 2017
    • Reply
    • So happy you’re enjoying the recipes, Christina! ☺️

      • — Jenn on December 30, 2017
      • Reply
  • 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!!!

    • — Harry on December 29, 2017
    • Reply
  • 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 on December 5, 2017
    • Reply
  • We loved this dish! Excellent as written!

    • — Judy on December 5, 2017
    • Reply
  • 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!

    • — Debbie Crook on December 4, 2017
    • Reply
  • 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.

    • — Mary Ellen on December 3, 2017
    • Reply
  • 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.

    • — Cyndi on December 1, 2017
    • Reply
    • 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!

    • — Jan on December 1, 2017
    • Reply
    • Glad you enjoyed it regardless of your minor mishaps! 🙂

      • — Jenn on December 1, 2017
      • Reply
  • 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!!

    • — Nicole on November 30, 2017
    • Reply
  • This is a delicious and wonderfully quick recipe to prepare! All loved it and requested that I make it again very soon!

    • — Lisa on November 30, 2017
    • Reply
  • 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

    • — Betty Hill on November 30, 2017
    • Reply
  • Superb!

    • — Jim Griffiths on November 30, 2017
    • Reply
  • 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.”

    • — Gay on November 30, 2017
    • Reply
  • 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.

    • — Gabby on November 30, 2017
    • Reply
  • 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.

    • — Rich on November 29, 2017
    • Reply
  • This recipe was absolutely delicious and great for a weeknight meal! Served with couscous and asparagus and it was a HIT!

    • — AJB on November 29, 2017
    • Reply
  • 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.

    • — Anita on November 27, 2017
    • Reply
  • 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 😊

    • — Maxine Norris on November 14, 2017
    • Reply
  • 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 on November 3, 2017
    • Reply
  • If I use chicken breast in place of shrimp, how long would I need to bake in the oven?

    • — Catherine on October 29, 2017
    • Reply
    • Hi Catherine, If you’re cutting the chicken into pieces, I think 15 to 20 minutes. Please lmk how it turns out!

      • — Jenn on October 30, 2017
      • 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!

    • — Sharon S. on October 14, 2017
    • Reply
  • 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.

    • — Chithra on October 13, 2017
    • Reply
  • 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!

    • — Nicole on September 28, 2017
    • Reply
  • 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

    • — Lynda Kelly on September 22, 2017
    • Reply
    • You don’t have to, Lynda, but go ahead if you like lots of sauce (or if you have lots of pasta).

      • — Jenn on September 22, 2017
      • Reply
  • 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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