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Greek Shrimp with Cherry Tomatoes, Feta, and Herbs Recipe

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3.8 from 45 reviews

Greek Shrimp is a vibrant and flavorful dish featuring succulent shrimp cooked with blistered cherry tomatoes, garlic, and herbs, finished with tangy feta cheese and fresh lemon. Perfectly spiced with oregano, thyme, and a hint of crushed red pepper, this Mediterranean-inspired skillet meal offers a delightful balance of freshness and richness, ideal for a quick weeknight dinner.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Seafood

  • 1 pound medium tail-on, raw shrimp, peeled and deveined (about 25 shrimp)

Vegetables & Herbs

  • 2 pints cherry tomatoes
  • 6 garlic cloves, thinly sliced
  • ¼ cup chopped flat leaf parsley
  • 1 lemon, cut into wedges, for finishing

Spices & Seasonings

  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon sugar
  • 1 teaspoon sea salt
  • ¼ teaspoon crushed red pepper flakes, plus more for serving

Other

  • 4 tablespoons extra-virgin olive oil
  • 2 ounces feta, crumbled
  • Pita or crusty bread, for serving (optional)

Instructions

  1. Cook the shrimp: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until the oil shimmers. Add the shrimp in a single layer and cook undisturbed until the underside turns pink, approximately 2 minutes. Flip the shrimp and cook for an additional minute until they are opaque and cooked through. Use a slotted spoon to transfer the shrimp to a plate and set aside.
  2. Blister the tomatoes and cook garlic: Add the remaining 2 tablespoons of olive oil to the same skillet and increase the heat to high. Add the cherry tomatoes and allow them to cook undisturbed until they start to blister, about 5-7 minutes. Then add the thinly sliced garlic and continue cooking, stirring occasionally, until the garlic softens and the tomatoes begin to burst, thickening the sauce, approximately 5 more minutes. Optionally, gently smash some tomatoes with the back of a wooden spoon to release their juices.
  3. Add herbs and spices: Stir in the dried oregano, dried thyme, garlic powder, sugar, sea salt, and crushed red pepper flakes. Cook while stirring for about 2 minutes until the mixture is fragrant and well combined.
  4. Combine shrimp and herbs: Return the cooked shrimp to the skillet with the tomato mixture. Stir in the chopped parsley until everything is evenly mixed and heated through.
  5. Serve: Remove from heat and serve the shrimp and tomato mixture with a generous squeeze of fresh lemon juice and sprinkled with crumbled feta cheese. Optionally, accompany with warm pita or crusty bread to soak up the delicious sauce.

Notes

  • Use fresh shrimp for the best flavor and texture, but frozen shrimp may be used if thawed properly.
  • Adjust crushed red pepper flakes to taste if you prefer less or more heat.
  • For a gluten-free option, omit the pita or substitute with gluten-free bread.
  • If cherry tomatoes are out of season, grape tomatoes can be used as a substitute.
  • Serve immediately for the best texture and flavor; leftovers can be refrigerated for up to 2 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Low Fat

Find it online: https://allyumcooks.com/greek-shrimp-with-cherry-tomatoes-feta-and-herbs-recipe/