Juicy shrimp simmered in a garlicky tomato sauce, finished with briny feta and herbs—this weeknight-easy classic tastes like a seaside taverna. Serve with crusty bread for dunking or toss with warm orzo for a heartier plate.
Why You’ll Love It
- Big flavor, little effort: Pantry tomatoes + feta + herbs = instant Greek vibes.
- One pan → oven: Sear, simmer, and broil for golden, melty feta.
- Fast: On the table in ~30 minutes.
- Flexible: Great with orzo, rice, or low-carb over zucchini ribbons.
Ingredients
- 1½ lbs (680 g) large shrimp, peeled & deveined (tails on optional)
- 2 tbsp olive oil, plus more for finishing
- 1 small red onion, finely diced
- 3–4 garlic cloves, thinly sliced
- ¼–½ tsp red pepper flakes (to taste)
- 1 tsp dried oregano (Greek if possible)
- ½ tsp ground coriander (optional but lovely)
- 1 can (14–15 oz / 400 g) crushed tomatoes or 3 cups halved cherry tomatoes
- ¼ cup dry white wine or 2 tbsp ouzo (optional)
- ½ tsp fine sea salt, plus more to taste
- Freshly ground black pepper
- Zest of ½ lemon + 1 tbsp lemon juice
- 6–8 oz (170–225 g) feta, cut in small cubes or crumbled
- 3 tbsp chopped fresh parsley
- 1–2 tbsp chopped fresh dill or mint (optional)
To Serve
- Warm crusty bread, cooked orzo/rice, or lemony bulgur
- Extra lemon wedges
Time & Yield
- Active: 20 minutes | Total: 30 minutes
- Serves: 4 as a main, 6 as a mezze
Step-by-Step
- Prep the Shrimp
Pat dry, season lightly with salt & pepper. Preheat oven to 425°F (220°C) (or broiler on high if your pan is oven-safe). - Build the Sauce
Heat olive oil in a large oven-safe skillet (10–12 in / 26–30 cm) over medium heat. Sauté onion 3–4 minutes until translucent. Add garlic, red pepper flakes, oregano, and coriander; cook 30 seconds until fragrant. - Deglaze & Simmer
Add wine/ouzo (if using); bubble 1 minute. Stir in tomatoes, ½ tsp salt, a few grinds of pepper, and lemon zest. Simmer 6–8 minutes to thicken and sweeten the sauce. Taste and adjust salt/heat. - Add Shrimp & Feta
Nestle shrimp into the sauce in a single layer. Scatter feta over the top. Drizzle with a thread of olive oil. - Bake/Blister
Transfer skillet to the oven and bake 6–8 minutes (or broil 3–4 minutes) until shrimp are opaque and feta is lightly golden at edges. Do not overcook. - Finish
Squeeze in lemon juice. Shower with parsley and dill/mint. Serve hot with bread or over orzo/rice.
Nutrition (Per serving, 4 servings)
Approx. Calories: 360 | Protein: 35 g | Carbs: 12 g | Fat: 18 g | Sugar: 6 g | Sodium: 760 mg
(Will vary with feta brand and serving accompaniments.)
Chef’s Tips
- Don’t overcook shrimp: Pull when they’re just curled and opaque.
- Sweeter sauce: If your tomatoes are sharp, stir in ½ tsp sugar or a knob of butter.
- Extra depth: A splash of ouzo adds subtle anise—very Greek and very good.
- Brine matters: Sheep’s milk feta in brine gives the creamiest, tangiest finish.
Variations & Twists
- Olive & Capers: Add ¼ cup Kalamata olives and 1 tbsp capers before baking.
- Spinach Boost: Stir in 3 cups baby spinach to the sauce until wilted, then add shrimp.
- Spicy Saganki: Increase pepper flakes and finish with a pinch of Aleppo pepper.
- Creamy Swap: Stir 2 tbsp Greek yogurt into the sauce off heat for a silky tang (don’t boil).
What to Serve With It
- Starch: Orzo, lemon rice, herbed couscous, or toasted baguette.
- Salad: Village-style Horiatiki (tomato–cucumber–olive–feta) or a simple arugula salad with lemon-olive oil.
- Wine: Crisp Assyrtiko or Sauvignon Blanc.
Make-Ahead & Storage
- Sauce ahead: Cook tomato base up to 2 days in advance; rewarm, then add shrimp and bake just before serving.
- Leftovers: Refrigerate up to 2 days. Reheat gently (covered) until just warm; avoid boiling to keep shrimp tender.
- Freezing: Freeze the sauce only (no shrimp/feta) up to 3 months.
Why This Dish Steals the Show
It’s bright, briny, and comforting—the juicy snap of shrimp, a garlicky tomato embrace, and creamy feta on top. From skillet to table in half an hour, this Greek-style classic brings vacation energy to any night of the week.