Greek Shrimp

I’m not always big on cooking seafood, as much as I love to eat it, because it can be so fussy to cook with. But I love this recipe. It has great savory flavors with good balance, and a nice fresh brightness. It’s really quick and easy to throw together, too!

Greek Shrimp | Fefferfit

Greek Shrimp

  • 2 tbsp olive oil
  • 1/2 red onion or 2 shallots, chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 14.5-oz. can diced tomatoes, drained, juices reserved
  • 1 Tbs. dried oregano, crumbled, or 2 Tbs. minced fresh oregano
  • 1/2 tsp kosher salt, to taste
  • 1/4 tsp red pepper flakes, to taste
  • 1 tsp paprika, to taste
  • 2/3 cup coarsely crumbled feta cheese
  • 2 lb. large (25-35 ct) shrimp, peeled and deveined
  • 2 Tbs. minced fresh mint, plus mint sprigs for garnish (optional)
  • Nice crusty baguette for serving (Kroger has an awesome multi-grain baguette in their bakery that’s pictured here. So delicious!)


  1. Heat the olive oil in a large skillet over medium heat. Add the onion/shallots and sauté until translucent, about 3 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the wine and drained tomatoes, and add the oregano now, if using dried. Season with salt, red pepper flakes and paprika and stir.
  2. Increase the heat to high and bring to a boil, then reduce the heat to medium and cook, stirring often, until the tomatoes begin to soften, about 5 minutes. Add some of the reserved tomato juices if you prefer a thinner sauce. I like things a little on the thin side, but not soupy. 
  3. Stir in the feta, then the shrimp. Cover the pan immediately and reduce the heat to low. Cook until the shrimp are evenly pink and the cheese is beginning to melt, about 3 minutes. Sprinkle with the oregano, if using fresh, and the minced mint. Garnish with the mint sprigs and serve immediately with fresh, crusty bread for soaking up the sauce.

Serves 4. Adapted from a recipe by Williams-Sonoma. 

Greek Shrimp nutrition | Fefferfit


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