There’s something unmistakably comforting about the sizzle of shrimp in olive oil, the aroma of garlic and herbs filling the kitchen, and the burst of tangy tomato simmering down to a rich, velvety sauce. Topped with creamy feta and finished with a sprinkle of parsley, this Shrimp with Feta and Tomatoes dish brings all the sun-kissed flavors of Crete straight to your plate. Each bite is vibrant, briny, and beautifully balanced between fresh and savory.

Behind the Recipe

This dish holds a special place in many Mediterranean hearts. I first tasted it during a trip to Crete, in a seaside taverna where the waves lapped just a few feet from the patio. The cook, an older gentleman with weathered hands and a quiet smile, brought out this steaming bowl of shrimp nestled in tomato sauce and crowned with chunks of feta. From the first bite, I was hooked. The simplicity, the freshness, and the balance of flavors made it unforgettable. This version brings that memory to life in your own kitchen.

Recipe Origin or Trivia

Known in Greece as “Garides Saganaki,” this dish originates from coastal regions, especially Crete, where seafood is a way of life. It’s traditionally cooked in a small two-handled pan called a “saganaki,” giving the dish its name. The use of briny feta and sweet summer tomatoes reflects the island’s local produce, and it’s commonly served as a meze or light main course alongside crusty bread and a crisp white wine.

Why You’ll Love Shrimp with Feta and Tomatoes

This isn’t just another shrimp recipe. It’s a one-skillet wonder that will win hearts.

Versatile: Serve it as a starter, light main, or meze at your next gathering.

Budget-Friendly: A little shrimp and a few pantry staples go a long way.

Quick and Easy: Ready in under 30 minutes with very little prep.

Customizable: Add olives, chili flakes, or herbs to make it your own.

Crowd-Pleasing: It looks elegant, smells incredible, and tastes even better.

Make-Ahead Friendly: You can prep the sauce in advance and reheat when ready.

Great for Leftovers: Toss leftovers with pasta or spoon over crusty bread.

Chef’s Pro Tips for Perfect Results

Simple doesn’t mean boring. Here’s how to take it up a notch:

Use ripe, high-quality tomatoes or a good canned variety for full flavor.
Don’t overcook the shrimp. They should be just opaque and tender.
Crumble the feta just before serving so it doesn’t melt completely.
Let the tomato sauce simmer to develop a rich, slightly sweet taste.
Finish with a drizzle of good olive oil and a sprinkle of fresh herbs.

Kitchen Tools You’ll Need

No fancy equipment needed, just your trusty kitchen basics:

Large Skillet or Sauté Pan: For cooking the shrimp and sauce.

Wooden Spoon: To stir without breaking the shrimp.

Chef’s Knife: For chopping onions, garlic, and tomatoes.

Cutting Board: Always handy for prep work.

Serving Bowl: A rustic ceramic bowl adds to the Mediterranean vibe.

Ingredients in Shrimp with Feta and Tomatoes

Each ingredient plays a role in building layers of flavor and texture. Here’s what you’ll need:

Olive Oil: 2 tablespoons – Brings richness and helps cook the aromatics.
Garlic (minced): 3 cloves – Adds a deep, earthy aroma.
Onion (chopped): 1 medium – Gives sweetness and body to the sauce.
Tomatoes (chopped or canned): 2 cups – The base of the sauce, fresh or canned works.
Shrimp (peeled and deveined): 1 pound – The star of the dish, tender and sweet.
Feta Cheese (crumbled): 1/2 cup – Creamy and briny, balances the acidity of the tomato.
Fresh Parsley (chopped): 2 tablespoons – Brightens up the final dish.
Red Pepper (sliced): 1 small – Adds color and a touch of sweetness.
Salt and Pepper: to taste – Brings all the flavors into harmony.

Ingredient Substitutions

You can make this recipe your own with a few easy swaps.

Tomatoes: Use good-quality canned diced tomatoes if fresh aren’t in season.

Feta Cheese: Goat cheese or ricotta salata can be used for a milder flavor.

Red Pepper: Roasted red peppers from a jar add a smoky note.

Parsley: Fresh basil or dill works well too.

Shrimp: Try scallops or a white flaky fish for a twist.

Ingredient Spotlight

Feta Cheese: Greek feta made from sheep’s milk is tangy, crumbly, and creamy. It melts just enough to blend with the sauce while still keeping its character.

Shrimp: Fresh or frozen, shrimp cook fast and soak up flavors beautifully. Their briny sweetness balances the savory tomato base.

Instructions for Making Shrimp with Feta and Tomatoes

This dish comes together in just one pan and in under 30 minutes. Here’s the simple step-by-step.

Preheat Your Equipment:
Heat a large skillet over medium heat with olive oil.
Combine Ingredients:
Add chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in garlic and cook for another 30 seconds.
Prepare Your Cooking Vessel:
Add chopped tomatoes and sliced red pepper. Season with salt and pepper. Let simmer for 10–12 minutes until thickened and fragrant.
Assemble the Dish:
Nestle the shrimp into the sauce in a single layer. Cook for 2–3 minutes on one side, then flip.
Cook to Perfection:
Once shrimp turn pink and opaque (another 2–3 minutes), remove the pan from heat. Crumble feta over the top.
Finishing Touches:
Sprinkle with chopped parsley and a drizzle of olive oil. Let sit for 2–3 minutes for the feta to slightly melt.
Serve and Enjoy:
Serve hot with crusty bread or warm pita. Spoon extra sauce over each portion.

Texture & Flavor Secrets

This dish is all about balance. You get the tender bite of shrimp, the chunky softness of tomatoes, the creamy crumble of feta, and the juicy snap of red pepper. The sauce is tangy and herbaceous, rounded out by olive oil and warmed by garlic and onions.

Cooking Tips & Tricks

You’re almost a Greek taverna chef already. A few more things:

Add a splash of ouzo for a classic Greek touch if you like.
Let the sauce reduce fully before adding shrimp to keep it thick.
For extra flavor, marinate the shrimp with garlic and herbs for 10 minutes before cooking.

What to Avoid

Keep these missteps off your plate:

Overcooking shrimp: They turn rubbery fast. Cook until just pink.
Skipping the simmer: Rushing the tomato sauce leads to a watery finish.
Over-salting: Feta adds saltiness, so season with care.

Nutrition Facts

Servings: 4
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

The tomato sauce can be made ahead and stored for up to 3 days. Cook the shrimp fresh to avoid overcooking. Leftovers store well in the fridge for 2 days. Gently reheat in a skillet over low heat with a splash of water or broth.

How to Serve Shrimp with Feta and Tomatoes

Serve with crusty bread, over couscous or rice, or with warm pita. Add a Greek salad or a drizzle of tzatziki on the side for a full Mediterranean spread. A chilled glass of white wine pairs beautifully.

Creative Leftover Transformations

Leftovers don’t have to be boring. Try these:

Toss with cooked pasta and a splash of pasta water.
Pile into a pita wrap with cucumbers and herbs.
Layer over toasted bread for Mediterranean bruschetta.

Additional Tips

Use tail-on shrimp for a fancier look.
A squeeze of lemon just before serving lifts the whole dish.
Let it rest a couple minutes before serving to meld the flavors.

Make It a Showstopper

Serve in a rustic ceramic dish with a garnish of fresh herbs and extra crumbles of feta. Add lemon wedges on the side and a drizzle of olive oil on top for sheen. Use colorful plates for contrast.

Variations to Try

Spicy Saganaki: Add crushed red chili flakes for heat.
Green Veggie Boost: Add chopped spinach or kale to the tomato sauce.
Creamy Twist: Stir in a spoon of cream just before finishing.
Herb Explosion: Add oregano, thyme, or dill for deeper flavor.
Seafood Mix: Add scallops or squid for a mixed seafood version.

FAQ’s

Q1: Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

Q2: Is this dish spicy?

No, but you can easily add heat with chili flakes or diced pepper.

Q3: What kind of feta should I use?

Greek sheep’s milk feta is ideal, but cow’s milk feta works too.

Q4: Can I make it dairy-free?

Yes, omit the feta or use a dairy-free alternative.

Q5: Can I use canned tomatoes?

Definitely. Go for whole or diced canned tomatoes with no added herbs.

Q6: What wine pairs well with this dish?

A crisp white like Sauvignon Blanc or a dry rosé works beautifully.

Q7: Can I double the recipe?

Yes, just use a larger skillet and avoid crowding the shrimp.

Q8: What if my sauce is too watery?

Simmer it longer to reduce and thicken before adding shrimp.

Q9: Can I add olives?

Absolutely. Kalamata olives are a great addition.

Q10: Is this gluten-free?

Yes, as long as you serve it with GF bread or grains.

Conclusion

Shrimp with Feta and Tomatoes is a taste of the Aegean in every bite. It’s fresh, flavorful, and deceptively simple to prepare. Whether you’re cooking for two or for a crowd, this dish is a vibrant celebration of bold Mediterranean flavors. Try it once, and it just might become your new favorite go-to seafood recipe.