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Greek Shrimp

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Calories: 223
Greek shrimp with tomatoes, feta and parsley in a cast iron pan

Fresh, plump shrimp tossed with blistered, garlicky cherry tomatoes, feta and herbs, Greek shrimp is the kind of dinner that we could eat every single night.

Greek Shrimp: The Best Kind of One-Pan Mediterranean Fever Dream

Fresh, plump shrimp tossed with blistered, garlicky cherry tomatoes, feta and herbs is the kind of dinner that we could eat every single night. It’s healthy, so easy and so very satisfying. You’ll sometimes see it called “shrimp Santornini” or “garides tourkolimano” which loosely translates to “Greek shrimp”. As for us? We just call it extremely delicious. The perfect marriage of simple and deeply flavorful, Greek shrimp is an easy summer dinner that’s sure to be a hit. Plus, you can pair it with just about anything—read on to find out more about what to serve it!

raw shrimp, cherry tomatoes, lemon juice, olive oil, spices, garlic, parsley and feta laid out tomato Greek shrimp

Everything You’ll Need to Make Greek Shrimp with Tomatoes and Feta

The ingredients list for this Greek shrimp recipe reads like a Mediterranean diet 101 primer. Olive oil, seafood, herbs and spices—it’s all good and good for you. Use the very ripest cherry tomatoes you can find! A recipe as simple as this will only be as good as the quality of your ingredients and the quality of the shrimp and tomatoes especially matter here.

  • Extra-virgin olive oil

  • Large shrimp

  • Cherry tomatoes

  • Feta cheese

  • Fresh garlic

  • Oregano

  • Thyme

  • Garlic powder

  • Sugar

  • Red pepper flakes

  • Parsley

  • Lemons

Greek seasoned shrimp in a cast iron pan
cherry tomatoes being cooked in a cast iron pan
cherry tomatoes cooked down in a cast iron pan with garlic and spices
cherry tomatoes cooked down in a cast iron pan with garlic and spices

How To Make Our Easy Greek Shrimp Recipe

Easy, quick, healthy, yummy—Greek shrimp really is everything we love dinner to be. You can serve it to company alongside some lovely white wine for a speedy, low-stress supper that still feels special and indulgent. Or, it makes a really nice weeknight meal when you just need something that you know everyone will love and that comes together quickly. Here’s how to make it:

  1. Sauté the shrimp in olive oil until it’s cooked through and set aside.

  2. Cook the cherry tomatoes in the same skillet in more olive oil for about five minutes, until they begin to blister.

  3. Add the fresh garlic and, a few minutes later, the oregano, thyme, garlic powder, sugar, salt and crushed red pepper flakes. Simmer and stir until it all becomes cohesive and fragrant—just a couple of minutes.

  4. Add the shrimp back to the pan, toss to coat and finish the whole dish with those crumbles of feta cheese.

  5. Serve!

Greek shrimp in a pan with chopped parsley
cherry tomatoes cooked down in a cast iron pan with garlic and spices with shrimp

What To Serve with Greek Shrimp

The sky’s the limit! Greek shrimp stands alone, or goes with most anything. Here are a few serving ideas to get you going:

  • Atop white bean hummus with some good crusty bread (pictured here!)

  • With warm pita and more feta

  • Tossed with pasta (any kind!) to make a simple, yummy Greek shrimp pasta.

  • With a big green salad for a low-carb feast.

  • Over sturdy greens—like fresh romaine—to make a Greek shrimp salad!

Greek shrimp in a pan being stirred with a wooden spoon.
Greek shrimp with tomatoes, feta and parsley in a cast iron pan

Everything You Need to Know About Buying Shrimp

  • Shrimp size: Here in the U.S., shrimp is sold by weight. When shrimp size is referenced—”jumbo”, “medium” “small” and so on—that size correlates with the number of shrimp per pound. For this recipe, we’re calling for large shrimp, which means we’d expect you to get roughly 26 shrimp per pound.

  • How to buy the best shrimp: Buying wild, American shrimp is a good way to cut any worries about slavery or shady labor practices right out of the equation. Look for wild Gulf shrimp—fresh or frozen are both fine. If you’re buying frozen shrimp, always check the label for preservatives. The only ingredient should be “shrimp”.

  • Consider sustainability when you’re shopping for seafood and especially something super-popular like shrimp. There are a couple of organizations that certify seafood as sustainable, like the Marine Stewardship Council and the Aquaculture Stewardship Council, so you can look for labels that carry a seal from either of these organizations and if you see one, you can feel really good about your purchase! When in doubt, you can always cross-reference your shrimp buying options with the Monterey Bay Aquarium's excellent “Seafood Watch” site or app.

Greek shrimp in a pan being with crumbled feta and parsley

How to Clean Shrimp

Learning how to peel and devein shrimp can seem daunting, but it’s pretty simple. While it's not technically necessary to devein your shrimp, the “vein” is the shrimp’s digestive tract, and it can have a little sand or grit in it sometimes, so we like to remove it. Here's how to prep shrimp:

  1. Defrost! Defrost your shrimp (if they’re frozen) in a bowl of cold water in the fridge.

  2. Peel! Begin to peel the shrimp by holding the shrimp in one hand and use your other hand to peel off the legs. Once the legs have been removed, you can take the shrimp shell off by peeling it, beginning from where you took off the legs.

  3. To keep the tail on, just hold it firmly in place with one hand while you peel the shell of the body of the shrimp with your other hand.

  4. To remove the vein, hold the shrimp with the back side up. Use a sharp, small knife (like a paring knife) to make a shallow cut along the vein (the dark line that runs along the back of the shrimp). Once you've made the incision, use the tip of the knife to scrape out the vein. And you’re done!

Greek shrimp and tomatoes in a pan served with crumbled  feta and toasted pita bread
Greek tomatoes and shrimp served over white bean hummus in a bowl with toasted pita

More Shrimp Recipes to Try

For the Love of Shrimp

We really do love shrimp oh-so-much, and this lovely Greek shrimp recipe is one of our faves. Especially in the summertime when cherry tomatoes are at their peak, this simple meal is so easy and so fun to make (not to mention fun to eat). We hope you try it! When you make it, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Greek Shrimp

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Calories: 223

Ingredients

  • 4 Tbsp Extra-virgin olive oil
  • 1 lb Medium, tail-on raw shrimp, peeled and deveined, about 35
  • 2 pints Cherry tomatoes
  • 6 Garlic cloves, thinly sliced
  • 1/2 tsp Dried oregano
  • 1/2 tsp Dried thyme
  • 1/2 tsp Garlic powder
  • 1/2 tsp Sugar
  • 1 tsp Sea salt
  • 1/4 tsp Crushed red pepper flakes, plus more for serving
  • 1/4 cup Chopped flat leaf parsley
  • Lemon juice for finishing
  • 2 oz Feta crumbled

Method

  1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Once the oil is glistening, add the shrimp and cook, undisturbed, until just pink on the bottom, about 2 minutes. Flip and cook on the other side until, opaque, and cooked through, about 1 more minute. Using a slotted spoon, transfer the shrimp to a plate.
  2. Add the remaining 2 tablespoons of oil to the same skillet and turn the heat up to high. Add the cherry tomatoes and cook, undisturbed, until beginning to blister, about 5-7 minutes. Add the garlic and continue cooking, stirring occasionally, until the garlic is tender and the tomatoes begin to burst and the sauce thickens (if you want, you can gently smash the tomatoes with the back of a wooden spoon) about 5 more minutes.
  3. Add the oregano, thyme, garlic powder, sugar, salt and crushed red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
  4. Return the shrimp to the skillet with the tomatoes. Stir in the parsley.
  5. Serve shrimp and tomatoes with a squeeze of lemon, sprinkled with the feta, alongside pita or crusty bread.