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Greek Shrimp

June 30, 2024

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 on a plate topped with parsley, lemon juice and feta served with pita bread
Photography by Gayle McLeod

Greek Shrimp: The Best Kind of One-Pan Mediterranean Meal

This classic Greek dish is bursting with fresh flavor and delivers all of the best parts of the Mediterranean in a one-pan preparation. It’s healthy, easy and satisfying. You’ll sometimes see it called “Shrimp Santornini” or “garides saganaki” which refers to the type of dish (a sagani) the shrimp (garides) are cooked in. It’s the perfect marriage of simple and deeply flavorful, and Greek shrimp pairs well with just about anything. For more easy shrimp recipes, check out our classic Shrimp Scampi.

shrimp, tomatoes, spices, feta, spices, parsley and lemon wedges in bowls to make 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 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

shrimp being cooked in a skillet with olive oil

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 fluffy white rice and 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 (total time in the kitchen is just over a half hour!). Here’s how to make it:

  1. Sauté the shrimp in olive oil until it’s cooked through and set aside. How long does it take to cook shrimp in a pan? Shrimp cooks pretty quickly, about 3-4 minutes in the hot oil will do it.

  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 and a squeeze of fresh lemon juice.

  5. Serve! And if you’re looking to be uber traditional, you’ll cheers everyone at the table with a glass of ouzo!

cherry tomatoes being cooked in a skillet with olive oil
garlic and tomatoes being cooked in a skillet with olive oil
tomatoes, garlic, oregano, thyme, garlic powder, sugar, salt and crushed red pepper flakes being cooked in a skillet
shrimp, tomatoes, garlic, oregano, thyme, garlic powder, sugar, salt and crushed red pepper flakes being cooked in a skillet

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 inhumane 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 skillet made with tomatoes, spices and fresh parsley

How to Clean Shrimp

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 in a skillet topped with fresh parsley, lemon juice and feta served with pita bread

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:

Greek shrimp on a plate topped with parsley, lemon juice and feta served with pita bread

More Great Mediterranean Recipes to Try

We will gladly frolic through the Mediterranean region through the various delicious plates it has to offer. Here’s a few more great recipes:

For the Love of Shrimp

We really do love shrimp, and this lovely Greek shrimp recipe is one of our faves. Especially because 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!

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Greek Shrimp

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  20 min
  • Calories: 245


  • 4 tablespoons extra-virgin olive oil
  • 1 pound medium, tail-on, raw shrimp, peeled and deveined, about 25
  • 2 pints cherry tomatoes
  • 6 garlic cloves, thinly sliced
  • 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
  • ¼ cup chopped flat leaf parsley
  • 1 lemon, cut into wedges, for finishing
  • 2 ounces feta crumbled
  • Pita or crusty bread, for serving (optional)


  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.

Nutrition Info

  • Per Serving
  • Amount
  • Calories245
  • Protein16 g
  • Carbohydrates7 g
  • Total Fat17 g
  • Dietary Fiber1 g
  • Cholesterol140 mg
  • sodium1192 mg
  • Total Sugars4 g

Greek Shrimp

Questions & Reviews

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  • Mary

    This recipe with its aroma, taste, and the gorgeous juices left in the pan… it is a true winner. I come from Long Island where the restaurants are top notch, especially the Italian ones, and this brings back all those wonderful memories. Thank you.

    This is such a wonderful compliment to read, thank you Mary! We are so happy you loved it and that it brought up such good memories!

  • Kristin

    So simple and so delicious, I love everything about this dish. It’s in my permanent dinner rotation!

    YAY! That is so great to hear, thanks Kristin. We are so glad you love it!

  • Robyn

    Loved this recipe! It was a hit! Just let those tomatoes cook away. Served with rosemary baguette.

    Thanks Robyn, we are so glad you love it!

  • Angela

    Wow, so delicious. Will definitely make this again. Perfect amount of everything. Better than anything you could get at an expensive restaurant.

    Thanks Angela, glad you loved it!

  • Sarah

    Wow, this recipe slaps. Served it with farro and a kale salad. I halved it because I thought the full recipe would be too much for two adults and a toddler but I wish I hadn't, I would have eaten at least two more helpings!

    Thanks Sarah, so glad you loved it!