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Greek Shrimp

greek shrimp on a plate topped with parsley, lemon juice and feta served with pita bread
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 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)

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.