Greek Shrimp with Tomatoes and Feta

Published February 12, 2018. Updated October 18, 2018

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Once you try this Greek Shrimp with Tomatoes and Feta you’ll be wondering where this easy, flavorful dish has been your whole life! It’s such a delicious combination of flavors and it goes perfectly with a side of orzo.

Greek Shrimp with Tomatoes and Feta

Healthy Delicious Mediterranean Recipe

Over the past few years I’ve totally fallen in love with Mediterranean food. It’s so fresh, it’s nicely seasoned, it’s bright and balanced plus it’s generally healthy.

This recipe is a great example of that.

Here you saute onions and garlic on olive oil then you add in vitamin rich tomatoes and McCormick spices and let that simmer for a few minutes and reduce.

Then you add in the shrimp and cook it right in the sauce so it gets a chance to soak up those flavors.

And you finish it off with a fair amount of that delicious tangy feta and fresh herbs.

Greek Shrimp with Tomatoes and Feta

What to Serve with Greek Shrimp

I like to serve it with whole grain crusty bread for soaking up that sauce or a lemony orzo with asparagus.

For the orzo I just cook orzo according to package directions then drain and toss with a few tablespoons of extra virgin olive oil and a few tablespoons of fresh lemon juice, and toss in steamed asparagus and parsley.

It’s super easy and a perfect side dish to accompany this shrimp.

Greek Shrimp with Tomatoes and Feta

As I’ve mentioned before McCormick is my go-to brand for spices. They always have consistent flavor that you can count on and they bring flavor dishes that would otherwise be so drab and boring.

I use McCormick spices practically on a daily basis from simple chicken recipes, to richly seasoned salmon recipes, to my healthy vegetable soups for lunch.

McCormick spices can make healthy eating so much more enjoyable. Who wants to eat something flavorless?

Greek Shrimp with Tomatoes and Feta

Easy Shrimp Recipe

I know many Greek Shrimp recipes are baked or broiled in the oven but I prefer to cook this dish from start to finish on the stovetop.

This way it’s easier to keep an eye on the shrimp and so they don’t over-cook, plus cooking it on the stovetop is faster than the oven so you can have this shrimp ready in no time!

Greek Shrimp with Tomatoes and Feta

If you aren’t a big fan of mint no worries, just finish it off with more parsley.

I hope you love this easy recipe! It will have you thinking wellness never tasted so good!

Greek Shrimp with Tomatoes and Feta

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Greek Shrimp with Tomatoes and Feta
4.91 from 11 votes

Greek Shrimp with Tomatoes and Feta

A perfectly easy and satisfying shrimp dish that has such a delicious combination of Mediterranean flavors. Easy enough for a weeknight dinner yet tasty enough to serve to guests on the weekend.
Servings: 4
Prep15 minutes
Cook15 minutes
Ready in: 30 minutes



  • Heat olive oil in a large skillet over medium heat. 
  • Add in onion and saute until tender, about 4 - 5 minutes. Add garlic and saute 30 seconds longer.
  • Pour in tomatoes, honey, parsley, oregano and red pepper flakes and season with salt and pepper to taste.
  • Bring to a simmer then reduce heat to medium-low and continue to simmer, stirring occasionally, until sauce has thickened slightly, about 5 minutes. 
  • Toss in shrimp and submerge in sauce. Cover and cook until shrimp are cooked through, tossing once halfway through, about 6 - 7 minutes total.
  • Sprinkle with feta and mint. Serve warm with lemon wedges for spritzing and cooked orzo or crusty bread if desired.
  • Recipe source: Cooking Classy
Nutrition Facts
Greek Shrimp with Tomatoes and Feta
Amount Per Serving
Calories 350 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 388mg129%
Sodium 839mg36%
Potassium 561mg16%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 8g9%
Protein 36g72%
Vitamin A 655IU13%
Vitamin C 30.5mg37%
Calcium 461mg46%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Leslie Stoehr

    This looks really good ..
    Just wondering if I could used dried herbs instead of fresh ?

    • Jaclyn

      Jaclyn Bell

      Yes it won’t have quite the same freshness without the fresh parsley and mint but would still be delicious. Use 1/3 the amounts with dried.

  • J

    I don’t have a lot of experience cooking with any kind of seafood but we’ve started Lent again and I am trying to be brave and branch out a bit so as to not make the same two things every Friday until Easter. This recipe seems fun and within my skill level but I have a couple of beginner questions about the shrimp:
    1. Can you use bagged frozen shrimp?
    2. If you can use bagged frozen shrimp will it make a difference if the bag says cooked or not?
    3. If you can use bagged frozen shrimp I’m going to assume you have to thaw it first beforehand?

    I currently have bagged cooked medium frozen shrimp and was wondering if I can use that or do I have to get something specific to make this recipe?

    Thank you in advance! 😊

    • Jaclyn

      Jaclyn Bell

      Yes I use frozen shrimp since I don’t live by the coast and don’t have access to fresh caught. Use raw frozen then thaw completely before using. Enjoy!

      • J

        Thank you for the clarification! Sorry it took me so long to reply. Was finally able to give this a try with the right kind of shrimp today.

        It won’t let me post my picture but I feel like it didn’t come out quite the same way as yours pictured above. Mine was a bit more liquidy looking and I had to give the shrimp more time than stated in order to finish cooking. My burner goes from “low”, the numbers 2-9, then “high” – what would you consider “medium-low”? Thinking I might have turned the heat down too much to need more time.

        Overall my husband and I liked it and I would try making this again. Do you think fire roasted diced tomatoes would work with these flavors?

        Thank you for sharing your recipes! 😊

        • Jaclyn

          Jaclyn Bell

          Medium-low is about 4, and I use the larger burner for a dish like this. As far as liquid goes you can drain the tomatoes next time. Thanks for your feedback!

  • Marg

    This is an amazing recipe
    Didn’t have fresh garlic substituted with 1 1/2 top garlic powder
    Used my own spaghetti sauce( fresh tomatoes)
    Italian mixed spice 1 1/2 T
    Then followed everything else
    Dinner party next weekend will use as a starter.

  • N Jorgensen

    Would use a “thinner” crushed tomato next time and less of it. Maybe add some white wine. Would try harissa instead of red pepper too. It was good but not more than three stars. Served with a side of fresh steamed spinach.