Sautéed Greek Shrimp with Tomatoes and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp cooked quickly in a fresh tomato sauce with garlic and crumbled feta, finished with a sprinkle of oregano and parsley for a bright seafood dish. This greek-inspired seafood ready in about 18 minutes pairs peeled and deveined large shrimp, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 4 Greek cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook for 2 minutes on one side until pink and opaque.
  3. Step 3: Flip the shrimp and add 2 cups halved cherry tomatoes and 1 tsp dried oregano. Cook, stirring occasionally, for 3-4 minutes until tomatoes soften and shrimp are cooked through.
  4. Step 4: Remove skillet from heat and sprinkle 1/2 cup crumbled feta cheese evenly over the shrimp and tomatoes. Let sit for 1 minute to slightly melt the cheese.
  5. Step 5: Garnish with 2 tbsp chopped fresh parsley and serve immediately with lemon wedges on the side for squeezing.

Frequently asked questions

How long does Sautéed Greek Shrimp with Tomatoes and Feta take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Greek Shrimp with Tomatoes and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Greek Shrimp with Tomatoes and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Greek Shrimp with Tomatoes and Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Greek Shrimp with Tomatoes and Feta?

Greek seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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