Sautéed Greek Shrimp with Tomatoes and Feta

By · 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

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.

Equipment for this recipe

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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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