Sautéed Greek Shrimp with Tomatoes and Feta

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 recipe, ready in about 18 minutes, pairs large shrimp, olive oil, 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 3 tbsp olive oil
• 4, minced garlic cloves
• 2 cups, halved cherry tomatoes
• 1 tsp dried oregano
• 1/2 cup crumbled feta cheese
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.