Sautéed Shrimp with Tomatoes, Feta, and Fresh Oregano
Quick sauté of shrimp in a garlicky tomato sauce finished with crumbled feta and fresh oregano for a bright Mediterranean flavor. This Greek-inspired seafood recipe (mediterranean, gluten free), ready in about 22 minutes, pairs large shrimp, cherry tomatoes, 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 rice, quinoa, or a quick salad. 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
- 1 1/2 cups, halved cherry tomatoes
- 4, thinly sliced garlic cloves
- 3 tbsp extra virgin olive oil
- 1/4 cup dry white wine
- 1/2 cup crumbled feta cheese
- 2 tbsp, chopped fresh oregano leaves
- 1/4 tsp red pepper flakes
- 1 tsp sea salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes; sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 1/2 cups halved cherry tomatoes and cook for 4-5 minutes until they soften and start releasing their juices.
- Step 3: Pour in 1/4 cup dry white wine, stirring to deglaze the pan; simmer for 2 minutes to reduce slightly.
- Step 4: Add 1 lb peeled and deveined large shrimp, 1 tsp sea salt, and 1/2 tsp black pepper; cook for 3-4 minutes, stirring occasionally, until shrimp turn pink and are cooked through.
- Step 5: Remove from heat and sprinkle 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh oregano leaves over the shrimp. Gently toss to combine and serve immediately.
Frequently asked questions
How long does Sautéed Shrimp with Tomatoes, Feta, and Fresh Oregano take to make?
Total time is about 22 minutes (10 min prep + 12 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 Shrimp with Tomatoes, Feta, and Fresh Oregano?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Sautéed Shrimp with Tomatoes, Feta, and Fresh Oregano?
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 Shrimp with Tomatoes, Feta, and Fresh Oregano 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.
Is Sautéed Shrimp with Tomatoes, Feta, and Fresh Oregano gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
