Tomato-Simmered Shrimp with Feta and Olive Oil

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

Juicy shrimp gently simmered in a rich tomato sauce with creamy feta and fragrant olive oil, a perfect Mediterranean seafood dish. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs shrimp, peeled and deveined, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 15 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
  2. Step 2: Add 2 cups halved cherry tomatoes and 1 cup crushed tomatoes to the skillet. Stir and cook for 5 minutes until the tomatoes soften and the sauce thickens slightly.
  3. Step 3: Stir in 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh oregano, then add 1 lb peeled and deveined shrimp. Cook for 3-4 minutes, turning shrimp until pink and opaque.
  4. Step 4: Remove skillet from heat and gently fold in 1/2 cup crumbled feta cheese and 1 tbsp fresh lemon juice. Let sit for 2 minutes to meld flavors before serving.

Frequently asked questions

How long does Tomato-Simmered Shrimp with Feta and Olive Oil take to make?

Total time is about 25 minutes (10 min prep + 15 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 Tomato-Simmered Shrimp with Feta and Olive Oil?

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 Tomato-Simmered Shrimp with Feta and Olive Oil?

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 Tomato-Simmered Shrimp with Feta and Olive Oil 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 Tomato-Simmered Shrimp with Feta and Olive Oil?

Mediterranean 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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