One-Pan Greek Shrimp with Tomatoes and Feta

Shrimp simmered in a vibrant Greek-style tomato sauce with onions, garlic, fresh oregano and Kalamata olives, finished with crumbled feta. Ready in under 30 minutes, this dish works beautifully as a light main, paired with pasta, rice or potatoes for a complete meal, or served with crusty bread as a simple, flavorful appetizer.

How to make Greek Shrimp with Tomatoes and Feta

Start by heating a large frying pan over medium heat and add two tablespoons of olive oil. When the oil shimmers, add the chopped onion and minced garlic and sauté until the onion is softened and fragrant, about 2–3 minutes.

Stir in white wine, fresh chopped oregano, sliced Kalamata olives and drained diced plum tomatoes. Increase the heat to bring the mixture to a boil, then reduce to medium and let it simmer uncovered for about 5 minutes, until the sauce thickens and the flavors meld.

Arrange the peeled and deveined shrimp in a single layer over the sauce. Cover the pan and cook for 3–5 minutes, until the shrimp are opaque and pink on both sides. Do not overcook — shrimp become rubbery if left too long.

Remove the pan from the heat and scatter crumbled feta and chopped parsley over the shrimp. Serve immediately so the cheese stays slightly creamy against the warm tomato sauce.

What to serve with Greek Shrimp with Tomatoes and Feta

This Greek-style shrimp is excellent as an appetizer with torn crusty bread for dipping into the tomato and feta sauce. For a heartier meal, spoon the shrimp and sauce over pasta, zucchini noodles (zoodles) for a lower-carb option, or pair with rice or roasted potatoes. Add a simple green salad or steamed vegetables on the side for balance and color.

Dietary Considerations

This recipe fits a variety of eating styles and dietary needs when prepared as written:

• Clean eating — simple whole ingredients and minimal processing
• Gluten-free and nut-free — naturally free of gluten and tree nuts
• Pescatarian — seafood-based protein
• Low-carb and keto-friendly — serve with low-carb sides like zoodles or a green salad

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Ingredients

• 2 tablespoons olive oil
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 28 ounces diced plum tomatoes, drained
• 1/4 cup sliced Kalamata olives
• 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
• 1/2 teaspoon salt, adjust to taste
• 1 pound shrimp, peeled and deveined
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped parsley, for garnish

Instructions

1. In a large frying pan, heat olive oil over medium heat. Sauté onion and garlic until tender and translucent, about 2–3 minutes.
2. Add white wine, oregano, salt and the drained diced tomatoes. Stir to combine.
3. Bring the sauce to a boil, then reduce heat to medium and simmer uncovered for about 5 minutes until it reduces slightly.
4. Spread the shrimp in a single layer over the sauce. Cover and cook until the shrimp are pink and opaque, about 3–5 minutes depending on size.
5. Remove from heat, sprinkle with crumbled feta and chopped parsley, and serve immediately.

Nutrition (approximate per serving)

Calories: 275 kcal | Carbohydrates: 13 g | Protein: 27 g | Fat: 12 g | Sodium: variable depending on feta and olives

*Nutritional values are estimates and may vary based on exact ingredients and portion sizes.

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