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    Home » Main Dishes » Shrimp Recipes

    Greek Shrimp with Tomatoes and Feta

    LAST UPDATED: September 23, 2024 PUBLISHED: March 17, 2020 By Pam Greer 24 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Jump to Video Print Recipe

    This Baked Shrimp with Tomatoes and Feta is a classic Greek recipe that you need to be making now!  Succulent shrimp, tangy feta cheese in a zesty tomato sauce.  Serve over pasta, rice or polenta for a delicious easy weeknight dinner!  Ready in under 30 minutes!

    Yellow enameled pan filled with bubbling casserole topped with feta cheese.

    If you are looking for recipe that is fancy enough for company, but easy enough for a quick weeknight dinner, this easy shrimp recipe is it! 

    I've mentioned before that if I had to choose a favorite cuisine, I have several that vie for top position.  Southeast Asian and Mediterranean are definitely tied at the top. 

    Mediterranean food covers so many regions, but Greek is the one that I turn to time and time again.  The recipes I gravitate towards are simple, with real ingredients, like this classic shrimp with tomatoes and feta.  

    You make fresh tomato sauce, add the shrimp, top with yummy feta cheese and bake until the cheese melts.  Easy peasy.  We served it over Instant Pot Herbed Polenta, it would also be great with pasta or rice, or just some big chunks of bread to soak up all that sauce! 

    Click here to pin this Greek Shrimp Recipe now! 

    Dill, shrimp, brandy, olive oil, garlic, feta, onion, tomato paste, white wine, and canned tomatoes.

    Ingredients

    • Shrimp - one of the things I love about this recipe is that you can use the less expensive medium or small sized shrimp.   This recipe works with large, medium or small.  If you use large or extra large, you might want to add a minute or two to the shrimp cooking time.  You can read this article on Shrimp Counts Per Pound to learn more about shrimp sizes. 
    • Brandy and White Wine - if you want to make this without alcohol, just use chicken broth, even better make a quick broth with the shrimp shells and use that.
    • Tomatoes - I used canned tomatoes because I was making this in the winter.  In the summer make this with fresh tomatoes, it's so good! 
    • Tomato Paste - since this recipe only uses a tablespoon, don't buy a can, buy the tubed version and keep it in your fridge.  I use the Amore Tomato Paste (affiliate link.)

    Photo collage showing onion and garlic minced and then sautéed in olive oil.

    Step by Step Directions

    While the oven preheats to 400, finely chop your garlic and onion.  

    In an oven proof skillet (I love using enameled cast iron) heat the olive oil over medium heat.  When the oil is hot, add the onion and garlic.  You are only going to sauté them for about a minute.  You just want them to soften a bit and infuse the olive oil with flavor.  

    Photo collage showing tomatoes added to pan then dill being added to the pan.

    Add the tomatoes to the onions and garlic in the pan.  Stir them occasionally and cook for about 5 minutes.  You just want them to soften a bit and pick up the flavor from the onion and garlic.

    Add the wine, brandy, tomato paste, dill and black pepper.  Cook them at a strong simmer (you want to see occasional small bubbles) for about 10 minutes.  Stirring occasionally.  The sauce will thicken quite a bit.

    Photo collage showing shrimp added to the pan then feta on top.

    Add the shrimp to the pan.  If using medium shrimp, cook for about 2 minutes or until they begin to turn pink.  If you are using larger shrimp, you might want to cook them a minute or so more.  

    Crumble feta cheese on top.  You can use fairly large chunks here.  

    Place the pan in the oven and bake for about 3 minutes or until the cheese has melted a bit.  Feta melts a bit, but retains it's shape. 

    Garnish with some of the fresh dill before serving. 

    Bowl with shrimp, tomatoes and feta on a checkered tablecloth.

    Do you believe how crazy easy it was to make this show stopper shrimp dinner?!!  This is both hearty and light and every bite has a bit of fresh tasting tomato sauce, plump shrimp, tangy feta and earthy dill.  

    I love that I can make this year round, it uses smaller, less expensive shrimp, it's so easy and it's full of flavor!  This needs to be on your regular rotation for easy weeknight meals! 

    Click here to pin this now!!!  

    More Easy Shrimp Recipes

    • One Pan Roasted Shrimp and Broccoli 
    • Peel and Eat Grilled Shrimp 
    • Sheet Pan Shrimp with Pineapple
    • Instant Pot Shrimp Risotto

    Recipe

    **As an Amazon affiliate I earn from qualifying purchases.

    Bowl with shrimp and tomatoes on a checkered tablecloth.
    Print Pin Save Saved!
    4.95 from 36 votes

    Shrimp with Tomatoes and Feta

    Succulent shrimp in a zesty tomato sauce topped with tangy feta cheese! Start on the stove and finish in the oven for this restaurant quality recipe, that's so easy to make!
    Course Main Course
    Cuisine Mediterranean
    Prep Time 5 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 30 minutes minutes
    Servings 4
    Calories 587kcal

    Ingredients

    • ¼ cup olive oil
    • 1 small onion finely chopped
    • 3 cloves garlic minced
    • 28 oz tomatoes canned
    • ½ cup dry white wine
    • 2 tbsp brandy
    • 1 tbsp tomato paste
    • 2 tbsp dill fresh, chopped
    • ¼ teaspoon black pepper ground
    • 2 lbs shrimp medium, peeled and deveined
    • 8 ounces feta cheese

    Instructions

    • Preheat the oven to 400.
    • Heat the oil in an ovenproof skillet over medium heat. Add the garlic and onion and sauté for about a minute. Add the tomatoes and their juices and cook for 5 minutes.
    • Stir in the wine, brandy, tomato paste, half the dill, and the pepper. Cook at a brisk simmer for about 10 minutes. The sauce should thicken.
    • Add the shrimp and cook stirring occasionally until they start to turn pink, about 2 minutes.
    • Crumble the feta over the top and place in the oven. Bake for about 3 minutes or until the feta has melted.
    • Top with the rest of the dill for serving.

    Notes

    Dill - fresh is best.  If you are using dried, use a teaspoon and add it when you add the wine, brandy and tomato paste. 
    Tomatoes - you can substitute about 6 medium sized tomatoes chopped for the canned.  It's best if they are peeled, read How to Easily Peel a Tomato.

    Equipment

    Enamel Cast Iron Braiser
    Enamel Cast Iron Braiser

    Video

    Nutrition

    Calories: 587kcal | Carbohydrates: 14g | Protein: 57g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 622mg | Sodium: 2440mg | Potassium: 783mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1969IU | Vitamin C: 39mg | Calcium: 639mg | Iron: 6mg

    This recipe was originally published in 2011 and has been updated for 2020.

    More Easy Shrimp Recipes

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      Herb Roasted Lemon Garlic Shrimp
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      Salt and Pepper Shrimp
    • Green plate with shrimp fajitas.
      Easy Sheet Pan Shrimp Fajitas
    • Bowl of roasted shrimp and broccoli.
      One Pan Roasted Shrimp and Broccoli

    Reader Interactions

    Comments

    1. Charla @ That Girl Cooks Healthy says

      March 17, 2020 at 3:56 pm

      5 stars
      Looks delicious! I'm not versed in Greek food so would be willing to step outside of my comfort zone to give this a try.

      Reply
    2. Pam says

      March 17, 2020 at 3:29 pm

      5 stars
      Well, you had me at the title. I love everything Greek, love feta and love shrimp, so it's a win!

      Reply
    3. Andrea Metlika says

      March 17, 2020 at 2:58 pm

      5 stars
      Wow, this looks incredible. Love all the flavors too. Can't wait to make this.

      Reply
    4. Sunrita says

      March 17, 2020 at 2:20 pm

      5 stars
      This is a truly drunken shrimp recipe. Pinned to make this soon. Have a feeling it’s going to go down rather well!

      Reply
    5. Jenn says

      March 17, 2020 at 2:13 pm

      5 stars
      I stumbled on this recipe years ago and was craving it the other day. I searched for it and found it, and boy is it good! There's so much amazing flavor in this easy to make dish!

      Reply
    6. Kevin says

      March 10, 2011 at 12:14 pm

      That looks so good! Garides saganaki is one of my favourite dishes!

      Reply
    7. Long dark hair, blue eyes says

      March 09, 2011 at 8:58 am

      I just made this for dinner tonight Pam and I was amazing! Thanks for the recipe. I will certainly be serving this up to guests some time soon.

      Reply
    8. Deb in Hawaii says

      March 07, 2011 at 7:49 am

      This looks delicious. I love The Olive & the Caper--it's a favorite of mine too. 😉

      Reply
    9. Lea Ann says

      March 06, 2011 at 9:24 pm

      Great! Another cookbook I can't live without! 🙂 This dish looks really really good.

      Reply
    10. grace says

      March 06, 2011 at 6:18 am

      every time i see the word shrimp, i hear my grandma's pronunciation of it in my head: srimp. she also says salmon exactly as it's spelled. hilarious. 🙂

      Reply
    11. Kalyn says

      March 06, 2011 at 2:20 am

      I have that cookbook too! (Now I am trying to figure out why I've never cooked this. Oh yes, now I remember. Too many cookbooks!)

      Looks great!

      Reply
    12. Mary says

      March 05, 2011 at 2:58 pm

      Pam, this really looks and sounds delicious. I must try to get a copy of that book. I plan to make this dish for Bob. I hope you have a great day. Blessings...Mary

      Reply
    13. Jennifurla says

      March 04, 2011 at 6:31 pm

      this is the most tasty thing I have seen all day

      Reply
    14. MM says

      March 04, 2011 at 2:29 pm

      This looks wonderful! I'm going to seek out this cookbook too. Love cookbooks that are more than just recipes.

      And thanks to Peter. I've seen the term "Saganaki" but never knew what it meant.

      Reply
    15. Kim says

      March 04, 2011 at 1:35 pm

      Well, you know I love this meal since I'm having a major obsession with shrimp right now. It just looks wonderful.

      P.S. Awhile back you asked me about a different type of cheese for the porcini and gorgonzola risotto. I think any blue cheese would work, but if you don't like blue cheese maybe just extra parmesan or perhaps something tangy like goat cheese?

      Reply
    16. Marjie says

      March 04, 2011 at 6:07 pm

      This looks terrific, and I knew Peter would love it.

      You should look up a rather entertaining book called "Eats, Shoots and Leaves". It's a British book about punctuation, and despite the subject, I did enjoy picking through it. And I'll have to look for your cookbook here.

      Reply
    17. Betsy from Tennessee says

      March 04, 2011 at 4:35 pm

      Looks fabulous Pam.... Such a tasty, easy meal ---and it's good for us!!!!
      Hugs,
      Betsy

      Reply
    18. Joanne says

      March 04, 2011 at 11:24 am

      Okay..another cookbook to investigate further. You know...for research purposes. And because this dish looks so good...so fresh-flavored...that I'm pretty sure I can't live many more days without it.

      Reply
    19. June says

      March 04, 2011 at 3:10 pm

      Gorgeous. I have served this at a dinner party and it was a real hit. It looks amazing Pam!

      Reply
    20. Amy says

      March 04, 2011 at 2:52 pm

      I make almost the identical recipe, but with oregano instead of dill, and wine instead of brandy. I can vouch for the deliciousness!

      Reply
    21. From the Kitchen says

      March 04, 2011 at 2:10 pm

      We enjoy a similar recipe from a Greek cookbook that is quite tattered with use. I think the addition of the brandy must lift the dish to another level and I'm going to do just that next time I make the recipe.

      Best,
      Bonnie

      Reply
    22. Lydia (The Perfect Pantry) says

      March 04, 2011 at 1:17 pm

      Ah, saganaki! I love how the Greeks don't share the Italians' aversion to fish with cheese.

      Reply
    23. Melynda says

      March 04, 2011 at 12:12 pm

      OMG this looks heavenly! I would love this. I might have to pick up some shrimp.

      Reply
    24. Peter M says

      March 04, 2011 at 11:04 am

      Pam, us Greeks call this dish "Garides (Shrimp) Saganaki. The Saganaki part of the name comes from the two-handled vessel it's served in. It's a taverna fave and likely on most Greek menus.

      Your rendition looks fab and i thank you for the shout out!

      Reply
    4.95 from 36 votes (31 ratings without comment)

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    Pam Greer from Sidewalk Shoes

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