Shrimp is one of those prized Mediterranean ingredients that you can turn into a fancy dinner in just a few minutes. Case in point, this flavor-packed Greek shrimp recipe prepared in a chunky tomato sauce with spices, fresh herbs, garlic, feta and a splash of lemon juice. This is a healthy and delicious meal, made entirely of freezer and pantry staples, and comes together in 30 minutes or less. And you will absolutely love the bright Greek flavors! Be sure to watch the video for how to make this Greek Shrimp (below)
Easy Shrimp Recipe, Greek-Style!
This easy shrimp recipe is reminiscent of one I enjoyed over on the Greek islands a few years ago. The draw is definitely in the Greek flavors; perfectly bright but not overwhelming.
I like to start by quickly marinating the shrimp in some good extra virgin olive oil (I went for Early Harvest here) along with a little dry oregano, fresh dill, garlic and a pinch of red pepper flakes.
And while the shrimp marinates, I get going on the delicious tomato sauce, with red onions, garlic, more dill and oregano, and a good splash of lemon juice. I let the sauce simmer for a few minutes to develop texture and deepen in flavor. Then, I submerge the shrimp into the sauce and let it cook very briefly, just until it turns pink (see cook’s tip below.)
To finish, I stir in a generous handful of fresh mint and parsley and a sprinkle of feta. Totally optional, but I like adding some pitted kalamata olives.
1. The most important tip I can share with you is: DO NOT over-cook the shrimp. No one likes tough shrimp that feels rubbery when you cut through it. Shrimp is cooked when it’s turned from grey and flabby to opaque pink with a bright red tail. And as far as texture, cooked shrimp should be slightly firm in texture with enough crunch with your bite (look for enough resistance to the teeth, but should give way to a gentle bite.) Even the largest of shrimp will cook very quickly.
2. What to do with leftovers? Store leftover Greek shrimp in the fridge in tight-lid glass containers. If properly stored in your fridge, this shrimp will keep well for 2 to 3 days. It tastes good even at room temperature, but if you need to heat it, use medium heat just to warm through (avoid heating for too long or shrimp will turn rubbery.)
What to Serve with This Greek Shrimp
I love to serve this saucy Greek shrimp over a bed of plain orzo pasta. It works just as well with your favorite grain or this Lebanese rice. If nothing else, grab your favorite crusty bread to sop up all the delicious sauce! As starters, try a bowl of traditional Greek salad and a little classic hummus.
Watch the Video Below for How to Make this Greek Shrimp Recipe
Easy Greek shrimp recipe cooked in flavor-packed tomato sauce and finished with fresh herbs, feta, and olives. Serve with orzo, your favorite grain, or crusty bread to sop up all the delicious sauce. See notes for tips and suggestions.
- 1 1/2 lb large shrimp (21/25), fully thawed, peeled and deveined
- Kosher salt
- Black pepper
- 1 1/2 tsp dry oregano, divided
- 1 1/2 tsp dry dill weed, divided
- Pinch red pepper flakes
- 6 garlic cloves, minced, divided
- Early Harvest Greek extra virgin olive oil
- 1 large red onion, chopped
- 1 26-oz/737.088 g canned diced tomato, drain only some of the liquid
- Juice of 1/2 lemon, more for later if you like
- Chopped fresh mint leaves, a generous handful
- Chopped fresh parsley leaves, a generous handful
- 2 to 3-oz/56 g crumbled Greek feta cheese, more if you like
- 6 or more pitted Kalamata olives, chopped (optional)
- Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, 1/2 tsp dry oregano, 1/2 tsp dry dill weed, pinch red pepper flakes, and about 1/2 tsp of minced garlic. Drizzle with extra virgin olive oil, and toss to combine. Set aside for now.
- In a large heavy skillet (I used this cast iron skillet), heat about 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and remaining minced garlic, cook briefly until fragrant (stir regularly.) Add tomatoes and lemon juice, and season with pinch of salt, pepper, and remaining dry oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.
- Now add the marinated shrimp. Cook for about 5 to 7 minutes or until pink, do a little stirring if needed (do not over-cook shrimp).
- Stir in fresh mint and parsley leaves. Finish with sprinkle of feta and black olives. If you like, add a splash more lemon juice or more red pepper flakes to your taste.
- Serve over plain orzo, your favorite grain, or your favorite crusty bread to sop up the delicious sauce. Enjoy!
- Cook’s Tip: The most important thing here is not to over-cook the shrimp. Shrimp will start off translucent, grey, and a bit flabby, they are done when they turn completely opaque and pink color in color and bright-red tails.
- What else to serve along this Greek shrimp? If you’ve prepared orzo or your favorite grain as a bed for this saucy shrimp, you can also prepare a traditional Greek salad and some classic hummus as starters to your meal.
- Leftover Storage Tip: Leftovers should be stored in tight-lid glass containers and refrigerated. If properly stored in fridge, this shrimp will keep well for 2 to 3 days. It will taste good even at room temperature. If you need to heat it, use medium heat just to warm through (avoid heating for too long, or shrimp will turn rubbery.)
- Recommended for this Recipe: Early Harvest Greek extra virgin olive oil. An exquisite cold extracted and unfiltered oil with a perfectly balanced complexity— rich green, fruity and pungent with a peppery finish. Our oil features high levels of polyphenols and extremely low acidity of 0.16% SAVE! Try our Greek extra virgin olive oil bundle.
- Visit The Mediterranean Dish store
- Category: Seafood
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek shrimp, easy shrimp, shrimp in tomato sauce