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
- Greek extra virgin olive oil (I used Early Harvest Greek EVOO)
- 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