This Greek Shrimp with Feta recipe delivers Mediterranean sunshine in under 30 minutes. The combination of briny shrimp, tangy tomato sauce, and creamy, salty feta is a one-pan wonder. It’s elegant yet simple enough for any weeknight.

Why You’ll Love This Greek Shrimp with Feta

• Quick & Easy: Ready in 25 minutes with minimal cleanup.
• Divine Flavors: A symphony of garlicky shrimp, tomato-herb sauce, and melty feta.
• Versatile Crowd-Pleaser: Perfect with bread, pasta, or rice for any occasion.
• Incredible Aroma: Fills your kitchen with inviting Mediterranean scents.

Ingredients & Tools

• 450 g large raw shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 400 g can crushed tomatoes
• 60 ml dry white wine (like Sauvignon Blanc)
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ¼ tsp crushed red pepper flakes (optional, for heat)
• 150 g block feta cheese, cut into cubes
• 2 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges
• Salt and freshly ground black pepper, to taste

Tools: A large (30 cm / 12-inch) oven-safe skillet is essential here.

Notes: The quality of your ingredients really shines through. Using a good block of feta (not pre-crumbled) makes a world of difference in texture and meltability. The white wine adds subtle acidity that brightens the sauce.

Nutrition (per serving)

Serves: 3-4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Get an oven-safe skillet. This is non-negotiable! You’ll start the dish on the stovetop and then finish it under the broiler to get that beautiful, bubbly, slightly browned feta topping. A cast-iron or stainless steel skillet works perfectly.
• Don’t skip the wine. I know it can be tempting to leave it out, but that splash of dry white wine adds a crucial layer of flavor that you just can’t get from anything else. It deglazes the pan and adds a lovely brightness. If you absolutely must, you can substitute with a little chicken broth and a squeeze of lemon.
• Use block feta, not pre-crumbled. Pre-crumbled feta is coated to prevent clumping, which also prevents it from melting properly into the sauce. A block of feta in brine is creamier, saltier, and will give you those gorgeous melty pockets you’re after.
• Pat your shrimp dry. This is a small step with a big payoff. Taking a moment to pat the shrimp dry with a paper towel before seasoning ensures they sear nicely instead of steaming, giving them a better texture.

How to Make Greek Shrimp with Feta

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended, as the shrimp will become tough and the sauce may separate.
• Reviving: Reheat gently in a skillet with a splash of water or broth to loosen the sauce.

Serving Suggestions

Complementary Dishes

• Crusty bread or pita — Absolutely essential for sopping up every last drop of that incredible tomato-feta sauce. You’ll want to wipe the skillet clean.
• Lemon-herb orzo — The small, rice-shaped pasta cooks quickly and its mild, creamy texture is the perfect canvas for the bold flavors of the shrimp.
• A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a fresh, crisp contrast to the rich, warm shrimp.

Drinks

• A crisp Assyrtiko white wine — This classic Greek white has bright acidity and citrus notes that mirror the lemon in the dish and cleanse the palate beautifully.
• Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing against the savory, tomatoey sauce.

Something Sweet

• Baklava — The honey, nuts, and flaky phyllo pastry offer a sweet, crunchy, and decadent finish that stays true to the Greek theme.
• Yogurt with honey and walnuts — A lighter, creamy option that’s simple to throw together and feels authentically Mediterranean.

Top Mistakes to Avoid

• Overcooking the shrimp. Shrimp cook in a flash and become rubbery and tough if left on the heat for too long. The partial cook on the stovetop and quick finish under the broiler is designed to give you perfectly tender, juicy shrimp every time.
• Using pre-crumbled feta. I’ve messed this up before too, thinking it would save time. But the pre-crumbled stuff just won’t melt properly into those lovely creamy pockets. It’s worth the extra minute to cube a block of feta yourself.
• Forgetting the skillet handle is hot. This is a classic kitchen burn waiting to happen. Always, always place an oven mitt or a towel over the skillet handle as soon as it comes out of the oven to remind yourself and others.
• Skipping the lemon wedge squeeze. That final hit of fresh, bright lemon juice right before eating lifts all the other flavors and is the secret to making the dish taste truly restaurant-quality.

Expert Tips

• Tip: For an extra flavor boost, marinate your shrimp. Toss them with a glug of olive oil, a minced garlic clove, a pinch of oregano, and a squeeze of lemon juice for 15-20 minutes in the fridge while you prep the other ingredients. It adds another layer of depth.
• Tip: If you don’t have an oven-safe skillet, you can transfer the tomato sauce and shrimp to a shallow baking dish before adding the feta and broiling. It’s an extra dish to wash, but it gets the job done.
• Tip: Don’t have dry white wine? A splash of vodka works surprisingly well! It doesn’t add a wine flavor, but its alcohol helps release flavor compounds in the tomatoes that water or broth can’t, giving you a more complex sauce.
• Tip: To make it ahead, you can prepare the tomato sauce (through Step 4) up to two days in advance. Store it in the fridge, then reheat it in the skillet before adding the shrimp and feta and proceeding with the broiling step.

FAQs

Can I use frozen shrimp?
Absolutely! Thawing them properly is key. The best way is to place them in a colander in the sink and run cold water over them for 5-10 minutes until fully defrosted. Then, be sure to pat them very dry with paper towels before seasoning. Using frozen, thawed shrimp works just as well as fresh in this recipe.

What can I use instead of feta cheese?
If you’re not a feta fan, halloumi is a fantastic alternative—it holds its shape beautifully when heated and has a salty, squeaky texture. A fresh goat cheese (chèvre) would also work, as it becomes wonderfully creamy when warmed, though it will have a less salty punch than feta.

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in a skillet over low heat on the stovetop with a splash of water or broth to loosen the sauce. Avoid the microwave, as it will almost certainly overcook the shrimp and make them tough.

Can I make this dish spicier?
Of course! The red pepper flakes are your main tool here—just increase the amount to your liking. For a different kind of heat, you could also add a finely chopped fresh red chili pepper along with the garlic in Step 2. A little goes a long way, so start with half a chili and taste as you go.

Is this recipe gluten-free?
Yes, the recipe as written is naturally gluten-free. Just be sure to double-check the labels on your canned crushed tomatoes and any other packaged ingredients to confirm they are produced in a gluten-free facility if you have a severe allergy or sensitivity.