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Greek Shrimp cooked in a chunky tomato-herb sauce with broiled feta cheese and a squeeze of fresh lemon. Easy, delicious appetizer or main dish. Goes stove to table in under 30 minutes.

skillet with greek shrimp topped with crumbled feta and parsley

This simple one pan meal is so quick to whip up it’s just what we need on a weeknight, but it’s elegant enough to make it entertaining-worthy too.

Either way be sure to add some nice crusty bread or fresh toasted pita to go along with it. You’ll want to sop up every last drop of that sauce.

pan of green shrimp topped with feta cheese and chopped parsley

I love the herbs and spices in Greek cuisine. That’s probably why I have so many Greek inspired recipes on my blog. The flavors are bright and fresh with simple ingredients and tastes I never get tired of.

Plus I almost always have shrimp in the freezer. It’s a great go-to that doesn’t take much effort or time to be delicious.

What’s in Greek Shrimp?

  • large raw shrimp peeled and deveined
  • olive oil
  • onion
  • garlic
  • canned diced tomatoes
  • salt and pepper
  • cinnamon
  • dry oregano
  • crushed red pepper flakes (optional)
  • honey
  • lemon
  • feta cheese
  • fresh parsley

how to make greek shrimp:

NOTE #1: I like to make this dish in an oven safe skillet but if you don’t have one, cook the sauce in whatever skillet you have then transfer the sauce and shrimp to a baking dish and broil to brown the feta.

NOTE #2: The crushed red pepper gives a little heat to the dish but if you don’t want the spice, leave it out.

Add the peeled and deveined shrimp to a bowl then toss with one tablespoon of oil and set aside.

Pour the remaining olive oil into the skillet over medium to medium-low heat then add the onions and garlic. Lightly season with salt then cook 4-5 minutes stirring occasionally until the onions are soft without browning them.

Add the canned tomatoes (undrained) to the skillet, salt, pepper, cinnamon, oregano, (optional) red pepper flakes, honey and lemon juice. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes letting the sauce thicken and the flavors come together.

Press the shrimp into the sauce in a single layer then lightly sprinkle with salt. Cover and simmer over low heat 3-5 minutes or until the shrimp are pink turning the shrimp halfway through cooking. 

Uncover the skillet, crumble the feta over the top then transfer to the oven and broil 1-2 minutes or until the feta begins to lightly brown.

Remove the skillet from the oven and sprinkle with fresh chopped parsley then eat right away.

what to serve with greek shrimp:

As an appetizer, just serve the shrimp and watch it disappear! For a complete meal, here are a few suggestions:

other greek inspired recipes:

If you love Greek food as much as I do, you’re in luck! Try any or all of these Greek inspired recipes. All are simple to make with bold, delicious Greek-inspired taste. Here are a few of my favorites:

Enjoy!

pinterest pin showing close up of greek shrimp with broiled feta cheese garnished with parsley

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Greek Shrimp

Greek Shrimp cooked in a chunky tomato-herb sauce with broiled feta cheese and a squeeze of fresh lemon. Easy, delicious appetizer or main dish in under 30 minutes.
5 from 3 votes
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Calories

Ingredients
  

  • 1 pound large raw shrimp peeled and deveined
  • 3 tablespoons olive oil divided
  • 1 small onion chopped
  • 3 cloves garlic grated
  • 14 ounce can tomatoes don't drain
  • 1/2 teaspoon salt or more to taste
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cinnamon
  • 1 teaspoon dry oregano
  • small pinch crushed red pepper flakes OPTIONAL
  • 1 tablespoon honey
  • juice from 1/4 lemon
  • 4 ounces feta cheese crumbled
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • NOTE #1: I like to make this dish in an oven safe skillet but if you don’t have one, cook the sauce in whatever skillet you have then transfer the sauce and shrimp to a baking dish and broil to brown the top.
    NOTE #2: The crushed red pepper gives a little heat to the dish. If you don’t want the spice, leave it out.
  • Add the peeled and deveined shrimp to a bowl then toss with one tablespoon of oil and set aside.
  • Pour the remaining olive oil into the skillet over medium to medium-low heat then add the onions and garlic. Lightly season with salt then cook 4-5 minutes stirring occasionally until the onions are soft without browning them. 
  • Add the canned tomatoes (undrained) to the skillet, salt, pepper, cinnamon, oregano, (optional) red pepper flakes, honey and lemon juice. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes letting the sauce thicken and the flavors come together.
  • Press the shrimp into the sauce in a single layer then lightly sprinkle with salt. Cover and simmer over low heat 3-5 minutes or until the shrimp are pink turning the shrimp halfway through cooking. 
  • Uncover the skillet, crumble the feta over the top then transfer to the oven and broil 1-2 minutes or until the feta begins to lightly brown. Remove the skillet from the oven and sprinkle with fresh chopped parsley then eat right away.
Tried this recipe?Let us know how it was!
5 from 3 votes (1 rating without comment)

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