Mediterranean Greek Shrimp With Feta And Tomatoes

Name: Mediterranean Greek Shrimp With Feta And Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: ▢ 1 lb shrimp raw, peeled, tail intact if preferred; ▢ 1/4 cup dry sherry cooking wine; ▢ 1 garlic clove crushed; ▢ 1/4 cup extra-virgin olive oil; ▢ 1 med onion chopped; ▢ 2 med ripe tomatoes peeled and chopped, or 1 can of diced tomatoes (you can also use cherry tomatoes unpeeled); ▢ 1 rib celery chopped; ▢ 1/2 teaspoon dried thyme; ▢ 1/2 teaspoon dried basil; ▢ 3/4 teaspoon kosher salt; ▢ 1/4 teaspoon black pepper; ▢ 4 ozs feta cheese

by A Sweet Thyme | Gwen

4 servings

40 min

Mediterranean Greek Shrimp tosses plump shrimp into a garlicky tomato sauce. Topped with feta cheese, this gluten-free dish comes together in under 30 minutes for an easy weeknight meal. Add noodles and a salad to make this a complete meal fit for company.

A casserole dish with Mediterranean Greek Shrimp topped with feta cheese and baked.

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The shrimp are marinated before being cooked in the tomato, onion, and celery base. The celery adds a gentle sweetness, and the sherry marinade provides depth. This recipe comes from a now-shuttered Chicago restaurant that was housed in the area known as Greektown.

I like pairing this shrimp dish with Mediterranean sides like the Zucchini with Feta or Roasted Eggplant. Another Mediterranean shrimp dish that celebrates these flavors is the Sheet Pan Shrimp!

Ingredients

You will need the following ingredients to make this shrimp saganaki:

Ingredients include shrimp, celery, garlic, dry sherry, feta cheese, olive oil, dried thyme, dried basil, tomatoes, onion, salt, and pepper.

Ingredient Notes

Feta Cheese - The feta cheese will melt on top of your tomato mixture adding a pop of tartness that offsets the savory tomatoes. I tested both a Greek feta and my favorite French feta. While both worked, and the Greek is more authentic, I personally love the French better. The French feta melted better on the top of the shrimp.
Shrimp - I use large shrimp in this recipe. The shrimp is raw, cleaned, and has the tail on. This will be your preference when making this recipe. The tail does add a bit more flavor to the base but it isn't necessary.

See the recipe card for quantities.

Additions & Substitutions

Additions:

Olives or Capers - Either of these additions would add more of a briny flavor to the base and be delicious.
Spinach - Add a handful of chopped spinach before baking to get more veggies into this dish.

Substitutions:

Dried Herbs - You can substitute fresh herbs in this recipe. You can add a tablespoon of chopped fresh thyme and basil in it's place.
Tomatoes - Use cherry tomatoes instead of whole tomatoes. This recipe tastes best when tomatoes are in season, like the summer and fall. During the winter I use cherry tomatoes without peeling them in this recipe.
Dry Sherry - I like using dry sherry cooking wine. However, you can substitute white wine or lemon juice if you don't want to use sherry.

How To Make Greek Shrimp: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Marinating the shrimp in the sherry wine and garlic.

Step 1: Marinate the shrimp by combining the shrimp with the sherry and the garlic.

Cooking the tomatoes and other base ingredients in a pan on the stove.

Step 2: Add olive oil to a large skillet. Add the onions and cook gently. Drain the shrimp but save the marinade. Add the tomatoes, celery, thyme, basil, marinade from the shrimp, salt, and pepper. Cook gently until thickened.

mediterranean greek shrimp with feta and tomatoes, Putting the shrimp in the casserole dish and topping it with the tomato mixture and feta cheese

Putting the shrimp in the casserole dish and topping it with the tomato mixture and feta cheese.

Step 3: Arrange the shrimp in a baking dish. Top with the shrimp mixture and crumble the feta over the top.

Baking the casserole.

Step 4: Bake for 12-15 minutes until the feta has melted or browned and the shrimp are cooked through.

Confidence Tip

Taste and adjust the seasonings. Adding a splash of lemon juice or wine just before baking may give this recipe just the right added citrus note.

I love Greek food, so I am constantly offering recipes that are Greek like the Greek Green Beans, Greek Lentil Salad, or the Greek Village Salad.

Frequently Asked Questions

What is Shrimp Saganaki?

Shrimp saganaki is a Greek dish where the marinated shrimp are tossed into a tangy tomato sauce and topped with feta cheese.

What pairs well with Greek Shrimp?

Pita bread, rice, and sides like the Arugula Salad work well but any pilaf would be delicious.

Holding a spoonful of the shrimp dish.

Salads That Compliment This Dish

Arugula Quinoa Salad in a black bowl with the dressing on the side.

Arugula Quinoa Salad With Roasted Zucchini

Quinoa Beet Salad in a white bowl surrounded by a green napkin, mint, and a spoon.

Beet And Quinoa Salad with Pistachios and Goat Cheese

A bowl of zesty quinoa salad in a black bowl surrounded by tomatoes.

Zesty Quinoa Salad With Lemon Vinaigrette

Chickpea Orzo Salad in a white bowl with the dressing on the side.

Chickpea Orzo Salad

Mediterranean Greek Shrimp With Feta And Tomatoes

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Recipe details

Yield 4 servings
Time spent: Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

▢ 1 lb shrimp raw, peeled, tail intact if preferred
▢ 1/4 cup dry sherry cooking wine
▢ 1 garlic clove crushed
▢ 1/4 cup extra-virgin olive oil
▢ 1 med onion chopped
▢ 2 med ripe tomatoes peeled and chopped, or 1 can of diced tomatoes (you can also use cherry tomatoes unpeeled)
▢ 1 rib celery chopped
▢ 1/2 teaspoon dried thyme
▢ 1/2 teaspoon dried basil
▢ 3/4 teaspoon kosher salt
▢ 1/4 teaspoon black pepper
▢ 4 ozs feta cheese

Instructions

Preheat the oven to 350℉.
Combine the shrimp, sherry, and garlic in a bowl. Marinate for one hour or overnight. 1 lb shrimp, ¼ cup dry sherry cooking wine, 1 garlic clove
Heat the oil in a large skillet. ¼ cup extra-virgin olive oil
Add the onions and cook until tender, about 5 minutes. 1 med onion
Drain the shrimp, reserving the marinade (used in the next step) and the shrimp separately.
Add the tomatoes, celery, thyme, basil, marinade from the shrimp (reserve the shrimp for the next step), salt, and pepper. Cook gently until thickened about 15 minutes. 2 med ripe tomatoes, 1 rib celery, ½ teaspoon dried thyme, ½ teaspoon dried basil, ¾ teaspoon kosher salt, ¼ teaspoon black pepper
Arrange the shrimp in a large baking dish. Spoon the tomato sauce over the shrimp. Sprinkle the top with crumbled feta cheese. 4 ozs feta cheese
Bake in the oven for 12-15 minutes until the feta has melted and the shrimp are cooked.

Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To rewarm the shrimp you can either place the shrimp into a skillet over medium-low heat and heat until warmed through. If the shrimp looks dry, add water or a splash of olive oil.
I have also reheated this dish in the microwave. Just be careful not to overcook the shrimp.
I have given a lot of instructions about the tomatoes. You can use 2 medium tomatoes but they are out of season in my area during the winter and spring. I will use either cherry tomatoes or a can of diced tomatoes that is drained.

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