Greek Shrimp with Tomatoes and Feta Cheese {Skillet}
Skillet Greek Shrimp with Tomatoes and Feta Cheese brings healthy Mediterranean ingredients together quickly in one pan. Serve it over pasta, spiralized zucchini noodles or with your favorite vegetables for an easy and elegant dinner.
1 ½poundsshrimppeeled, deveined, tail on or off based upon preference; medium to large size
2Tablespoonsextra virgin olive oildivided
1teaspoonoregano, dried
1teaspoondill, dried
2-3garlic clovesminced or pressed
½cuponiondiced
29ouncesdiced tomatoes2 14.5 ounce cans
¼cupred wine vinegar
¼cupfeta cheesecrumbled
Salt to tasteIf using boxed tomatoes or low-salt tomatoes, then additional salt may be needed.
Instructions
Pat shrimp dry with a paper towel and combine with 1 Tablespoon olive oil, oregano, dill and 1 garlic clove in a medium-sized bowl. Set aside.
Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add onion and cook for about 5 minutes or until tender.
Add garlic and cook for about one minute more.
Pour tomatoes with juices into a large skillet. (See note about juices below.) Add ¼ cup red wine vinegar and mix to combine.
Bring mixture to a boil and then reduce heat to low and simmer for 15-20 minutes or until liquid is reduced and mixture has thickened. Remove tomatoes to serving dish.
Swirl remaining Tablespoon of olive oil in the skillet and turn heat to medium-high. Pour shrimp into the skillet and arrange shrimp in a single layer.
Cook shrimp over medium-high heat for about 3 minutes and then flip shrimp to the other side and cook 3 minutes more. The exact time will vary based upon the size of the shrimp. For large or jumbo-sized shrimp allow about 4-5 minutes on each side. Shrimp is done as soon as it turns pink all over and is cooked through.
Stir shrimp into the tomato mixture and top with feta cheese, if using.
Notes
Please scroll up for more details and process shorts!Expert Tips and Notes:You can pour off some of the juices, which will speed up the cooking time. However, you will also end up with a little less sauce. I usually compromise and pour off a little juice from just one can.Note that the brand of tomatoes used will change the recipe depending upon the amount of sodium. If using boxed tomatoes, then you will need to add salt to taste. Shrimp should not be crowded. A 12-inch skillet will hold no more than 1-½ pounds of shrimp.These ingredients complement Greek Shrimp with Tomatoes: