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Serving of Greek shrimp with tomatoes and feta cheese on plate next to asparagus.

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.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 305kcal


  • 1 ½ pounds shrimp peeled, deveined, tail on or off based upon preference; medium to large size
  • 2 Tablespoons extra virgin olive oil divided
  • 1 tsp oregano, dried
  • 1 tsp dill, dried
  • 2-3 garlic cloves minced or pressed
  • ½ cup onion diced
  • 29 ounces diced tomatoes 2 14.5 ounce cans
  • ¼ cup red wine vinegar
  • ¼ cup feta cheese crumbled
  • Salt to taste If using boxed tomatoes or low-salt tomatoes, then additional salt may be needed.


  • 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.


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:
  • Kalamata olives 
  • Chopped artichokes 
  • Red pepper flakes for heat 
  • Splash of lemon juice
  • Pasta - such as whole wheat spaghetti or orzo
  • Spiralized Zucchini Noodles
  • Spinach - stir a couple of handfuls of fresh spinach into the sauce during the last few minutes until it wilts.


Calories: 305kcal | Carbohydrates: 11g | Protein: 38g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 437mg | Sodium: 1723mg | Potassium: 552mg | Fiber: 2g | Sugar: 6g | Vitamin A: 280IU | Vitamin C: 28mg | Calcium: 364mg | Iron: 6mg