Greek Shrimp
Elevate your dinner game with this flavorful Greek Shrimp recipe—an irresistible combination of Mediterranean flavors and fresh simplicity! Succulent shrimp are simmered in a richly seasoned tomato sauce infused with garlic, crushed red pepper, and oregano, then paired with briny kalamata olives and tangy crumbled feta cheese. Ready in just 30 minutes, this one-skillet dish is perfect for busy weeknights yet impressive enough for entertaining. Garnished with fresh parsley and served with bright lemon wedges, it’s delicious on its own or spooned over warm couscous or rice for a heartier meal. Perfect for lovers of bold, vibrant cuisine, this Mediterranean-inspired recipe is a must-try for seafood aficionados!
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Recipe Information
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 14 ounces crushed tomatoes (canned)
- 1 teaspoons dried oregano
- 1 pound shrimp, peeled and deveined
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups kalamata olives, halved and pitted
- 0.5 cups feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
- 2 cups cooked couscous or rice (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and crushed red pepper flakes, cooking for about 1 minute until fragrant.
Pour in the crushed tomatoes and stir in the dried oregano. Let the mixture simmer for 5 minutes to slightly thicken and allow the flavors to meld.
Season the shrimp with salt and black pepper, then add them to the skillet. Simmer for 4-5 minutes, turning the shrimp occasionally, until they turn pink and are cooked through.
Stir in the kalamata olives and half of the crumbled feta cheese. Let everything cook for another 2 minutes to warm through.
Remove the skillet from heat and garnish the dish with the remaining feta cheese and chopped parsley.
Serve the Greek Shrimp immediately with lemon wedges on the side. Optionally, spoon the shrimp and sauce over cooked couscous or rice for a complete meal.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 986 mg | 329% | |
| Sodium | 5487 mg | 239% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 18.3 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 976 mg | 75% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2600 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
