Tomato Feta Shrimp

BURST CHERRY TOMATO

AND FETA SHRIMP

My favorite weeknight meal because it takes literally 25 minutes to make and happens all in one skillet. Inspired by Greek Shrimp Saganaki, this dish is simple, but packed with a crazy amount of flavor. The burst cherry tomatoes and salty feta combine to create a silky, tangy sauce. Serve with crusty bread and a simple green salad!

Total Time: 25 minutes

Serves: 4

 

RECIPE

 
 
Cherry tomatoes, garlic, red pepper flakes, skillet, olive oil

  1. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the 8-10 sliced garlic cloves and 1 tsp red pepper flakes. Sauté for 2-3 minutes, or until the garlic is fragrant and just starting to turn golden brown. Be careful not to burn the garlic.

  2. Add 4 cups cherry or grape tomatoes to the skillet. Add 1/2 cup water, ¼ tsp salt, and a few grinds of fresh black pepper. Stir, and cover for 5-7 minutes. Most of the tomatoes will have burst and released their juices.

3. Add in the shrimp and saute for about 5 minutes, stirring often. Turn off the heat once the shrimp is pink and fully cooked. It will continue to cook slightly in the residual heat, so be careful not to overcook it.

4. Squeeze in the juice of 1 lemon and crumble over 1/3 cup of feta cheese. Gently mix everything together. Taste and adjust for salt.

Cherry tomatoes, garlic, red pepper flakes, skillet, olive oil, shrimp

5. Sprinkle over ¼ cup chopped parsley and give it a final toss. Serve immediately, garnished with extra feta and parsley if desired.

xCherry tomatoes, garlic, red pepper flakes, skillet, olive oil, feta, lemon, parsley

NOTES:

  1. I like to keep the tail on because I think it’s prettier, but feel free to take the tail off before cooking to make it easier to eat! I recommend large shrimp (16-20 per pound).

  2. If you can find it, use feta still in the brine. If using pre-crumbled feta, the saltiness can vary drastically, so adjust accordingly.

 
Burst Tomato and Feta Shrimp

Burst Tomato and Feta Shrimp

Yield: 4
Author:

Ingredients

  • 1 lb large shrimp, peeled and deveined *see note 1
  • 8-10 garlic cloves, thinly sliced
  • 1 tsp red pepper flakes (adjust to spice preference)
  • 4 cups cherry or grape tomatoes
  • ⅓ cup feta (preferably still in brine) *see note 2
  • Juice of one lemon
  • ¼ cup parsley, chopped
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the 8-10 sliced garlic cloves and 1 tsp red pepper flakes. Sauté for 2-3 minutes, or until the garlic is fragrant and just starting to turn golden brown. Be careful not to burn the garlic.
  2. Add 4 cups cherry or grape tomatoes to the skillet. Add 1/2 cup water, ¼ tsp salt, and a few grinds of fresh black pepper. Stir, and cover for 5-7 minutes. Most of the tomatoes will have burst and released their juices.
  3. Add in the shrimp and saute for about 5 minutes, stirring often. Turn off the heat once the shrimp is pink and fully cooked. It will continue to cook slightly in the residual heat, so be careful not to overcook it.
  4. Squeeze in the juice of 1 lemon and crumble over 1/3 cup of feta cheese. Gently mix everything together. Taste and adjust for salt.
  5. Sprinkle over ¼ cup chopped parsley and give it a final toss. Serve immediately, garnished with extra feta and parsley if desired.

Notes

I like to keep the tail on because I think it’s prettier, but feel free to take the tail off before cooking to make it easier to eat!


If you can find it, use feta still in the brine. If using pre-crumbled feta, the saltiness can vary drastically, so adjust accordingly.


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