I love how this dish brings the sunny flavors of the Mediterranean straight to my table. Mediterranean Shrimp & Feta is a quick, vibrant recipe filled with juicy shrimp, briny feta, sweet cherry tomatoes, and fresh herbs. Tossed together in a skillet with olive oil, lemon juice, and bold spices, it’s a balanced and flavorful meal that feels elegant yet easy. Whether I’m cooking for guests or just making a weeknight dinner feel special, this one never disappoints.
Why You’ll Love This Recipe
I keep coming back to this recipe for a few good reasons:
The flavor combo of shrimp and feta is out of this world—salty, rich, and fresh all at once.
It’s fast. I can have it on the table in under 30 minutes, start to finish.
The ingredients are wholesome—lean protein, healthy fats, and veggies.
I can pair it with just about anything: couscous, salad, crusty bread, or rice.
It looks stunning on the plate—bright reds, greens, and creamy feta crumbles.
It works great for meal prep. I double the batch and enjoy it for lunch the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound large shrimp, peeled and deveined
4 ounces feta cheese, crumbled
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1 cup cherry tomatoes, halved
¼ cup fresh parsley, chopped
2 tablespoons lemon juice
Lemon wedges, for serving
Directions
I start by rinsing the shrimp under cold water, then pat them dry with paper towels.
I heat olive oil in a large skillet over medium heat.
Once hot, I sauté the minced garlic for about a minute until it becomes fragrant.
I add the shrimp, seasoning them with salt, pepper, oregano, paprika, and red pepper flakes. I cook them for 2–3 minutes on each side, just until they turn pink and opaque.
I stir in the halved cherry tomatoes and let them cook for about 2 more minutes until they begin to soften.
After turning off the heat, I add the crumbled feta and gently toss it all together.
I finish by mixing in fresh parsley and a squeeze of lemon juice.
Finally, I transfer everything to a serving dish and garnish with lemon wedges for a burst of brightness.
Servings and timing
This recipe makes 4 servings. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
I sometimes stir in a handful of fresh spinach right at the end so it wilts into the warm shrimp mixture.
Swapping feta with goat cheese gives a tangier twist.
When I want a spicy version, I add diced jalapeños or more red pepper flakes.
Serving this over pasta instead of rice makes it extra hearty.
If I don’t have cherry tomatoes, I use sun-dried tomatoes or chopped regular tomatoes.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I gently warm it in a skillet over low heat or microwave it in short bursts to avoid overcooking the shrimp.
This dish can be frozen, but I find the texture of the shrimp changes slightly. If I do freeze it, I make sure it’s cooled completely first, then store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use pre-cooked shrimp?
Yes, I’ve used pre-cooked shrimp before. I just reduce the cooking time and heat them through gently after the garlic and spices are added.
What can I substitute for cherry tomatoes?
If I don’t have cherry tomatoes, I use chopped regular tomatoes or even sun-dried tomatoes for a deeper, slightly sweeter flavor.
Is this dish spicy?
It has a mild heat thanks to the red pepper flakes, but I can adjust it to taste or leave them out entirely for a milder version.
Is it good for meal prep?
Definitely. I make a big batch and portion it out for lunches. It holds up well in the fridge and reheats easily.
Can I serve this with something other than rice?
Yes—I love serving it over couscous, quinoa, or even orzo. It also goes really well with warm, crusty bread or a simple green salad.
Conclusion
Mediterranean Shrimp & Feta is one of my favorite go-to dishes when I want something fast, flavorful, and a little bit special. It’s packed with bold, fresh ingredients and comes together so quickly. Whether I’m making it for guests or just indulging in a solo dinner with a glass of crisp white wine, it always hits the spot. I highly recommend giving it a try—one bite and it might become one of your regulars too.
Mediterranean Shrimp & Feta is a quick, flavorful Mediterranean-inspired dish made with juicy shrimp, crumbled feta, cherry tomatoes, and fresh herbs. Cooked in olive oil and seasoned with lemon juice and spices, it’s a vibrant and balanced meal that’s both elegant and easy to prepare.
Total Time:30 minutes
Yield:4 servings
Ingredients
1 pound large shrimp, peeled and deveined
4 ounces feta cheese, crumbled
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1 cup cherry tomatoes, halved
¼ cup fresh parsley, chopped
2 tablespoons lemon juice
Lemon wedges, for serving
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels.
Heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté for about a minute until fragrant.
Add the shrimp and season with salt, pepper, oregano, paprika, and red pepper flakes. Cook for 2–3 minutes on each side until shrimp turn pink and opaque.
Stir in cherry tomatoes and cook for about 2 minutes until they begin to soften.
Turn off the heat, add crumbled feta, and gently toss everything together.
Mix in fresh parsley and lemon juice.
Transfer to a serving dish and garnish with lemon wedges.
Notes
Add fresh spinach at the end for extra greens.
Use goat cheese instead of feta for a tangier taste.
Increase red pepper flakes or add jalapeños for extra heat.
Serve with pasta, couscous, or crusty bread for a heartier meal.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
