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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Low Fat
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 2g
- Sodium: 730mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 185mg
