How do I properly defrost frozen shrimp for Greek shrimp with tomatoes and feta?

To defrost frozen shrimp safely, place them in a bowl in the refrigerator for about 12 to 24 hours. For quicker defrosting, place the shrimp in a sealed plastic bag and submerge it in cold water for 15 to 30 minutes, changing the water as needed. Avoid using warm water, as it can affect texture and food safety. Once thawed, drain and pat the shrimp dry before cooking.

Can I make Greek shrimp with tomatoes and feta without using feta cheese?

Yes, you can skip the feta cheese or substitute it with dairy-free alternatives such as vegan feta or crumbled firm tofu for a similar texture. Omitting cheese lowers the dish’s richness but keeps the main flavors intact. Adding a squeeze of lemon juice or a sprinkle of fresh herbs like oregano can enhance the taste if you choose to leave out the cheese entirely.

What is the best way to cook the shrimp to keep them tender in this recipe?

Cook shrimp over medium heat just until they turn pink and opaque, usually 2-3 minutes per side depending on size. Overcooking can cause them to become tough. If using a skillet lid, cover during the last few minutes to help the shrimp cook evenly and the sauce meld flavors. Avoid marinating shrimp too long in acidic ingredients like lemon juice, which may make them rubbery.

Is it possible to add pasta or grains like orzo to this Greek shrimp recipe? How?

Yes, orzo or small pasta works well with this dish. You can cook orzo separately and stir it into the finished shrimp and tomato sauce. Alternatively, cook the orzo directly in the tomato mixture by adding about 1¾ cups water or broth when adding tomatoes. Bring to a simmer, stir in 1 cup orzo, cover, and cook on low heat until tender. Then add shrimp and finish cooking. Adjust seasoning as needed.

Can I make this Greek shrimp recipe compliant with paleo or Whole30 diets?

To keep the recipe paleo or Whole30 compliant, omit the feta cheese and white wine. Use coconut aminos or broth instead of wine for added flavor if desired. Focus on fresh herbs, garlic, and lemon juice for seasoning. This adjustment maintains the dish’s bright, savory flavors while adhering to these dietary guidelines.

Greek Shrimp With Tomatoes And Feta Recipe For Easy Meals

Name: Greek Shrimp With Tomatoes And Feta
Prep time: PT-495071H30M42S
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 1.5 pounds large raw shrimp, peeled and deveined; 4 tablespoons extra-virgin olive oil; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon black pepper, divided; Juice and zest of one lemon (about 1 teaspoon zest and 2 tablespoons juice), divided; 3 cloves garlic, minced, divided; 1 small yellow onion, diced (or 1/2 large); 1/2 teaspoon crushed red pepper flakes; 1 teaspoon dried oregano or 1 tablespoon fresh oregano; 28 ounces canned diced tomatoes, preferably fire roasted; 1/4 cup dry white wine, such as sauvignon blanc, chardonnay, or pinot grigio (optional); 6 ounces feta cheese, crumbled; Bread or pita for serving (optional); Fresh parsley for garnish (optional)

Ingredients

Scale

1.5 pounds large raw shrimp, peeled and deveined

4 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt, divided

1/4 teaspoon black pepper, divided

Juice and zest of one lemon (about 1 teaspoon zest and 2 tablespoons juice), divided

3 cloves garlic, minced, divided

1 small yellow onion, diced (or 1/2 large)

1/2 teaspoon crushed red pepper flakes

1 teaspoon dried oregano or 1 tablespoon fresh oregano

28 ounces canned diced tomatoes, preferably fire roasted

1/4 cup dry white wine, such as sauvignon blanc, chardonnay, or pinot grigio (optional)

6 ounces feta cheese, crumbled

Bread or pita for serving (optional)

Fresh parsley for garnish (optional)

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Instructions

1- In a small bowl, toss the 1.5 pounds of large raw shrimp with 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 minced garlic clove, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Let it sit for 10-15 minutes to marinate.

2- Heat 2 tablespoons extra-virgin olive oil in a large covered skillet over medium-high heat. Add the diced small yellow onion and cook until it’s soft and lightly browned, about 3 minutes.

3- Mix in the remaining 2 minced garlic cloves, 1/2 teaspoon crushed red pepper flakes, and 1 teaspoon dried oregano (or 1 tablespoon fresh oregano). Cook for about 30 seconds until it smells great.

4- Pour in 1/4 cup dry white wine and the rest of the lemon juice to deglaze the pan, scraping up any bits from the bottom.

5- Stir in the 28 ounces canned diced tomatoes, the remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Let it simmer and cover if it bubbles too much.

6- Add the marinated shrimp and any juices from the bowl. Stir everything, cover, and cook for about 5 minutes until the shrimp are almost done.

7- Sprinkle 6 ounces crumbled feta cheese on top, then cook uncovered for 2-4 minutes until the shrimp are fully cooked and the cheese melts. Drizzle with the remaining 1 tablespoon extra-virgin olive oil.

8- Serve it warm, perhaps with bread, pita, rice, or pasta. Add fresh parsley for garnish if you like.

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Notes

🦐 Defrost frozen shrimp in refrigerator or under cold water and dry thoroughly before marinating.
🍳 Use skillet lid or finish cooking in a 375°F oven if skillet is oven-safe.
🥛 For dairy-free or paleo modifications, omit feta cheese and white wine.

Author: Brandi Oshea
Prep Time: 10 minutes
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Cook Time: 15 minutes
Category: Main Dish
Method: Sautéing and Simmering
Cuisine: Greek
Diet: Low-Carb,Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 431
Sugar: 7 grams
Sodium: 2219 mg
Fat: 23 grams
Saturated Fat: 7 grams
Carbohydrates: 13 grams
Fiber: 3 grams
Protein: 41 grams