shrimp with crumbled feta cheese
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Shrimp with Feta Cheese

A delightful recipe from Milk Street featuring shrimp with feta cheese prepared the Greek way. We often use it on our diet and serve it on "cauliflower" rice.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Fish
Cuisine: Greek
Keyword: feta, shrimp
Servings: 4 servings
Calories: 380kcal
Author: Milk Street (July, 2019)
Cost: $20


  • 3 Tablespoons olive oil - extra virgin
  • 1 1/4 pounds jumbo shrimp - peeled, deveined, tails removed patted dry
  • 4 large garlic cloves - finely chopped
  • 2 teaspoons fennel seeds - finely ground
  • 1/4 teaspoon red pepper flakes
  • 1 1/4 pounds small tomatoes -chopped, plus 14 cup finely diced
  • 1/2 cup kalamata olives - chopped
  • 3 Tablespoons fresh oregano - chopped
  • kosher salt and pepper
  • 4 ounces feta cheese - coarsely crumbled
  • 1/4 cup peppadew peppers - chopped (optional)


  • In a 12-inch nonstick skillet over medium-high, heat 1 Tablespoon of the olive oil until shimmering. Add half the shrimp in an even layer and cook without disturbing until deep golden brown on the bottoms, 1 to 2 minutes. Stir and cook until the shrimp are pink and opaque on all sides, another 20 or 30 seconds. Transfer to a medium bowl. Repeat with 1 Tablespoon of the remaining oil and the remaining shrimp. Set aside.
  • Add the remaining 1 Tablespoon oil to the pan and heat over medium-high until shimmering. Add the garlic, fennel and red pepper flakes and cook, stirring constantly until the garlic is light golden brown, about 20 seconds. Add the wine and cook, stirring, until the liquid is almost evaporated, 30 to 60 seconds. Add the chopped tomatoes, olives and 1 1/2 teaspoons of salt. Cook, stirring until the tomatoes have broken down in a sauce, 6 to 7 minutes.
  • Remove the pan from heat. Stir in 2 tablespoons of the oregano, then taste and season with salt and pepper. Return the shrimp to the skillet, along with the accumulated juices. Cover the pan and let stand until the shrimp are heated through, about 1 minute.
  • Transfer to a serving dish. Sprinkle with feta, finely diced tomatoes, the Peppadews (if using) and the remaining oregano.
    shrimp with crumbled feta cheese


Don't use pre-crumbled feta.  The cheese plays a rpominent role in this dish, so good-quality feta sold in blocks is important.  Greek, bulgarian, French and Israeli feta all work well. 


Calories: 380kcal | Carbohydrates: 12g | Protein: 35g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 382mg | Sodium: 1692mg | Potassium: 563mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1759IU | Vitamin C: 38mg | Calcium: 446mg | Iron: 5mg