Shrimp with Tomatoes & Feta Recipe
Shrimp with Tomatoes & Feta Recipe photo by Taste of Home

Shrimp with Tomatoes & Feta Recipe

Read Reviews
4.5 8 8
Publisher Photo
Any recipe that is special enough for company, but easy enough for a weeknight meal is a favorite in my book. All you need to finish off the meal is a side salad and crusty French bread to sop up the delicious tomato and wine juices. —Susan Seymour, Valatie, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 3 tablespoons olive oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 6 plum tomatoes, chopped
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon sweet paprika
  • 2 pounds uncooked large shrimp, peeled and deveined
  • 2/3 cup crumbled feta cheese
  • 2 teaspoons minced fresh mint
  • Hot cooked rice

Nutritional Facts

1 cup (calculated without rice) equals 261 calories, 11 g fat (3 g saturated fat), 191 mg cholesterol, 502 mg sodium, 8 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable 1 fat.


  1. In a large skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Add tomatoes, wine, oregano, salt, pepper flakes and paprika; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
  2. Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Stir in mint. Serve with rice. Yield: 6 servings.
Originally published as Shrimp with Tomatoes & Feta in Simple & Delicious August/September 2013, p32

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Shrimp with Tomatoes & Feta

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 22, 2016

"I had some feta I needed to use, and I thought this recipe sounded good. It was actually GREAT! I made it with wine and we loved the taste the wine imparts to this dish. The only changes I made was thickening the tomato sauce a bit with a little Wondra flour and white wine mixed together, and using sweet onion instead of shallots. It was fantastic! I will make this again, especially during fresh tomato season."

Reviewed Aug. 14, 2015

"I thought the dish sounded good and made it as written with the exception of using only 1 tablespoon oil instead of 3. One worked just fine for cooking the shallot and garlic. I think it needs more of the seasonings. It finally tasted like 5 stars on the 3 day I ate it."

Reviewed Apr. 14, 2015

"we loved it, a ittle garlic bread or dipping sauce and it was great all by its self. If it was over something like rice or noodles it wouldn't be as good."

Reviewed Mar. 31, 2015

"An instant family favorite! So easy to pull together, and I just loved the flavor of the simple tomato sauce. The feta adds a creaminess. So good! (I did leave out the mint, personal preference)"

Reviewed Sep. 11, 2013

"Nice and light served over rice. Will also try over pasta."

Loading Image