I had these four ingredients in my mind and I wanted to make something: shrimp, kalamata olives, feta, and tomatoes. Doesn’t that just sound delicious to you? I’m assuming yes since you’re here. This is generally how recipes start for me, I see ingredients or get cravings for a set of ingredients that I just have to have – then a recipe is born out of said craving.
When I started researching some recipes I stumbled onto a Greek classic dish I had never heard of, Saganaki, when I was reading through The Complete Mediterranean Cookbook. It had all of the main ingredients, except olives, so I knew it would not do (plus a lot more than I wanted). However, there were some things I was able to learn from it and got inspired – but for now, olives!
This recipe was really a breeze. It had some delicious notes that made it stand out to me while I was cooking (and eating!) it. What I found most enjoyable was the addition of dill. Dill is not an herb I use often with seafood and tomatoes, but one I will be experimenting with more and more as we explore these new cooking methods here. It really added a layer of flavor that played nicely with the others in this dish; I look forward to hearing what your thoughts are. How do you think it worked with oregano, specifically?
As we have already established olives were a deal breaker for me. I needed olives in the dish so I added them. I couldn’t help myself. I could just hear them calling to me. I took one bite and knew it was the perfect and heavenly combination.
I also used 16/20 count shrimp in this recipe because they were on sale (I do love a good sale), but you can certainly use larger shrimp and be just fine. You will just have to adjust the cooking time. I noted that in the recipe too, for those that jumped past this write-up. 😉 I was asked about using cooked shrimp to speed things up, and while that could work if that is all you have on hand, I would skip it for this recipe. The juices from the raw shrimp add flavor to the sauce in this dish that help develop the profile and you will really benefit from having the shrimp cooking away in pan. So, my advice is to go with the raw shrimp.
The ease of this dish coming together in one pan in 20 minutes is just a dream come true. This dish served over a nice warm bed of brown rice, yum! Warmed my spirits right up. I was lucky enough to have some in-the-fridge leftovers, but you can certainly make yours side by side. Just start the rice early, before preparing the shrimp, so it finishes around the same time and they are warm together (we know the rice will take about 10 minutes longer than this total recipe time). I also can recommend quinoa, barley or whole wheat bread would do just as nicely. This has become a staple in my house from now on, and I try it with different sides each time, whatever I have on hand.
For serving I chose these plain white Pho bowls you will see me use a lot here, in this dish it worked perfectly. They caught the sauce nicely; I pre-warmed them a bit so they kept everything nice and toasty, and they really let your eyes focus on the food – as you can tell I like to keep my dishes plain and focus on the food.
This recipe is perfect for a couples night, and as such is designed for two. However, it can easily be scaled using the function below to 2 or 3 times (and beyond if you break out a calculator!) depending on your needs. You will just need a very large pan to cook the shrimp in, or have to do it in batches if you go beyond the 2x mark, so keep that in mind.
You will notice this shrimp recipe does not have anything served with it. Some ideas were provided above, but it can certainly be served as is. It is a complete course onto itself, especially if you are trying to cut carbs out, or you have plans for another course.
However you decide to enjoy this dish please let us know in the comments, we are excited to share this delectable Mediterranean recipe with you and hope it finds warms you up as much as it did us!
- Shrimp over Green Rice
- Healthy Greek Meatballs
- Quinoa, Buckwheat, and Millet Salad with Greek Dressing
Shrimp with Feta, Tomatoes, and Kalamata Olives
A Greek inspired Mediterranean dish that is sure to warm you up. Comes together quickly in one pan with shrimp, olives, feta, and tomatoes – who wouldn’t enjoy this? Serve on its own or with a whole grain (or crusty bread!).
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Seafood
- Method: Stovetop
- Cuisine: Mediterranean, Greek
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 14 ounces diced tomatoes
- 1/4 teaspoon oregano, dried
- 1/4 teaspoon dill, dried
- 10 shrimp, 16/20 count, raw, deveined, peeled (see notes)
- 1/4 teaspoon sea salt
- 1/8 teaspoon fresh ground pepper
- 1/4 cup feta, room temp
- 8 kalamata olives, pitted, halved, room temp
- Saute the garlic in extra virgin olive oil for 2-3 minutes in a medium sized pan.
- Add tomatoes, dill, oregano, and simmer for 5 minutes.
- Add shrimp and salt and pepper, simmer for approximately 9 minutes. Time will vary depending on your size shrimp (see notes). You want the shrimp to be opaque.
- Remove from heat and serve with crumbled feta and kalamata olives.
- While you do not need anything else in this dish, I chose to serve it over brown rice. Barley, whole wheat bread, or another whole grain of your choice would go nicely as well.
- You can use any size shrimp for this dish, but it will impact cooking time; if you use large or extra large shrimp you will want to flip them halfway through to reduce the cooking time.
- I would recommend sticking with raw shrimp in this dish to get the stronger seafood flavor in the sauce.
Keywords: kalamata, shrimp, feta, tomatoes, dill, easy