Best 10 Grilled Shrimp With Feta And Tomatoes Recipes

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Grilled shrimp is a succulent and flavorful dish, bursting with a delicate sweetness that pairs wonderfully with a variety of herbs, spices, and accompaniments. In this article, we'll explore the culinary delight of grilled shrimp with feta and tomatoes, a combination that captures the essence of Mediterranean cuisine. The tender shrimp, grilled to perfection, harmonizes beautifully with the creamy richness of feta cheese and the vibrant tanginess of tomatoes. Get ready to embark on a culinary journey as we delve into the art of crafting this exquisite grilled shrimp dish, perfect for a memorable meal with friends, family, or simply for your own enjoyment.

Let's cook with our recipes!

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA



Grilled Shrimp, Zucchini, and Tomatoes with Feta image

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.

Provided by Anna Stockwell

Categories     Summer     Dinner     Grill     Grill/Barbecue     Shrimp     Zucchini     Tomato     Feta     Oregano     Quick & Easy     Quick and Healthy

Yield 2 servings

Number Of Ingredients 12

1 large garlic clove, finely grated
2 teaspoons finely chopped oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for grill basket
10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on
1 medium zucchini (about 8 ounces), sliced into 1/4" rounds
1 pint cherry tomatoes
2 pita pockets
1/3 cup crumbled feta (about 1.5 ounces)
Special Equipment
A flat grill basket (about 13 1/2 x 8 1/2")

Steps:

  • Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
  • Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
  • Meanwhile, grill pita just until warm and toasted.
  • Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

GRILLED SHRIMP WITH FETA AND TOMATOES



Grilled Shrimp With Feta and Tomatoes image

I got this recipe from our "Parade" Magazine. It was very good. I especially liked the vinaigrette. I served it on the side. Instead of radicchio (which my kids hate) I used a bag of Italian blend lettuce. I also halved the amount of mint leaves and used fresh oregano instead of dried. Great dinner for those hot summer nights.

Provided by mary winecoff

Categories     Greek

Time 15m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 lemon, zest of
salt and pepper
3 tablespoons extra virgin olive oil
3 lbs large shrimp, peeled, deveined, rinsed and patted dry
1 large lemon, juice and zest of
1/4 cup extra virgin olive oil
2 teaspoons dried oregano
salt & freshly ground black pepper
1 head radicchio (I used an Italian blend bag of lettuce instead)
2 lbs ripe plum tomatoes, cut into 8 pieces each
8 ounces feta cheese, cut into 1/2 inch cubes
1/2 cup mint leaf, coarsely chopped

Steps:

  • Prepare vinaigrette: Whisk the vinegar, mustard, lemon zest, salt and pepper in a small bowl.
  • Whisking constantly, slowly drizzle in the oil until thickened.
  • Set aside.
  • Toss together the shrimp, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl.
  • Let rest for 15 minutes, tossing once.
  • Thread the shrimp on 12 metal skewers.
  • Grill the shrimp over high heat for no more that 2 minutes per side, turning carefully.
  • Remove shrimp to a large bowl.
  • If using radicchio: Trim the tough white bottom section off each leaf then add the leaves to the shrimp.
  • If using bag lettuce just place into large serving bowl.
  • Add shrimp along with tomatoes, cheese and mint.
  • Toss with vinaigrette.

BAKED SHRIMP WITH TOMATOES AND FETA



Baked Shrimp with Tomatoes and Feta image

Provided by Ellie Krieger

Categories     main-dish

Time 36m

Yield 4 servings, serving size 1 1/2 cups

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
  • Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams

GRILLED SHRIMP WITH TOMATO AND FETA



Grilled Shrimp with Tomato and Feta image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

1 1/2 pounds large shrimp (21 to 24), shelled and deveined
1 pint cherry tomatoes, trimmed
Canola oil, for brushing the skewers
Kosher salt and freshly ground black pepper
Greek extra-virgin olive oil, for cooking
3 cloves garlic, chopped
1 shallot, chopped
1/4 cup white wine
2 teaspoons smoked paprika
Pinch ground cinnamon
Pinch red pepper flakes
Clover honey, for sweetening
2 tablespoons finely chopped fresh mint, plus sprigs for garnish
1 tablespoon finely chopped fresh oregano
Finely grated fresh lemon zest
8 ounces Greek feta, patted dry and crumbled
6 pita breads, warmed, for serving
Special equipment: Wooden skewers, soaked in cold water for 2 hours

Steps:

  • For the shrimp: Prepare a charcoal grill for high direct heat. Skewer a few shrimp onto 2 skewers so the shrimp lay flat. Do the same with the tomatoes. Brush the skewers with canola oil and sprinkle with salt and pepper. Grill the tomatoes first, until slightly charred on both sides and soft, about 2 minutes each side. Reserve the shrimp skewers to the side.
  • Heat a few tablespoons of olive oil in a large saute pan over medium heat. Cook the garlic and shallots until soft, about 2 minutes. Add the grilled tomatoes, wine, paprika, cinnamon, red pepper flakes and sprinkle with salt and pepper. Bring to a simmer. Crush the tomatoes with a spoon. Cook until the sauce thickens. Taste; add some honey if the tomatoes aren't sweet. Sprinkle with salt and pepper. Stir in the mint, oregano and lemon zest.
  • Grill the shrimp until just cooked through and slightly charred, about 1 1/2 minutes each side. Remove the shrimp from the skewers and add to the tomato mixture. Toss the shrimp just to coat and transfer to a platter. Top the shrimp with the feta and mint sprigs and drizzle with olive oil. Serve with the pitas to dip in tomato juices.

SHRIMP WITH TOMATO SAUCE AND FETA CHEESE



Shrimp With Tomato Sauce and Feta Cheese image

This is from the LooneySpoons cookbook by Greta and Janet Podleski. One of my favourite low-fat cookbooks. I have to admit I was a bit skeptical about shrimp and feta together but this really delicious. Hope you like it too.

Provided by PennyG

Categories     Healthy

Time 32m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 cup red onion, chopped
1 garlic clove, minced
3 cups zucchini, sliced
28 ounces tomatoes, drained and cut up (canned)
1/4 cup dry white wine
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 lb large shrimp, peeled and deveined
1/2 cup feta, crumbled (2 ounces)
3 cups white rice or 3 cups brown rice, cooked

Steps:

  • Heat oil in large skillet or saucepan over medium heat.
  • Add onions and garlic.
  • Cook for 2 minutes, stirring often.
  • Add zucchini and cook for 5 more minutes, until zucchini is softened.
  • Add tomatoes, wine, oregano, black pepper, crushed red pepper flakes, and salt.
  • Bring to a Boil.
  • Reduce heat to medium.
  • Cook, uncovered, for 10 minutes.
  • Add shrimp and feta cheese.
  • Increase heat to Med-high.
  • Cook until shrimp turns pink, about 5 minutes.
  • Stir often.
  • Serve over hot, cooked rice.

Nutrition Facts : Calories 786.6, Fat 9.6, SaturatedFat 3.8, Cholesterol 189.5, Sodium 554.2, Carbohydrate 131.3, Fiber 8.2, Sugar 9.5, Protein 38.6

SHRIMP WITH TOMATO & FETA



Shrimp with Tomato & Feta image

Treat your shrimp dish to a trip to the Mediterranean: Toss it with Italian-style plum tomatoes, oregano and crumbled feta cheese.

Provided by My Food and Family

Categories     Home

Time 32m

Yield Makes 4 servings.

Number Of Ingredients 9

1/2 cup chopped onions
2 Tbsp. oil
1 can (28 oz.) Italian-style plum tomatoes, drained, cut up
1/3 cup dry white wine
2 tsp. dried oregano leaves
1 lb. cleaned medium shrimp
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. chopped fresh parsley
2 cups hot cooked rice

Steps:

  • Cook and stir onion in hot oil in large skillet on medium heat 3 min. Add tomatoes, wine and oregano; mix well. Reduce heat to low; cook 5 min. or until thickened, stirring occasionally.
  • Add shrimp. Cook 3 min. or until shrimp are pink, stirring frequently.
  • Sprinkle with cheese; cook 1 min. Stir in parsley. Serve over rice.

Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 240 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

SHRIMP WITH TOMATOES AND FETA



Shrimp with Tomatoes and Feta image

Shrimp with Tomatoes and Feta

Provided by Joanne Weir

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra virgin olive oil
1/2 medium yellow onion, minced
2 1/2 cups Mutti® Finely Chopped Tomatoes "Polpa"
3/4 cup water
1/4 teaspoon dried oregano
Pinch of crushed red pepper
1 teaspoon red wine vinegar
2 pounds extra large shrimp, peeled and deveined
Salt and freshly ground black pepper
6 ounces feta cheese, crumbled
1 tablespoon chopped, fresh, flat-leaf parsley

Steps:

  • Warm the olive oil in a large frying pan over medium heat and cook onions, stirring occasionally until soft, 7 minutes. Increase the heat to high. Add the tomatoes, water, oregano, crushed red pepper and vinegar and stir well. Bring to a boil, reduce the heat to low and simmer until thick, 20 to 30 minutes.
  • Add the shrimp to the sauce and stir together. Simmer until the shrimp are almost firm, 4 to 5 minutes. Season with salt and pepper. Crumble the feta onto the top and stir together.
  • Garnish with parsley and serve.

SHRIMP WITH TOMATOES & FETA



Shrimp with Tomatoes & Feta image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

  • 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., Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Stir in mint. Serve with rice.

Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 191mg cholesterol, Sodium 502mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

GRILLED TOMATO AND FETA SANDWICH



Grilled Tomato and Feta Sandwich image

With perfectly toasted, crisp bread, a slightly warm feta filling, and slices of juicy ripe tomato, this might be the best tomato sandwich I've ever had! The combo of briny feta and sweet tomatoes is amazing. Serve with chips and a cold glass of Pinot Grigio.

Provided by NicoleMcmom

Time 20m

Yield 2

Number Of Ingredients 8

2 tablespoons mayonnaise
½ cup crumbled feta cheese
1 teaspoon lemon zest
4 slices sourdough bread
1 large ripe tomato, thinly sliced
¼ teaspoon kosher salt
½ teaspoon ground black pepper
4 teaspoons olive oil

Steps:

  • Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
  • Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
  • Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.

Nutrition Facts : Calories 444.9 calories, Carbohydrate 34.3 g, Cholesterol 38.6 mg, Fat 29.6 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 8.8 g, Sodium 1066.9 mg, Sugar 5.4 g

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

Tips:

  • Use fresh, large shrimp for best results.
  • To devein shrimp easily, make a shallow cut along the back of the shrimp and remove the dark vein.
  • Marinate the shrimp in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before grilling.
  • Preheat your grill to medium-high heat before grilling the shrimp.
  • Grill the shrimp for 2-3 minutes per side, or until they are cooked through.
  • Serve the shrimp immediately with your favorite sides, such as grilled vegetables, rice, or pasta.

Conclusion:

Grilled shrimp with feta and tomatoes is a quick and easy recipe that is perfect for a weeknight meal. The shrimp are marinated in a flavorful mixture of olive oil, lemon juice, garlic, and herbs, then grilled until cooked through. The shrimp are then served with a topping of feta cheese and tomatoes. This dish is sure to please everyone at the table.

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