This is one of my favorite shrimp recipes! It's quick, fresh, and ready in just 20 minutes. Juicy tomatoes, tender shrimp, and salty feta make it taste fancy, but it's easy enough for a weeknight healthy dinner or even a light appetizer.
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Ingredients
- Shrimp - I like jumbo shrimp because they stay juicy and meaty. Smaller shrimp cook even faster, just keep an eye so they don't overcook.
- Cherry tomatoes - Regular tomatoes are fine too, just chop them small.
- Feta cheese - Adds that tangy, salty bite. Goat cheese or even Parmesan would work if feta's not your thing.
- Red onion - Sweeter and milder than white onion, and it balances the tomatoes nicely. Shallot is great too!
- Garlic - I say two teaspoons, but honestly, I almost always add more!
- If you like more shrimp recipes, try shrimp scampi, garlic shrimp pasta or air fryer shrimp next.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Tomato Shrimp
- Heat the oil: Add olive oil to a pan over medium heat and sauté the red onion until softened.
- Add garlic: Toss in the garlic and cook for 30 seconds until fragrant.
- Season it up: Stir in oregano, basil, and chili flakes.
- Cook the tomatoes: Lower the heat, add cherry tomatoes, and let them soften. Pour in the broth and simmer for 3 minutes.
- Add shrimp: Toss in the shrimp and cook about 3 minutes, or until they turn pink and opaque.
- Finish with feta: Sprinkle feta cheese on top and season with salt and black pepper.
Watch the Shrimp Closely
Keep an eye on it! Overcooked shrimp turn rubbery fast!
Tips
- Use fresh basil at the end if you've got it, it makes the dish pop.
- Shrimp cook super quick, once they curl and turn pink, pull them out.
- Cherry tomatoes give the sauce a sweeter flavor than regular tomatoes.
- Crumble the feta over the hot shrimp so it melts just slightly.
- Add a splash of white wine instead of the broth for more flavor, let it evaporate before adding the shrimp.
- Red chili flakes are optional, but they give a nice kick.
- If your pan looks dry (which is unlikely), add a touch more broth or even water.
Serving Suggestions
This dish is flexible-serve it with pasta, rice, or just crusty bread.
- Spaghetti or linguine for a full meal
- Crusty bread for dipping into the tomato sauce
- A simple green salad on the side
- Lime cilantro rice, cauli rice, couscous or quinoa
Storing Leftovers
- To Store. Keep leftovers in an airtight container in the fridge for up to 2 days.
- To Freeze. Shrimp don't freeze well after being cooked here, so I wouldn't recommend it.
- To Reheat. Warm gently in a skillet over low heat until just heated through.
More Recipes
- 15 Best Shrimp Dinners
- Shrimp Scampi Without Wine
- Salmon with Tomatoes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Cherry Tomato Shrimp with Basil and Feta
Ingredients
Method
- Heat the oil: Add olive oil to a pan over medium heat and sauté the red onion until softened.1 tablespoon olive oil, 1 cup red onion
- Add garlic: Toss in the garlic and cook for 30 seconds until fragrant.2 teaspoon garlic
- Season it up: Stir in oregano, basil, and chili flakes.
- Cook the tomatoes: Lower the heat, add cherry tomatoes, and let them soften. Pour in the broth and simmer for 3 minutes.1 ½ cherry tomatoes or regular tomatoes, ¼ cup broth
- Add shrimp: Toss in the shrimp and cook about 3 minutes, or until they turn pink and opaque.1 pound raw jumbo shrimp
- Finish with feta: Sprinkle feta cheese on top and season with salt and black pepper.¼ teaspoon salt, ⅓ cup feta cheese, ¼ teaspoon black pepper
Nutrition
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Full Nutrition Disclaimer can be found here.
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